Description
This Wild Berry Galette is a rustic and charming free-form tart featuring a flaky homemade crust filled with a luscious mixture of fresh wild berries, brown sugar, lemon, and a hint of balsamic vinegar. Perfectly crisp on the edges and tender in the center, this galette makes a delightful dessert served warm or at room temperature, with optional whipped cream or ice cream.
Ingredients
Crust Ingredients
- 500 grams all-purpose flour (or 2 cups gluten-free flour)
- 4 ml salt
- 1 cup shortening (room temperature)
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
Filling Ingredients
- 3-4 cups blueberries (or other wild berries)
- 1 tablespoon cornstarch
- 1/2 cup brown sugar
- 2 tablespoons lemon juice (or juice of 1/2 a lemon)
- 1 tablespoon lemon zest
- Pinch of salt
- 1 teaspoon balsamic vinegar (optional)
- Fresh herbs (such as thyme or mint, optional)
- Nuts (such as crushed pistachios, optional)
Instructions
- Prepare the crust: In a mixing bowl, combine the flour and salt. Cut the room-temperature shortening into the flour using two knives until the mixture becomes uniform and the shortening pieces resemble large peas. Be careful not to overwork the dough.
- Mix wet ingredients: Beat the egg, cold water, and white vinegar together. Pour this mixture evenly over the flour mixture and stir gently until the dough is well combined and all flour is moistened.
- Form and chill dough: Shape the dough into a ball and lightly flatten it into a roughly 10 cm circle. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes or longer if preparing ahead.
- Prepare the filling: Carefully clean the berries and place them in a large bowl. Add the brown sugar, cornstarch, lemon juice, lemon zest, salt, and balsamic vinegar (if using). Gently mix using a wooden spoon to combine all ingredients without bruising the berries. Taste and adjust sugar or citrus for balance. Add fresh or dried herbs according to preference.
- Roll out the dough: Lightly flour a work surface and rolling pin. Roll the chilled dough into a uniform thickness of about 1/2 inch, shaping it as close to a circle as possible. If dough is sticky, dust with flour or roll it between parchment paper. Transfer the dough carefully onto a large baking sheet lined with parchment paper or foil.
- Assemble the galette: Using a slotted spoon or fork, pile the prepared berry filling onto the center of the dough, leaving about an inch of border around the edges. Fold the edges of the dough over the filling, allowing overlap and leaving the center exposed. Sprinkle additional herbs or crushed nuts if desired. Brush the folded dough edges with a beaten egg for a golden finish.
- Bake the galette: Preheat the oven to 425°F (220°C). Bake the galette for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-30 minutes until the crust edges are golden and the filling is set but not overcooked.
- Serve: Let the galette cool slightly before serving. Enjoy it warm or at room temperature with whipped cream or ice cream, if desired.
Notes
- Use gluten-free flour interchangeably if you prefer a gluten-free version.
- Be gentle when mixing the filling to avoid crushing the berries.
- Folding the edge irregularly adds to the rustic charm of the galette.
- Chilling the dough before rolling helps prevent shrinkage during baking.
- If dough is too sticky, rolling between parchment paper eases handling.
- Fresh herbs like thyme or mint complement the berry flavors well.
- Optional balsamic vinegar adds a subtle tang and depth to the filling.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 35 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
