Mixed Berry Gallete with Sourdough Crust
This irresistible Mixed Berry Galette with Sourdough Crust is an easy yet impressive dessert—what our family calls an “open-faced pie.” This rustic French pastry beautifully showcases the season’s fresh berries, wrapped in a flaky, buttery sourdough crust. The juicy, lightly sweetened filling pairs perfectly with the crisp, golden layers of pastry, making it a true crowd-pleaser. The secret to that delicate, bakery-style texture is laminating the dough during preparation—don’t skip this step!
PREP TIME
3 hours
COOK TIME
50 minutes
INGREDIENTS
13
Serves: 8
Ingredients
Mixed Berry Filling
- 1 cup1 cup1 cup Blackberries
- 1 cup1 cup1 cup Raspberries, Organic
- 0.5 cup0.5 cup0.5 cup Blueberries
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, fresh
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch
Pastry Crust
- 135 grams135 grams135 grams All Purpose Flour
- 3 grams3 grams3 grams Salt
- 113 grams113 grams113 grams Butter, Unsalted, cold
- 38 grams38 grams38 grams Sourdough Starter, Homemade, discard
- 25 grams25 grams25 grams Water, plus more if needed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prep: Chill cubed butter (½-inch pieces). Stir sourdough discard with water until mostly dissolved.
- Make Dough: Toss flour, salt, and butter until coated. Flatten butter into thin pieces using fingers, then rub into flour. Add discard mixture; stir, then gently knead until a rough dough forms (add water 1 Tbsp at a time if too dry). Wrap and chill 30 minutes.
- Laminate The Dough: Roll dough into a thin rectangle (~⅛-inch). Fold in half, then again into quarters. Shape into a disc, wrap, and chill at least 2 hours.
- Prepare Filling (just before baking): Toss mixed berries with sugar, cornstarch, and lemon juice.
- Assemble: Preheat oven to 375°F. Line a baking sheet. Roll dough into a 12–14 inch circle. Transfer to baking sheet. Add filling, leaving a 2–3 inch border. Fold edges over fruit, pleating as needed. Brush crust with egg wash and sprinkle with coarse sugar.
- Bake: Bake 45–50 minutes, until crust is golden and filling is bubbly. Cool 10 minutes before serving.
- Optional: serve warm with vanilla ice cream or whipped cream.
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About This Recipe
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Coconut Free Desserts Egg Free Nightshade Free Nut Free Pescetarian Pies Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 207 |
| Fat: | 11 g |
| Carbohydrates: | 22 g |
| Protein: | 6 g |
| Cholesterol: | 29 g |
| Sodium: | 164 mg |
| Fiber: | 1 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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