Triple Berry Galette

Triple Berry Galette: A Rustic, Flaky, and Fruity Delight

The Triple Berry Galette is a celebration of simplicity and flavor. Unlike its more formal cousin—the pie—this free-form tart embraces imperfection with open arms, offering a buttery, flaky crust that cradles a vibrant medley of berries in a bubbling, sweet-tart filling. Whether you’re a seasoned baker or a beginner looking to impress, the galette is forgiving, flexible, and utterly delicious. With its golden crust and jewel-toned fruit center, it’s as beautiful to serve as it is satisfying to eat. Let’s dive into everything you need to know about this rustic French-inspired dessert.

The History of the Galette

The word “galette” comes from the French term meaning “flat cake,” and it has deep roots in rural French cuisine. Traditionally made by peasants and farmers, galettes were simple, unfussy pastries crafted with whatever ingredients were on hand—often apples, pears, or seasonal berries. The beauty of the galette lies in its adaptability; it doesn’t require special tins or perfect shaping. Instead, it celebrates asymmetry and homemade charm.

Over time, the galette evolved from a humble peasant meal to a beloved staple in both home kitchens and high-end patisseries. In Brittany, galettes are famously savory, made with buckwheat flour and filled with cheese, eggs, and ham. But in other parts of France—and increasingly around the world—sweet galettes have taken center stage, especially those bursting with fresh fruit. The Triple Berry Galette, while not a traditional French recipe per se, embodies the spirit of this rustic dessert, combining modern tastes with timeless technique.

Ingredients Breakdown: What Makes This Galette Shine

The magic of a great galette starts with quality ingredients. Each component plays a vital role in achieving the perfect balance of texture, flavor, and visual appeal.

All-Purpose Flour: Provides structure for the crust. It’s important to measure it accurately (spoon and level) to avoid a tough dough.
Cold Unsalted Butter: The key to flakiness. Cold butter creates steam pockets during baking, resulting in layers of crisp, tender crust. European-style butter with higher fat content can enhance richness.
Granulated Sugar: Adds subtle sweetness to the crust and helps with browning.
Salt: Enhances flavor and balances the sweetness.
Ice Water: Binds the dough without warming the butter. Too much water makes the dough sticky; too little makes it crumbly.
Fresh Berries (Strawberries, Blueberries, Raspberries): The stars of the show. Fresh berries offer bright acidity and juicy texture. Their natural pectin helps thicken the filling.
Granulated and Brown Sugar: Sweetens the berries and draws out their juices. Brown sugar adds depth and a hint of molasses.
Cornstarch or Tapioca Starch: Thickens the berry juices to prevent a soggy crust. Cornstarch gives a clearer finish; tapioca starch yields a glossier, more elastic filling.
Lemon Juice and Zest: Brightens the flavor, cuts through sweetness, and enhances the fruit’s natural aroma.
Vanilla Extract: Adds warmth and complexity to the filling.
Egg Wash (optional): A beaten egg or egg yolk brushed on the crust gives it a rich, golden shine.
Turbinado or Coarse Sugar: Sprinkled on top before baking for a delightful crunch and sparkle.

Step-by-Step Recipe: How to Make a Perfect Triple Berry Galette

Making the Pie Dough

In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt.
Add 1 cup (2 sticks / 227g) cold unsalted butter, cut into small cubes. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add 6–8 tablespoons ice water, one tablespoon at a time, mixing gently with a fork. Stop when the dough begins to clump together.
Turn the dough onto a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

Preparing the Filling

In a large bowl, combine 2 cups sliced strawberries, 1 cup blueberries, and 1 cup raspberries.
Add ⅓ cup granulated sugar, 2 tablespoons brown sugar, 3 tablespoons cornstarch (or tapioca starch), 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Gently toss until the berries are evenly coated. Let sit for 15–20 minutes to macerate.

Assembling the Galette

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the chilled dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
Pour the berry mixture into the center of the dough, leaving a 2-inch border around the edge.
Fold the edges of the dough over the filling, pleating as you go. Don’t worry about perfection—the messier, the better!
Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle generously with turbinado sugar.

Baking the Galette

Bake for 40–50 minutes, or until the crust is deep golden brown and the filling is bubbling.
If the edges brown too quickly, cover them with foil.
Let the galette cool on the baking sheet for at least 30 minutes before serving. This allows the filling to set.

Tips for Success

Keep Everything Cold: Warm butter melts too fast, leading to a dense crust. Chill your bowl, tools, and even flour if your kitchen is hot.
Don’t Overwork the Dough: Gluten development makes the crust tough. Mix just until it comes together.
Use Ripe but Firm Berries: Overripe berries turn mushy and release too much juice. Inspect and hull strawberries carefully.
Thicken Wisely: If using frozen berries (thawed and drained), you may need extra thickener due to higher moisture content.
Check for Doneness: The galette is done when the juices bubble thickly, not runnily, in the center.
Serve Slightly Warm: The flavors intensify when warm, and the contrast with cold whipped cream or ice cream is heavenly.

Variations and Customizations

The beauty of the galette is its versatility. Here are some creative twists to make it your own:

Fruit Variations: Swap berries for peaches and blackberries, cherries and raspberries, or apples and cranberries in the fall.
Gluten-Free Option: Use a 1:1 gluten-free flour blend for the crust. Add ½ teaspoon xanthan gum if not included.
Vegan Galette: Substitute butter with vegan butter or coconut oil, and use aquafaba or plant-based milk for the egg wash.
Herb Infusions: Add a few torn basil leaves or a sprig of thyme to the filling for an aromatic twist.
Spiced Version: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or a pinch of cardamom to the filling for warmth.
Cheese Twist: Mix 2 tablespoons of goat cheese or mascarpone into the berry filling for a sweet-savory contrast.
Mini Galettes: Divide the dough and filling into 4–6 portions for individual servings—perfect for parties!

Health Considerations and Nutritional Value

While the Triple Berry Galette is undeniably a treat, it does offer some nutritional benefits—especially when made with care.

Berries: Packed with antioxidants, vitamin C, fiber, and anti-inflammatory compounds. Raspberries and strawberries are particularly high in dietary fiber.
Whole Ingredients: When made from scratch, you control the sugar and avoid preservatives found in store-bought desserts.
Butter: While high in saturated fat, real butter contains fat-soluble vitamins (A, D, E, K) and conjugated linoleic acid (CLA), which some studies suggest may have health benefits in moderation.
Portion Control: One slice (1/8 of galette) is typically sufficient. Pair with Greek yogurt instead of ice cream to reduce calories and add protein.
Sugar Reduction: You can safely reduce the sugar in the filling by 25% without sacrificing flavor, especially if your berries are very ripe.

Ingredients

2 ½ cups (315g) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
½ teaspoon salt
1 cup (2 sticks / 227g) cold unsalted butter, cubed
6–8 tablespoons ice water
2 cups fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
⅓ cup granulated sugar
2 tablespoons brown sugar
3 tablespoons cornstarch or tapioca starch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 large egg, beaten (for egg wash)
2 tablespoons turbinado or coarse sugar (for sprinkling)

Directions

In a large bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly.
Add ice water gradually until dough forms. Shape into a disk, wrap, and chill for 1 hour.
Combine berries, sugars, cornstarch, lemon juice, zest, and vanilla. Set aside to macerate.
Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle on floured surface.
Transfer dough to parchment-lined baking sheet. Add berry mixture to center, leaving a 2-inch border.
Fold edges over filling, pleating as needed. Crimp gently.
Brush crust with egg wash and sprinkle with turbinado sugar.
Bake 40–50 minutes until crust is golden and filling is bubbling.
Cool for at least 30 minutes before slicing. Serve with whipped cream or vanilla ice cream.

FAQ

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the fridge before rolling.

Can I use frozen berries?
Yes, but thaw them completely and drain excess liquid. You may need to increase cornstarch by 1 teaspoon to absorb moisture.

Why is my galette soggy on the bottom?
This usually happens if the filling is too wet or the galette isn’t baked long enough. Pre-cooking the filling slightly or baking on a preheated baking sheet can help.

How do I store leftover galette?
Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 10 minutes to refresh the crust.

Can I freeze the galette?
Yes. Bake fully, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge and reheat before serving.

Do I need a food processor?
No. While helpful, a pastry cutter, two knives, or even your fingertips work well. Just keep the butter cold.

Summary

The Triple Berry Galette is a rustic, free-form tart that combines a flaky, buttery crust with a luscious blend of strawberries, blueberries, and raspberries. Easy to make, endlessly customizable, and perfect for any occasion, it’s a show-stopping dessert that feels both homespun and elegant.

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