Mixed Berry Galette
Ingredients
Crust:
- 1 ¼ cups unbleached all-purpose flour, spooned & leveled 150 g
- ¼ tsp salt
- 1 tbsp granulated sugar
- ½ cup salted butter, cold and cubed 115 g
- 3 tbsp ice water 45 g
- 1 tsp white wine vinegar
Filling:
- ½ cup fresh strawberries, sliced 75 g
- ½ cup fresh blueberries 75 g
- ½ cup fresh raspberries 65 g
- ½ cup fresh blackberries 65 g
- ¼ cup granulated sugar 50 g
- 2-2½ tsp cornstarch
- ¾ tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp vanilla extract optional
Assembly:
- 1 egg
- 1 tbsp milk
- 1-2 tbsp coarse sugar
Serving (Optional):
- Vanilla ice cream
- Whipped cream
- Fresh mint leaves
Instructions
- Make the Crust: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Mix vinegar with 3 tbsp ice water; drizzle over flour and stir until dough just holds together. If too dry, add ½–1 tbsp more water. Shape into a disk.
- Prepare the Filling: Gently toss strawberries, blueberries, raspberries, and blackberries with sugar, cornstarch, lemon zest, lemon juice, and vanilla (if using). Let sit 5 minutes.
- Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface or pastry mat, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to baking sheet.
- Assemble Galette: Spoon berries into center, leaving a 1½ – 2-inch border. Dot with butter cubes if using. Fold dough edges over filling, pleating as needed.
- Apply Egg Wash: Whisk egg and milk; brush over crust edges. Sprinkle with coarse sugar.
- Bake: Bake 30–40 minutes, until crust is golden and filling bubbles. Check at 30 minutes. Cool 10–15 minutes.
- Serve: Slice and serve warm or at room temperature with ice cream, whipped cream, or mint.
Notes
No-Chill Dough: Skipping chilling works but may make dough slightly sticky. Use 3 tbsp water initially to avoid wetness. Chill for 30 minutes if time allows for easier rolling.
Frozen Berries: Thaw and drain well, patting dry to prevent soggy crust.
Blackberries: If tart, increase sugar to ⅓ cup. Halve large berries.
Cornstarch: Use 2 ½ tsp for juicy berries to thicken filling.
Storage: Refrigerate leftovers for up to 3 days. Reheat at 350°F for 5–10 minutes.
Nutrition
Serving: 1slice
Servings: 6 slices
