Rustic Mixed Berry Galette

Galettes are the answer for anyone who has ever been intimidated by pie. There's no tin, no crimping, no lattice — just a round of pastry folded over fruit, and the result still looks stunning.

This is a summer standby, though it works with frozen berries in winter too. Pair it with vanilla ice cream, or set it alongside the 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.

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