If you've never made a berry galette before, then you're in for a real treat! Think of it as a pie's more relaxed cousin, with a flaky, buttery crust that's simply folded around a filling of juicy, jammy berries. This berry galette looks like something you would find in a French bakery, which is where it originally came from, and it's so easy to make. No pie dish is needed, and the process is completely stress-free. It's perfect for a simple dessert that still impresses everyone!
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We first tried our berry galette on one of our trips to France, at a tiny bakery tucked in a quiet little town. The moment we bit into it, with its crispy, buttery crust around warm, jammy berries, we were hooked. It was simple but so good!
We love recreating the foods we fell in love with on our travels, and this berry galette recipe is one of our favorites. It's everything you want in a summer dessert with those flaky edges, juicy berries of the season, and just enough sweetness to let the fruit shine!
We even picked up a French trick: a sprinkle of almond flour under the filling keeps the berry galette crust crisp while adding a subtle nutty flavor!
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What makes this berry galette special
Way easier than pie—This berry galette requires no pie pan, no fussing over perfect edges, just roll out the dough, fold it up, and bake.
The crust is dreamy—A buttery, flaky pastry with a touch of Greek yogurt that makes it extra tender.
Those berries, though—They bake down into a juicy, jammy filling that's sweet, tart, and totally irresistible.
It's rustic in the best way—Even if your folds are messy, this berry galette will still come out looking like you spent all day on it!
Ingredients list
All-purpose flour—The base of our berry galette dough. It gives the crust structure while still staying tender and flaky.
Butter—Creates flaky layers and gives the buttery taste that we all love.
Greek yogurt—Our secret for a softer, tender crust!
Cornstarch—The thickener that keeps all those berry juices from running everywhere. Think of it as the invisible help that makes the filling sliceable.
Mixed berries—The star for our berry galette! Use whatever berries you love or have on hand. They bake into a glossy, jammy filling that tastes like summer.
Almond flour (optional)—A classic French trick that keeps the crust from getting soggy while adding a light nutty flavor!
You’ll find all the exact measurements in the recipe card below.
Substitutions and variations
Swap almond flour for breadcrumbs—They'll soak up the juices just as well and keep our berry galette crust from getting soggy.
Switch up the berries—Use any mix you like: all blueberries, a combo of strawberries and raspberries, or even cherries if that's what you have. But if you want a classic, a mixed berry galette is always a winner.
Try a different citrus—Swap lemon zest and juice with orange or lime for another fresh twist.
Watch the video recipe
Step-by-step instructions
Mix the dough
Mix flour, sugar, and salt. Cut in cold butter until crumbly with pea-sized bites.
Add wet ingredients
Mix in yogurt, ice water, and lemon zest until the dough just holds together.
Chill
Shape into a disc, wrap, and chill for 30 minutes.
Filling
Lightly toss berries with sugar, cornstarch, lemon juice, and vanilla.
Roll out the dough
Roll the chilled dough on a floured parchment paper into a 12 to 14-inch circle. Trim the edges for a clean look and optionally sprinkle almond flour in the center.
Add filling
Spoon the berry mixture on top, leaving a 2-inch border. Fold the dough over the filling, overlapping slightly for a rustic look.
Bake
Brush edges with egg wash and sprinkle with sugar. Bake at 375°F (190°C), middle rack, for 35-40 minutes.
Cool and serve
Let the berry galette rest for 20-40 minutes so the filling sets. Serve warm or at room temperature.
Expert tips for the best berry galette
- Start with cold ingredients. Cold butter, yogurt, and water are key for flaky layers. Warm dough means the butter melts too early, and our berry galette crust will turn tough.
- Roll on parchment. We've learned that rolling out the dough on the counter (even when lightly floured) can end with the dough stuck and torn (since we don't want to use too much flour, and we're rolling it relatively thin). Rolling on the same parchment you'll bake on makes everything easier to transfer.
- Don't let the berries sit too long. Mix the filling right before rolling out the dough, and use it within 10-15 minutes. Any longer and the berries will release too much juice, making the berry galette soggy.
- Sprinkle almond flour or breadcrumbs. This is a little French trick we picked up. A light sprinkle under the filling soaks up berry juice and keeps the crust perfectly crisp.
- Chill before baking. If the dough feels soft after rolling, pop it in the fridge for 10 minutes (without the filling). Cold dough bakes into sharper folds and a better texture.
- Brush the filling if needed. If the berry filling looks a bit dry after baking or while cooling, brush it with some warm honey or jam for that bakery-style shine.
Serve and storage guide
Serve
- Serve the berry galette slightly warm or at room temperature.
- A scoop of vanilla ice cream or a dollop of whipped cream makes it feel like you're enjoying it from a French bakery!
Store
- Keep leftovers covered at room temperature for up to 1 day, or in the fridge for 2-3 days.
Freeze
- Freeze the baked berry galette once cooled. Wrap in cling film, then place it in an airtight container, and freeze for up to 2 months.
- Thaw overnight in the fridge.
Reheat
- Reheat in a 350°F (175°C) oven for 8-10 minutes to bring back the crisp crust and warm the filling.
- Don't pop it in the microwave, as it can make the crust soggy.
FAQs and troubleshooting tips
Yes, they work well for this berries galette, but use them straight from the freezer. Don't thaw first, or they'll release too much juice and make the crust soggy.
Use a sprinkle of almond flour or breadcrumbs under the filling. It's a classic French trick that soaks up excess juices.
Absolutely! Wrap the dough disc tightly and chill for up to 2 days, or freeze it for up to 2 months. Let it thaw overnight in the fridge before rolling.
This usually happens when there's too much filling or not enough cornstarch. Stick to the recipe amounts, and make sure you leave the berry mixture no longer than 10-15 minutes before baking.
Did you try this berry galette?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below — tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don’t forget to tag us — we’d love to see them!
Thank you! -Bea and Marco
📖 Recipe
Berry Galette
Video
Equipment
- Kitchen scale we highly recommend using this for more accurate measurements
Ingredients
Crust
- 1½ cup (195 g) all-purpose flour
- ½ cup (113 g) unsalted butter in small cubes, cold
- ½ teaspoon salt
- ¼ cup (50 g) sugar
- zest from 1 lemon
- ¼ cup (60 g) full-fat Greek yogurt cold
- 1 tablespoon cold water
Filling
- 1 lb (450 g) mixed berries
- ⅓ cup (65 g) sugar
- 1½ tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Other
- 1 egg
- splash of milk
Instructions
Crust
- Mix flour, sugar, and salt in a bowl. Cut in cold butter until crumbly with a pastry cutter or a fork, until the mixture forms pea-sized bits.1½ cup all-purpose flour, ½ cup unsalted butter, ½ teaspoon salt, ¼ cup sugar
- Stir in lemon zest with Greek yogurt. Add cold water and bring the dough together with your hands. Add yogurt in small dollops, and drizzle water all around for better mixing.zest from 1 lemon, ¼ cup full-fat Greek yogurt, 1 tablespoon cold water
- Shape the dough into a disc, wrap in cling film, and chill for 30 minutes. Cold dough rolls out more easily and holds its shape.
Oven
- Once the dough has chilled for 30 minutes, preheat the oven to 390°F (190°C). Prepare a piece of parchment paper that is big enough to fit the galette, approximately 20 inches.
Filling
- While the oven is preheating, add the berries, sugar, cornstarch, lemon juice, and vanilla extract to another bowl. Lightly toss. Remember not to let them sit for more than 10-15 minutes, or else they'll release too much juice, making the crust soggy.1 lb mixed berries, ⅓ cup sugar, 1½ tablespoon cornstarch, 1 tablespoon lemon juice, ½ teaspoon vanilla extract
Assemble
- Place the chilled dough on a lightly floured sheet of parchment paper (the same one you'll bake on). Lightly flour the top of the dough to keep the rolling pin from sticking.
- Roll into a 12-inch circle. We like to cut off the rough edges for a clean circle. Optional: a French trick, sprinkle 1 tablespoon of almond flour in the center to soak up all the juice and keep the crust crisp.
- Spoon the berry mixture on top, leaving a 2-inch border. Fold the dough over the filling, overlapping slightly for a rustic look. If the edges feel stuck, gently slide an offset spatula underneath to lift and fold.
- Whisk the egg with a splash of milk. Brush the edges with the egg wash and sprinkle with sugar for a golden finish. Slide onto a baking tray.1 egg, splash of milk
Bake
- Bake on the middle rack for 35-40 minutes until the crust is golden and the berries are bubbling.
- Let the galette rest for 20-40 minutes, allowing the filling to set. Serve warm or at room temperature. We definitely recommend a scoop of vanilla ice cream to go with it!
Notes
- Best measuring practice. Using a kitchen scale ensures accurate flour measurement for perfect, crispy results.
- Roll on parchment. We've learned that rolling out the dough on the counter (even when lightly floured) can end with the dough stuck and torn (since we don't want to use too much flour, and we're rolling it relatively thin). Rolling on the same parchment you'll bake on makes everything easier to transfer.
- Chill before baking. If the dough feels soft after rolling, pop it in the fridge for 10 minutes (without the filling). Cold dough bakes into sharper folds and a better texture.
- Brush the filling if needed. If the berry filling looks a bit dry after baking or while cooling, brush it with some warm honey or jam for that bakery-style shine.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
We love how this berry galette fills our kitchen with that cozy bakery smell. It's flaky, juicy, and so easy to make. Let us know if you try it!