Easy Summer Berry Galette
- Crust
- 1 ¼ cups all-purpose flour, spooned and leveled (155 g), plus more for rolling
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- ½ cup unsalted butter, very cold, cut in 1/2-inch cubes (113 g)
- 3–5 tbsp ice water
- Berry filling
- 3 cups berries, mixed: blueberries, raspberries, sliced strawberries (about 450 g)
- ¼ cup granulated sugar, 50 g
- 2 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Finish
- 1 large egg, beaten with 1 tbsp water
- 1 tbsp turbinado sugar
Easy Summer Berry Galette
- In a medium bowl, whisk the flour, sugar and salt for the crust.
- Add the cold butter cubes and cut them in with a pastry blender until most pieces are pea-size, with some as big as almonds.
- Sprinkle 3 tablespoons of ice water over the flour and toss with a fork. Squeeze a handful: if it holds together, it is ready. If it crumbles, add more water 1 tablespoon at a time.
- Gather the dough into a ball, press it into a 1-inch-thick disk and wrap it in plastic.
- Refrigerate the dough so the butter firms up and the flour hydrates.
- Heat the oven to 400°F (200°C) with a rack in the middle.
- On a floured sheet of parchment, roll the dough into a 12-inch circle, about 1/8 inch thick. Ragged edges are fine.
Easy Summer Berry Galette
- Slide the parchment and dough onto a sheet pan.
- In a bowl, gently toss the berries with the sugar, cornstarch, lemon zest and juice.
- Pile the berries in the middle of the dough, leaving a 2-inch border all around.
- Fold the border up over the edge of the fruit, pleating it every few inches. The center stays open.
- Chill the galette on the pan so the crust holds its shape.
- Brush the folded crust with egg wash and sprinkle it with the turbinado sugar.
- Bake until the crust is deep golden and the berry juices bubble thickly in the center.
Easy Summer Berry Galette
- Cool on the pan so the juices thicken before slicing.