Berry Galette

This stunning berry galette is a showstopper dessert that’s surprisingly easy to make! A flaky crust, infused with warm spices, cradles a sweet and tangy berry filling, topped with a honey glaze and finished with a dusting of confectioners’ sugar.

It’s the perfect sweet treat to impress your friends and family.

Ingredients

• 2 cups mixed berries (fresh or frozen, thawed)
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1/4 cup rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/2 cup all-purpose flour
• 1/4 cup ice-cold water
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 1 large egg, beaten (for egg wash)
• Confectioners’ sugar (for dusting)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and cardamom.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

In a separate bowl, whisk together the granulated sugar, rolled oats, and cornstarch.

Add the mixed berries and toss until they’re evenly coated with the sugar mixture.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to the prepared baking sheet.

Arrange the berry mixture in the center of the dough, leaving a 1 1/2-inch border around the edges.

Fold the edges of the dough up over the berries, pressing gently to seal.

Brush the egg wash over the crust, then sprinkle with a pinch of granulated sugar.

Bake the galette for 40-45 minutes, or until the crust is golden brown.

While the galette is baking, whisk together the honey and 1 tablespoon of water in a small bowl.

After the galette has baked for 30 minutes, brush the honey mixture evenly over the crust.

Remove the galette from the oven and let it cool for 10-15 minutes.

Dust with confectioners’ sugar before slicing and serving.

Notes

Use fresh or frozen mixed berries for this recipe – if using frozen, make sure to thaw them first. Keep in mind that the baking time may vary depending on your oven, so keep an eye on the galette after 35 minutes.

If the crust is browning too quickly, cover the edges with foil or a pie shield.

Don’t overwork the dough when mixing it with the cold butter, as this can lead to a tough crust. Make sure the ice-cold water is truly ice-cold, as this will help the dough come together.

Don’t skip the resting time for the dough, as this will help the gluten relax.

If the galette starts to brown too quickly, cover the edges with foil or a pie shield to prevent burning.

Nutrional Value

• Calories: 342
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 4g