Mixed Berry Galette

13 70 325
Ingredients Minutes Calories
Prep Cook Servings
40 min 30 min 6
Mixed Berry Galette
Health Highlights


2 cup Mixed berries (or skinned sliced peaches)
1/3 cup Granulated sugar
1 tsp Vanilla extract, imitation, no alcohol
1 tsp Cornstarch
1/2 tsp Cinnamon (optional)
2 tsp All-purpose white flour
1 tsp Lemon juice
1/4 cup Raspberry juice (or peach juice)
1/4 tsp Salt
1/2 cup Butter, unsalted (COLD)
1 1/2 cup All-purpose white flour
1 tsp Vinegar, white
3 tbsp Water


For the Filling:

- berries or peaches
- vanilla
- cornstarch
- cinnamon
- flour
- lemon juice
- peach or berry juice

For the Pastry:

- salt
- butter
- flour
- vinegar
- water

First make the pastry.

Stir together salt and flour.

Either shred butter with a cheese grater or cut into large cubes with a knife.

Cut butter into flour mixture until small crumbs form.

Mix together vinegar and ice water.

Add water mixture to the flour/butter mixture and stir well until dough comes together (NOTE: I use my hands to do this and it takes a good minute or two to come together).

Gather dough into a ball, wrap with plastic wrap and refrigerate for a minimum of 30 minutes (or even overnight).

Next, make the Berry or Peach Mixture.

See instructions for how to peel peaches (Peach Galette).

Slice peaches (Peach Galette).

Wash and measure berries, can use any kind (Berry Galette).

Stir in ⅓ cup sugar into the berry or peach mixture and let sit for 30 minutes. Stir occasionally.

Drain berry or peach mixture and reserve ¼ cup of the juices.

Mix in the vanilla, cornstarch, flour,, cinnamon and lemon juice into the ¼ cup of reserved juice.

Add the juice mixture to the berries or peaches and stir to combine.

Take dough out of fridge for approximately 10 minutes prior to rolling.

Roll out dough on a surface sprinkled with icing sugar (powdered sugar) to desired thickness (approximately ⅛th an inch thick). Aim for a rectangular shape.

Place dough on a cookie sheet.

Make cuts into your dough.

Put your filling down the middle of the dough and criss cross the pastry strips across one another, leaving an opening in the middle (see photo of finished product).

Brush dough with milk or an egg wash (1 egg mixed with 2 Tbsp water) and sprinkle with sugar.

Bake at 400 degrees F for approximately 30 minutes.


Watch for juices running out and keep an eye out for burning.

Nutrition Facts

Per Portion

Calories 325
Calories from fat 143
Calories from saturated fat 88
Total Fat 15.9 g
Saturated Fat 9.8 g
Trans Fat 0.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.0 g
Cholesterol 44 mg
Sodium 103 mg
Potassium 40 mg
Total Carbohydrate 43 g
Dietary Fiber 2.9 g
Sugars 15.9 g
Protein 3.8 g

Dietary servings

Per Portion

Fruit 0.7
Grain 1.6

Energy sources


Meal Type(s)