Berry Galette
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5.0
15 reviews
Excellent
Berry Galette
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This delicious summer berry galette only needs 15 minutes of hands-on prep time and makes for the perfect, easy BBQ dessert. Serve with a generous dollop of ice cream and some mint on top!
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Ingredients
Pie Crust
- 1 pie crust storebought, refrigerated and rolled
- 1 egg whisked, for egg wash
- 1 teaspoon granulated sugar for dusting the crust (or Turbinado)
- 1 teaspoon Flaky sea salt for garnish (optional)
Galette Filling
- 1.25 cups mixed berries plus a few more for garnish and topping; I've used strawberries, raspberries and blueberries
- 2 tablespoon berry jam any good quality jam would work
- 2 tbsp all purpose flour can substitute with corn starch
- 1 tablespoon granulated sugar can substitute with Turbinado as well - adjust this to your preferred sweetness
- 1 teaspoon vanilla extract optional
- ½ tablespoon lemon juice increase for a more tart filling
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or silicon mat (I prefer parchment paper)
- Wash berries thoroughly and pat dry to remove excess water. Add fruits, jam, flour, sugar, vanilla extract and lemon juice to a mixing bowl and stir to combine well.
- Take the pie crust from the package, and unroll it on a baking sheet lined with parchment paper (or a silicon mat)
- Transfer the filling to the center of the pie crust. Make sure to leave about 2" along the circumference (this is where you'll fold the galette) - 2" is roughly the space up to the second joint of your index finger!
- Fold the crust over the fruit, pleating every couple of inches (see post for visual instructions)
- Whisk an egg in a bowl, and brush the folded crust with this eggwash - then sprinkle the coarse sugar on top of the crust
- Bake the galette in the oven for about 30 minutes (up to 40 minutes depending on your oven) - start checking at the 20 minute mark, and watch for the fruit bubbling, and a golden brown crust. If you prefer to test using a fork, the crust should crackle under the fork.
- Serve with some flaky sea salt on the crust, and a nice big dollop of ice cream (optional)
Notes
- If you have a refrigerated pie crust, just let it stand at room temperature for 15 minutes before you start rolling them. If you froze your pie crust, then bring it out and leave it at room temperature for at least 90 minutes before attempting to roll. Don't microwave them! Make sure your pie crust is vegetarian (some of them contain lard!)
- If the berry filling is still too watery after adding flour, you can add up to 1 - 2 tablespoon more of all purpose flour to help thicken the mixture to the right consistency
- If you want to make ahead, transfer to a cooling rack 5-10 minutes after removing from the oven. Then, when you're eating dinner, pop it back into a warm oven (i.e. warm setting or just residual heat) - then serve with ice cream on top.
- Frozen berries can be quite sweet sometimes, so you can also add a pinch of flaky salt into the mixture o increase the amount of lemon juice to make it less sweet.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
27mg
(9%)
Sodium
516mg
(22%)
Potassium
55mg
(2%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
54IU
(1%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 516mg | 22% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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