Celebrate the best of summers fresh fruit bounty with this colorful and very easy-to-make rustic berry galette!
Strawberries, blueberries, blackberries, raspberries, mulberries, boysenberries, tayberries and more are all invited to pile on top our buttery and flaky dough!
Nothing quite epitomizes summer like the abundance of the season’s sweet berries in all the colors of the rainbow!
It’s a berry-licious free-form pie party!
Galettes are the picture perfect summer dessert. All you really need for this recipe is pie dough, fresh fruit, and a little sugar. A food processor makes preparing this flaky pie a breeze – just throw all the ingredients in until a ball is formed. Or if you want to make it even easier, feel free to use store-bought pie crust. I won't tell! Either way, you’ll be making this buttery free form berry galette over and over!
Motto Every Single Summer: ALL the fresh COLORFUL berries ALL summer long!
farmers market fresh and colorful berry bounty!
Why this Recipe Works
- Rustic! Pastry dough, with minimal shaping, is wrapped around fresh berries, rustic-as-can-be-style! It’s pie’s easier, more laid back and messier cousin, requiring none of the same precision to make!
- The dough! Quickly and easily comes together in a food processor or use store bought for even quicker prep.
- Rainbow fruit! It’s the galette that celebrates all the colorful berries in season!
- Galette fruit filling is versatile! Use this galette template with any type of fresh fruit year round!
Ya know summer is here when all the colors the berry rainbow begin arriving to the farmers markets! And what a vibrantly colorful site is it! Reds, pinks, yellows, golds, purple, blues, blacks (yes black raspberries – see below!), and all the hues in between!
whoa!!! these raspberries!
There’s actually over 400 varieties of berries! WHOA!!! How many different varieties have ya had? To experience the different varieties in all their colorful glory, definitely head to your local farmers market.
There’s a whole wide berry rainbow world out there!
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 throughout the warm summer months are one of mother’s nature most precious gifts to us! THANK YOU, MOTHER NATURE, FOR YOUR EPIC BERRY BOUNTY!!!
How to Make a Berry Galette
- Make dough in food processor or use store bought. If making dough from scratch, let chill. If using store bought, let thaw out.
- As the dough chills, prepare the berry filling by mixing the berries with sugar, cornstarch, lemon juice and a pinch of salt together in a bowl.
- Roll out dough*, transfer to a baking sheet or tray and pile fruit on center of dough. Mound the berries up higher in the center than the edges in order to get them all to fit. (may need to chill dough after rolling out if it heats up too much).
- Fold edges over and brush them with egg wash (or use the egg wash substitutes below).
- Sprinkle all with sugar and bake until the berries are bubbly, and the crust is golden brown,
*to check out my secret trick for rolling out that galette dough, check out this post.
pre-oven pot-oven
Notes & Variations
What is a Galette?
The term galette originated is France and comes from the French word galet. Italian cooks use the term crostata in place of galette. It’s essentially pastry dough wrapped over a filling, which can be sweet or savory.
Think an open-faced, free-form, pie like pastry.
Stoked on more colorful galette recipes? For sweet galettes check out this Stone Fruit Galette & Strawberry Rhubarb Galette, for savory check out Tomato Galette and Root Veggie Tart.
Berry Filling
All fresh summer berries can be used in the galette (avoid frozen).
Strawberries, blueberries, blackberries, raspberries, mulberries, boysenberries, tayberries and more are all welcome. This recipe is an equal berry opportunity galette! Use a single kind or a mix.
Most berries can be cooked whole except larger ones, like strawberries, should be sliced.
Keep in mind that berries vary in sweetness and juiciness; tinker with the amount of cornstarch and sugar to accommodate any colorful berry in the whole wide berry rainbow!
Fresh fruits that aren’t technically berries are welcome to join as well. Because cherries never ever ruined a mixed berry galette in the history of cooking. So, chop ‘em up and thrown them in too.
Just make sure you 4-ish cups of berries total. Customize that mix as your heart desires for different flavors and textures.
Disclaimer 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.
Variations
All-Purpose Flour: Swap a part of it with whole wheat or cornmeal. If gluten-free, a mix of almond, tapioca, white rice and/or millet flour or a gluten-free all-purpose flour can be used.
Butter: Swap in coconut oil, vegetable shortening, lard or olive oi in the dough, and the butter on the brushed on the crust can be swapped for an egg wash or coconut oil.
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
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy organic berries from your local farmers market.
- Berries store best dry in the fridge + don’t wash them until right before you’re ready to eat ‘em!Soggy berries go bad damn fast and we want to extend our precious berry lives as much as possible!
- The galette tastes best straight from the oven, served warm with vanilla ice cream.
- Galette dough needs to chill at least 2 hours in the fridge! Dough will keep in the fridge up to 2 days or in the freezer up to 1 month.
- When using different types of berries just remember that tart berries need more sugar that sweet berries; and juicier berries needs more cornstarch than drier berries.
- Embrace galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #DanielaGerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Berry Galette
Ingredients
For the Dough
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour plus more for surface
- 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
- To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer onto the parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while you prepare the berry filling.
- Preheat oven to 375 F degrees. Toss berries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Arrange the slices on the dough and fold the sides of the dough over.
- Melt 1 tablespoon of the butter and brush the sides of the dough with it. Cube the other tablespoon of butter and scatter over the fruit filling. Sprinkle all with sugar.
- Transfer to the oven and bake for 45-50 minutes, until the or until golden brown. the berries are soft and cooked through, their juices are bubbling, and the crust is a deep golden-brown.
Notes
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy organic berries from your local farmers market.
- Best to store most berries dry in the fridge and don’t wash them until right before you’re ready to eat ‘em!Soggy berries go bad damn fast and we want to extend our precious berry lives as much as possible!
- The galette tastes best straight from the oven, served warm with vanilla ice cream.
- Galette dough needs to chill at least 2 hours in the fridge! Dough will keep in the fridge up to 2 days or in the freezer up to 1 month.
- When using different types of berries just remember that tart berries need more sugar that sweet berries; and juicier berries needs more cornstarch than drier berries.
- Embrace galettes inner rusticity and chill ~ there’s no need to worry about any sort of perfection when assembling.
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