Mixed Berry Galette

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles.

Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Lightly flour your work surface and roll the dough into a large circle, about 14–15 inches in diameter. Trim any uneven or jagged edges if you prefer a cleaner look.

Gently wash and dry all the berries you’re using. If you’re adding strawberries, remove the stems and slice them about ¼‑inch thick. In a mixing bowl, combine ¼ cup cornstarch, ¼ cup granulated sugar, ¼ cup light brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Add the berries to the bowl and toss them gently until they’re evenly coated.

Pour the berry mixture into the center of the dough circle, spreading it out gently while keeping a clean 2‑inch border around the edges. This space will allow you to fold the crust up and over the fruit without any filling spilling out.

Begin folding the edges of the dough up and over the fruit, creating natural pleats as you work your way around. Leave the center exposed so the berries can show through as the galette bakes. Press each fold gently to help it hold its shape.

Carefully transfer the galette to the prepared baking sheet. In a small bowl, beat 1 egg with 1 tablespoon of cold water until thoroughly combined. Brush the crust with the egg wash — it helps the galette bake to a deep golden brown and helps keep the folded pleats neatly in place. Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling and visibly thickened.

Allow the galette to cool for about an hour before slicing. This helps the filling set, so each piece holds together beautifully.

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Cover and chill in the refrigerator until ready to serve.

Once the galette has cooled, slice it with a sharp knife and serve with ice cream or a dollop or swirl of whipped cream.

Enjoy!

Check out our Strawberry Galette Recipe!