Mixed Berry Galette

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What is a Galette?

The Galette (pronounced as guh-let) originates from France and is derived from the French word galet, which means a small pebble. Although a galette does not look like a pebble in any way, it’s rough and rustic appearance does match a stone.

So what is a galette? A galette is just a simple free-from pie or tart filled with either a savory or sweet filling. One of the best things about a galette is that you don't have to be particularly neat and you don't need a special baking pan to make this recipe! The galette is a rustic tart, hence does not need to look perfect in a certain way. To shape it, you simply fold the buttery crust edges over themselves to hold all the filling.

Filled with blueberries, blackberries, raspberries and lemon zest, along with some fresh mint and basil, this refreshing sweet galette is a great recipe for the summer!

What other ingredients can I use to fill the galette?

Galettes usually have a sweet or savory filling. Apart from mixed berries, the sweet filling can also include apple, peach, pear, plum, fig, pecan, apricot and rhubarb.

Some popular savory fillings include mushrooms, cherry tomatoes, zucchini, asparagus, leek, potato, butternut squash and artichokes. You can simply mix two or three of your favourite toppings to make an incredible galette.

How can I get the crust to be perfect?

The secret behind a perfect crust is completely dependent on how you made your dough. The butter needs to be firm and when mixing it with the flour, it shouldn’t melt. If the butter used is at room temperature, your crust is not going to be perfect. Additionally, if you are not using ice-cold water to make the dough, it might not result in the desired texture. Another way to ensure a perfect crust is to let the dough rest for at least an hour in the fridge or even overnight before rolling it out and filling it in.

Which berries can I use?

The choice is up to you! I’ve used blueberries, blackberries and raspberries in my recipe! You can also use strawberries and cranberries too. Feel free to mix and match as many different types of berries as you want! If you don’t have access to different types of berries, you can make this galette with a single type of berry too!

Different berries have different levels of sweetness, hence ensure to taste the filling before modifying the amount of lemon juice and sugar you plan to use in this recipe. Lack of sugar and too much lemon will result in a sour galette.

Can I use whole wheat flour to make this galette more healthy?

Although I haven’t tried substituting my recipe with whole wheat flour, I’m certain you can easily replace the all purpose flour with whole wheat flour. However, remember that wheat flour is slightly darker, hence will result in a slightly different colour when the galette is baked.

Can I use a readymade puff pastry to make the crust?

Unfortunately ready made puff pastry sheets available in the supermarket have a completely different texture to that of a galette. Puff pastry sheets are flaky and have paper-thin layers that will puff up in the oven. A galette doesn’t have any layers and does not puff like a pastry sheet. Hence, you can’t use puff pastry sheets to make a galette.

How do I serve the galette?

To serve the galette, simply cut it up into pizza-like slices. Serve the galette warm on it’s own or with a scoop of vanilla ice-cream. If you have leftovers, make sure to reheat it before eating it!

Can I make the galette in advance and store it?

Absolutely! You can make the dough up to two days in advance before filling it with berries! Once you’ve filled the galette with berries, you can freeze the whole galette until you’re ready to bake it! However, remember to increase the duration in which you bake the galette as it will need more time to bake though. Once baked, ensure you finish it within a day or two!

Any substitute for the ingredients mentioned?

There are no substitute ingredients for making the dough, however you can be quite flexible with the galette fillings. You can replace the berries that I’ve used with any other berries of your choice. Alternatively, you can use other fruits as well.

Any cooking tips for this recipe?

Ensure the butter is chilled and firm before making the dough.
When incorporating the flour and butter, make sure not to use pressure as you don’t want the butter to melt.
When making the filling, taste the berries as they could be sour. If the berries are not sweet, add more sugar and skip the lemon juice. If the berries are sweet, follow the recipe as it is and add the lemon juice to neutralise the flavour.
Make sure that the dough is brought to room temperature before rolling it out.
Spread the filling evenly on the galette before folding the edges. However, make sure not to include any fruit juice as your galette will not bake well and will turn out to be soft.