Easy Mixed Berry Galette
This easy mixed berry galette is a rustic summer dessert made with a flaky homemade pastry and juicy strawberries, blueberries, and raspberries. Perfect for summer gatherings, brunch, or a simple fruit dessert, it’s simple to make and utterly delicious.
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.
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