Rustic Mixed Berry Galette

Galettes are for anyone who has ever been intimidated by a pie. There's no tin, no crimping, no lattice — just a round of pastry folded over fruit. And they're stunning.

This is a summer standby but works with frozen berries in winter too. Pair with vanilla ice cream, or with my strawberry shortcake for a berry-heavy dessert table.

Ingredients

Instructions

1. Pulse flour, sugar and salt in a food processor. Add butter and pulse until coarse crumbs. Add water 1 tablespoon at a time, pulsing, until the dough just holds together.
2. Pat into a disc, wrap and chill 30 minutes.
3. Heat the oven to 200°C (400°F).
4. Toss the berries with sugar, cornstarch, lemon juice and salt.
5. Roll the pastry into a 12-inch circle on parchment. Pile the berries in the centre, leaving a 2-inch border. Fold the border up over the fruit, pleating as you go.
6. Brush the pastry with egg wash and sprinkle with coarse sugar. Bake 35–40 minutes until the pastry is deeply golden and juices are bubbling. Cool 20 minutes before slicing.

Cooking tips

• Cold butter matters more than any other detail. Keep everything cold.
• Frozen berries work — don't thaw, just add an extra tablespoon of cornstarch.
• Serve slightly warm with cream, ice cream or crème fraîche.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.