A delectable summer tart, this Mixed Berry Galette is simple to make and will disappear before your eyes! Be prepared for rave reviews.
This simple, delicious, free-form Fruit Tart Recipe can be adapted to just one berry or your favorite fruit!
Mixed Berry Galette
I first made this summery Berry Galette for a dinner party back in 2012. Since I was a co-hostess, I figured this could be part of the dessert package I was providing. This rustic fruit tart was part of a series of recipes I made from the cookbook, Baking with Julia, and was developed by Flo Braker, a contributing baker.
There was no need to beg my family for quotes and opinions on this dish as I’d have a group of guinea pigs who would have been plied with wine and hors d’oeurves, and hopefully would be willing to give an honest assessment.
What is a Galette?
Galette is a French word for a pastry similar to a pie or tart. Crostata is the Italian term for the same thing. To make a galette, a pastry dough is folded over a sweetened fruit filling (though there are savory versions, too). It can be baked on a simple cookie sheet, not requiring a special baking dish.
How to Make a Berry Galette
The dough was soft and easy to work with as long and the work surface was well dusted with flour. The addition of yellow cornmeal gave a nice crunch to the crust.
If you’re making this tart in the heat of the summer, just pop the dough back in the refrigerator if it gets too warm and soft. Blueberries, raspberries, and blackberries with a drizzle of honey, a sprinkle of sugar, and a dotting of butter baked and bubbled into an incredible filling.
PRO-Tip: I like to use a mixing bowl as a template to make a nice round piece of dough. This is totally optional. Make sure to leave a 2-3 inch border without fruit to make folding and pleating the dough easier.
Use your favorite combination of berries or just one type of berry. Purchase fragrant, plump berries for the best results. The only downside was the small size of this simple to make galette; it only serves 4 to 6!
Can this Fruit Tart Dough be Made Ahead?
The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic; this way, you´ll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.
Can the Dough be Made by Hand?
Yes, definitely. If you have a pastry blender (affiliate link), a hand tool to cut the butter into the dry ingredients, it can easily be made without a food processor. I’ve also used two table knives in lieu of the pastry blender.
How do you Store a Berry Galette?
It’s best on the day it’s baked, but can be stored at room temperature for a day. Longer than that it would be best to refrigerate. There are lots of berry juices that will soften the crust over time.
A galette can be frozen for up to 3 months if wrapped well. Just defrost overnight in the refrigerator and reheat at 375º for 10 minutes.
More Delicious Galette Recipes:
- Caramel Apple Pecan Galette from Foodness Gracious
- Rustic Apple Galette
- Maple Glazed Apple Galette
- Peach Galette Recipe
- Peach Blueberry Galette
- Cheese Tomato Galette
- Plus, check out all my Pie Recipes.
This recipe was first shared in August 2012. Photos and text were updated in 2020.
Dough (you will only use half the dough for this recipe):
- 3 tablespoons sour cream
- 1/3 cup (approximately) ice water
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
- 1 ½ cups mixed fresh berries (or cut-up peeled fruit)
- 1 tablespoon plus 1 teaspoon sugar
- 1 tablespoon honey (optional)
- 1 tablespoon cold unsalted butter
To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine.
Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.
Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an 11-inch circle that´s about 1/8 inch thick. Since the dough is soft, you´ll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread the berries over the dough, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey if you´re using it. Cut the butter into slivers and scatter it on top of the fruit.
Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you´re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally - just go with it.)
Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.
Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.
You may substitute yogurt or buttermilk for the sour cream.
Since the dough recipe makes enough for two galettes, consider making a second one!
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Amount Per Serving: Calories: 413Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 275mgCarbohydrates: 42gFiber: 3gSugar: 10gProtein: 5g
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