A Summer classic mixed berry galette. I love how this galette gives off all the summer vibes and is rather simple to make. I’m not a huge pie fan and I think that is why I’m drawn to galette because they literally have half the crust.

I start off by making the crust first because it has to be refrigerated and while that is being chilled I slice the fruit that is to be used as filling. In a large bowl I whisked together flour and salt. Then added chilled butter using a pastry blender (or fork if you don’t have a pastry blender handy). I combine until butter is thoroughly coated with flour and the size of small peas. Then slowly drizzle cold water into mixture. Stir together using rubber spatula until dough comes together. Dough should not be watery or wet. After all that I shape dough into flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.

Like I said before I slice fruit while dough is chilling. Once fruit is all sliced I set aside and pull the dough out of the refrigerator. I roll dough out into a round circle about 2.5-3 inches larger then a pie pan. Then place on a lined baking sheet with parchment paper. Lastly refrigerator the dough for one more hour. I know it seems like you will never get to the end product but I promise this galette is worth it!

While the galette crust is chilling start cooking the filling. While dough is chilling make filling. Start by placing all fruit into medium saucepan with ½ cup of sugar. Using medium heat start to cook fruit mixture. Once fruit starts to juice add cornstarch. Cook until filling starts to become thick. Set aside.

After 1 hour remove baking sheet from refrigerator. You are finally ready to fill your galette. Spoon fruit filling into center of the crust circle. It should go out to almost the edge leaving about 1 inch of dough without filling. Next, fold crust edges (2 inches of edge) over filling leaving center of the galette open. Whisk egg in small bowl with fork. Brush egg over the crust edges. I like to sprinkle 1 tbs sugar over egg washed crust edges to make it look “fancy”. Bake at 425 degrees for 25 minutes until crust is golden brown. Important: remove from oven and allow to cool for at least 15 minutes before serving. Enjoy!!

Mixed Berry Galette

Yields: ~8

Crust:

1 tsp Salt

½ cup Butter, cut into ¼ inch squares and chilled

1 tbs Sugar

1 ¼ cup Flour

¼ cup Water, cold

Rolling Flour

1 Egg

Filling:

½ cup Sugar

2 cups Strawberries

1 tbs Corn Starch

1 cup Blueberries

1 cup Raspberries

STEPS

Step 1. To make the crust: In a large bowl whisk together flour and salt. Add chilled butter using a pastry blender (or fork if you don’t have a pastry blender handy). Combined until butter is thoroughly coated with flour and the size of small peas.

Step 2. Slowly drizzle cold water into mixture. Stir together using rubber spatula until dough comes together. Dough should not be watery or wet.

Step 3. Shape dough into flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.

Step 4. After dough has chilled remove from refrigerator. Lightly dust counter top with rolling flour.

Step 5. Roll dough out to a round circle about 2.5-3 inches larger then a pie pan.

Step 6. Line a baking sheet with parchment paper.

Step 7. Place dough in center of baking sheet and return to refrigerator for 1 hour.

Step 8. While dough is chilling make filling. Start by placing all fruit into medium saucepan with ½ cup of sugar.

Step 9. Using medium heat start to cook fruit mixture. Once fruit starts to juice add cornstarch.

Step 10. Cook until filling starts to become thick. Set aside.

Step 11. After 1 hour remove baking sheet from refrigerator.

Step 12. Next spoon fruit filling into center of the crust circle. Should go out to almost the edge leaving about 1 inch of dough without filling.

Step 13. Fold crust edges (2 inches of edge) over filling leaving center of the galette open.

Step 14. Whisk egg in small bowl with fork. Brush egg over the crust edges.

Step 15. Sprinkle 1 tbs sugar over egg washed crust edges.

Step 16. Bake at 425 degrees for 25 minutes until crust is golden brown.

Step 17. Remove from oven and allow to cool for at least 15 minutes before serving.

Step 18. Enjoy!