Ingredients
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 2 tablespoons apricot jam
- 1 cup blueberries, plus more for garnish
- 1 cup blackberries, halved, plus more for garnish
- 1 cup quartered strawberries, plus more for garnish
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Juice of 1 lemon
- 2/3 cup granola
- 1/2 cup Greek yogurt
- Fresh mint leaves, for garnish
- 2 tablespoons honey or maple syrup
Directions
- 1
Preheat the oven to 425 degrees F.
- 2
Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
- 3
Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
- 4
Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
- 5
Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.