Berry Galette
A rustic, free-form tart filled with mixed berries.
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Galette Dough
- 1.5 cups all-purpose flour
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and cubed
- 0.25 cup ice water
Berry Filling
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 0.25 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 egg, beaten (for egg wash)
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water and mix until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
In another bowl, mix berries, sugar, cornstarch, and lemon juice. Set aside.
Roll out the dough on a floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
Spoon the berry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the dough with the beaten egg.
Bake for 40 minutes or until the crust is golden and the filling is bubbly. Let cool before serving.
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg
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