A buttery flaky crust wrapped around sweet juicy berries then baked to perfection and topped with some smooth and silky vanilla ice cream. I just described this Mixed Berry Galette, super easy to make and absolutely delicious.
Everyone loves a good pie, but not everyone wants to put the time into making one. That’s when a Galette is the perfect choice. Also known as a rustic tart, a Galette is basically a pie without all the fuss. It’s the perfect summer dessert. It has a flaky buttery crust that can be filled with the fruit of your choice. Like cinnamon coated apples sweet peaches or juicy berries, but it can also be savory, with tomatoes and goat cheese or zucchini and ricotta cheese. Either way it is the perfect addition to any table.
Why You Have To Try This
- Ease: It’s like having a delicious pie without all the fuss. The crust is ment to look rustic, no special edges needed here. Just roll out the pastry, place it on a parchment lined baking sheet and place the filling of your choice in the center. Fold the crust up and around the filling, brush with a simple egg wash and cook. It’s that simple.
- Flavor: Between the flaky buttery crust and the sweet juicy berries, you will be looking for seconds.
- Presentation: Even though its rustic by design and there is nothing fancy about it, it still makes for a great presentation.
Tips For Making The Perfect Galette
- Butter: Some say you can’t achieve a flaky crust without shortening, I have to disagree. For me, butter is the only way to go. It will give your crust that great buttery flavor and yes, it will be flaky.
- Cold Ingredients: The key to a delicious, flaky crust, is having very cold ingredients. To accomplish this I cut my butter into small cubes ahead of time, place them in a small bowl and store them in the freezer until I’m ready to use it. This ensures that my butter will be extremely cold. And when adding water to the crust, I always make sure i place some ice cubes in the water ahead of time. Doing these things will allow you to achieve that buttery flaky consistency that you know and love.
- Serving: This Galette is best served warm with some vanilla ice cream. If there is left over, it can be stored in an air tight container in the refrigerator for up to 5 days.
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What You Will Need To Make This Galette
Equipment:
- Food Processor: Having a good food processor is so important in the making of pastry. With 2 to 3 pulses you can cut in your butter without adding any heat, which could melt the butter.
- Baking Tray: I like to use one that is made of aluminum due to its ability to conduct heat.
- Parchment Paper: I always line my baking sheets with a sheet of parchment paper. This prevents sticking and also allows for an easy clean up.
Ingredients:
- Flour: A good All Purpose Flour Works well for this recipe.
- Salt: This is a flavor enhancer. Just a pinch is all that is needed to bring out the flavors in this recipe.
- Butter: I always opt for unsalted butter because I like to control the salt content in my recipes.
- Blueberries & Strawberries: Fresh are best.
- Sugar: A Granulated Sugar For added sweetness.
- Lemon Zest & Juice: The lemon flavor will complement the berries. It will also add a bit of brightness to this recipe.
Mixed Berry Galette
Course: DessertDifficulty: Easy10
servings30
minutes45
minutesThis Mixed Berry Galette is the perfect easy summer treat. With a buttery flaky crust and sweet juicy berries brought together to create a delicious bite.
Ingredients
- For The Crust
1 1/2 Cups All Purpose Flour
1/2 Teaspoon salt
9 Tablespoons very cold unsalted butter cut into cubes.
3 – 4 Tablespoons ice water
- For The Filling
2 Cups fresh blueberries
2 Cups fresh strawberries, hulled and quartered
1/4 Cup Granulated Sugar
1 Tablespoon all purpose flour
Zest and juice of 1 lemon
1 Egg beat with 1 tablespoon of water to create a wash
Directions
- For The Crust
- Place the flour and salt in the bowl of a food processor and pulse several times. Add the very cold butter and pulse until a course meal forms. Add the ice water 1 tablespoon at a time, pulsing after each addition until crust starts to come together. Remove the pastry from the food processor form into a disk, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- For The Filling
- Place all the ingredients for the filling in a large mixing bowl and toss to coat.
- To Assemble
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Remove the pastry from the plastic wrap and place on a lightly floured surface. Using a rolling pin, roll out pastry to 1/8” thickness. Center on the prepared baking sheet. Pour the filling in the center of the pastry, leaving it 1 1/2” to 2” from the edge. Gently fold the excess pastry on top of the berries. Brush the pastry with an egg wash and place in the preheated oven and bake for 45 to 50 minutes or until crust is golden and juices have started to flow. Remove from oven and allow to cool slightly. Serve warm with some vanilla ice cream.
Enjoy.
