Mixed Berry Galette

A Mixed Berry Galette is the perfect way to showcase summer’s delicious and gorgeous berries! It is so much easier to make than pie, and tastes amazing!

Mixed Berry Galette | ChezCateyLou.com

Happy Friday! What are you up to this weekend? We are just hanging out in NYC and I couldn’t be happier! I feel like we haven’t had a relaxing weekend in the city all summer, so I am excited to just chill! And bake. Lots of baking on the agenda! And if you are looking for something delicious and summery to bake this weekend, might I suggest this Mixed Berry Galette? It is one of my absolute favorite summer desserts.

You might remember this Rustic Strawberry Peach Tart from last year. It was one of the best things I made all summer long! My Mixed Berry Galette is basically the exact same thing, except with a different filling! I decided to change the name to make it sound fancy – but don’t let the fancy name fool you. This couldn’t be easier to make!

Mixed Berry Galette | ChezCateyLou.com

Mixed Berry Galette | ChezCateyLou.com

I became obsessed with tarts/galettes like this years ago at one of our favorite restaurants in NYC, Sfoglia. They have a seasonal fruit tart, and it is one of my favorite desserts ever. We skip it in the winter when it features winter fruits like apple and pear – I’m just not a warm apple person. I eat a raw apple almost every day, but for some reason when they are cooked I don’t love them. But anytime the Sfoglia tart features peaches or berries, I MUST order it. We went on Tuesday night, and they had a strawberry and cream cheese tart, with graham cracker gelato. OMG. It was amazing. I need to recreate that soon!

Mixed Berry Galette | ChezCateyLou.com

My Mixed Berry Galette was supposed to feature strawberries, raspberries, and blackberries, but when I went to make it, my blackberries had gone moldy! I hate when that happens! But luckily I had a ton of strawberries and raspberries in my fridge, so it turned into a strawberry and raspberry galette!

The dough for this berry galette is really easy to make. I guess the only “hard” part is shaping the tart…if you have a crack in your dough, some juice will seep out while the galette is baking (see below!). But, it really isn’t a big deal, and it adds to the rustic feel of this dessert, which I kind of like!

Hope you all have a great weekend!

Mixed Berry Galette | ChezCateyLou.com

Mixed Berry Galette | ChezCateyLou.com

Mixed Berry Galette

Mixed Berry Galette

A Mixed Berry Galette is the perfect way to showcase summer's delicious and gorgeous berries! It is so much easier to make than pie, and tastes amazing!


    For the Dough
  • 1 1/2 cups all-purpose flour (7 1/2 ounces), plus additional for work surface
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
  • 3 - 6 tablespoons water, ice cold
  • For the Filling
  • 2.5 cups mixed berries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • dash of salt
  • 1 tablespoon Turbinado Sugar, for sprinkling on crust


    For the Dough
  1. Add the flour, salt, and sugar to a food processor and pulse to combine. Add cold butter pieces and pulse until texture is similar to large bread crumbs, about 10 - 12 one second pulses. Add 1 tablespoon ice water and pulse twice. Keep adding water, 1 tablespoon at a time, until dough begins to form small curds. If you pinch the dough together with your fingers, it should hold together, but the mixture will be crumbly. My dough used 4 T of water.
  2. Empty dough onto a work surface (a silicone mat works well) and gather into a mound. Knead the dough a few times until it is cohesive, using a bench scraper to get any dough that is sticking to the surface. Form the dough into a 4-inch disk, wrap in plastic, and refrigerate until cold and firm, about 1 hour. You can refrigerate overnight if desired.
  3. When ready to assemble tart, remove dough from refrigerator. If it is very hard, let stand at room temperature for 15 - 20 minutes. Lightly dust a large sheet of parchment paper or a silicone mat with flour. Roll the dough out to a 12-inch round. Check periodically to make sure the dough isn't sticking - if it is, use a bench scraper to loosen the dough and then re-flour the surface. Slide the parchment/silpat with the dough on it onto a baking sheet and refrigerate 15 minutes (you want the dough to be cool and firm, but not too hard and brittle)
  4. Preheat oven to 400 degrees F
  5. For the Filling
  6. Do not make the filling until you are ready to assemble the tart.
  7. If any of the berries are large (like strawberries or large blackberries), cut into 1/2 inch thick pieces. Leave raspberries and blueberries whole. Add all berries to a medium bowl, then sprinkle with sugar, cornstarch, and salt and toss gently. If your fruit is not sweet, add an extra tablespoon of sugar.
  8. Remove the baking sheet with dough from the refrigerator. Place the fruit in the center of the dough, leaving a 2 1/2-inch border around the edge. Start to fold the dough over the fruit, leaving a 1/2 inch area of dough just inside the fold free of fruit. Continue around the tart, overlapping the dough every 2 to 3 inches. Pinch the folds to secure the dough.
  9. Quickly brush the edges of the dough with water and sprinkle with 1 tablespoon turbinado sugar.
  10. Bake for 45 - 50 minutes, until the crust is golden brown and the fruit is bubbling. Cool on the baking sheet for 10 minutes, then carefully place the tart onto a wire rack (I used two spatulas to do this) to cool about 30 minutes before serving.


Recipe adapted from America's Test Kitchen


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  1. says

    I love making galettes and I love eating them too! They are perfect all year round, but especially in summer when the berries are beautiful and a scoop of cold vanilla ice cream is the only thing you need to garnish your galette. I’m thinking about a wintry version for dessert this coming weekend, or making use of some winter strawberries and enjoying your version! I hope you had a wonderful weekend in the city!

  2. says

    This looks perfecto! I have always wanted to make a galette Cate because you are so right, they are so beautiful! Yours look gorgeous with all that ruby red fruit in the middle. Its the perfect dessert!

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