This rustic berry galette is incredibly easy to make, featuring a flaky pastry crust and a medley of fresh berries. Perfect for gatherings, picnics, or simply a sweet treat at home.
Ingredients
Scale:
1 ½ cups all-purpose flour (or 1 ½ cups almond flour for a gluten-free variation)
¼ teaspoon salt
1 tablespoon granulated sugar
½ cup unsalted butter, cold and cubed
3 to 4 tablespoons ice water
2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
¼ cup granulated sugar (adjust based on the sweetness of berries)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling on top
Instructions
In a large bowl, mix together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a medium bowl, combine the fresh berries, sugar, cornstarch, vanilla extract, and lemon juice. Gently mix the ingredients together.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the rolled-out dough to a parchment-lined baking sheet.
Spoon the berry mixture into the center of the dough, leaving a 2-inch border around the edges.
Gently fold the edges of the dough over the berries, creating pleats.
Brush the edges of the pastry with the beaten egg and sprinkle coarse sugar over the top.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the berries are bubbling.
Remove from the oven and allow to cool for about 10 minutes before slicing.
