Berry Galette Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Granulated sugar: Sweetens the dough and helps with browning.

Salt: Enhances the overall flavor of the crust.

Ice water: Helps bring the dough together without making it too sticky.

Mixed berries: The star of the filling, providing natural sweetness and tartness.

Cornstarch: Thickens the berry filling, preventing it from becoming too runny.

Lemon juice: Adds a bright, tangy flavor to the filling.

Turbinado sugar: Sprinkled on the crust for added crunch and a hint of molasses flavor.

When mixing the flour, granulated sugar, and salt with the cold butter, use a pastry cutter or your fingertips to ensure the butter remains cold. This helps create a flaky crust. If the butter starts to soften, pop the mixture back into the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the crust.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, with a slight coconut flavor.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor, though it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, though it may slightly change the texture.

• mixed berries - Substitute with chopped apples: Chopped apples can provide a different but equally delicious fruit filling, with a firmer texture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent that works similarly to cornstarch.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, with a slightly different taste.

• turbinado sugar - Substitute with brown sugar: Brown sugar can provide a similar sweetness and a hint of molasses flavor.

• To keep your berry galette fresh, store it at room temperature for up to two days. Simply cover it loosely with aluminum foil or plastic wrap to maintain its crisp crust and juicy filling.

• For longer storage, refrigerate the galette in an airtight container. This will keep it fresh for up to five days. Before serving, you can reheat it in a preheated oven at 350°F (175°C) for about 10 minutes to restore its delightful texture.

• If you want to freeze the galette, first allow it to cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped galette in a freezer-safe bag or container. It can be frozen for up to three months.

• When ready to enjoy your frozen berry galette, thaw it in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the crust is crisp.

• For individual servings, you can slice the galette before freezing. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can thaw and reheat single portions as needed.

• To maintain the best quality, avoid microwaving the galette for reheating, as this can make the crust soggy. Always opt for oven reheating to preserve its delightful texture and flavor.

• Preheat your oven to 350°F (175°C). Place the berry galette on a baking sheet lined with parchment paper. Heat for 10-15 minutes or until the crust is crisp and the filling is warmed through.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the galette on a piece of aluminum foil or a small baking tray. Heat for 8-10 minutes, checking periodically to ensure it doesn't overcook.

• If you prefer using a microwave, place a slice of the galette on a microwave-safe plate. Cover it with a microwave-safe cover to prevent splattering. Heat on medium power for 30-60 seconds, checking halfway through to avoid overheating.

• For an air fryer, preheat it to 350°F (175°C). Place the galette in the basket and heat for 5-7 minutes, or until the crust is crisp and the filling is warmed through. Be sure to check periodically to avoid burning.

• If you have a stovetop griddle or skillet, you can reheat individual slices. Preheat the skillet over medium-low heat. Place a slice of the galette on the skillet and cover it with a lid. Heat for 3-5 minutes, flipping halfway through, until the crust is crisp and the filling is warmed.

• Oven: Used to preheat and bake the galette at 400°F (200°C).

• Baking sheet: Lined with parchment paper to hold the galette while baking.

• Parchment paper: Prevents the galette from sticking to the baking sheet.

• Mixing bowl: Used to combine the flour, granulated sugar, and salt, and to mix the berries, cornstarch, and lemon juice.

• Pastry cutter: Helps to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disk before refrigerating.

• Rolling pin: Rolls out the dough into a 12-inch circle.

• Measuring cups: Measures the flour, sugar, and berries accurately.

• Measuring spoons: Measures the salt, cornstarch, and lemon juice accurately.

• Knife: Cuts the cold butter into cubes.

• Spatula: Helps to transfer the rolled-out dough to the baking sheet.

• Spoon: Used to spoon the berry mixture onto the center of the dough.

• Cooling rack: Allows the galette to cool slightly before serving.

Prepare the filling in advance: Mix the berries, cornstarch, and lemon juice ahead of time and store in the fridge.

Use a food processor: Quickly combine the flour, butter, sugar, and salt by pulsing in a food processor.

Pre-chill the butter: Keep cubed butter in the freezer until ready to use for a quicker dough-making process.

Roll dough on parchment: Roll out the dough directly on parchment paper to easily transfer it to the baking sheet.

Preheat the oven early: Start preheating your oven while preparing the dough to save time.