Picture this: golden, flaky pastry hugging a mountain of juicy, sweet-tart berries, all bubbling together in one gloriously rustic dessert. That’s exactly what we’re making today—and trust me, if you can fold a napkin, you can make this galette. Whether you’re baking for brunch, dessert, or just to use up those berries in your fridge, this one’s got “crowd favorite” written all over it.
Why You’ll Love This Recipe
I first fell in love with galettes during a summer spent cooking in a tiny French countryside kitchen, but they’ve become a regular in my weeknight dessert rotation here at home. Why? Because they’re easy, forgiving, and oh-so-pretty—even when life feels anything but perfect.
- No pie pan required—just a baking sheet!
- Perfect way to use up fresh or frozen berries.
- Crispy edges, jammy center—what’s not to love?
- Rustic beauty: flaws are welcome here.
- Serve it warm with ice cream and watch everyone fall in love.
Ingredients Breakdown
Essentials
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 to 4 tablespoons ice water
- 2 1/2 cups mixed fresh berries (blueberries, raspberries, blackberries)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Pro Tips
- Use a mix of berries for the best sweet-tart balance.
- If using frozen berries, no need to thaw—just add 1 extra teaspoon of cornstarch.
- Keep your butter cold for maximum flakiness.
- Lemon zest brightens and balances the sweetness beautifully.
- No time to make crust? Store-bought pie crusts work in a pinch!
Step-by-Step Instructions
- In a large bowl, mix the flour and a pinch of salt. Cut in the cold butter with a pastry cutter or your fingers until it resembles coarse crumbs.
- Drizzle in the ice water, starting with 2 tablespoons and adding more as needed. Stir until the dough just comes together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
- While the dough chills, stir together the berries, sugar, cornstarch, lemon zest, and vanilla in a large bowl. Set aside to macerate while the oven preheats.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface into a 12-inch circle. Carefully transfer to the prepared baking sheet.
- Spoon the berry mixture into the center of the dough, leaving a 2-inch border.
- Fold the edges of the crust up and over the berries, pleating as you go.
- Beat the egg and brush it over the crust. Sprinkle with coarse sugar if desired.
- Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly.
- Cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream.
Chef’s Tips and Tricks
- Chill the dough before and after rolling for the flakiest crust.
- Don’t overfill—too much fruit can get soggy.
- Bake on a rimmed baking sheet to catch any juicy overflow (less oven drama!).
- Let the galette rest 10–15 minutes before cutting so the filling sets.
Recipe Variations and Serving Suggestions
- Swap berries for sliced peaches or apples in the fall.
- Add a tablespoon of orange liqueur to the filling for a grown-up twist.
- Top with mascarpone or crème fraîche instead of ice cream for a luxe finish.
- Serve tiny mini galettes for individual desserts at your next dinner party.
- Add chopped fresh herbs like basil or mint for a garden-fresh pop.
FAQs
Can I make this galette ahead of time?
Yes! You can make the crust and filling ahead and assemble just before baking, or bake the whole thing and warm it slightly when ready to serve.
What if I don’t have all the types of berries?
No problem! Use whatever berries you have on hand—just aim for about 2 1/2 cups total.
Can I freeze the galette?
Absolutely. Bake, cool completely, then freeze wrapped tightly. Reheat at 350°F until warmed through.
Recipe Card
Prep Time: 15 minutes (+30 minutes chill)
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 to 4 tablespoons ice water
- 2 1/2 cups mixed berries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon coarse sugar (optional)
Instructions:
- Mix flour and salt, cut in butter until coarse crumbs form. Add ice water gradually to make dough. Chill 30 minutes.
- Toss berries with sugar, cornstarch, zest, and vanilla. Preheat oven to 400°F.
- Roll out crust on floured surface. Transfer to baking sheet. Add filling, fold edges.
- Brush with egg wash, sprinkle sugar. Bake 35–40 minutes. Let cool before slicing.
Nutrition: 220 calories per serving
Did you make this berry galette? Snap a photo and tag me @thekitchensaid on Instagram—I’d love to see your rustic creations! Don’t forget to leave a comment below with your thoughts and any creative spins you added!