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Fresh Berry Galette Recipe

Fresh Berry Galette Recipe

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The 19th century French chef Antonin Carême once said, “The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, the principle branch of this latter being pastry.” This recipe is adapted from “Les 366 menus de Baron Brisse avec 1200 recettes et un calendier nutritive (The 366 Menus of Baron Brisse with 1200 recipes and One Nutritional Calendar)” of 1875. — Maite Gomez-Réjon.

Adapted from the ArtBites tour of The Walter Museum.

Recipe adapted from "Baking with Julia" by Dorie Greenspan.

*Note: Pictured is one of the works of art that inspired this recipe.


For the dough:

  • 3 tablespoons plain yogurt
  • 1/3 cup ice water
  • 1 cup flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces

For the filling:

  • 3 cups mixed fresh berries
  • 2 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons cold unsalted butter


For the dough:

Stir the yogurt and 1/3 cup of ice water together in a small bowl and set aside.

Put the flour, cornmeal, sugar and salt in a bowl and stir with a fork to mix. Drop the butter pieces into the bowl and using a pastry blender, or working quickly with your hands, work the butter into the flour until the butter resembles course sand or breadcrumbs.

Add the cold buttermilk mixture to the dough, 1 tablespoon at a time, tossing with a fork to distribute evenly. Continue adding until a dough forms. You may not use all of it.

Divide the dough in half, press each half into a disk, wrap in plastic and chill.

For the filling:

Position a rack in the lower third of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.

Put the dough on a lightly floured work surface and roll each disk into an 11-inch circle that’s about 1/8-inch thick. Transfer the dough to the baking sheet by rolling it around the rolling pin.

Spread the berries over the dough, leaving a 2 to 3-inch border. Cut butter into slivers and arrange over the fruit. Sprinkle 1 tablespoon of the sugar over the fruit.

Fold the uncovered border of the dough over the filling, allowing the dough to pleat as your lift it up and work your way around the galette.

Dip a pastry brush in water, giving the edges of the crust a light coating, and then sprinkle the crust with the remaining sugar.

Bake for 35 to 40 minutes, or until golden and crisp. Transfer to a cooking rack and let rest for about 10 minutes. Serve warm or at room temperature.

Click here to see the Eating Through the Ages: A Musuem and Culinary Tour story.

Galette is a French term for a flat, round, free form crusty cake. It’s a simple and rustic dessert that can be made with any fruit or pastry dough.

Think of it a bit like a pie but with much less effort and fuss. It is just dough wrapped over fruit filling. That’s all. A simple, free form pie that’s quite literally bursting with sweet fresh fruit flavor.

Recipe Summary

  • 1 recipe All-Butter Pie Dough, chilled
  • ½ cup white sugar
  • 3 tablespoons cornstarch
  • 3 cups fresh mixed berries
  • 1 tablespoon lemon juice
  • ½ fluid ounce elderflower liqueur (Optional)
  • ½ cup fresh bread crumbs
  • 2 tablespoons cold unsalted butter, cubed
  • 1 egg
  • 1 tablespoon cool water
  • ¼ teaspoon kosher salt
  • Sparkling sugar

Roll dough out to an 11-inch round on a lightly floured work surface. Transfer to a baking sheet lined with foil and parchment paper. Chill, covered, while making filling.

Whisk white sugar and cornstarch together in a large bowl. Gently fold in berries, sprinkle with lemon juice, and stir until thoroughly coated. Sprinkle with liqueur.

Scatter bread crumbs across center of dough, leaving a 2-inch border. Spoon berry filling onto center of dough. Scatter butter cubes on top. Working your way quickly around galette, fold outer 2 to 3 inches of dough up and slightly over filling, pleating as needed to hold in filling.

Beat egg with cool water and kosher salt. Brush crust with egg wash and sprinkle generously with sparkling sugar. Chill galette for 30 to 45 minutes.

Set a baking stone, baking steel, or inverted baking sheet on the center rack of oven and preheat to 400 degrees F (200 degrees C). Slide baking sheet with galette onto hot stone bake until filling is bubbling and crust is a deep golden brown, 35 to 40 minutes. Cool for 1 hour or more before serving.

Our be-all, end-all recipe for perfect galette crust works with nearly any fruit (or veg) that’s in season—or within arm’s reach.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Triple Berry Galette

(recipe adapted from Martha Stewart’s Baking Book)

  • all- purpose flour, for dusting
  • 1 recipe for Pate Brisee (see below)
  • 1 1/2 pints strawberries, hulled & quartered
  • 2- 6oz. containers blueberries
  • 1 -6oz. container raspberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • pinch salt
  • 1 egg, slightly beaten
  • 1 tablespoon turbinado sugar

On a lightly floured work surface, roll out dough to a 16 inch round, about 1/8 inch thick. Transfer dough to a parchment lined baking sheet & refridgerate until ready to use- up to one hour. Preheat oven to 375 F.

Toss the strawberries, blueberries & raspberries in a bowl with the sugar, cornstarch and lemon juice. Stir thouroughly and set aside.

Pile the berries on top of the chilled dough leaving a 2 inch border for the crust. Fold the sides up, creating the crust and pinch folds together to secure. Brush egg on top and sprinkle with turbinado sugar. Bake pie in the oven for 1 hour until the crust is golden and the filling is bubbling. Let cool on the counter and serve.

Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disc on a floured surface wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Mulberry Galette Tart Recipe

Mulberries can be eaten by the handful and incorporated into all sorts of delicious recipes — from cocktails to baked goods, and even butter. We've even been known to feed them to Basil straight from the tree when in peak season — they're truly a welcome treat for all.

Today I'm going to share one of my go-to, super simple recipes for homemade dessert — a mulberry galette with fresh whipped cream topping. This is one of those recipes where most any seasonal berry can be used as the base it's especially nice with mulberries in the height of their season.

  • Pre-made pie crust (ready-to-bake versions work well)
  • 2 cups fresh mulberries
  • 1/4 cup raw sugar
  • 2 heaping tablespoons flour
  • Juice from 1 fresh lemon
  • 1 cup fresh heavy whipping cream (divided into 3/4 & 1/4 cup portions)
  • 1 heaping tablespoon confectioners sugar
  • 1 teaspoon pure vanilla

Preheat oven to 420 degrees. Unroll pre-made pie crust over a greased baking sheet. To make the galette filling, combine the mulberries, sugar, juice of one lemon and flour in a mixing bowl. I tend to leave the stems on the berries since they cook down during the baking process (and I'm sure there's an added health benefit in there somewhere), but if you prefer no stems, it's perfectly fine to remove them before making the filling.

Spoon the berry filling into the center of the pie crust, spreading out gently and leaving a 1 1/2 to 2 inch border all the way around the crust.

Working your way around the sides, fold a section of the crust border overtop the berry filling, overlapping each section until the galette has taken shape and the center of the filling is exposed.

Brush the surface and edges of the pie crust with the 1/4 cup portion of fresh heavy whipping cream. The protein and fat in the cream helps to create the golden brown texture and slight sheen of a finish, similar to a traditional egg wash.

Transfer to oven and bake 20-30 minutes until the edges are golden and the filling is bubbling. Remove, allowing to rest and cool for 10 minutes before serving.

While the galette is cooling, make the fresh whipped topping. Using the confectioners sugar, vanilla and remaining 3/4 cup of fresh heavy whipping cream, blend together in a chilled mixing bowl until soft peaks form (find detailed instructions for homemade whipped topping here).

Slice the galette, topping with a dollop of fresh whipped cream to serve.

This dessert can be made ahead of time and left on the baking sheet with foil in a warm oven until ready to serve. Similarly, fresh whipped cream can be made in advance and will keep well in the fridge for 2-3 hours before serving.


1. Make the pastry: In a medium sized bowl, sift the flour, sugar and salt and whisk to combine.

2. Cut the butter in using a food processor, pastry cutter or rub the butter in with your finger tips until the dough resembles large and small ‘clumps’ of buttered flour.

3. Add the buttermilk and using a fork, bring the dough together (or use your hands). Form the into a ball and cut in half. Flatten each ball with your hands to form a disc shape and wrap in plastic wrap and place in the fridge for at least 30 minutes. Note that this will make enough for two large galettes. Double to topping to make two, or place one pastry ‘disc’ in the freezer for another time. Meanwhile, preheat the oven to 190C (375F).

4. Make the topping: Combine the berries, lemon zest and 1 tablespoon of the sugar in a bowl and gently mix together. Set aside. Place the dough on a piece of baking paper then place another piece of baking paper on top (the pastry should be sandwiched in-between the paper**). Roll out the pastry dough in a circle (roughly 26cm/10 inches in diameter).

5. Take the top layer of baking paper off, and place the pastry and remaining baking paper on a tray. Sprinkle the almond meal over the pastry, and add the berries, making sure to leave 2-3cm from the edge. Fold the edges in to enclose the galette. Using a pastry brush, brush the egg and yolk mixture over the galette and sprinkle the remaining sugar all over the galette.

6. Bake for 35-40 minutes or until golden brown. Serve with ice cream, whipped cream or yoghurt. This galette can be enjoyed cold too.

* Note that this pastry makes enough for two 26cm in diameter galettes. I like to freeze one half for another time, but if preferred, just halve this recipe.

**This helps prevent the pastry from sticking to the bench and makes it easier to roll. Omit this step if preferred.


  • 1.4 tsp.s dried culinary lavender (optional)
  • 5 Tbsp.s granulated sugar, divided
  • 2 cups fresh blueberries (from 2 [6-oz.] containers)
  • 1 Tbsp. cornstarch
  • 1 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 1.4 tsp.s kosher salt
  • 1.2 pkg.s frozen puff pastry sheets, thawed (1 sheet)
  • 1 large egg, lightly beaten
  • 2 tsp.s turbinado sugar
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla extract

Preheat oven to 400°F. Process lavender and 2 tablespoons of the granulated sugar in a spice grinder or food processor until lavender is finely ground. Stir together lavender mixture, blueberries, cornstarch, lemon zest and juice, salt, and 2 tablespoons of the granulated sugar in a medium bowl until blueberries are evenly coated.

Unfold puff pastry sheet on a large rimmed baking sheet lined with parchment paper. Place blueberry mixture in center of pastry, leaving a 1 1/2-inch border around edges. Fold exposed edges of pastry up and over blueberries toward center, pleating as needed and shaping dough into a 6- to 7-inch circle, leaving a 5-inch diameter circle of exposed blueberry mixture in center.

Whisk together egg and 1 tablespoon water in a small bowl. Brush pastry edges with egg wash, and sprinkle with turbinado sugar. Bake in preheated oven until puff pastry is deep golden brown and filling is bubbly, about 35 minutes. Remove from oven cool slightly, about 15 minutes.

Meanwhile, beat heavy whipping cream, vanilla, and remaining 1 tablespoon granulated sugar with an electric mixer on medium-high speed until stiff peaks form, 1 minute. Transfer galette to a serving plate, and serve with whipped cream.

Mixed Berry Galette with Buttermilk Cornmeal Crust

  • Author: Sally
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours
  • Yield: 1 galette about 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert.

Mini Blueberry Galettes

Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined.

Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).

Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.

Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.

Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.

Serve warm or at room temperature with a dollop of whipped cream. Divine!

So here&rsquos the torture I&rsquom faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies. But when I typed &ldquoMini Flat Blueberry Pies&rdquo I didn&rsquot really think it rolled off the tongue. So then I typed &ldquoMini Blueberry Pies&rdquo and I thought that was nice and simple, especially because I have a hangup about not wanting to create overly long recipe titles (i.e. &ldquoMiniature Flat Blueberry Pies with Fresh Lemon Zest, Sweetened Whipped Cream and Mint&rdquo) but the problem is that &ldquoMini Blueberry Pies&rdquo isn&rsquot exactly accurate. To me, a mini blueberry pie would be a pie made in a muffin tin or a ramekin&mdashwhile a mini flat blueberry pie would be just that: a mini flat blueberry pie.

So then we&rsquore back to square one: I don&rsquot like the way &ldquoMini Flat Blueberry Pies&rdquo sounds. Or reads. Or walks. Or talks.

So then I decided to rearrange the words. Mini Blueberry Flat Pies. Flat Mini Blueberry Pies. Pie Mini Flat Blueberry. None of them clicked for me.

So in the end, I decided to call them Mini Blueberry Galettes, since a galette is basically a flat pie, and since that title uses only three words and helps me sleep more soundly at night. Except &ldquogalette&rdquo isn&rsquot actually a word I really like to use very often, because to me it&rsquos so much easier just to say &ldquoflat pie.&rdquo

Be glad you don&rsquot have to live in my head. It&rsquos a complete mess in here.

Here&rsquos the recipe for the miniature flat blueberry pastry pie galette things! They&rsquore delightful&hellipdespite the mighty struggle it took for me to name them.


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