Berry Galette


Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
1 hrs
Total Time:
1 hrs 55 mins
1 10-inch galette


Galette Dough:

  • 1 ¼ cups all-purpose flour

  • 2 tablespoons white sugar

  • ¼ teaspoon salt

  • ½ cup cold unsalted butter, cut into 1/2-inch pieces

  • ½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces

  • 1 tablespoon ice water, or more as needed


  • 3 cups frozen raspberries and blueberries

  • 1 ½ teaspoons lemon juice

  • 1 teaspoon vanilla extract

  • 2 tablespoons white sugar

  • 1 ½ tablespoons cornstarch

  • 1 pinch salt

  • ¼ cup strawberry jam

  • 1 egg

  • 1 tablespoon water

  • 1 tablespoon turbinado sugar


  1. Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.

  2. Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.

  3. Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.

  4. Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.

  5. Refrigerate dough while preparing the filling.

  6. Preheat the oven to 400 degrees F (200 degrees C).

  7. Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.

  8. Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.

  9. Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.

  10. Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

Cook's Notes:

When I work with any crust, I try to handle the dough as little as possible. Using my hands tends to warm up the dough, so I prefer to shape it with the help of plastic wrap. Once I wrap up the disk, I roll it along the counter to even out the edges. That'll give you a neater border when you roll out the dough into a circle.

I used a rose-flavored strawberry jam, which added nice floral notes. You can use any seedless berry jam you prefer.

Nutrition Facts (per serving)

317 Calories
17g Fat
38g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 317
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 69mg 23%
Sodium 145mg 6%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 4g
Vitamin C 1mg 3%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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