Rustic Mixed Berry Galette with Cinnamon : Easy Summer Dessert!
This rustic mixed berry galette with cinnamon is an easy summer dessert with all the flavor of pie but half the work. Flaky buttermilk cornmeal crust + juicy berries = perfection!Why You’ll Love This Mixed Berry GaletteLooking for a simple yet stunning dessert that screams summer? This rustic mixed berry galette is the answer. It has the elegance of a fruit tart and the comfort of homemade pie, all wrapped in a flaky, golden buttermilk cornmeal crust. A dash of cinnamon adds a warm twist that brings out the natural sweetness of the berries.Perfect for:Backyard barbecuesSummer potlucksLazy Sunday brunchCelebrating berry season!What Is a Galette?A galette is a free-form tart—basically a pie without the pie dish. It’s a French pastry that’s easy to make, beautifully rustic, and endlessly customizable. Unlike traditional pies, galettes are forgiving, fuss-free, and perfect for showcasing seasonal fruits.
Ingredients
For the Buttermilk Cornmeal Crust
- 1 1/4 cups all-purpose flour 156g
- 1/4 cup fine cornmeal 30g
- 3 tbsp granulated sugar 38g
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed 113g
- 1/4 cup cold buttermilk 60ml
For the Berry Filling
- 4 cups mixed berries 600g fresh or frozen – don’t thaw!
- 1/4 cup granulated sugar 50g
- 1 tbsp cornstarch 7g
- 1 tbsp fresh lemon juice 15ml
- 1/2 tsp ground cinnamon optional but recommended!
- Egg wash: 1 large egg + 1 tbsp milk
- Coarse sugar for topping
Instructions
Step 1: Make the Dough
- Whisk together flour, cornmeal, sugar, and salt. Cut in the cold butter until the mix looks like coarse crumbs. Stir in cold buttermilk until a shaggy dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Prep the Filling
- Just before rolling out the dough, toss berries with sugar, cornstarch, lemon juice, and cinnamon. Don’t let it sit too long—berries will get too juicy.
Step 3: Assemble the Galette
- Roll out the dough into a 12–14 inch circle. Transfer to a parchment-lined baking sheet. Spoon the berry mix into the center, leaving a 2–3 inch border. Fold the edges over, pleating as you go. Brush crust with egg wash and sprinkle with coarse sugar.
Step 4: Bake
- Bake at 425°F (190°C) for 28–32 minutes until the crust is golden and the filling is bubbling. Let cool on the sheet for 10 minutes before slicing.
Notes
Serving Suggestions
This galette is divine:
- Warm with a scoop of vanilla ice cream
- Room temperature with fresh whipped cream
- Cold with your morning coffee (no shame!)
- Room temp: Store loosely covered up to 2 days.
- Fridge: Keep in an airtight container for 4–5 days.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in fridge.
- Oven: 300°F (150°C) for 10–15 minutes (best texture).
- Microwave: 20–30 seconds for quick reheating (soft crust).
- Cold ingredients = flaky crust. Don’t skip chilling the dough.
- Cornmeal adds texture. A subtle crunch that’s unexpectedly delightful.
- Don’t overfill. Four cups of berries is plenty!
- No pie pan needed. Embrace the rustic look—it’s part of the charm.
Nutrition
Calories: 282kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 84mgPotassium: 95mgFiber: 3gSugar: 18gVitamin A: 403IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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