Berry Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the berry filling.

Salt: Enhances the flavor of the dough.

Unsalted butter: Gives the crust its flaky and rich texture.

Ice water: Helps bring the dough together without making it too sticky.

Mixed berries: The star of the filling, providing a burst of fruity flavor.

Cornstarch: Thickens the berry filling to prevent it from becoming too runny.

Lemon juice: Adds a touch of acidity to balance the sweetness of the berries.

Egg: Used for the egg wash to give the crust a golden, glossy finish.

When making the dough for the galette, ensure that the butter is thoroughly chilled before incorporating it into the flour mixture. This helps create a flaky crust. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. When adding the ice water, do so gradually, as you may not need the full amount. The dough should just come together without being too wet. Chilling the dough for at least 30 minutes before rolling it out helps relax the gluten, making it easier to handle and less likely to shrink during baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra fiber, though it may make the crust denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• mixed berries - Substitute with sliced peaches: Sliced peaches offer a sweet and juicy alternative to mixed berries.

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and natural sweetness to the filling.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken the filling similarly to cornstarch.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• egg - Substitute with milk: Milk can be used for the egg wash to give a similar golden finish to the crust.

• Allow the berry galette to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, place the galette in an airtight container or wrap it tightly with plastic wrap. Store it at room temperature for up to 2 days.

• If you need to store the galette for a longer period, refrigerate it. Wrap the galette in plastic wrap and then in aluminum foil to keep it fresh. It can be stored in the refrigerator for up to 5 days.

• To freeze the berry galette, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped galette in a freezer-safe bag or container. It can be frozen for up to 2 months.

• When ready to enjoy a frozen galette, thaw it in the refrigerator overnight. For a crispier crust, reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• If you prefer to freeze the galette before baking, assemble it as directed but do not apply the egg wash. Freeze the unbaked galette on a baking sheet until solid, then wrap it tightly in plastic wrap and aluminum foil. When ready to bake, apply the egg wash and bake directly from frozen, adding an additional 5-10 minutes to the baking time.

• Preheat your oven to 350°F (175°C). Place the berry galette on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until the crust is crisp and the berries are warmed through.
• If you prefer using a toaster oven, set it to 350°F (175°C) and place the galette directly on the rack or on a small baking sheet. Heat for 10-12 minutes, checking occasionally to ensure it doesn't over-brown.
• For a quick reheat, use a microwave. Place a slice of the berry galette on a microwave-safe plate. Heat on medium power for 30-45 seconds. Note that the crust may not be as crisp as when reheated in the oven.
• If you have an air fryer, preheat it to 350°F (175°C). Place the galette in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the berries.
• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for 5-7 minutes, checking to ensure the crust doesn't burn.

• Oven: Preheats to 400°F (200°C) to bake the galette until the crust is golden and the filling is bubbly.

• Baking sheet: Holds the galette while it bakes in the oven.

• Parchment paper: Lines the baking sheet to prevent the galette from sticking and makes for easy cleanup.

• Mixing bowl: Used to combine the flour, sugar, and salt for the dough, and to mix the berries, sugar, cornstarch, and lemon juice for the filling.

• Pastry cutter: Cuts the chilled butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wraps the dough disk to chill it in the refrigerator for 30 minutes.

• Rolling pin: Rolls out the dough on a floured surface to a 12-inch circle.

• Measuring cups: Measures the flour, sugar, and mixed berries accurately.

• Measuring spoons: Measures the salt, cornstarch, and lemon juice accurately.

• Spatula: Transfers the rolled-out dough to the prepared baking sheet.

• Pastry brush: Brushes the beaten egg onto the dough edges for a golden finish.

• Knife: Cuts the chilled butter into cubes.

• Cutting board: Provides a surface to cut the butter and any larger berries if needed.

• Cooling rack: Allows the galette to cool evenly after baking.

Prepare ingredients in advance: Measure and chill the butter and flour mixture ahead of time to streamline the process.

Use a food processor: Quickly combine the flour, sugar, salt, and butter by pulsing in a food processor.

Pre-mix the filling: Mix the berries, sugar, cornstarch, and lemon juice while the dough chills.

Chill dough efficiently: Flatten the dough disk to speed up chilling time.

Roll dough on parchment: Roll out the dough directly on parchment paper for easy transfer to the baking sheet.