Rustic Galette with Fresh Currants

Sift the flour, add powdered sugar and salt. Crack the egg into a cup and whisk it with a fork.

Pour half the egg into the flour, add the sour cream and butter.

Cut the flour and butter together with a knife until you get fine crumbs. Rub everything together and quickly bring the dough together.

Wrap the finished dough and refrigerate for 15-20 minutes or longer.

Preheat your oven to 180°C (350°F).

Rinse the berries and drain them on a sieve to dry slightly. Mix the cornstarch thoroughly with the sugar.

Put the berries in a bowl, add the cornstarch and sugar mixture, and toss well.

Roll the dough thin into a circle on a lightly floured surface. I do this right on parchment paper—much easier that way.

Pile the berries in the center and spread them out a bit. Fold the edges of the dough up and over the berries, brush with egg, and bake for 30-35 minutes until the edges are nicely golden.