Mixed Berry Galette Recipe

Make the dough

In a large bowl or food processor, combine 1 3/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt. If using a food processor, pulse once or twice to mix. Add 1/2 cup (1 stick) cold unsalted butter cut into 1/2-inch cubes. Using a pastry cutter, two forks, or the food processor, cut/pulse the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 8–12 pulses).

Drizzle in 4 tablespoons of ice water, 1 tablespoon at a time, tossing with a fork after each addition or pulsing briefly, until the dough just comes together when pressed—do not overwork. You may not need all the water or you may need an extra tablespoon depending on humidity. The dough should hold together but still be shaggy.

Turn the dough out onto a piece of plastic wrap, press into a disk about 1 inch thick, wrap tightly, and refrigerate at least 30 minutes (up to 2 days) to firm up the butter and relax the gluten.

Prepare for rolling

About 20 minutes before baking, remove the dough from the refrigerator to slightly soften so it’s easier to roll (it should still be cold). Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

On a lightly floured surface, roll the chilled dough into a roughly 12-inch round (about 1/8-inch thick). If it cracks, patch gently with your fingers. Transfer the rolled dough to the prepared baking sheet by rolling it around your rolling pin or folding into quarters and then unfolding on the sheet.

Combine filling ingredients

In a large bowl, gently toss 4 cups mixed berries with 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract. Taste a berry to check sweetness; add up to 1 tablespoon more sugar if your berries are very tart. Let the mixture sit 5–10 minutes to allow the sugar to start macerating and the cornstarch to hydrate.

Spoon the filling into the center of the rolled pastry, leaving a 1.5–2 inch border all around. Use a slotted spoon if the berries have released much liquid; you want the fruit but not excess syrup. Mound slightly in the center as the fruit will spread while baking.

Fold the pastry border up and over the berries in pleats, leaving the center of the galette exposed. Press gently to seal folds; some fruit will be visible through gaps—that’s normal.

Whisk together 1 large egg and 1 teaspoon cold milk or cream to make an egg wash. Brush the exposed pastry and folded edges with the egg wash, taking care to avoid dripping onto the berry surface. Sprinkle 1 teaspoon coarse sugar over the crust for sparkle and a slight crunch, if using.

Place the galette on the middle rack of the preheated 400°F (200°C) oven and bake for 35–45 minutes, rotating the pan halfway through, until the crust is deep golden brown and the filling is bubbling. If edges brown too quickly, tent loosely with foil for the last 10 minutes.

Remove the galette from the oven and let cool on the baking sheet for at least 20 minutes. This resting time allows the filling to set so slices hold shape. If there is excess liquid pooled on the sheet, carefully spoon or blot some away with a paper towel once slightly cooled.

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. Galette is best the day it’s made but can be stored loosely covered at room temperature for up to 1 day or refrigerated for up to 2 days; rewarm slightly before serving if chilled.