This mixed berry galette with a buttermilk crust is perfect for the summer, both as a dessert or for breakfast. Galette is a term used in the french cuisine to describe different types of flat, round or freely formed cakes. A typical galette is made from a single crust, with a fruit filling, where the crust is partly folded over the filling.
Seasonal fruits are often used for the filling, such as apples, berries like strawberries or blueberries, or stone fruits like peaches, plums, nectarines or cherries. For my berry galette I used a combo of blueberries, raspberries, strawberries and blackberries.
Tools & Equipment
- 2 medium bowls
- Large baking sheet
- Pastry cutter
- Pastry brush
- Plastic wrap
- Rolling pin
- Silicone baking mat
- Silicone spatula
Cold Ingredients: make sure that the butter and buttermilk are really cold. Take them out of the fridge when you start and put them in the freezer for about 15 minutes, so that they are super cold. Cold ingredients are important for the crust to keep its shape.
Chill the Dough: if you chill the dough for more than 1 hour, like overnight, let it sit at room temperature for about 5 minutes before using. Otherwise the dough might crack. A few cracks around the edges are ok.
Roll out the Dough: instead of rolling out the dough on your kitchen counter, you can roll it out directly on parchment paper or a silicone baking mat. This way it can be easily transferred to a large baking sheet. Lightly flour the parchment or silicone baking mat and your rolling pin. Try to work fast so the dough doesn’t get too warm. If you find it difficult to handle, just put it back in the fridge for a few minutes.
Serve Warm or Cold: you can enjoy the galette warm, but then the filling is not fully firm and it is difficult to slice. I love it warm, that’s why I take a fork and eat the galette straight from the baking sheet.
Don’t try to transfer the warm galette from the baking sheet to a plate, this can cause the crust to break. I tried to move it from my silicone baking mat to a plate, that’s why my galette has cracks in the crust. If you want to serve it on a plate, you should use parchment, which you can easily move or alternatively let your galette cool completely for about 2 hours, then the filling is set and it is easy to move and slice.
Directions – How to Make a Berry Galette
Make the Crust
Weigh your ingredients.
Mix flour, cornmeal, sugar and salt together in a medium bowl. and cut in the cold butter with a pastry cutter or two forks until the mixture looks like coarse, pea-sized crumbs.
Add the buttermilk and stir until the flour is moistened. Add 1 more tablespoon of buttermilk when the dough seems to be dry.
Gently knead the dough on a lightly flour work surface and until everything comes together. Shape the dough into a ball, press it down into a thick disk and wrap in plastic. Keep in the fridge for at least 1 hour.
Make the Filling
Gather your ingredients and mix the berries, sugar, cornstarch and lemon juice in a large bowl. Cover tightly and store in the fridge until your dough is ready.
Preheat the oven to 190°C / 425°F, line a large baking sheet with parchment or a silicone baking mat and set aside. Roll out the dough on a lightly floured work surface, parchment paper or silicone baking mat into a 30cm / 12-inch circle. Transfer the dough to the baking sheet.
Take the berries out of the fridge and spoon them into the middle of the dough, leaving a 5-8cm / 2-3-inch border all around. Do not use the juice of the berries. Fold the edges of the dough carefully over the berries and overlap the dough if needed. Press the dough gently together to seal the edges.
Brush the dough with egg wash and sprinkle with coarse sugar. Bake for about 25-30 minutes, until the filling is bubbling and the crust is golden brown. Let it cool on the baking sheet for about 10 minutes, then serve or let it cool completely for about 2 hours.
Storage: the berry galette tastes best on the day it is made. However, you can keep leftover galette covered in the fridge for up to 3 days. You can prepare the dough and the filling in advance and keep in the fridge for up to 3 days. The dough can be frozen for up to 3 months. Thaw the dough in the fridge overnight before using.
My Summary for Berry Galette
Taste: this galette of mixed berries tastes super fruity, a great combo of sweet and sour.
Texture: the crust is nice and crispy and the filling is so juicy. Perfect with ice cream on top, which adds creaminess to this galette.
PROS: the preparation is easy and does not take too much time. Galette is perfect for breakfast, still slightly warm…yummy! You can make the dough the day before or in the morning. But keep in mind that it needs to chill for at least 1 hour.
More Fruity Recipes
For the Crust
- 156g flour (550)
- 30g cornmeal
- 50g granulated sugar
- 2g salt
- 115g butter, cold and cubed
- 60ml buttermilk, cold
For the Filling
- 600g fresh berries (I used: 200g blueberries, 200g raspberries, 100g strawberries, 100g blackberries)
- 37g granulated sugar
- 7g cornstarch
- 15ml fresh lemon juice
- Egg wash: 1 large egg beaten with 15ml whole milk
- Coarse sugar, for sprinkling
For the Crust
- Mix the flour, cornmeal, sugar and salt together in a medium bowl.
- Cut in the cold butter using a pastry cutter or a couple of forks until the mixture looks like coarse, pea-sized crumbs.
- Add cold buttermilk and stir until the flour is moistened. In case the dough appears dry, add 1 more tablespoon of buttermilk.
- Lightly flour your work surface and gently knead the dough a couple of times until everything comes together. Shape the dough into a ball and press it down into a thick disk.
- Wrap in plastic and place in the fridge for at least 1 hour and up to 3 days.
For the Filling
- mix the berries, sugar, cornstarch and lemon juice in a large bowl.
- Cover the bowl tightly and store in the fridge until the dough is ready.
Make the Galette
- Preheat the oven to 190°C / 425°F. Line a large baking sheet with parchment or a silicone baking mat and set aside.
- Roll out the dough either on a lightly floured work surface or directly on a lightly floured parchment paper or silicone baking mat into a 30cm / 12-inch circle. Transfer the dough to the baking sheet.
- Remove the bowl with the berries from the fridge and spoon them into the middle of the dough, leaving a 5-8cm / 2-3-inch border all around. Do not use the juice of the berries gathered at the bottom of the bowl.
- Fold the edges of the dough carefully over the berries and overlap the dough if needed. Press the dough gently together to seal the edges.
- Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake on the center rack for about 25-30 minutes, until the filling is bubbling and the crust is golden brown.
- Let it cool on the baking sheet for about 10 minutes, then serve or let it cool completely for about 2 hours.