Scoop the creme
fraiche into a small mixing bowl. Stir in the mint, lemon zest and juice from
1/2 the lemon. Add a pinch of salt and sugar to taste, cover and set aside in
the fridge till time to serve.
Lay out the pie
crusts on parchment lined sheet pans and spread the cookie crumbs to within an
inch and a half of the edge.
Arrange the berries over the crumbs and fold up
the crust, pleating and pinching the dough as you go.
Brush the dough with the
melted butter, sprinkle the whole thing with sugar and drizzle any butter you
have left over the fruit.
Squeeze a little lemon juice over the fruit and bake
in a 400* oven for 30 - 45 minutes, until the crust is golden brown and the
filling is a little bubbly.
Slide the galette onto a wire rack and let cool for
at least 10 minutes.
Serve warm or room temperature with a generous dollop of
the creme fraiche, use mint sprigs, fresh berries and a lemon slice for