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+ servings

Berries Galette

Juicy sweet berries are nestled in a crisp cornmeal crust in this simple mixed berries galette.
Course Dessert
Cuisine Western
Prep Time 31 minutes
Cook Time 40 minutes
Total Time 1 hour 11 minutes
Servings 8
Author sanna


Galette Dough

  • 1/3 cup ice water
  • 3 tbsp plain yogurt or buttermilk
  • 1 cup all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 tsp sugar
  • 1/2 tsp salt
  • 7 tbsp cold butter cut into 6-8 pieces

For the Filling

  • 1 and 1/2 cups mixed berries (except strawberries)
  • 1 tbsp plus 1 tsp sugar
  • 1 tbsp honey
  • 1 tbsp cold unsalted butter


Make the Dough

  1. Stir together the yogurt and water in a small bowl and set aside. In a large bowl, add the dry ingredients and toss them around to combine. Add the pieces of butter to the bowl and using a pastry cutter or your hands, cut the butter into the dry ingredients until the mixture looks like a coarse meal. 
  2. Gradually pour the milk-yogurt mixture to the bowl. Gather the mixture to form a shaggy dough. Divide dough into two portions, Shape each portion into a disc, wrap in plastic and chill in the fridge for at least 2 hours. We are only going to need half of the galette dough (one of the discs) to make the berries galette.

Assemble and Bake

  1. Position a rack in the lower third of the oven. Pre heat oven to 400 F. Line a baking sheet with parchment paper.
  2. Unwrap one of the dough discs. On a lightly floured surface, roll the dough into an 11 inch circle that is about 1/8 inch thick. You need to lift up the dough from time to time to prevent it from sticking to your work surface. Wrap the dough gently around your rolling pin, lift it up and place on the parchment paper lined baking sheet.
  3. Arrange the berries on the center of dough, leaving an  inch border on the edges. Drizzle the honey over top and cut the butter into slivers on top of the berries. Fold the dough over  going to the center, partially covering the fillings on the edges. Brush the dough with water, then sprinkle 1 tsp of sugar on the dough.

  4. Bake for 35-40 minutes or until the crust is golden. 

Recipe Notes

Recipe from Baking with Julia by Dorie Greenspan.