Celebrate peak summer fruit with this easy mixed berry galette — a rustic free-form tart filled with juicy seasonal berries and baked into a buttery, flaky crust.
No pie dish, no fuss. Just fresh seasonal berries and golden pastry.
Strawberries, blueberries, blackberries, raspberries, mulberries, boysenberries, tayberries and other berries are welcome here too. It's an equal-opportunity berry galette situation.
Use a single variety or create a colorful mixed berry galette layered with whatever looks best at the farmers market.
Why this Recipe Works
- Rustic & Easier than Pie. The truly magical quality of galettes. It’s pie’s easier, more laid back and rustic cousin, requiring none of the same precision to make.
- Easy Dough (or store-bought shortcut). The galette dough comes together quickly in a food processor — or use store-bought pie crust for an even faster mixed berry galette.
- Juicy fruit, no soggy crust. A light toss of sugar and cornstarch helps thicken the berry juices as they bake, keeping the crust crisp and flaky.
- Flexi summer fruit filling. This berry galette recipe works with strawberries, blueberries, blackberries, raspberries, mulberries, and other berries too.
It’s the galette that celebrates all the colorful berries in season!
Ya know summer is here when all the colors the berry rainbow begin arriving to the farmers markets - reds, pinks, yellows, golds, purples, blues, deep blacks (yes, black raspberries), and every shades in between.
What is a Galette?
A galette is pie's messier, more laid-back cousin. Open-faced – just dough folded up around whatever filling you've got, sweet or savory, baked until the crust is golden and the filling is bubbling.
The French call it galette. The Italians call it crostata. Same thang, different accent.
The truly magical quality of a galette is that it's imperfectly perfect. Roll the dough out on a lightly floured surface – or don't even bother doing it in one piece. My favorite trick: lay parchment on a tart pan and build the crust directly on it, piece by piece, pinching the dough together with your fingers until it holds. No one will ever know. Pile on the filling, fold the edges over, sprinkle with sugar, and bake. Same technique every season. Change the filling, keep the method.
Nothing quite epitomizes summer like the abundance of the season’s sweet berries in every color of the rainbow.
The combination of sweet and tart berries baked into a golden, flaky crust makes this rustic mixed berry galette both simple and impressive.
All you need is pie dough, fresh berries, a little sugar and a hot oven. Whether you make your dough from scratch or use store-bought crust, this easy berry galette comes together quickly and delivers big flavor.
This is the kind of summer dessert you’ll make on repeat — flexible, colorful and endlessly customizable.
It’s a berry-licious free-form pie party!
Motto every single summer: ALL the fresh, colorful berries ALL season long.
There are more than 400 varieties of berries grown around the world, each with its own flavor, sweetness and texture. From tart and jammy to floral and honeyed, the range is surprisingly wide.
To experience that full berry spectrum in all its colorful glory, head to your local farmers market during peak season. You’ll find varieties you won’t see in most grocery stores.
There’s a whole wide berry rainbow world out there - consider this your excuse to try them all.
A Quick Note on “Berries”
Disclaimer: definition of “berry” for this post is colloquial, not botanical (i.e.: I’m lumping all the summer bounty we commonly perceive as berries even if they are not technically berries, such as strawberries and raspberries).
Yep that’ right ~ technically, strawberries and raspberries aren’t botanically considered berries.
these are all from the Santa Monica Farmers Market! Pudwill Farms, Harry's Berries, 2 Peas in a Pod, and Murray Family Farms.
The sweet berry bounty of summer is one of nature’s most generous gifts — and this berry galette is one of the best ways to celebrate it. Thank you Mother Nature for your epic berry bounty!
How to Make this Berry Galette
- Prepare the dough. Make the galette dough in a food processor or use store-bought. If making from scratch, let the dough chill for at least 2 hours. If using store-bought, thaw according to package instructions.
- Mix the berry filling. In a bowl, toss the berries with sugar, cornstarch, lemon juice and a pinch of salt until evenly coated.
- Roll and assemble. Roll out the dough and transfer it to a baking sheet lined with parchment paper. Pile the berries in the center, leaving a border around the edges. Mound the fruit slightly higher in the middle to help it bake evenly. If the dough becomes too warm, chill briefly before continuing.
- Fold and brush. Fold the edges of the dough over the berries, pleating as you go. Brush the crust with egg wash (or your preferred substitute).
- Bake. Sprinkle with sugar and bake until the crust is golden brown and the berries are bubbling.
*to check out my secret trick for rolling out that galette dough, check out this post.
Notes & Variations
Berry Filling
All fresh summer berries work beautifully in this mixed berry galette (for best texture, avoid frozen for best texture).
Strawberries, blueberries, blackberries, raspberries, mulberries, boysenberries, tayberries and more are welcome — this is truly an equal-opportunity berry galette. Use a single variety or create your own mix.
Most berries can be left whole. Larger berries, like strawberries, should be halved or sliced.
Because berries vary in sweetness and juiciness, adjust the sugar and cornstarch slightly as needed.
Not technically a berry? Still welcome. Cherries, for example, are fantastic here — just pit and halve them first.
Aim for about 4 lightly packed cups of fruit total. Customize the mix to play with different flavors, textures, and colors.
Variations
Flour: Swap part of the all-purpose flour for whole wheat or cornmeal for a nuttier flavor. For gluten-free, use a reliable 1:1 gluten-free blend.
Butter: Coconut oil, vegetable shortening, lard, or olive oil can be used in the dough. Brush the crust with cream, milk, or an egg wash instead before baking.
Egg: Swap in 2-4 tablespoons of ice cold water in crust. Drizzle 1 tablespoon at a time until a dough ball is formed.
Sugar: Use any kind, from white granulated to dark brown sugar. If avoiding sugar, honey, maple syrup or date syrup can be swapped in.
– Tip: use a combination of different sugars! My preference is for mostly granulated with a bit of brown sugar in the filling and brown sugar for sprinkling on the edges of the galette crust.
Lemon Juice & Zest: Any type of citrus zest can be swapped in (lime, orange, etc.) or omit all together.
Additions: You can play around by adding: 2 tsp. of fresh spices (think cinnamon, nutmeg, coriander, fennel), fresh ginger, or vanilla to the fruit filling.
Cornstarch: Swap in flour, arrowroot, potato starch, tapioca flour or rice flour.
Berries: Any kind of fresh berry, from a single variety to a mix, can be used. We just want 4-ish cups total of summers best berry (or other fruit) bounty.
Let’s take advantage of the season’ berry-licious bounty all summer long!
Cooks Tips
- Start with very cold butter for a flakier, more delicate pastry dough.
- Buy the best berries you can find. Local, in-season fruit makes a noticeable difference.
- Store berries in the refrigerator, unwashed, and rinse just before using. Moisture shortens their shelf life.
- Chill the galette dough for at least 2 hours. It can be refrigerated up to 2 days or frozen for up to 1 month.
- Adjust for your fruit. Tart berries need more sugar; extra-juicy berries may need a bit more cornstarch.
- Bake until deeply golden and bubbling. That’s when you know the filling is properly set.
- Embrace the rustic look. Imperfect folds are part of the galette’s charm.
- Serve warm — ideally with vanilla ice cream, yogurt, or softly whipped cream.
Berry Galette
Ingredients
For the Dough
- 1 cup all-purpose flour plus more for surface
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Berry Filling
- 4 cups of berries
- 1 tablespoon cornstarch
- 3 tablespoons of sugar
- Zest & Juice of 1-2 lemons about 1 tsp of lemon zest & 1 tbsp of lemon juice
- 1 teaspoon of vanilla extract
- Pinch of salt
- 1 tablespoons of butter melted
- 1 tablespoon course sugar for sprinkling
Instructions
Make the Dough:
- Pulse flour, sugar, and salt in a food processor until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Drizzle in the beaten egg and pulse just until the dough begins to come together.
- Form the dough into a disk, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
Make the Filling:
- Toss the berries with sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt.
- Spoon the berry mixture into the center of the dough, leaving a 1½–2 inch border. Gently fold the edges of the dough over the fruit, overlapping slightly.
- Brush the crust with melted butter. Dot the filling with additional butter if desired. Sprinkle the galette with coarse sugar.
- Bake for 45–50 minutes, until the crust is deeply golden and the filling is bubbling. Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- Start with very cold butterfor a flakier, more delicate pastry dough.
- Buy the best berries you can find.Local, in-season fruit makes a noticeable difference.
- Store berries in the refrigerator, unwashed,and rinse just before using. Moisture shortens their shelf life.
- Chill the galette dough for at least 2 hours.It can be refrigerated up to 2 days or frozen for up to 1 month.
- Adjust for your fruit.Tart berries need more sugar; extra-juicy berries may need a bit more cornstarch.
- Bake until deeply golden and bubbling.That’s when you know the filling is properly set.
- Embrace the rustic look.Imperfect folds are part of the galette’s charm.
- Serve warm— ideally with vanilla ice cream, yogurt, or softly whipped cream.
More Galette Recipes
Same dough, same fold, different filling — strawberries, blueberries, all the berries, and peaches in summer, rhubarb and strawberry rhubarb in spring, apples and pears in fall, tomatoes when you want to go savory. Once you've made one galette, you'll know how to make them all.
If ya tried this mixed berry galette, I’d love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
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