A galette is one of the most versatile pastries you can make, which is why it’s one of my favorites. Savory or sweet, a simple galette recipe is an amazing way to utilize seasonal ingredients for meals in the morning, noon or at night. If you can master the crust, you will have the perfect base to create something unique each time you go to make it.

A Simple Galette Recipe with Berries

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• Author: Kacey Perez
• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Units USM

For the Crust 

• 2 cups flour
• 1/2 tsp salt
• 4 tbs powdered sugar
• 1/2 cup (1 stick) butter, diced and chilled
• 1–3 tbs of iced water

For the Blueberry Filling

• 1 cup fresh blueberries
• 1/2 cup blackberries
• 1/4 cup raw honey
• 1/2 water
• 4–5 sprigs lemon thyme

For the Strawberry Rhubarb Filling

• 1 cup chopped strawberries
• 1 cup chopped rhubarb
• 1/4 cup raw cane sugar
• 1/4 raw honey

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Instructions

1. Pre-heat the oven to 400 F and cover a baking sheet with parchment paper.
2. Add the flour to a bowl and stir in the salt and powdered sugar.
3. Add the chilled butter into the bowl. Using a pastry cutter, cut the butter into the flour until the butter is the size of small pebbles. Using your fingers, continue to rub the butter into the flour until it becomes a sandy consistency. 
4. Slowly add the iced water to the flour mixture and lightly knead until it forms a dough. If the dough is crumbly, continue to slowly add water, until the dough will form into a ball.
5. Leave the dough in the bowl, cover it with plastic wrap and chill it for at least 30 minutes.
6. Meanwhile prepare the filling. Add all of the blueberry filling ingredients to a sauce pan and bring to a simmer over medium heat. Stir and let simmer for 5-minutes and remove from heat. Let the mixture steep for an additional 30 minutes. Add all of the ingredients for the strawberry rhubarb filling to a bowl and set aside for 20 minutes, giving it a stir once or twice.
7. Bring the dough to room temperature before separating it into 6 small balls. Lightly flour a flat surface and roll each ball of dough into circles about 6 inches in diameter.
8. Once the dough has been rolled out, place each circle on the baking sheet. Fill the center of each circle with berry filling. Leave about an inch or more of dough around the filling and begin to fold it in, wrapping it around the fruit. Repeat this for each mini galette. 
9. Brush the crust of each galette with egg wash and place it in the oven. 
10. Bake for 20 minutes, or until the crust is golden brown and the filling is bubbling. 

Keywords: galette, berry galette, summer dessert

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How to Make Galette Dough

A Galette dough recipe is virtually the same as pie crust dough. The ingredients are put together the same way, but there is no need for a pie dish. Galettes are instead baked on a baking sheet. I talk about some tips and tricks when it comes to the dough in a recent post featuring Rhubarb Tartlets.

The dry ingredients are mixed together first and then chilled butter is cut into the flour. The key is to add as little water as possible to get the dough to form into a ball before rolling it out. This process can also be done using a food processor. Don’t worry about having small chunks of butter – that’s what makes the crust flaky.

To prevent a soggy bottom on a pie, the crust can be blind baked prior to adding the filling. Unfortunately we can’t do the same for a galette recipe, so brushing the dough with an egg wash can help prevent the fruit juice from seeping into the crust while it bakes. A thin layer of jam would also do the trick.

Blueberry Galette

For a simple and delicious blueberry galette filling, add a couple cups of fresh blueberries, raw honey, a few sprigs of lemon thyme and a splash of water to a sauce pan. Bring the mixture to a simmer over medium heat for 5-8 minutes until the honey completely dissolves. Remove from the heat and let the mixture steep for 30 more minutes, allowing the flavor of the lemon thyme to set into the berries. If you would like another layer of flavor, add some blackberries to the mix as well.

While the filling cools, separate the galette dough into 3-4 inch balls and roll into mini circles. In the center of each circle, add the blueberry filling, leaving about an inch of dough surrounding the berries. Gently fold the edges of the dough in, wrapping it around the filling. Don’t worry about it looking perfect – the rustic look is what makes a galette so charming.

Rhubarb Galette with Strawberries and Raspberries

For this filling you can skip the sauce pan. Just add the rhubarb and strawberries to a bowl with some raw honey and a bit of raw cane sugar. Set aside for 20 minutes to let the fruit break down a bit. If you need to use up some raspberries that are in the refrigerator, throw them in the mixture as well.

Like we did with the blueberry galette, fill the center of each mini circle with fruit filling. Fold in the edges of the galette dough, and wrap it around the fruit filling.