Summer Berry Galette (Edit recipe)

Celebrate the fruits of the season with this beautiful Summer Berry Galette!

40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	167
Fat:	12 g
Carbohydrates:	13 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	72 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Dough

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 222 grams
.5 tsp Kosher Salt
.5 cup Unsalted Butter
1 Egg, large
2 Tbsp Ice Water

Filling

2 cups Strawberries
2 cups Blueberries
1 cup Blackberries
1 Lemon zest
.25 cup Lemon Juice
.25 cup Granulated White Sugar
2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)

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Process

Cook Mode

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

Cut the cold butter into small cubes. In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, kosher salt, and butter until they start to form pea sized clumps. From here, add the egg and ice water until a dough yields. While the dough is soft, use the additional Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to carefully roll the dough out to your desired thickness and width, transfer onto the baking sheet (lined with aluminum foil or parchment paper), and reserve.
In another bowl, combine the strawberries, blueberries, and blackberries with the lemon zest, lemon juice, sugar, and flour. Fold together until everything is fully coated and resembling syrup. Pour the mixture into the center of the rolled dough and evenly spread until you have about 2” around the perimeter remaining for the crust. Delicately begin folding the extra dough from the perimeter over top of the fruit all the way around. There may be some leakage from the center; feel free to use this as a “washing” for your crust in lieu of an egg wash and sugar. If there are any cracks, simply press the dough back together while it’s still soft and malleable. Chill the galette in the refrigerator until your oven is preheated to 350F.
Go immediately from the refrigerator into the oven and bake at 350F for 40-45 minutes until the crust is golden and the fruit is tender. Allow the galette to cool completely before attempting to cut. Serve chilled for best results with powdered sugar or vanilla ice cream if desired.