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Mixed Berry Galette

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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • Galette Dough:
  • 1¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter very cold, cut into small cubes
  • 3 –5 tablespoons ice water
  • 1 teaspoon apple cider vinegar or white vinegar
  • Berry Filling:
  • 3 cups mixed berries — blueberries raspberries, blackberries, sliced strawberries
  • 3 tablespoons granulated sugar
  • 1½ tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • Pinch of cinnamon optional
  • Assembly:
  • 2 tablespoons almond flour or plain breadcrumbs
  • 1 egg beaten with 1 tablespoon water egg wash
  • 1½ tablespoons coarse or demerara sugar
  • Serving:
  • Vanilla ice cream whipped cream, or crème fraîche
  • Fresh mint leaves
  • Extra lemon zest

Instructions
 

  • Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with visible pea-sized butter pieces.
  • Add vinegar to ice water. Drizzle over flour mixture one tablespoon at a time, tossing with a fork, until dough just comes together when pressed. It should look shaggy, not smooth.
  • Press into a flat disc. Wrap and refrigerate at least 30 minutes.
  • Toss berries with sugar, cornstarch, lemon juice, lemon zest, vanilla, salt, and cinnamon. Set aside.
  • Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
  • Roll dough on a lightly floured sheet of parchment into a rough 30–33 cm circle, 3–4 mm thick. Slide onto the baking sheet.
  • Sprinkle almond flour or breadcrumbs over the center, leaving a 6–7 cm border clear.
  • Spoon berry filling over the almond flour in an even layer. Keep the border clear.
  • Fold the dough border up and over the edge of the filling, pleating every 5–7 cm as you work around. Press lightly to hold.
  • Brush the folded border generously with egg wash. Sprinkle with coarse sugar.
  • Refrigerate the assembled galette for 10–15 minutes before baking.
  • Bake 38–42 minutes until the crust is deeply golden all over and the filling is actively bubbling at the center.
  • Slide onto a wire rack. Cool at least 20 minutes before slicing.
  • Serve warm or at room temperature with ice cream, cream, or crème fraîche. Finish with mint and lemon zest.

Notes

  • Keep everything cold — cold butter, ice water, cold dough, cold assembled galette before baking
  • Leave visible butter pieces in the dough — they create the flaky layers during baking
  • The dough should look shaggy and barely held together — smooth dough has too much water and will be tough
  • Always sprinkle almond flour or breadcrumbs under the filling — it absorbs juice and prevents a soggy base
  • Roll the dough on parchment to avoid a tricky transfer step
  • Bake until deeply golden all over — pale gold is underbaked and the crust will be soft
  • Wait for active bubbling at the center, not just the edges, before removing from the oven
  • Cool at least 20 minutes before slicing — hot filling runs and will not hold together
  • Restore crust crispness the next day by warming in a 175°C oven for 8–10 minutes
  • Freeze the dough disc for up to 2 months — thaw overnight in the fridge before rolling