Inspired by Black Girl Baking by Jerrelle GuyI went a little rogue with Jerrelle's recipe, which made two smaller tarts, and decided to make one regular-sized galette. You could swap out other berries but I liked the idea of "Blacker Berry" so stuck with her idea of using the darkest berries available. She also uses all whole wheat pastry flour but I settled on a blend because while I love whole grain flours, you don't get the same crispness to the crust as you do with white flour. I also toggled the sweetness downwards and dialed the berry flavor up with a few teaspoons of fresh lemon juice and crème de cassis blackcurrant liqueur.Although this uses cherries and blackberries, you could use another mix of berries, swapping out some blueberries, raspberries, or quartered strawberries for some of the other berries. But I'd keep it primarily blackberries and cherries as they have natural thickeners in them, so it helps the berries "set up" and become sliceable when cooled.
