By using indirect cooking, it is possible to make all kinds of treats on the grill. Recipes that are not too fussy about exact times and temperatures (I am yet to attempt a soufflé on the grill…) are perfect, so if you lift the hood a few times to check on progress, or get distracted enjoying your main and a few beverages, I’ve found this berry galette to be reasonably forgiving.
Using a terracotta saucer worked perfectly to achieve crisp pastry, it doesn’t require any lining or greasing – as the tart cools it pulls away from the sides and can be cut and served straight from the saucer. Like a pizza stone, don’t wash the terracotta saucer between uses or it will crack upon heating. You can prep the pastry in advance (or use store-bought) – so simple to throw together!