Sable Breton Galette with Berries and Shrimp and Grits

 This is a great dessert that can be made ahead and easily transported for dinner at your Daughter and Son-in-Law's house :)  I made the crust the night before, it has to chill at least 3 hours.

 The next morning I rolled the crust the size of the tart pan.  I like to roll between two pices of saran wrap, nothing sticks that way.

 The finished tart, ready to wrap up and head to Jill's.  When I got to her house I spread tart with lemon curd and topped with fresh berries.  The tart was like a yummy shortbread cookie, great easy dessert!

For the Galette
1 cup all-purpose flour
1 1/4 teaspoons baking powder
10 tablespoon unsalted butter, at room temperature
2/3 cup sugar
1/4 teaspoon fine sea salt
1 large egg

Whisk the flour and baking powder together.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  Add the sugar and salt and beat for another 2 minutes, or until the mixture is very smooth.  Beat in the egg and mix for 2 minutes more.  Reduce the mixer speed to low, add the flour mixture, and mix only until it is blended, you'll have a very soft dough.  Scrape dough onto a piece of plastic wrap.  Press down on the dough to form it into a disk, wrap it well, and chill for at least 3 hours.
To bake the galette, center a rack in the oven and preheat the oven to 325 degrees.  Butter a 9 inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment paper.
Roll the chilled dough and place in the center of the tart pan and pat and press it into an even layer.  Don't press the dough up the sides of the pan, you want as flat a surface as you can get.
Bake for 40 to 45 minutes, or until the top is golden brown and the edges come away from the sides of the pan.  Transfer the pan to a cooking rack and let the galette rest for 3 minutes or so, then invert it onto another rack, invert again onto a rack so that it's right side up, and let cool to room temperature.

When ready to serve, spread with lemon curd and top with fresh berries.  Dust with confectioners' sugar just before serve.

Jill is starting her dish...love looking at her baby bump!! 

Dish is all done -- you mix the grits and shrimp mixture all together.

This recipe is outstanding!!! The grits are so creamy....Great job Jill, we loved them!!

You will find the recipe here Ultimate Shrimp and Grits