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1
To make the galette: Whisk the flour and baking powder together.
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2
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium speed until soft and creamy.
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3
Add the sugar and salt and beat for another 2 minutes, or until the mixture is very smooth.
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4
Beat in the egg and mix for 2 minutes more.
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5
Reduce the mixer speed to low, add the flour, and mix only until it is blended into the mixture youll have a very soft dough.
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6
Working with a rubber spatula, give the dough a few turns to make sure youve picked up all the dry ingredients at the bottom of the bowl, then scrape the dough onto a piece of wax paper or plastic wrap.
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7
Press down on the dough to form it into a disk, wrap it well, and chill it for at least 3 hours.
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8
(The dough can be refrigerated for up to 3 days.)
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9
When you are ready to bake the galette, center a rack in the oven and preheat the oven to 325 degrees.
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10
Butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with a silicone baking mat or parchment paper.
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11
To get the dough going, put it between two pieces of wax paper or plastic wrap and roll it into a circle.
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12
If its too difficult to roll its soft and it has a tendency to break skip the rolling part and go directly to the patting part: Put the dough in the center of the tart pan and pat and press it into an even layer.
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Dont press the dough up the sides of the pan you want as flat a surface as you can get.
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Place the pan on the baking sheet.
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15
Bake the galette for 40 to 45 minutes, or until the top is golden brown and the edges come away from the sides of the pan; if you press the galette gently, it wont feel completely firm, but thats just fine.
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16
Transfer the pan to a cooling rack and let the galette rest for 3 minutes or so, then invert it onto another rack, invert again onto a rack, and let cool to room temperature right side up.
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17
Just before youre ready to serve, top the galette: Put the galette on a flat serving plate and spoon over as much lemon curd as youd like, spreading it in swirls but leaving a little border around the edge bare (the curd will spread when you cut the base).
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18
If youre using strawberries, hull them, leave them whole or slice them in half, and arrange the halves attractively over the curd.
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If youve got raspberries or blueberries or a melange, scatter the berries over the curd or arrange them neatly in pretty circles.
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20
If you want to give the galette a little glaze, warm 1/4 cup or so of currant jelly with a tiny splash of water until it liquefies (you can do this in a microwave oven or a saucepan).
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Either drizzle the glaze over the berries this is my preferred technique or use a pastry brush or feather to paint the berries with the jelly.
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22
If you havent glazed the berries, you might want to give them a dusting of confectioners sugar just before youre ready to bring the galette to the table.
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23
To serve, cut the galette into wedges and serve as is nothing more is needed.
