Mixed Berry Galette
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!
Why You Must Make
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’oeuvres, and hopefully would be willing to give an honest assessment.
- It’s a super easy dessert that can be made with lots of different fruit or fruit combinations.
- It’s much easier than making a pie or even a regular fruit tart.
- A galette is meant to be rustic. This means it’s not meant to look perfect, so the pressure is off.
- Our friends loved it! Yours will, too.
- Kitchen Staples – All-Purpose Flour, Granulated Sugar, Table Salt
- Sour Cream – Use cold from the refrigerator as it will help keep the dough cool. May use yogurt or buttermilk instead, noting that you may need less buttermilk than sour cream due to its liquid nature.
- Ice Water – I set out a liquid measuring cup, add water then some ice cubes, and let it chill as I get out the rest of the ingredients. Use another liquid measuring cup to measure out the amount needed in the recipe
- Unsalted Butter – Also must be cold as this will help make a flaky crust. If you use salted butter, cut the salt amount in half.
- Mixed Fresh Berries – Use whatever combination of berries looks good or your favorite berries. I used blackberries, raspberries, and blueberries. You may also substitute sliced, peeled fruit. The time may need to be extended for different fruit.
- Honey – Adds additional sweetness and flavor. It’s an optional ingredient if you don’t have it on hand.
- The dough is soft and easy to work with as long as 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 the 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!
Frequently Asked Questions
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.
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 4-6-inch disks, place parchment between each round, and freeze them wrapped in plastic. Then you´ll need only about 20 minutes to defrost a round of dough at room temperature before it can be rolled to the proper size, filled, folded into a galette, and baked. It’s best to fill the galette on the day you plan to bake it.
Yes, you can definitely make a pastry dough by hand. If you have a pastry blender, which is 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.
This galette is best on the day it’s baked but can be stored at room temperature for at least 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.
You May Also Like:
- 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 this Berries Cake with Lemon Curd Whipped Cream and all my Pie Recipes.
This recipe was first shared in August 2012. Photos and text were updated in 2020.
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Dough (you will only use half the dough for this recipe):
- 3 tablespoons sour cream
- ⅓ cup (approximately) ice water
- 1 cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon sugar
- ½ 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 of 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 into the food processor and pulse to combine.
- Add the butter pieces 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. The dough is soft, so lift it now and then and re-flour the surface and top of the dough.
- 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.
- 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.
- Remove the galette to a cooling rack.
- Serve warm or at room temperature.
You may substitute yogurt or buttermilk for the sour cream.
Since the dough recipe makes enough for two galettes, consider making a second one! Or freeze the second for later.
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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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