Yoghurt and berry tart

A variation on the shortcrust galette: much the same ingredients, but with a yoghurt filling.

Ingredients

For the pastry (an all-purpose shortcrust)

• flour — 300 g
• cold butter — 200 g
• sugar — 50 g
• cold water — 3 tbsp
• salt — a pinch

For the filling

• plain yoghurt — 400 g
• sugar — 3 tbsp
• berries — 300 g
• eggs — 3
• starch — 2 tbsp

Method

1. Mix the flour, salt and sugar.
2. Add the pieces of cold butter and rub them in to a crumb.
3. Add the water and bring the dough together into a ball.
4. Flatten the ball and chill it for 30 minutes.
5. In a bowl, whisk the eggs with the sugar until smooth.
6. Add the yoghurt and stir. Add the starch and stir again.
7. Press the pastry into the tin and shape the sides. The tin does not need greasing — there is enough butter in the pastry.
8. Pour in the yoghurt filling.
9. Arrange the berries on top.
10. Bake for about 45 minutes at 180°C.