Luscious summer dessert, a very berry galette that’s so easy to make – easy as pie.

A galette is quite often considered a rustic pie, with one layer of crust folded over the edge of fruit piled high in the center. But it is a French cuisine pastry that can be flat as a pancake or even a cake. It can also have a savory filling and be served as a meal.

The beautiful thing about a galette is its simplicity:

Roll out your dough.
Fill the center with chocolate, fruit, veggies, cheese, frangipane – whatever you desire.
Fold the edges up.
Bake.

This is a very berry galette, filled with raspberry jam, and fresh strawberries, blueberries and blackberries.

Very Berry Galette

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dessert

Cuisine French

Servings 8 servings

Calories 300 kcal

Ingredients

Dough:

1 teaspoon sugar
3/4 teaspoon kosher salt
1 1/3 cups all-purpose flour, plus additional for surface
1 cup (1 1/2 sticks) chilled unsalted butter
4 tablespoons ice water

Filling:

4 teaspoons cornstarch
1 tablespoon lemon juice
1 teaspoon kosher salt
1/2 cup sugar, plus additional for dusting, divided
3/4 cup raspberry jam
1 teaspoon vanilla
1 cup strawberries
1 cup blueberries
1 cup blackberries
1 teaspoon lemon zest
1 egg
whipped cream or ice cream, for serving

Instructions

To make dough:

In bowl, whisk sugar, salt and 1 1/3 cups flour. Cut butter into six rectangular pieces. Toss butter in flour mixture then dump mixture onto counter.
Using rolling pin, roll butter into flour until long flexible strips form; use bench scraper to scrape butter off rolling pin or surface as needed.
Use bench scraper to gather mixture into loose pile then drizzle ice water in middle.
Using hands and bench scraper, toss mixture until water is distributed then gather into rectangular pile.
Roll dough into long rectangle about 8 inches wide then use bench scraper to fold dough into thirds. Dough should be crumbly and loose.
Using bench scraper, turn rectangle 90 degrees and repeat rolling and folding, gathering loose bits of dough from outer edges into center and flouring surface as needed. Repeat rolling and folding third time. Squeeze loose bits into dough disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
Once chilled, roll dough on lightly floured surface to 12-14-inch round. Dust surface and rolling pin with flour as needed and rotate dough often to prevent wide cracks. If dough sticks to surface, lift one side and scatter flour underneath before continuing. Roll dough onto pin then unfurl on sheet of parchment paper. Slide onto rimmed baking sheet, cover with plastic wrap and chill.
Preheat oven to 400 F.
In small pot, combine cornstarch, lemon juice, salt and 1/2 cup sugar. Stir in jam and vanilla. Turn on medium heat until mixture boils then add strawberries, blueberries and blackberries. Stir together and cook until filling thickens, 5-10 minutes, stirring constantly.
Strain mixture to separate excess juice from berry filling. Keep filling in bowl then reduce liquid by half in pot. Once reduced, add liquid back to berry mixture. Stir in lemon zest. Cool overnight.
Once berry mixture cools, scoop berry mixture in center of chilled rolled dough on parchment-covered baking sheet. Spread on dough, leaving mound in middle and 3-inch border on outside. Fold edges of dough over fruit, pleating as needed and being careful folded edge of dough doesn’t tear.
Place galette in oven and immediately reduce heat to 375 F. Bake, rotating halfway through, until crust is deep golden brown and berries are bubbling, 30-45 minutes. Let cool 2 hours before serving.Whisk egg and brush over crust evenly then sprinkle with additional sugar.
Serve with whipped cream or ice cream.