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
- 1¼ cups all purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 4 tablespoons cold water or a little more if needed
Mixed Berry Filling
- 3 cups berries fresh or frozen (do not thaw), I like a combination of blueberries, blackberries, raspberries and chopped strawberries
- 2 tablespoons corn starch
- ¼ cup light brown sugar or granulated sugar
- 2 teaspoons lemon juice
- ½ tablespoon lemon zest
- 1 pinch salt
Egg Wash
- 1 large egg
- 1 tablespoon water
- 1½ tablespoons coarse sugar turbinado or demerara
For Serving
- 1-2 tablespoons pomegranate molasses optional, or apricot jam, for brushing or drizzling
Instructions
Homemade Crust (skip if using store bought)
- Cut butter into ½ inch 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. Set bowl in fridge.
- In a large mixing bowl, whisk to combine the flour, sugar and salt. Add the cubed butter. Toss the butter so it's fully coated with flour.
- Use a pastry cutter to start to cut the butter into the dry ingredients til the largest pieces of butter are no larger than peas.
- Use a fork to stir in 2 tablespoons of the cold water (without the ice). It should be clumpy with some dry spots at this point. Break up any sticky spots. Stir in 1-2 more tablespoons of water. Do not add any more water than you need. The dough will feel moist but not wet. (I typically use about ¼ cup of liquid or maybe a touch more).
- Use your hands to scoop as much of the mixture as possible then press it back down onto the rest of the mixture with your fingertips. Sprinkle or flick a tiny bit of water right onto any very dry spots if you notice them. Knead only as much as needed to combine the dough. Stop kneading when the dough has come together and there are no longer any loose floury bits on the bottom of the bowl.
- Shape the dough into a ball then set it on a sheet of plastic wrap. Gently pat it into a 1 inch thick disc. Seal any broken edges by pushing the edges of the dough gently on the counter. Wrap dough with the plastic wrap. Set dough in the fridge for at least 30 minutes, preferably 1-2 hours or up to 2 days.
Assembling
- In a large bowl, combine the berries, sugar, cornstarch, lemon juice, lemon zest and salt. Stir til well combined. Set aside.
- For store bought crust, place the pie crust flat on a baking sheet with parchment paper. For homemade pie dough, roll dough out on a floured surface into a 12 inch circle. Transfer dough to a baking sheet lined with parchment paper.
- Place filling in a strainer to strain any juices or use a slotted spoon to spoon the berries onto the middle of the dough (try your best to leave most of the juice in the bowl). Leave a 1½ to 2 inch border. Spread the fruit out into one even layer rather than a big heaping pile. Gently fold edges and tightly press down to seal the dough. The galette should be around 8 inches in diameter.
- Place the baking sheet with the galette in the freezer and preheat your oven to 375°F. If you don't have space in the freezer, chill galette in the fridge for at least 20 minutes.
- Once the oven's pre-heated and the crust is cold and firm, brush the edge with an egg wash (the egg mixed with water). Generously sprinkle demerara sugar over the egg wash.
- Bake 30-40 minutes until crust is golden brown and the filling is bubbling in the middle.
- Brush with 1-2 tablespoons of pomegranate molasses while the fruit is still hot/warm. You can also drizzle the galette with the pomegranate molasses.
- Allow to cool at least 10 minutes before slicing.
Video
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. If you have a little less fruit or a little extra, that's fine.
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.
Egg wash: The egg wash gives the edge a nice golden color, adds shine and acts as a glue for the crunchy coarse sugar. If you prefer not to use an egg, you can brush the edge with melted butter or cream for extra flavor. It won't be as golden brown, but it will be delicious.
Pomegranate molasses: Pomegranate molasses is a thick, tangy syrup made by reducing pomegranate juice. Brush or drizzle 1-2 tablespoons of pomegranate molasses over the hot or warm fruit just after baking. I love the sweet-tart, depth of flavor it adds! You can find it online, in a Middle Eastern grocery store or in the international section of some grocery stores.
Pomegranate moslasses substitute: Swap in some jam in place of pomegranate molasses. Warm the jam slightly so it’s brushable (microwave 10–15 sec or heat gently in a pan).
Serving:Top with scoops of ice cream, some whipped cream or lemon curd!
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
