Gradually pour the milk-yogurt mixture to the bowl. Gather the mixture to form a shaggy dough. Divide dough into two portions, Shape each portion into a disc, wrap in plastic and chill in the fridge for at least 2 hours. We are only going to need half of the galette dough (one of the discs) to make the berries galette.
Arrange the berries on the center of dough, leaving an inch border on the edges. Drizzle the honey over top and cut the butter into slivers on top of the berries. Fold the dough over going to the center, partially covering the fillings on the edges. Brush the dough with water, then sprinkle 1 tsp of sugar on the dough.
Bake for 35-40 minutes or until the crust is golden.
Recipe from Baking with Julia by Dorie Greenspan.