Berry Galette: Rustic French Pastry

 

Berry Galette: Rustic French Pastry

Prep 20 min

Cook 35–40 min

Serves 6

Ingredients

180 g allpurpose flour

120 g cold unsalted butter, cubed

40 g granulated sugar

1 g fine salt

60–70 g cold water

300 g mixed berries (blueberries, raspberries, blackberries)

60 g sugar for filling

10 g cornstarch

1 tsp lemon zest

1 egg (for egg wash)

1 tbsp coarse sugar for sprinkling

Instructions

1 Combine flour, sugar, and salt. Add cold butter and rub or pulse until sandy. Add cold water gradually until dough comes together. Shape into a disk, wrap, and chill 30 minutes.

2 Mix berries with sugar, cornstarch, and lemon zest. Toss gently so berries stay whole.

3 On a floured surface, roll dough into a rough 30 cm circle. Transfer to parchment-lined tray.

4 Pile berries in the center, leaving a 5 cm border. Fold edges over the fruit, pleating naturally.

5 Brush crust with egg wash and sprinkle coarse sugar.

6 Bake at 190°C (375°F) for 35–40 minutes until crust is golden and berries bubbling.

7 Let cool 10–15 minutes so juices thicken before slicing.

Beginner Tips for a Perfect Rustic Galette

1. Keep everything cold

Cold butter = flaky crust. If the dough warms up, chill it for 10 minutes before rolling.

2. Don’t overwork the dough

Mix just until it comes together. Overkneading makes the crust tough instead of tender.

3. Use parchment paper

It makes transferring the galette easy and prevents sticking.

4. Control berry moisture

If berries are very juicy, add 1–2 extra teaspoons of cornstarch. This prevents soggy bottoms.

5. Imperfect edges are perfect

A galette is rustic — folds don’t need to be even. Let the dough fall naturally; it adds charm.

6. Watch for bubbling fruit

The galette is done when the fruit juices bubble thickly in the center.

7. Cool before slicing

Beginners often cut too soon. Cooling helps the juices set so slices hold their shape.