This might be my new favorite dessert, just because it’s so darn easy to make! I love the rustic form of a galette, just wrapping the dough around the filling. Mistakes can only add to the charm! I definitely can’t wait to experiment with some other fillings in this format.
2 1/2 cups mixed berries
1 tbsp flour
1 1/2 tbsp cornstarch
1/2 cup sugar
1 stick butter
1 cup flour
3 tsp sugar
- 1 tbsp milk
- a few teaspoons of raw sugar
Preheat the oven to 400 degrees.
In a small bowl, combine the berries, the tablespoon of flour, the cornstarch, and the 1/2 cup of sugar. If you’re using frozen berries, let thaw for a few hours before continuing.
In the basin of a food processor, combine the remaining flour, sugar, and salt. Then, add a cubed stick of cold butter and pulse just until the dough resembles coarse crumbs and the butter is about the size of small peas. If needed, add a few tablespoons of cold water until the dough just starts to come together. Turn out onto a floured surface and knead until just combined. Refrigerate the dough for an hour.
Roll out your dough into a roughly circular shape and transfer to a cookie sheet. Place your berry mixture directly into the center and fold over the excess dough around the filling, pleating it as you go around. Brush the exposed pastry with the milk and sprinkle with the raw sugar. Then, bake for 25-30 minutes or until the crust is flaky and golden brown.