Rustic Mixed Berry Galette

Born as a free-form French pastry, a galette skips the pie tin for a casually folded crust. This rustic mixed berry version cradles strawberries, blueberries, raspberries, and blackberries in flaky butter dough.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 42g carbs
• 15g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 1/3 cup granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• 3-4 tbsp ice water
• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh blueberries
• 3/4 cup fresh raspberries
• 3/4 cup fresh blackberries
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 large egg
• 1 tbsp turbinado sugar
• optional vanilla ice cream for serving

Instructions

1. 1In a large bowl, whisk together all-purpose flour, granulated sugar, and kosher salt until evenly combined.
2. 2Cut cold unsalted butter into 1/2-inch cubes and add to the flour. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
3. 3Drizzle in ice water and gently toss with a fork until the dough just starts to clump. Add the remaining tablespoon only if needed; the dough should hold when squeezed but not feel wet.
4. 4Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes until firm. Meanwhile, preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
5. 5In a separate bowl, combine the strawberries, blueberries, raspberries, blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla. Toss gently until the berries are coated and glossy.
6. 6On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer it carefully to the prepared baking sheet.
7. 7Spoon the berry mixture into the center of the dough, leaving a 2-inch border all around. Fold the border up and over the fruit in loose pleats, pressing lightly so it stays in place; the center should remain open.
8. 8Beat the egg with water and brush the exposed crust generously. Sprinkle the crust with turbinado sugar for sparkle and crunch.
9. 9Bake at 400°F for 35 to 40 minutes, rotating the pan halfway, until the crust is deep golden brown and the berry juices are bubbling thickly in the center.
10. 10Cool the galette on the baking sheet for at least 20 minutes so the juices set. Slice into 6 wedges and serve warm or at room temperature, optionally with a scoop of vanilla ice cream.