berry galette

A beautiful and healthy(ish) dessert that&#39;s sure to please a crowd and takes 20 minutes to make!

Vegan Berry Galette

vegan puff pastry ((make sure it's thawed))

tbsp sugar

raspberries

raspberry preserves

blueberries

lemon juice

vegan whipped cream

Preheat your oven to 425° F.

Place a sheet of puff pastry on a flat surface and begin rolling it out with your rolling pin. To avoid having the pastry stick to your surface, flip it at least once.  You should have a 9 x 11 inch rectangle.

Sprinkle 1 tbsp of sugar over the puff pastry and impress them into the dough by using your rolling pin.  Flip and repeat.

Using a sharp knife, score all around the dough, one inch from the edge (so that you have a rectangle within a rectangle--refer to photograph or video). Make sure not to actually cut the dough.

Place the puff pastry on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.

While the puff pastry is baking, microwave the raspberry preserves for 30 seconds. They should be very runny.

Add the melted preserves to your fresh raspberries and stir until the berries are evenly coated.

Add 1 tbsp of sugar to your blueberries, together with lemon juice.  Stir.

When the puff pastry is golden brown, remove from the oven. Gently tap the center of the sheet with the back of a spoon and press it down.

Pour the raspberries into the center and spread them out.  Next, add the blueberries.

Top with a little whipped cream and serve.

As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert.

Mixed Berry Galette with Buttermilk Cornmeal Crust

(30 grams) cornmeal

(50 grams) granulated sugar

salt

(115 grams; 1 stick) cold unsalted butter, cubed*

(60 milliliters) cold buttermilk*

sugar

cornstarch

Tablespoon (15 milliliters) fresh lemon juice

egg wash: 1 large egg beaten with 1 Tablespoon milk

Make the crust

 Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).

As the dough chills, prepare the filling: 

Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.

Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.

Bake until the filling is bubbly and the crust is golden brown, about 25-28 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

Hi Sally,

I would like to make 4 one-person size galettes vs. a large one. Do you think that would work? And would I have to adjust the baking time? Thanks!

I was looking for  a different recipe for rhubarb. And decided to try a galette.  I am partial to your recipes.  The berry galette was transformed into a rhubarb one. I did add another tablespoon of corn starch and a little more sugar.  I also increase the cooking time until the rhubarb was tender.

As delicious and impressive as mixed berry pie, but requires half the work! This berry galette is an easy summer dessert and truly shines with a crisp and flaky buttermilk cornmeal crust. A must-try!

Simple Berry Galette

cornmeal

(8 Tbsp; 113 grams) cold unsalted butter, cubed*

(60 milliliters) cold buttermilk, plus more as needed

(about 600 grams) fresh

 Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up. Mix in 1 more Tablespoon of buttermilk if the dough seems dry. Pour crumbly dough onto a lightly floured work surface and bring it together with your hands. Shape the dough into a ball and flatten it into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze for up to 3 months).

Right before the dough has finished chilling, prepare the filling

Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Tip: You do not want the berry filling to sit for too long, as the berries will release too much juice; mix filling together right before using.

On a lightly floured work surface, roll the chilled dough into a 12- to 14-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut, if desired. Transfer dough to the prepared baking sheet.

Spoon the filling into the center of the dough, leaving a 2- to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.

Bake until the filling is bubbly and the crust is golden brown, about 28 to 32 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.

Turned out great.  Used frozen berries and in hindsight should have increased flour.  The end result is pretty runny.

Frozen berries gave off way too much liquid. I’ll try again with fresh.

Absolutely delicious, perfect summer desert, very easy recipe 
I’ve made it 3 times this month 

https://www.youtube.com/watch?v=l9FZdCvC52s

This berry galette is as delicious as berry pie, but takes half the time and effort. This easy yet impressive dessert is complete with a thick and flavorful homemade crust made with tangy buttermilk and cornmeal, and, of course, a scoop of vanilla ice cream!

Get the full recipe: https://sallysbakingaddiction.com/berry-galette/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #easyrecipe #galette #berries #summerbaking #berrygalette

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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