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Rustic Summer Berry Galette

Close-up of a juicy slice of Rustic Summer Berry Galette showing mixed berries and a sugared, flaky crust.
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A straightforward recipe for a free-form, flaky pastry crust filled with a mix of fresh summer berries. This dessert offers a simple, country-style presentation.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar (for dough)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 4 to 6 tablespoons ice water
  • 3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fresh thyme leaves (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the mixed berries, 1/4 cup sugar, cornstarch, lemon zest, and thyme, if using. Set aside.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. The edges do not need to be perfect; this is a rustic dessert.
  6. Carefully transfer the dough circle to the prepared baking sheet.
  7. Arrange the berry filling in the center of the dough, leaving a 2-inch border clear around the edge.
  8. Fold the dough border up and over the edges of the filling, pleating the dough as you go to create a free-form crust.
  9. Brush the folded crust edges with the beaten egg wash and sprinkle generously with coarse sugar.
  10. Bake for 35 to 45 minutes, or until the crust is deep golden brown and the berry filling is bubbly.
  11. Let the galette cool on the baking sheet for at least 20 minutes before slicing and serving.

Notes

  • For a flakier crust, keep all ingredients, especially the butter and water, very cold.
  • If your berries release a lot of liquid, you can add an extra teaspoon of cornstarch to the filling mixture.
  • Serve warm with vanilla bean ice cream or a light dusting of powdered sugar.

Nutrition

Find it online: https://spoonsprout.com/rustic-summer-berry-galette-recipe/