This post was sponsored by Thyme & Table. All thoughts & opinions are always my own. This post may contain affiliate links and/or Amazon affiliate links. Thanks for reading & thanks for your support!
Today I’m sharing my recipe for a Mixed Berry Galette made with strawberries, blackberries & blueberries. It’s rustic, beautiful, delicious and so simple to make! Oh, and if you don’t feel like fussing with pastry dough, go ahead and use the premade stuff 🙂
The Beauty of A Galette
I love, love, LOVE galettes! They’re beautiful, rustic and so perfectly simple to make.
Galettes are so forgiving – so eager to please! They really beg to be every bakers best friend! If you love berries – you will love this Mixed Berry Galette!
I sloppily rolled out the dough – edges all messy & uneven. Guess what – it adds more character. I had a bit of berry lava oozing out one corner while baking. Easy fix – I just spooned that sweet lava over the galette while it was cooling.
Stress-free, easy going summer baking!
Love berry recipes? (Me too!) Check out these recipes : Easy Berry Trifle & Blueberry Peach Pie!
Ingredients & Instructions
I made my own pastry dough here. It’s simple, so when you have the time – definitely go for it. When you don’t have the time, grab some of that premade pastry dough. It will turn out delicious either way.
Use whatever combination of berries you enjoy. Strawberries, blueberries, blackberries, raspberries…
I try to keep the sugar to a minimum when working with fresh fruits & berries. Unfortunately, none of these berries were particularly ripe, sweet or juicy – so I added a bit more sugar than I might normally. Definitely adjust the sugar amount if you are fortunate enough to be baking with ripe berries.
Roll out your chilled dough, brush with egg white, load up your berries, fold up the edges of your dough & bake!
Serve & Enjoy
This galette is absolutely wonderful served by itself. You can also add a dollop of whipped cream or a scoop of vanilla ice cream.
Best eaten within a day or two. I prefer to store it covered at room temperature.
Hope you enjoy!
Amanda ♥
Mixed Berry Galette
Equipment
- parchment paper
Ingredients
- For Pastry:
- 1 1/2 cups all purpose flour
- 9 tablespoons cold salted butter cubed (1 stick + 1 tablespoon)
- 2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup ice water
- For Filling:
- 4 cups mixed berries chopped if necessary (strawberries, blueberries, blackberries, raspberries)
- 1/4 cup granulated sugar
- 2 tablespoon cornstarch
- 1 egg white
- 1 tablespoon turbinado sugar
Instructions
- For Pastry:
- Combine the flour with the butter, sugar and salt in a food processor and process until mixture resembles coarse meal with a few pea-size pieces remaining.
- Add the ice water over the flour mixture and process until the pastry just begins to come together.
- If not using a food processor, you can make the pastry by hand with a pastry cutter.
- Pat dough into approx a 6″ disk. Wrap in plastic and chill at least 1 1/2 – 2 hours. This can be made well ahead of time if necessary.
- For Filling:
- Combine berries, sugar and cornstarch in a mixing bowl. Gently mix together.
- To assemble:
- When dough is chilled, preheat oven to 400°F
- On a floured surface, roll out dough until roughly a 12″x14″ rectangle. The corners can be rough and uneven and it’s fine if you can’t get roll the dough out to the full measurement.
- Transfer rolled dough onto a cookie sheet lined with parchment paper.
- Brush about half of the egg white onto the dough.
- Spoon the berry filling onto the dough, leaving a 2″ border uncovered around the edge.
- Fold the edges up and over the filling, overlapping slightly.
- Brush remaining egg white over dough and sprinkle with turbinado sugar.
- Bake until the filling is bubbly and the pastry is golden brown & crisp – about 40 – 50 minutes.
- If any of the berry mixture oozed out, spoon on top of galette
- Let rest on cookie sheet for about 10 minutes and then transfer galette, still on parchment paper, to wire rack to cool.
- Slice & enjoy ♥
Notes
Even Philadelphia doesn’t want to give up on the cold temperatures and snow. It’s making me mental and totally messing up my garden plans, ARGH! This is the perfect recipe for me now, because I just want fresh fruit and veggies and other warm weather things 🙂
I love this galette, it makes think of spring with the mix berries. Here in Minnesota, we are still waiting for spring to arrive. This galette sure would make my brighter and yummier.
This looks so delicious! Here in California it’s been hot and then cold. I am not looking forward to our summer here, although I think this for *cough* breakfast or anytime with some ice cream will make it bearable! Thanks for sharing Amanda!
This looks so perfect Amanda, and perfect for summer. Would you believe that even as a pie/berry fanatic, I rarely think to make a galette? I need to try this with the first fresh fruit of the season. Which will be later than usual as it’s been freezing up here for most of the Spring so far.
This looks delicious! I need to make galettes more often – I’m not sure why I don’t! I love all the berries in here – perfect for summer time!
This looks so BERRY good!! I have never made, or eaten, a galette, but pinning, because now I HAVE too! XOXO
Perfect galette! I especially liked the low fuss crust. I had bags of frozen berries, some very, very old, and my husband’s birthday dinner to throw together. I’m talking a couple years old on those berries! But I enhanced them with some lemon juice, extra sugar, and I dotted the surface with butter. The fruit filling came out perfectly! I made a double recipe since I needed badly to use up those berries. That’s what makes galettes such a wonderful go-to dessert in a pinch. You can work on the flavor of the crust and filling and not worry about the looks too much with galettes. And they’re easily thrown together under pressure. I did have to pour off a lot of liquid berry juice into a sauce pan. I used flour instead of cornstarch because I was out of the latter. I turned the juice into more berry sauce. Great recipe!
I love, love, love them I buy them often at Wegmans, but they are so expensive. I’m glad I saw the recipe definitely will make this wonderful recipe.. Thanks