In The Kitchen

Mixed Berry Galette

This French dessert will solve all of your problems.  The combination of strawberries, blueberries and blackberries tastes so sweet and juicy.  The buttery crust wraps the mix perfectly.  Not only is this galette delicious when served warm, it can also be enjoyed after it has cooled.  Your leftovers will also make a tasty breakfast option.


Mixed Berry Galette


(makes one large galette or four small ones)
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
6 ounces (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water as needed

Berry Filling
3 cups fresh mixed berries – strawberries, blueberries, blackberries
¼ cup cornstarch
2/3 cups sugar
1/4 teaspoon salt
2 tablespoons butter (1 ounce)
1 tablespoon vanilla extract


Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or with forks until the mixture resembles coarse meal.
Drizzle the ice water over the flour mixture, a little at a time and toss it with a fork. Bring mixture together with your hands and press it into a disk. Be sure to seal your dough with plastic wrap to keep it from oxidizing. Refrigerate at least 15 minutes, but overnight is preferred.

Preheat oven to 350 degrees.
Roll out dough to an 1/8 inch thick circle. Transfer dough to a sheet tray lined with parchment paper. You can trim the edges of your dough using a pizza cutter to achieve a perfect circle.
Combine the cornstarch, sugar and salt. Toss with the fruit. Place fruit in the center of the dough circle. Fold dough, overlapping.
Brush crust with cream and sprinkle with granulated or sanding sugar.
Bake at 350 degrees for first 30 minutes or until golden brown. Turn oven temperature down to 300 degrees and continue to cook until center of pie filling is bubbly. If crust or filling is getting to dark before galette is fully cooked, cover with aluminum foil.

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