Berry Galette

5 from 1 vote

This rustic berry galette is the easiest way to enjoy a buttery, flaky crust with a jammy, sweet-tart berry filling. No pie dish needed, just simple steps that deliver a bakery-quality dessert perfect for any occasion.

Prep Time15

Cook Time35

Chill Time30

Total Time1 20

Servings: people

Author: Bea & Marco

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

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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.

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