Mixed Berry Galette

It’s not as though pies or tarts are fussy, so much as rustic French galettes are essentially unfussy. Galettes feature an easy, versatile dough that’s a cinch to prepare and works equally well with sweet and savory fillings. In this galette, we brought together some of the season’s brightest stars so you could liven up your brunches or impromptu gatherings. This galette’s golden hue, organic shape, and sugary crunch are sure to delight throughout the spring and beyond.

Mixed Berry Galette
Be sure to use fresh berries in this recipe. Thawed frozen berries will create more liquid than the crust can hold. Makes 1 Galette
  • 1½ cups all-purpose flour
  • ⅓ cup plus 1½ teaspoons granulated sugar, divided
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon lemon zest
  • ½ cup cold unsalted butter, cubed
  • ⅓ cup ice water
  • 3 cups mixed fresh berries*
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 large egg, lightly beaten
  • 2 teaspoons raw sugar
  • Honey and ice cream, to serve
  1. In the work bowl of a food processor, place flour, 1½ teaspoons granulated sugar, 1 teaspoon salt, and lemon zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  2. Turn out dough, divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 400°. Line a baking sheet with parchment paper.
  4. In a medium bowl, toss together berries, cornstarch, lemon juice, remaining ⅓ cup granulated sugar, and remaining ¼ teaspoon salt.
  5. On a lightly floured surface, roll half of dough into a 10-inch circle. Place on prepared pan. Repeat with remaining dough. (It is OK if the dough circles are touching; they will not once edges are folded.) Divide berry mixture between dough circles, leaving a 1½-to 2-inch border around edges. Fold edges of dough circles over filling, pleating dough about every 2 inches and pinching to seal. Brush edges with egg, and sprinkle with raw sugar.
  6. Bake until crust is golden and filling is bubbly, 25 to 30 minutes. Let cool on pan for 15 minutes. Serve warm with honey and ice cream.
*We used sliced strawberries, blueberries, and raspberries.