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Rustic Berry Galette with Buttery Crust

Allie
A simple, seasonal dessert that feels like summer gathered up in a fold of pastry.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French
Servings 1 Galette

Ingredients
  

For the Buttery Crust

  • 1.5 cups All-Purpose Flour
  • 2 tsp Sugar
  • 1/2 tsp Sea Salt
  • 10 Tbsp Cold Unsalted Butter Cubed
  • 3-4 Tbsp Ice Water

For the Berry Filling

  • 2.5 cups Mixed Berries Blueberries, Raspberries, Blackberries, Strawberries
  • 1/3 cup Sugar Use less if your berries are very sweet
  • 1 Tbsp Lemon Juice
  • 2 tsp Lemon Zest
  • 1.5 Tbsp Corn Starch
  • 1/2 tsp Vanilla Extract
  • 1 Pinch Salt

For Assembly

  • 1 Egg For egg wash
  • 1 Tbsp Milk or Cream
  • Coarse Sugar for Sprinkling Optional

Instructions
 

Make the Crust

  • In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs.
  • Drizzle in the ice water, starting with 3 tablespoons, mixing just until the dough begins to come together. Add a bit more water if needed.
  • Form the dough into a disk, wrap in parchment or plastic wrap, and chill in the fridge for at least 30 minutes.

Prepare the Filling

  • While the crust chills, mix your berries, sugar, lemon juice + zest, cornstarch, vanilla, and salt in a bowl. Gently stir to coat. Let it sit while the dough finishes chilling—this helps the juices start to release and meld.

Assemble the Galette

  • Preheat your oven to 400°F (200°C).On a lightly floured surface (or parchment), roll out the chilled dough into a rough 12-inch circle. It doesn’t need to be perfect—that’s the charm!
  • Transfer the dough to a parchment-lined baking sheet.
  • Spoon the berry mixture into the center, leaving about 2 inches of border. Fold the edges of the dough up over the fruit, pleating as you go.
  • Whisk the egg with the milk or cream and brush it over the crust. Sprinkle with coarse sugar if you’d like a little sparkle and crunch

Bake

  • Bake for 40–45 minutes, until the crust is golden and the fruit is bubbling. Let cool for at least 15 minutes before slicing.
  • Serve warm, room temp, or cold—whatever the moment calls for.

Notes

Useful Swaps + Add-Ons

Use what you have:
  • No fresh berries? Use frozen! Just don’t thaw them before mixing.
  • No cornstarch? Arrowroot powder or tapioca starch work just as well.
  • Gluten-free? Use a 1:1 gluten-free flour blend for the crust.
  • Vegan? Sub the butter for a plant-based butter, and skip the egg wash or use non-dairy milk instead.
Make it your own:
  • Add fresh basil or thyme to the berry mix for a herbaceous twist.
  • Swap berries for stone fruit (peaches, plums, nectarines) in late summer.
  • Add a layer of cream cheese or mascarpone under the berries for richness.
  • Sprinkle chopped nuts or rolled oats on the crust for texture.

How to Store Leftovers

If you’re lucky enough to have leftovers, here’s how to keep your galette cozy:
  • Room temp: Store covered on the counter for up to 1 day.
  • Fridge: Keep in an airtight container for 3–4 days.
  • Reheat: Warm slices in a 300°F oven for 10 minutes to crisp the crust again.
  • Freeze: You can freeze the baked galette (or just the dough) for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Keyword Berry Galette, Galette