Even though a galette is one of the simplest of all desserts, I feel kind of fancy whenever I serve one – like I’m bringing a touch of France into my little New York City kitchen! (Emphasis on little...)
The berries are up to you! You can really use any berry here– even frozen will do. I used more strawberries than anything else, but any ratio works. Just make sure you have no more than 3 cups of berries total. I definitely suggest a mix of berries for different flavors and textures.
This smells so good. ↑ ↑
One thing to keep in mind, though– unlike pies where you can pile the fillings sky-high, galette’s don’t really like it when there’s too much stuff. The crust will become mushy, shapeless, and blah. (Technical terms here.) To avoid that nonsense, keep this in mind: flat and compact. Flatten that filling down, compact the fruit as much as you can, and leave a 2-3 inch border so you can fold the edges over.
Looking for more pies and/or tarts? Check these out!
Mixed Berry Galette
*For the Pie Crust:
- 1¼ cup all-purpose flour
- ⅛ tsp fine sea salt
- ½ cup unsalted butter cubed
- ¼ cup ice water or more as needed
For the Filling:
- 1 cup fresh strawberries sliced
- ¾ cup fresh blackberries
- ¾ cup fresh raspberries
- ½ cup fresh blueberries
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Egg wash: 1 large egg beaten with 1 tbsp milk
- Coarse sugar for sprinkling
- Prepare the pie crust: In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves
- Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and refrigerate for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Prepare the filling: While the pie dough chills, mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and the crust is golden brown, about 25-30 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
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