Berry Galette
User Reviews
5
Berry Galette
Description
This Berry Galette features a storebought refrigerated pie crust shaped into a round tart with a loose mound of mixed berries including strawberries, raspberries, and blueberries. The berries are combined with berry jam, sugar, flour to thicken the filling, optional vanilla extract for flavor, and lemon juice to add acidity and balance the sweetness. The crust edges are folded over the filling, creating a free-form tart. Egg wash brushed on the crust adds color and a bit of gloss, while a sugar sprinkling gives a slight crunch and sweetness on the crust edges.
The baking temperature of 375°F and time around 30-40 minutes allow the crust to bake crisp and golden. The berry mixture softens and thickens inside, yielding a tender yet structured filling with vibrant berry flavors. The lemon juice brightens the flavor, keeping the filling lively and balanced. The overall texture contrasts flaky pastry with juicy fruit filling.
Serve the galette warm or at room temperature, optionally with ice cream or whipped cream for added richness. The recipe includes tips on preparing the crust to prevent toughness (letting refrigerated dough sit to soften before rolling), thickening filling with extra flour if needed, and adjusting sweetness or tartness by varying sugar and lemon juice. Frozen berries can be used but may require adjustments in sweetness or adding flaky salt to balance flavors.
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 sea salt for garnish (optional, flaky
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
- Let refrigerated pie crust rest at room temperature 15 minutes before rolling; frozen crust needs 90 minutes to thaw without microwaving.
- Add 1-2 tablespoons more flour if berry filling is too watery to achieve proper thickness.
- Warm galette briefly before serving; pairs well with ice cream on top.
- Adjust lemon juice or add flaky salt to balance sweetness, especially with frozen berries.
- Ensure pie crust is vegetarian, as some contain lard.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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