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5.0 from 15 votes

Berry Galette

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 slices
Calories: 197 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper or silicon mat (I prefer parchment paper)
  2. 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.
  3. Take the pie crust from the package, and unroll it on a baking sheet lined with parchment paper (or a silicon mat)
  4. 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!
  5. Fold the crust over the fruit, pleating every couple of inches (see post for visual instructions)
  6. Whisk an egg in a bowl, and brush the folded crust with this eggwash - then sprinkle the coarse sugar on top of the crust
  7. 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.
  8. 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

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

% 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.