What is a mixed berry galette?

A mixed berry galette is a rustic, free-form French pastry featuring a buttery, flaky crust folded around a juicy filling of assorted fresh berries like strawberries, blueberries, raspberries, and blackberries. Unlike traditional pies with structured crusts, galettes have irregular, open edges that allow steam to escape, resulting in a caramelized, fruit-forward dessert. It's simpler to make—no pie dish required—and bakes in about 40 minutes at 375°F. Perfect for summer gatherings, it serves 6-8 and highlights the natural tart-sweet flavors of berries with minimal sugar. Dust with powdered sugar or pair with vanilla ice cream for serving.

What ingredients do I need for a mixed berry galette?

For the crust, use 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon sugar, 1/2 cup cold butter (cubed), and 3-4 tablespoons ice water. The filling requires 4 cups mixed berries (fresh or frozen, thawed), 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Optional: a beaten egg for egg wash and turbinado sugar for sprinkling. These simple pantry staples yield a 9-10 inch galette. Prep berries by tossing with sugar mixture to draw out juices and thicken the filling, preventing a soggy crust.

How do you make a mixed berry galette step by step?

Start by making the dough: pulse flour, salt, sugar, and butter in a food processor until crumbly, add ice water to form a disk, and chill 30 minutes. Roll into a 12-inch circle on floured parchment. Mix 4 cups berries with 1/2 cup sugar, 2 tbsp cornstarch, lemon juice, and vanilla; mound in center, leaving a 2-inch border. Fold edges over fruit, brush with egg wash, and sprinkle sugar. Bake at 375°F for 40-45 minutes until golden and bubbly. Cool 20 minutes before slicing. This foolproof method ensures crisp crust and thickened filling—total time under 2 hours.

Can I use frozen berries for mixed berry galette?

Yes, frozen berries work great for mixed berry galette and are available year-round. Thaw 4 cups of mixed berries (strawberries, blueberries, etc.) in a colander over a bowl for 30 minutes to drain excess liquid, then pat dry with paper towels. Toss with 1/2 cup sugar, 3 tablespoons cornstarch (extra for moisture), lemon juice, and vanilla. This prevents sogginess. No need to adjust baking time—still 40-45 minutes at 375°F. Frozen berries hold up well, offering consistent flavor and texture comparable to fresh, making it an easy option for off-season baking.

How do you store mixed berry galette?

Store baked mixed berry galette at room temperature, covered loosely with foil, for up to 2 days—its rustic style keeps it fresh without refrigeration initially. For longer storage, refrigerate in an airtight container up to 5 days; reheat slices at 350°F for 10 minutes to restore crispness. Freeze unbaked galettes (assembled on parchment) for up to 3 months: bake from frozen, adding 5-10 minutes. Wrapped slices freeze well for 1 month—thaw overnight and warm. Avoid plastic wrap directly on fruit to prevent sticking; always cool completely first for best results.

Mixed Berry Galette Recipe: Easy Perfect Summer Dessert

Name: Mixed Berry Galette
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: – 1 1/4 cups all-purpose flour for flaky, tender crust base; – 1/2 teaspoon salt for balancing flavors and strengthening dough structure; – 1 tablespoon sugar for adding subtle sweetness to the crust; – 1/2 cup cold butter (cubed) for creating layers for flakiness; – 3-4 tablespoons ice water for binding dough; – 4 cups mixed berries (fresh or frozen, thawed) for juicy, tart-sweet filling; – 1/2 cup sugar for drawing out berry juices and sweetening; – 2 tablespoons cornstarch for thickening filling; – 1 tablespoon lemon juice for adding brightness and balancing sweetness; – 1 teaspoon vanilla extract for enhancing fruit flavors; – 1 beaten egg (optional) for golden egg wash on crust; – Turbinado sugar (optional) for crunchy, sparkling top

Description

🫐 Create a rustic and elegant berry galette with a flaky, buttery crust that perfectly complements the sweet-tart burst of fresh summer berries
🥧 Master this impressive yet simple dessert that looks fancy but requires minimal effort, making it perfect for both casual gatherings and special occasions

Ingredients

– 1 1/4 cups all-purpose flour for flaky, tender crust base

– 1/2 teaspoon salt for balancing flavors and strengthening dough structure

– 1 tablespoon sugar for adding subtle sweetness to the crust

– 1/2 cup cold butter (cubed) for creating layers for flakiness

– 3-4 tablespoons ice water for binding dough

– 4 cups mixed berries (fresh or frozen, thawed) for juicy, tart-sweet filling

– 1/2 cup sugar for drawing out berry juices and sweetening

– 2 tablespoons cornstarch for thickening filling

– 1 tablespoon lemon juice for adding brightness and balancing sweetness

– 1 teaspoon vanilla extract for enhancing fruit flavors

– 1 beaten egg (optional) for golden egg wash on crust

– Turbinado sugar (optional) for crunchy, sparkling top

Instructions

1-First Step: Prepare the Mise en Place Gather all ingredients. Cube cold butter and measure ice water. Rinse fresh berries or thaw frozen ones in a colander for 30 minutes, patting dry. Line a baking sheet with parchment paper. This setup keeps things smooth.

2-Second Step: Make the Dough In a food processor, pulse 1 1/4 cups flour, 1/2 tsp salt, 1 tbsp sugar. Add 1/2 cup cubed cold butter; pulse until pea-sized crumbs form. Drizzle in 3-4 tbsp ice water, pulsing until dough clumps. Press into a disk, wrap in plastic, and chill 30 minutes. By hand: cut butter into flour mix with pastry blender, stir in water. Chilling relaxes gluten for tenderness.

3-Third Step: Roll Out the Dough On floured parchment, roll chilled dough into a 12-inch circle (about 1/8-inch thick). It need not be perfect; rustic edges charm. Transfer parchment to baking sheet. Refrigerate 15 minutes to firm up.

4-Fourth Step: Prepare the Filling In a bowl, toss 4 cups mixed berries with 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla. Let sit 10 minutes; juices will release. This maceration thickens naturally. For frozen berries, use 3 tbsp cornstarch.

5-Fifth Step: Assemble the Galette Mound filling in center of dough, leaving 2-inch border. Fold edges over fruit, pleating every 2 inches. Patch tears with dough scraps. Brush crust with beaten egg; sprinkle turbinado sugar. The open center lets steam escape for crisp results.

6-Sixth Step: Bake to Perfection Bake at 375°F for 40-45 minutes. Rotate halfway. Look for golden crust and bubbling filling. If edges brown fast, tent with foil. Cool on sheet 20 minutes; juices set.

7-Final Step: Serve and Enjoy Slice warm. Dust powdered sugar or add ice cream. Store leftovers as noted below. Pairs with coffee or tea. Pro tip: Use a pizza cutter for clean slices.

Notes

🥧 Keep the butter and water very cold for the flakiest crust – this creates steam pockets that make the pastry light and tender
🫐 Don’t overwork the dough – mix just until it comes together to prevent the crust from becoming tough
⏰ Let the galette cool for at least 20 minutes before slicing – this allows the filling to set and prevents it from running out when cut

Prep Time: 45 minutes
Dough chilling time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg

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