Mixed Berry Galette

Holding onto the last bit of summer (how is it already September?!) with this mixed berry galette.

MIXED BERRY GALETTE

Time: 1.5 hours // Servings: 8

INGREDIENTS

For the crust:

  • 1 1/2 cups all-purpose flour

  • 1/4 tsp salt

  • 1 tbsp granulated sugar

  • 10 tbsp cold butter, cubed

  • 1/4 cup cold water

For the filling:

  • 4 cups berries

  • 1 tsp lemon juice

  • 1 tsp lemon zest

  • 3 tbsp granulated sugar

  • 1 tbsp brown sugar

  • 1 1/2 tbsp cornstarch

For topping:

  • 1 egg

  • 1 tbsp water

  • 2 tbsp coarse sugar

  • Vanilla ice cream (optional)

DIRECTIONS

  • In a medium bowl, whisk together flour, salt, and sugar until combined. Add cubed butter and work the mixture together with a fork or your fingers until small, pea-sized clumps of butter form. Slowly add water and mix together until a dough forms. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 15 minutes while you making the filling.

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  • In a medium bowl, mix together berries, lemon juice, lemon zest, sugar, brown sugar, and cornstarch.

  • Once dough has chilled, dust a surface with flour and roll the dough out into a circle about 1/8 inch thick (it doesn’t have to be a perfect circle).

  • Carefully transfer your dough to the parchment-lined baking sheet. Pile the fruit mixture in the center of the dough, leaving about 1-2 inches at the edges to fold over. Fold the edge over fruit mixture, with some overlapping.

  • In a small bowl, whisk together egg and water. Brush the crust with the egg wash and sprinkle with coarse sugar.

  • Bake for about 45 minutes or until the crust is golden brown and the center is bubbling.

  • Allow to cool for 20 minutes. Enjoy as-is or top with ice cream!

Kristen Page