There’s something enchanting about rustic pastry folded over jewel-toned berries, like an elegant culinarily hug. This Berry Galette brings that cozy, homemade feeling to the table with ease.
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What is Berry Galette?
A berry galette is a free-form fruit pastry that embraces simplicity with style. Instead of tucking the filling neatly into a pie pan, the edges of the dough are gently folded over once-juicy berries, creating a charmingly imperfect border that showcases the fruit at the center. This handsome dessert feels artful yet approachable, almost as if it happened by happy accident—but every fold is deliberate.
Origins of this dessert lie in rustic French baking traditions. A galette is less of a polished tart and more of a spontaneous declaration of flavor, where the rough edges and bubbling fruit become its signature. Because it’s naked at the center, the berries sing with bright, juicy color and the crust becomes crisply golden around them. It’s a dessert that looks warm, tastes fresh, and invites you to dive in.
Ingredients You Need
- Pie Dough – We love using pre-made dough for convenience. It’s easiest to work with well-chilled dough to keep that buttery flake.
- Mixed Berries – We love using a medley of berries for balanced sweetness and tang.
- Granulated Sugar – We add this to gently sweeten without overwhelming the berries. The right amount helps coax out juice and balance their natural tartness.
- Cornstarch – This is a great way to thicken berry juices so the filling isn’t runny. A light dusting blends invisibly and helps keep the crust crisp.
- Lemon Zest – We love using zest to lift the flavor with bright citrus notes. It adds a subtle zing without watering down the fruit.
- Lemon Juice – We add this for a touch of tanginess that keeps the berries from tasting too sweet. It also helps the cornstarch work its magic.
- Vanilla Extract – We love using vanilla to round out and deepen the berry flavor. It contributes a warm, fragrant layer.
- Egg (for Egg Wash) – We add this to brush the crust so it glistens beautifully. The wash encourages a polished, golden finish.
- Coarse Sugar (Optional) – We add a sprinkle for readable sparkle and delicate crunch. It elevates the rustic charm to a casually elegant finish.
How to Make Berry Galette
- Build the filling. Add the berries, sugar, cornstarch, citrus zest and juice, and vanilla to a bowl and toss together until every berry is lightly coated and shimmering.
- Prepare the base. Roll out the chilled pie dough into a generous circle, creating a canvas that’s both sturdy and yielding.
- Shape the galette. Center the berry mixture on the dough, leaving a clear margin. Then fold the edges over the fruit, working in gentle pleats to hold the filling, while keeping the heart of the fruit showy.
- Finish the crust. Whisk the egg and brush it over the pleated edge, then scatter coarse sugar over the egg-washed crust.
- Bake. Place the galette in the oven and bake until bubbly and golden brown.
- Let it rest. Allow the galette to cool just enough so the filling thickens slightly and the pastry firms for clean cuts, then serve.
Variations
- Lemon-Lavender – Infuse the berry mix with a hint of dried lavender for a floral whisper. The lemon brightness anchors the flavor so it isn’t ethereal.
- Almond-Crust – Swap in almond meal into the dough for nutty richness. This gives the crust a toasty depth that pairs beautifully with berries.
- Herbs – Stir in a pinch of fresh thyme or basil for an unexpected savory lift. It brightens the sweetness into something more layered.
- Spices – Add a sprinkle of cinnamon or ground coriander to the berries for warmth and spice. These notes deepen the fruit’s complexity.
- Citrus-Honey – Swap a bit of sugar for honey and add orange zest to the mix for sweetness with floral warmth. It’s a subtler sweetness that feels gourmet.
- Mixed Stone Fruit Galette – Combine peaches or plums with berries for layered fruit textures. The stone fruit brings gentle juiciness that complements the berries.
Can I Store Leftovers?
Leftover galette gradually softens as the berries release more moisture, so it’s best enjoyed within a day for that perfect balance of crisp crust and jammy filling.
Refrigerating gently slows sogginess and keeps the fruit bright, but the crust will lose its snap.
Freezing baked slices works if wrapped tightly, though the texture softens upon thawing—still tasty, just more tender.
Common Questions about Berry Galette
Absolutely—and they can work just fine as long as they’re fully thawed and drained before assembling. This helps avoid turning the crust soggy.
A galette is free-form—no pan required and the edges are folded, not molded—giving it a charming, rustic flair.
It helps to keep the fruit from releasing excess water—drain frozen berries and use a binder like cornstarch, even dusting the dough with semolina or breadcrumbs before filling.
Over-filling or using overly juicy fruit can cause leaks. Keep the filling shallow, stir in enough thickener, and fold edges snugly.
More Recipes with Berries
If you have a bunch of berries, we have all of the recipes you need to put them to good use! Check out some of our favorites.
Berry Stuffed Croissant French Toast Bake
Strawberries and Cream Cheese French Toast
Berry Galette Recipe
Ingredients
- 2 cups mixed berries blueberries, raspberries, blackberries, strawberries chopped
- ¼ cup granulated sugar plus 1 tbsp for sprinkling
- 1 Tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 sheet store-bought pie dough or homemade, chilled
- 1 egg for egg wash
- Optional: coarse sugar for sprinkling
Instructions
Preheat Oven
- Heat to 400°F and line a baking sheet with parchment paper.
Prepare the Filling
- In a bowl, mix berries, ¼ cup sugar, cornstarch, lemon zest, lemon juice, and vanilla until coated.2 cups mixed berries, ¼ cup granulated sugar, 1 Tablespoon cornstarch, 1 teaspoon lemon zest, 1 Tablespoon lemon juice, 1 teaspoon vanilla extract
Roll Out Dough
- Place pie dough on parchment. If needed, roll slightly to get a 12-inch circle.1 sheet store-bought pie dough
Assemble
- Spoon the berry mixture into the center of the dough, leaving a 2-inch border all around.
- Fold edges of dough over berries, pleating as you go. The center should remain exposed.
- Beat the egg and brush it over the crust.1 egg
Finish & Bake
- Sprinkle with coarse sugar.Optional: coarse sugar for sprinkling
- Bake for 30–35 minutes until crust is golden and berries are bubbling.
Cool & Serve
- Let cool for at least 10 minutes so juices can thicken.
- Serve warm with vanilla ice cream or whipped cream.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
