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Mixed Berry Galette
Alexandra | September 23, 2025
The galette came together slowly, without rush — a handful of berries, a dusting of sugar, and dough rolled just thin enough to fold over the edges like a blanket. It wasn’t perfect, and that was the point. The juices bubbled up as it baked, staining the crust with deep reds and purples. Powdered sugar fell like early frost, and the scent of warm fruit filled the room. Someone lit a candle. Tea steeped quietly in the corner. It was the kind of dessert you make when the light turns golden and the day asks you to pause. A little rustic, a little wild, and completely beautiful in its simplicity.
Ingredients:
For the crust:
- 200g plain flour
- 100g cold unsalted butter, cubed
- 2–3 tbsp ice water
- 1 tbsp icing sugar
- Pinch of salt
For the filling:
- 400g mixed fresh berries (e.g. cherries, raspberries, blackberries)
- 50–75g sugar (adjust to taste)
- 1 tbsp cornflour
- 1 tsp lemon juice
- 1 tbsp milk (for brushing)
- Powdered sugar (to finish)
Instructions:
- Make the pastry: Mix flour, icing sugar, and salt. Add butter and rub in until crumbly. Add ice water and knead briefly into a dough. Chill for 30 minutes.
- Prepare the filling: Toss berries with sugar, cornflour, and lemon juice. Let sit while you roll the dough.
- Roll and fill: Roll out dough into a rough circle (about 30cm). Transfer to parchment paper. Spoon berries into the centre, leaving a 4–5cm border. Fold edges inward over the fruit.
- Bake: Brush crust with milk. Bake at 190°C (375°F) for 35–40 minutes until golden and bubbling.
- Finish: Cool slightly. Dust with powdered sugar before serving.
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