Berry Galette


Preparation info

  • Difficulty


  • Makes


    9 inch Galette

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Flaky Pastry Dough, 1 disk, at cool room temperature
  • Blackberries, blueberries, or a mixture, 4 cups (1 lb/500 g)
  • Lemon juice, 2 tablespoons
  • Sugar, ¼ cup (2 oz/60 g)
  • Flour, 3 tablespoons
  • Whipped cream, for serving (optional)


  • Roll out the dough

    Preheat the oven to 425°F(220°C). Line a baking sheet with parchment (baking) paper. On a lightly floured surface, roll out the dough into a 13-inch (33-cm) round. Transfer the dough to the prepared sheet.

  • Fill and bake the galette

    In a bowl, lightly toss together the berries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch (5-cm) border uncovered around the edge. Fold the edge up and over the filling, crimping to form loose pleats. Bake until the pastry is golden brown and the filling is bubbling, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve warm. Top with whipped cream, if desired.