Mixed Berry Galette
This mixed berry galette is super delicious, easy to throw together, and perfect for any summer or any season! Use store bought or buttery homemade pie crust and all your favorite berries!
Servings: 8 slices
Calories: 271kcal
Ingredients
Crust*
- 1 ⅓ cups all purpose flour
- 1 tablespoon light brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cubed
- ¼ teaspoon baking powder
- 3 tablespoons cold water add up to 4 tablespoons in total, as needed
Mixed Berry Filling
- 1 cup raspberries fresh or frozen
- 1 cup blueberries fresh or frozen
- 1 cup strawberries fresh or frozen, chopped
- 1½ tablespoons cornstarch
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon fresh mint finely chopped
- ½ teaspoon fresh ginger peeled and grated
- ⅛ teaspoon salt
Egg Wash
- 1 large egg
- 1 tablespoon water
- 1½ tablespoons turbinado or demerara sugar
Instructions
- Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients. Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
- In a food processor, pulse to combine the flour, baking powder, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add the cold water a tablespoon at a time while continuing to pulse mixture until mixture just starts to come together. Be careful not to add too much water.
- Turn dough out onto a sheet of plastic wrap. Pat and press dough together to make one piece. Shape and flatten dough into a disk, wrap it with the plastic wrap. Refrigerate for 1 hour.
- While the dough is almost finished chilling, prepare the filling. In a medium sized bowl, mix together the berries, sugar, cornstarch, ginger, mint and salt. Place filling in refrigerator for about 10 minutes while you roll out the pie crust.
- Preheat oven to 400 F. Place dough between two sheets of parchment paper. Roll dough out into a 12 inch circle. The edges can be left ragged, no need to trim them since galettes are typically rustic looking. Place parchment paper with dough on it onto a baking sheet.
- Place filling in a strainer to strain any juices or use a slotted spoon to spoon the fruit (minus the juices) onto the dough. Leave a 1 1/2 inch border. Spread the fruit out into one even layer rather than a big heaping pile. Fold edges and gently press down to seal the dough.
- Beat the egg and water in a small bowl. Brush the edges with the egg wash and generously sprinkle with coarse sugar. Bake 33-37 minutes until crust is golden brown and the filling is bubbling in the middle. Allow to cool at least 10 minutes before slicing.
Notes
Crust*: Use homemade pie crust recipe above or 1 9-inch store-bought pie crust.
Fruit: Use 3 cups of fruit. Use any combination of blueberries, blackberries, raspberries, or strawberries.
Frozen fruit: If using frozen fruit, do not thaw ahead of time. Add an extra 2 teaspoons of cornstarch if using a large amount of frozen strawberries. They release more liquid than other types of berries.
Ginger: In place of ginger, add a teaspoon of vanilla extract.
Mint: Measure mint leaves first then chop it. Instead of mint, use fresh tarragon or basil. You can also omit the fresh herbs and use the juice and zest of half a lemon.
Cornstarch and berries: Allow berries and cornstarch mixture to sit for 10-15 minutes before adding it to the galette. The cornstarch needs time to draw some liquid out of the berries.
Serving: Serve with a scoop of ice cream on top or some whipped cream!
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
Nutrition
Serving: 1slice | Calories: 271kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 201mg | Potassium: 73mg | Fiber: 2g | Sugar: 19g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg