Summer is the season of juicy berries and lazy afternoons, and this Summer Berry Galette is my favorite way to celebrate both. It's a rustic, free-form tart that comes together in minutes and tastes like a bakery treat, but with a fraction of the effort.
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I first made this galette on a sweltering July day when I didn't want to turn on the oven for long. The beauty of a galette is that it's forgiving—no perfect crimping or precise rolling needed. Just fold, bake, and enjoy the gorgeous, bubbling fruit.
Whether you're using strawberries from the farmers' market or blueberries from your backyard, this recipe lets the berries shine. It's the perfect dessert for a picnic, a summer BBQ, or a quiet evening with a scoop of vanilla ice cream.
Why You'll Love This Recipe
About the Ingredients
1 1/4 cups (160g) all-purpose flour
Use unbleached all-purpose for best texture. Substitute gluten-free 1:1 blend if needed, but add 1 tsp xanthan gum if your blend lacks it.
1/2 teaspoon salt
Fine sea salt works best. If using kosher, increase to 3/4 teaspoon.
1 tablespoon granulated sugar
Adds a touch of sweetness to the crust. You can omit for a savory version.
1/2 cup (115g) unsalted butter, cold and cubed
Cold butter is key for a flaky crust. Use European-style butter for extra richness.
4-6 tablespoons ice water
Start with 4 and add more if needed. The dough should just come together.
2 cups (about 300g) mixed fresh berries (strawberries, blueberries, raspberries)
Use any combo you like. If using strawberries, hull and slice them. Frozen berries work too, but thaw and drain well first.
1/4 cup (50g) granulated sugar, plus 1 tablespoon for sprinkling
Adjust sugar based on sweetness of berries. Taste and add more if needed.
1 tablespoon cornstarch
Helps thicken the fruit juices. You can use tapioca starch or arrowroot as a substitute.
1 teaspoon lemon juice
Fresh lemon juice brightens the flavor. Lime juice also works.
1/2 teaspoon vanilla extract
Pure vanilla adds warmth. You can use almond extract for a different twist.
1 large egg, beaten (for egg wash)
Gives a golden shine. For a vegan option, brush with milk or cream.
Tips & Tricks
Keep everything cold
Chill the butter and water, and if your kitchen is warm, chill the dough before rolling.
Don't overwork the dough
Mix until just combined; overmixing makes the crust tough.
Seal the edges well
Fold the dough over the filling, but leave the center open so steam can escape.
Pro Tips
Step-by-Step Instructions
1. Make the dough
In a large bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until coarse crumbs form. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Prepare the filling
In a separate bowl, gently toss berries with sugar, cornstarch, lemon juice, and vanilla. Let sit while the dough chills, so the berries release their juices and the sugar dissolves.
3. Preheat the oven
Preheat your oven to 400°F (200°C). Place a rack in the middle position. Line a baking sheet with parchment paper.
4. Roll out the dough
On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/4-inch thick. Don't worry about perfection—rustic is fine. Transfer to the prepared baking sheet.
5. Assemble the galette
Spoon the berry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with the remaining 1 tablespoon sugar.
6. Bake the galette
Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling at the edges. The internal temperature of the filling should reach 180°F (82°C) for safety. If the crust browns too quickly, tent with foil.
7. Cool and serve
Let the galette cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.
Delicious Variations
Peach and Blueberry Galette
Replace 1 cup of berries with sliced fresh peaches and add 1/4 teaspoon cinnamon.
Stone Fruit Galette
Use plums, nectarines, or apricots—just slice and pit them, and reduce sugar if fruit is very ripe.
Savory Herb Galette
Omit sugar from crust and filling, and use cherry tomatoes, zucchini, and goat cheese for a savory summer dinner.
How to Store Summer Berry Galette
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Baked galette can be frozen whole or in slices for up to 2 months. Wrap tightly in plastic wrap and foil.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes to crisp the crust. Or microwave for 30 seconds.
Frequently Asked Questions
Q: Can I use frozen berries for this galette?
Yes, you can use frozen berries, but thaw them first and drain excess liquid to prevent a soggy crust.
Q: Why is my galette crust tough?
A tough crust is usually from overworking the dough. Mix just until the dough comes together, and handle it as little as possible.
Q: How do I prevent the filling from leaking out?
Make sure to fold the edges securely and leave a small gap in the center for steam to escape. Also, don't overfill—use the recommended amount.
Q: Can I make this galette ahead of time?
Yes, you can assemble the galette and refrigerate it unbaked for up to 24 hours. Bake it straight from the fridge, adding 5-10 minutes to the baking time.
I hope you try this galette and make it your own. Start with whatever fruit is freshest at your market, and don't be afraid to experiment. Here's to small steps, together.
Summer Berry Galette
Summer Berry Galette is a rustic, free-form tart with juicy berries and flaky crust, perfect for warm-weather baking.
🧂 Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 4-6 tablespoons ice water
- 2 cups (about 300g) mixed fresh berries (strawberries, blueberries, raspberries)
- 1/4 cup (50g) granulated sugar, plus 1 tablespoon for sprinkling
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
📋 Instructions
- 1Make the dough — In a large bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until coarse crumbs form. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
- 2Prepare the filling — In a separate bowl, gently toss berries with sugar, cornstarch, lemon juice, and vanilla. Let sit while the dough chills, so the berries release their juices and the sugar dissolves.
- 3Preheat the oven — Preheat your oven to 400°F (200°C). Place a rack in the middle position. Line a baking sheet with parchment paper.
- 4Roll out the dough — On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/4-inch thick. Don't worry about perfection—rustic is fine. Transfer to the prepared baking sheet.
- 5Assemble the galette — Spoon the berry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with the remaining 1 tablespoon sugar.
- 6Bake the galette — Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling at the edges. The internal temperature of the filling should reach 180°F (82°C) for safety. If the crust browns too quickly, tent with foil.
- 7Cool and serve — Let the galette cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.
