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Berry Galette Recipe

Berry Galette Recipe

By What’s Baking

A rustic, free-form pastry cradling juicy summer berries beneath a golden, buttery crust that shatters delicately with each bite.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 galette (8 slices)
An overhead shot of a Berry Galette resting on a worn wooden board, its golden-brown crust folded artfully around a vibrant pool of glistening mixed berries. Soft natural light streams from a nearby window, highlighting the contrast between the flaky, sugar-dusted pastry and the deep purple-red berry filling that bubbles slightly at the edges. A light dusting of powdered sugar creates a delicate contrast against the caramelized fruit juices that have seeped onto the parchment paper. In the background, scattered fresh berries, a small jar of honey, and a vintage silver serving knife complement the rustic, homemade charm of this free-form tart.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry dough:</li> <li class="ingredients-single-item">180g all-purpose flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g mixed berries (strawberries, blueberries, raspberries, blackberries)</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1/2 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the assembly:</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">2 tbsp coarse sugar (or demerara sugar)</li> <li class="ingredients-single-item">2 tbsp apricot jam (optional, for glaze)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Rolling pin</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry dough. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips to quickly rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those beautiful flaky layers we're after. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Sprinkle the lemon zest over the mixture, then gradually add the ice-cold water, mixing gently with a fork until the dough just starts to come together. The dough should be shaggy but hold together when pressed. Avoid overworking it, as this develops gluten and results in a tough pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently press it into a disk about 2cm thick. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a flakier crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough is chilling, prepare your berry filling. If using strawberries, hull and quarter them. Keep smaller berries like blueberries whole. In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, vanilla, and salt. The cornstarch will thicken the juices as the galette bakes, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C and line a baking sheet with parchment paper. Remove the dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a lightly floured surface, roll the dough into a circle approximately 30cm in diameter and about 3mm thick. Don't worry about achieving a perfect circle – the rustic, imperfect edges are part of a galette's charm! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully transfer the rolled dough to your lined baking sheet. Arrange the berry mixture in the center, leaving a 5cm border around the edges. Avoid adding excess liquid from the bowl, as this can make your pastry soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gently fold the edges of the dough over the filling, pleating as you go around. The center of the galette should remain open, showcasing your beautiful berries. Brush the folded edges with beaten egg, then sprinkle generously with coarse sugar. This will give your crust a beautiful golden shine and delightful crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 40-45 minutes, until the crust is deeply golden and the filling is bubbling. If you notice the edges browning too quickly, loosely cover them with foil. The bottom of the galette should be browned and crisp – this ensures your pastry won't be soggy from the fruit juices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let cool on the baking sheet for at least 15 minutes. For an extra touch of shine, warm the apricot jam slightly and brush it over the exposed berries. This creates a beautiful glaze and adds a subtle complementary flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The galette is best enjoyed the day it's made, but can be stored covered at room temperature for up to 2 days. To reheat, warm in a 150°C oven for about 10 minutes to restore some of that wonderful crust crispness. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 265 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 15 g
🍗 Protein: 3 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 125 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use frozen berries for a galette?

Yes, frozen berries work well in a galette. Don't thaw them first - use them straight from the freezer and add an extra tablespoon of cornstarch to absorb the additional moisture. You might need to extend the baking time by 5-10 minutes to ensure the filling thickens properly.

Why is my galette pastry soggy on the bottom?

A soggy bottom is typically caused by excess fruit juice. To prevent this, ensure you use enough cornstarch in your filling, avoid adding the liquid that collects in the berry bowl, and bake on the lower rack of your oven. Pre-sprinkling the dough with a tablespoon of ground almonds can also help.

What's the difference between a galette and a pie?

A galette is a free-form, rustic pastry baked flat on a baking sheet, with edges folded over the filling but the centre left open. Pies are more structured, baked in a dish with the filling completely enclosed or topped with a second crust. Galettes are generally more forgiving and easier for beginners.

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