Mountain Berry Galette

If you aren’t comfortable working with pastry dough, a galette is the perfect place to start. Any berries or fruit can be substituted in  this recipe. I love the free form, rustic look of a galette so chose summer berries for this tart that I imagined were most likely foraged to make it in the past. I plan to make galettes often in the summer when my own wild strawberries and blackberries, along with the domestic blueberry bushes I have planted are ready to be harvested.




2 c. all purpose flour

1/4 tsp. salt

6 T butter

6 to 8 T ice cold water

Berry Filling:

3 c. mixed berries– blackberries, strawberries, and blueberries

4 T sugar

2 tsp. flour

Pinch of salt

4 tsp. butter

One beaten egg for brushing on pastry

2 T confectioner’s sugar


Heat oven to 350 degrees.


Sift together flour and salt. Cut in butter until mixture resembles coarse meal.

Add water by the tablespoon full until the dough just comes together. Do not overwork or the finished crust will be tough rather than flaky and delicate. On a floured board, roll dough into a rough circle approximately 1/8″ to 1/4″ in thickness.

Transfer dough to a large sheet pan.


Mix filling ingredients together.


Place berry mixture in the direct center in an even layer, leaving a 1 to 2″ border. Gently fold edges of dough up and over the edge of the fruit to cover 1 to 2″ of the filling. Dot with butter.

Bake in the center of the oven for 25 minutes. Brush crust with beaten egg yolk and bake an additional 10 minutes.

Dust edge with confectioner’s sugar and transfer to a serving platter.

Makes 8 servings.

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