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Today I’m sharing my recipe for a Mixed Berry Galette made with strawberries, blackberries & blueberries. It’s rustic, beautiful, delicious and so simple to make! Oh, and if you don’t feel like fussing with pastry dough, go ahead and use the premade stuff 🙂Jump to Recipe
The Beauty of A Galette
I love, love, LOVE galettes! They’re beautiful, rustic and so perfectly simple to make.
Galettes are so forgiving – so eager to please! They really beg to be every bakers best friend!
I sloppily rolled out the dough – egdes all messy & uneven. Guess what – it adds more character. I had a bit of berry lava oozing out one corner while baking. Easy fix – I just spooned that sweet lava over the galette while it was cooling
I made my own pastry dough here. It’s simple, so when you have the time – definitely go for it. When you don’t have the time, grab some of that premade pastry dough. It will turn out delicious either way.
I try to keep the sugar to a minimum when working with fresh fruits & berries. Unfortunately, none of these berries were particularly ripe, sweet or juicy – so I added a bit more sugar than I might normally.
Definitely adjust the sugar amount if you are fortunate enough to be baking with ripe berries. The season is short, so seize the moment ♥
Serve & Enjoy
I find this galette in all it’s glory served by itself. You can also add a dollop of whipped cream or a scoop of vanilla ice cream.
Hope you enjoy!
Mixed Berry Galette
- For Pastry:
- 1 1/2 cups all purpose flour
- 9 tablespoons cold salted butter cubed (1 stick + 1 tablespoon)
- 2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup ice water
- 1 egg white
- 1 tablespoon turbinado sugar
- For Filling:
- 4 cups mixed berries chopped if necessary (strawberries, blueberries, blackberries, raspberries)
- 1/4 cup granulated sugar
- 2 tablespoon cornstarch
- -parchment paper-
- For Pastry:
- Combine the flour with the butter, sugar and salt in a food processor and process until mixture resembles coarse meal with a few pea-size pieces remaining.
- Add the ice water over the flour mixture and process until the pastry just begins to come together.
- If not using a food processor, you can make the pastry by hand with a pastry cutter.
- Pat dough into approx a 6″ disk. Wrap in plastic and chill at least 1 1/2 – 2 hours. This can be made well ahead of time if necessary.
- For Filling:
- Combine berries, sugar and cornstarch in a mixing bowl. Gently mix together.
- To assemble:
- When dough is chilled, preheat oven to 400°F
- On a floured surface, roll out dough until roughly a 12″x14″ rectangle. The corners can be rough and uneven and it’s fine if you can’t get roll the dough out to the full measurement.
- Transfer rolled dough onto a cookie sheet lined with parchment paper.
- Brush about half of the egg white onto the dough.
- Spoon the berry filling onto the dough, leaving a 2″ border uncovered around the edge.
- Fold the edges up and over the filling, overlapping slightly.
- Brush remaining egg white over dough and sprinkle with turbinado sugar.
- Bake until the filling is bubbly and the pastry is golden brown & crisp – about 40 – 50 minutes.
- If any of the berry mixture oozed out, spoon on top of galette
- Let rest on cookie sheet for about 10 minutes and then transfer galette, still on parchment paper, to wire rack to cool.
- Slice & enjoy ♥