Berry Galette
Celebrate summers sweet berry bounty with this colorful and very easy-to-make rustic galette! Strawberries, blueberries, blackberries, raspberries and more are invited to join this buttery free-form pie party!
Servings: 8
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.