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Easy Mixed Berry Galette

If you're looking for an effortless yet impressive dessert, this easy mixed berry galette is perfect! With a flaky, golden crust and a juicy berry filling, this rustic tart is a crowd-pleaser. Plus, it's easier to make than pie—no special skills required! It's perfect when you want to enjoy something beautiful and perfect for berry season!
Course: Dessert
Keyword: dessert, easy, easy dessert, family friendly, galette, kid friendly, mixed berry, spring, summer
Servings: 6 people

Ingredients

For the Crust:

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • ¼ tsp sea salt
  • 2 tbsp ice water

For the Filling:

  • 12 oz mixed berries fresh or frozen
  • ⅓ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest

For Topping:

  • 1 egg beaten
  • 1-2 tbsp granulated sugar
  • 1 tbsp butter
  • vanilla ice cream for serving

Instructions

To Make the Crust:

  • In a food processor, add butter, flour, sugar and sea salt. Pulse until you get a crumbly consistency.
  • Add in about ⅓ cup ice cold water and let it blend. Then if needed, add 1 tbsp of water at a time until the dough forms into a ball. Be careful not to add too much, let it have time to form.
  • Wrap the dough in plastic wrap and let it chill in the fridge for 30 min to 24 hours.

To Make the Galette:

  • Preheat oven to 375F degrees.
  • In medium mixing bowl, add all the filling ingredients. Mix until combined.
  • Lay down a piece of parchment paper. Sprinkle with flour. Roll out the pie crust into a rough circle on the parchment. Transfer the crust onto a baking sheet leaving it on the parchment paper so it doesn't stick.
  • Spoon the berry mixture onto the center of the pie crust, leaving a 2-inch border around the edges.
  • Fold the edges of the crust over the berries, pleating as you go, to create a rustic galette crust.
  • Brush the crust with the beaten egg to give it a golden finish. Add small cubes of butter on top of the fruit. Sprinkle with granulated sugar over the whole thing.
  • Bake in the preheated oven for 25-30 min, or until the crust is golden brown and the berries are bubbling.
  • Top with vanilla ice cream and enjoy!

Notes

  • Storing: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
  • Reheating: Reheat in a 350°F oven for 5-10 minutes to crisp up the crust.