This Easy Mixed Berry Galette is an incredibly delicious rustic summer tart made with a flaky homemade pie crust and a juicy filling of strawberries, blueberries, and raspberries. Think of it as an open-faced berry pie — simple, elegant, and bursting with fresh seasonal flavor.
It’s the perfect dessert for summer gatherings, picnics, or when you want a quick fruit dessert without a pie pan.
Spring and summer are when berries are at their sweetest and most abundant, making this the perfect time to bake them into simple rustic desserts. If you love fruity bakes, try my Strawberry Crumble, Ultimate Blueberry Muffins, or soft and fluffy Strawberry Cake — all easy recipes that celebrate fresh fruit.
For this galette recipe, I’ve used a homemade shortcrust pastry made with just flour, butter, salt, and ice-cold water for that classic buttery, flaky texture. But if you’re short on time, a store-bought pie crust or puff pastry works just as well, giving you the same rustic look and delicious taste with less effort.
What is a Galette?
A galette is a classic French pastry that’s best described as a rustic, open-faced pie or tart. Unlike a traditional pie, it doesn’t require a special pan. Instead, the pie dough (shortcrust pastry) is rolled into a rough circle, filled with fruit in the center, and the edges are folded over to create a freeform crust. The middle remains exposed, showing off the beautiful filling of berries or seasonal fruit.
This technique makes a galette one of the easiest desserts to bake — no need for perfect shaping or crimping. The result is a flaky, buttery crust with a juicy fruit filling, perfect for anyone who loves the flavor of pie but prefers a quicker, more rustic presentation. That’s why galettes are often called rustic tarts or open-faced pies, making them an ideal summer dessert with fresh berries.
Ingredients for mixed berry galette
This easy mixed berry galette recipe uses simple pantry ingredients and fresh seasonal fruit. You can make a quick 3-ingredient shortcrust pastry from scratch or save time with a store-bought pie crust — both work perfectly.
For the Pastry (Shortcrust Dough)
- All-purpose flour (plain flour): The base of the pastry dough.
- Unsalted butter (cold): Creates that signature flaky, buttery crust.
- Salt: Just a pinch to balance flavor.
- Ice-cold water: Helps bring the dough together without overworking it.
(You can also use store-bought pie crust or puff pastry if you’re short on time.)
For the Berry Filling
- Mixed berries: Use any combination of strawberries, blueberries, raspberries, or blackberries. Fresh or frozen berries both work.
- Caster sugar (or granulated sugar): Sweetens the filling and creates a jam-like consistency when baked.
- Cornflour / cornstarch: Thickens the berry juices so the crust doesn’t turn soggy.
- Fresh lemon juice: Balances the sweetness and enhances the tart berry flavor.
For Finishing the Crust
- Egg (for egg wash): Brushed on the pastry edges to give a glossy golden-brown finish.
- Raw sugar : Sprinkled over the crust for a crisp, caramelized texture.
Can frozen berries be used For galette?
Yes! You can absolutely make a galette with frozen berries. This means you can enjoy this rustic dessert all year round, even when fresh berries aren’t in season.
The key is to use the berries straight from the freezer without defrosting. If you thaw them first, they’ll release too much liquid, which can make the crust soggy. When baked from frozen, the berries cook down perfectly inside the flaky pastry, creating a juicy, jam-like filling.
If using frozen berries:
- Bake for a few extra minutes if needed until the crust is golden and the filling is bubbling.
- Add an extra teaspoon of cornstarch (cornflour) to help thicken the juices.
How to make Pastry from scratch?
Contrary to popular belief, making pastry from scratch is incredibly easy. With just 3 basic ingredients — flour, butter, and water — you can create a homemade shortcrust pastry that’s perfect for rustic tarts and galettes.
I use softened butter at room temperature, but cold butter works too. Combine the butter, flour, and a pinch of salt until the mixture resembles coarse crumbs. I usually use a fork to mix, but you can also rub it together with your hands.
Ice-cold water is the key to bringing the dough together. Add a few tablespoons gradually — you don’t need much — until the dough starts forming clumps that hold together.
Transfer the dough to a floured surface and gently knead it until it comes together and holds its shape. Cover with cling wrap and refrigerate for a couple of hours. Before rolling, let it rest at room temperature for about 15 minutes.
This recipe makes enough dough for 2 galettes, and you can also refrigerate or freeze it for later. Mini galettes are another option if you prefer smaller servings.
Prepare Berry Filling
Quarter the strawberries. In a mixing bowl, combine strawberries, blueberries, and raspberries. Add caster sugar, lemon juice, and cornflour (cornstarch), and toss gently to coat the berries evenly.
Set the mixture aside for 15 minutes. This allows the sugar to dissolve and the natural juices to combine, creating a deliciously jammy berry filling that bakes into a perfect rustic mixed berry galette.
Assembling Mixed Berry Galette
Divide the dough in half, roll each portion into a circle about ¼ inch thick. Carefully list the pastry and transfer to a baking tray lined with aid of rolling pin..
Spoon the berry mixture onto the prepared pastry, leaving about 2 inches around the edges.Fold the edges of the pastry over the berries, pinching every few inches to secure.
Beat the egg with a dash of milk and brush the folded edges. Sprinkle raw sugar on top for caramelized edges.
Watch How to Make Easy Mixed Berry Galette
How to serve Mixed Berry Galette
A mixed berry galette is delicious on its own, but my favorite way to enjoy it is with a scoop of creamy vanilla ice cream. The combination of flaky, buttery pastry, juicy berries, and cold ice cream is irresistible.
You can serve this rustic berry tart straight from the oven for a warm dessert, or let it cool to room temperature — both ways are equally delicious. It also pairs beautifully with whipped cream, fresh berries, or vanilla custard.
FAQs About Mixed Berry Galette
1. Can I use frozen berries for galette?
Yes! Frozen berries work perfectly. Use them straight from the freezer to prevent soggy crust, and add a little extra cornstarch if needed.
2. Can I make mini galettes instead of one large galette?
Absolutely! Divide the dough into smaller rounds to make individual galettes — great for portion control or parties.
3. Can I make the pastry dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for 2 months. Thaw in the fridge overnight before using.
4. How do I prevent a soggy galette crust?
Use cornstarch in the berry filling, drain excess juices if needed, and bake until the crust is golden brown.
5. What’s the difference between a galette and a tart?
A galette is a rustic, freeform tart baked without a pie pan, with the edges folded over the filling, whereas a tart usually has a molded pan and neatly shaped crust.
Other Recipes with Berries
If you love baking with berries, try these recipes for delicious baking options
I would love hearing back from you. If you try this Mixed Berry Galette recipe let me know how it went for you. Happy to answer any questions if you have any !
Easy Mixed Berry Galette
Ingredients
Pastry
- 2½ cups Plain Flour
- 150 g Softened Butter
- ¼ tsp Salt
- Ice Cold Water
Berry Filling
- 2 cups Strawberries (quartered)
- 1 cup Blueberries
- 1 Cup Raspberries
- 4 tbsp Caster Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Corn Flour / Corn Starch
- 1 Egg for Brushing
- 1 tsp Raw Sugar
Instructions
Pastry
- In a bowl, combine flour and salt. Add butter and mix with hands or a fork until the mixture forms coarse crumbs.
- Gradually add ice-cold water (about 1 tbsp at a time) and mix until the dough starts to clump together.
- Transfer dough to a lightly floured surface. Gently knead until it forms a smooth ball.
- Wrap in cling film and refrigerate for 2 hours.
- Remove from fridge and let rest at room temperature for 15 minutes.
- Divide the dough in half, roll each portion into a circle about ¼ inch thick, and transfer to a baking tray lined with parchment paper.
- If you are using store bought pastry thaw it and cut it according to required size.
Prepare Berries
- In a bowl combine all the berries and add sugar, corn flour and lemon juice. Toss gently until berries are coated evenly.
- Set aside for 15 minutes to allow sugar to dissolve slightly.
Assembly
- Spoon the berry mixture onto the prepared pastry, leaving about 2 inches around the edges.
- Fold the edges of the pastry over the berries, pinching every few inches to secure.
- Beat the egg with a dash of milk and brush the folded edges. Sprinkle raw sugar on top for caramelized edges.
Baking
- Bake at 180–190°C (350–375°F) for 30–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow to cool on the baking sheet for at least 10 minutes before slicing and serving.
Notes
- Pastry tips: Use cold butter and ice-cold water for a flaky shortcrust pastry. Avoid overworking the dough. You can use store bought short crust pastry too.
- Berry tips: You can use fresh or frozen berries, either all strawberries or a mix of berries like blueberries, raspberries, and blackberries depending on what’s available. If using frozen, add a little extra cornstarch to thicken the juices.
- Mini galettes: Divide the dough to make smaller portions — perfect for parties or individual servings.
- Make ahead: Dough can be refrigerated for up to 3 days or frozen for 2 months.
- Serving suggestions: Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- Baking tip: Bake until crust is golden brown and the filling is bubbling to ensure the perfect rustic berry tart.
