French-inspired

Mixed Berry Galette

A rustic free-form berry galette with a flaky crust, bubbling fruit, and just enough sugar to keep the berries bright.

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Mixed Berry Galette

A galette gives you pie energy with less fuss.

The free-form shape is forgiving, and the exposed fruit lets the berry juices bubble and thicken in plain sight.

Keep the dough cold and roll it directly on parchment so it is easy to move.

A little cornstarch in the filling catches the berry juices without making the center gummy.

Let the galette cool before slicing.

The fruit will look loose when it leaves the oven, but it sets into a glossy filling after a short rest.

For something else to cook in the same spirit, try Lemon Olive Oil Cake or Greek Yogurt Pancakes with Blueberry Compote.

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Directions

  1. Pulse flour, 1 tablespoon sugar, and salt with butter until pea-size pieces remain.
  2. Add ice water 1 tablespoon at a time until the dough holds together.
  3. Form into a disk, wrap, and chill for 30 minutes.
  4. Heat the oven to 400 F. Roll dough into a 12-inch round on parchment.
  5. Toss berries with remaining sugar, cornstarch, and lemon juice.
  6. Pile berries in the center, fold the edges over, and brush crust with egg.
  7. Bake for 32 to 36 minutes, until the crust is golden and juices bubble.

Nutrition

Nutrition Information

Estimated per serving: 330 calories, 4 g protein, 46 g carbohydrates, 16 g fat.

Variations

Recipe Variations

- Use peaches and blueberries together.
- Brush the crust with cream instead of egg.
- Add lemon zest to the berry filling.

Notes

  • Use parchment to transfer the galette to the sheet pan.
  • If berries are very juicy, add an extra teaspoon cornstarch.
  • Cool for at least 20 minutes before cutting.

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