This flexible recipe for a flaky berry galette works with any kind of berry! With the BEST flaky pie crust, we’re using fresh fruit for a rustic-inspired dessert that is perfect for a spring or summer table. Easy to make with simple ingredients, totally dairy-free and vegan!
As we’re entering full spring, I can’t get enough of the fresh berries in supermarkets. Stacks of fresh strawberries, juicy blueberries, and multicolored ripe cherries lead to more impulse buys than I’d like to admit.
These somewhat excessive purchases never go to waste! We find a use for berries in grain bowls, cakes, scones, cobblers, and more. I realize I had yet to publish a recipe with one of my favorite dessert methods: berries in PIE.
What is a berry galette?
Simply put, a galette is a pie on vacation. What makes a galette so perfect for relaxing baking? It’s beauty lies in it’s “rustic” sensibility. Still comprised of an exceptionally flaky crust and perfectly sweetened fruit, a fruit galette is constructed entirely on a sheet tray (no crimping or pie pan needed). I love the flexibility this offers. If some fruit leaks out or if your edges are not even, no one cares! Plus, you’re able to stack a LOT of filling inside the crust borders.
How to Make a Galette
- First, we will create a simple all-butter pastry. I am using vegan butter which has a slightly higher liquid concentration, so notes are provided below if you decide to use this version. Regular unsalted butter works well also.
- While letting the dough rest in the fridge, we will create a quick berry filling on the stove. This helps condense the juices of your berries so that they do not leak all over the sheet tray. This also makes this recipe adaptable with fresh or frozen fruit.
- Finally, we’ll roll the chilled pastry on a parchment-lined baking sheet, fill berries in the center, and fold over the edges. After a quick brush with coconut milk (or egg wash) and a topping of crunchy sugar, it’s ready for the oven.
If you’ve worked with pastry dough before, you’re likely familiar with the concept of “cutting” your butter into small crumbs. This helps incorporate fat into your flour so that you have an even mixture to work with. Instead of using this method, we’re going to use a rolling pin to literally roll “sheets” of butter into the flour. Through a series of rolls and folds known as lamination, we will create very thin layers that will puff nicely in the oven. This is the best method I’ve ever tried for pie dough, and I promise it’s not as tricky as it sounds!
Another great feature of this recipe is that it can work with a wide variety of produce, depending on what season or region of the world you live in. As mentioned above, berries are an obvious choice for spring. Some other fun ideas include:
- Rhubarb (of my all-time favorites)
- Peaches or plums
- Tomatoes & cheese for a savory take
I hope you love this easy berry galette recipe! I know it will be on repeat in our house. Please let me know what fillings you try in the comments below! I will be happily eating this with some yogurt for breakfast.
Into fruit desserts? Try one of these next:Print