Yields 1 small galette


1-1/4 C AP Flour
1/2 t Salt
2 t Sugar
8 T Butter, cold, large dice
3 T Ice Water
1/2 C Turbinado Sugar or White Sanding Sugar
1 Egg
2 T Water

• Berry Filling •

6 oz. Blackberries
10 oz. Strawberries
6 oz. Raspberries
2.5 T AP Flour or Cornstarch
2.5 T Sugar
1 ea Lemon, juiced


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Summer Berry Galette

A galette is a free-form pie or tart. It has all the components of a pie or tart without all the fuss. Use our galette dough recipe and get creative with your filling - you might discover that it's very hard to come up with something that doesn't work well! We love a galette for its rustic beauty and flexibility to be either sweet or savory. Try this one out and let us know how much you love it!



Making the Dough

  • Combine the flour, sugar, and salt in a food processor.
  • Add cubed butter and lightly pulse together until butter is incorporated but not broken apart.
  • Drizzle ice water over the flour mixture and lightly pulse until the dough comes together; be careful not to overwork the dough. Turn dough out onto a piece of plastic wrap and shape into a shallow disk. Wrap the disk in the plastic wrap and refrigerate for at least 30 minutes or up to one day.

Making the Filling

  • In a bowl, toss together the berries, lemon juice, sugar and flour or cornstarch and set aside. On hot days, feel free to store the fruit mixture in the fridge while you roll out your crust.

Rolling out the Crust

  • Preheat oven to 425'F.
  • Prepare two equally-sized pieces of parchment. Remove the chilled dough from the fridge and place it between the two pieces of parchment. Roll out to 1/4" thickness in whatever shape you desire. Remember, galettes are intended to be rustic!
  • Once you've rolled out the dough, remove the top layer of parchment and place the dough on parchment onto your baking pan.

Completing the Galette

  • Spoon your berry filling onto the center-most part of the dough, making sure to leave at least a 2-in. border.
  • Fold the dough edges up over the filling to create a rustic looking crust.
  • Whisk egg and water together to make egg wash, and then brush over the folded edges of dough.
  • Sprinkle sanding sugar over the dough that has been eggwashed.

Baking the Galette

  • Bake your beautiful, rustic galette until the filling is bubbling and the crust is golden brown, about 25 minutes.
  • Remove from oven and allow to set before enjoying.