Berry Galette
A rustic, free-form tart with buttery pastry and juicy mixed berries that bakes in under an hour. No rolling pin or pie tin required—just fold, fill, and bake.
- Total time
- 50 min
- Servings
- 6
- Calories
- 248
- Protein
- 3g
Ingredients
- 1.25 cups all-purpose flour
- 6 tablespoons cold butter, cubed
- 3 tablespoons ice water
- 2.5 cups mixed berries (fresh blueberries, raspberries, blackberries)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- 1
Mix flour with 1/4 teaspoon salt in a bowl. Add cold butter cubes and work together with fingertips until mixture looks like coarse breadcrumbs, about 2 minutes.
- 2
Sprinkle ice water over top and toss with a fork until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate 15 minutes.
- 3
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- 4
Toss berries with sugar and cornstarch in a bowl until coated evenly.
- 5
On parchment, roll or press dough into a 10-inch round about 1/4 inch thick.
- 6
Pile berry mixture onto the center, leaving a 1.5-inch border. Fold edges up and over berries, pleating as you go—don't seal completely.
- 7
Brush exposed dough edge lightly with water. Bake until crust is golden brown and berries bubble at edges, 25–30 minutes.
- 8
Cool on the pan for 10 minutes. Slide onto a wire rack and cool another 10 minutes before serving.
Tools you’ll need
- medium mixing bowl
- fork
- plastic wrap
- sheet pan
- parchment paper
- rolling pin or your hands
- wire rack
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