Berry Galette

This mixed berry galette is a quick and easy way to pull together a tasty dessert for four with fresh summer berries.

This sweet galette, filled with raspberries and blackberries, is the dessert recipe you'll love to make when you want to serve a wonderful freshly baked pastry warm from the oven. 

You can have everything ready in advance, pop the galette in the oven as you sit down for dinner, and serve a fresh warm pastry for dessert. 

I first made this galette about ten years ago and have been making it pretty regularly ever since. 

It was the first time I had ever made my own pie crust dough and I was pretty intimidated. While the dough is a bit sticky, it was actually very easy to work with. 

I'm pretty excited with the results!

Ingredients:

You probably have everything on hand. You'll just have to choose what kind of berries!

The dough consists of all purpose flour, corn meal, butter, sour cream, sugar, salt, and ice water. 

For the filling, all you need is berries, sugar, and butter. I used a combination of raspberries and blackberries. 

How to Prepare this Berry Galette:

To prepare the dough, you whisk together all purpose flour, corn meal, sugar, and salt. 

Next, you cut chilled butter into the flour mixture with a pastry cutter and then work in a mixture of sour cream and ice water into the dough. 

Once you prepare the dough, it needs to be chilled in the refrigerator for at least two hours. Overnight is perfectly fine, and, in fact, you can freeze it for up to one month.

When you are ready to roll out the dough, you can roll it out on a floured surface with a lightly floured rolling pin and then transfer it to the baking sheet. I always have issues with sticking, so I like to roll out dough between sheets of wax paper and then rechill it so that it's easy to lift onto the pie pan or the baking sheet. 

P.S. Do not worry about having a perfectly round piece of dough. Rough edges are part of this galette's rustic "charm."

You can transfer the rolled out dough to the refrigerator until you are ready to bake the galette. Once you are ready, transfer the dough to a parchment lined baking sheet, pile on the berries, add a sprinkling of sugar and a bit of butter, and fold the crust over the berries. 

Finally, brush the crust with water, sprinkle it with sparkling sugar, and bake the galette. 

Ingredient Notes and Substitutions:

For the sour cream in the pastry dough, you can substitute yogurt or buttermilk. You can also use powdered buttermilk, which you whisk into the dry ingredients and then substitute water or milk into the liquid ingredients. 

For the berries, you can substitute any fruit you like. Later in the summer, peaches and plums or other stone fruit would work as well. In the fall, you can add apples or pears. 

And don't forget the ice cream or whipped cream for topping this dessert when serving fresh from the oven. 

This recipe is best the day it is made. If you have leftovers, you can store them in the refrigerator. A slice of this galette is pretty delicious reheated in the oven for breakfast. If you add ice cream, I won't tell anyone. 

More Galette/Crostata Recipes:

Bacon, Tomato, and Corn Galette

Sweet Onion Galette

Pear and Cranberry Crostata

More Sunday Funday Dessert Recipes:

Alle Balle Recipe by The Mad Scientists Kitchen

Bread Rasmalai by Sneha’s Recipe

Classic Eton Mess by Food Lust People Love

Patriotic Jello Bars by A Day in the Life on the Farm

Strawberry Glaze Pie by Palatable Pastime

Strawberries And Cream by Mayuri’s Jikoni

Whisky Barrel Cake by Amy's Cooking Adventures

Berry Galette

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 25 MinCook time: 35 MinInactive time: 2 HourTotal time: 3 Hour

This mixed berry galette is a quick and easy way to pull together a tasty dessert for four with fresh summer berries.

Ingredients

For the Crust

• 1 1/2 tablespoons cold sour cream, buttermilk, or plain yogurt
• 1/4 cup ice water
• 2 1/2 ounces (1/2 cup) all purpose flour
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 1/2 tablespoons cold unsalted butter, cut into cubes

For the Galette

• 1 recipe galette dough
• 1 1/2 cup fresh berries
• 1 tablespoon plus one teaspoon sugar
• 1 tablespoon cold butter, cut into small pieces

Instructions

To Make the Crust

1. In a small bowl, mix the ice water and sour cream
2. In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Add the butter cubes and toss to coat them with butter.
3. Cut the butter into the flour with a pastry cutter until the mixture is crumbly.
4. Sprinkle the sour cream/water mixture, one tablespoon at a time, over the flour mixture and stir each time. After adding all of the liquid, quickly knead the dough together, flatten into a disk, wrap with plastic wrap, and refrigerate at least 2 hours and up to three days.

To Make the Galette

1. Heat the oven to 400 degrees F.
2. Roll the dough out to a 1/8 inch thick circle and place it on a parchment lined baking sheet.
3. Pile the berries in the center of the dough, leaving a 2 1/2 inch to 3 inch border.
4. Sprinkle the berries with 1 tablespoon of sugar and dot with the butter pieces.
5. Fold the edges of the dough over the berries to make an 8 inch round and leaving berries exposed in the middle.
6. Brush the folded over dough lightly with water and sprinkle with the teaspoon of granulated sugar or sparkling sugar.
7. Bake the galette for 35 to 40 minutes until golden brown. Remove the baking sheet and place it on a wire rack, letting the galette cool on the pan for ten minutes.
8. Transfer the galette to the rack. Serve warm or at room temperature.

Nutrition Facts

Calories

303.91

Fat (grams)

12.08

Sat. Fat (grams)

6.26

Carbs (grams)

43.54

Fiber (grams)

2.58

Net carbs

40.97

Sugar (grams)

6

Protein (grams)

5.32

Sodium (milligrams)

344.18

Cholesterol (grams)

23.23

https://www.karenskitchenstories.com/2012/08/berry-galette-tuesdays-with-dorie.html

Karen's Kitchen Stories

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Created using The Recipes Generator

 

Originally posted August, 2012, updated June, 2022. 

Recipe adapted from Baking with Julia for Tuesdays with Dorie.