Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dessert

Summer Berry Galette

We like to think of a galette as the free spirit of the pie family – it has all the delicious elements of a pie, but it’s free-form, and lacks the structure that typical pies have – for a stunningly rustic dessert bursting with berry goodness.

Get access to everything we publish when you sign up for Outside+.

If you love this summer berry galette, we recommend these simple summer sides.

Servings
10
Prep Time
30 min
Cook Time
45 min
Duration
75 min

Ingredients

  • 1 1/4 cups whole-wheat pastry flour, plus additional for dusting
  • 5 tbsp almond flour, divided (TRY: King Arthur Almond Flour)
  • 1/4 tsp sea salt
  • 6 tbsp organic evaporated cane juice, divided
  • 1/2 cup organic unsalted butter, cut into ½-inch cubes and chilled
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 3 cups stemmed and quartered strawberries (about 1 lb)
  • 2 cups blueberries (about 1/2 lb)
  • 1 1/2 cups blackberries (about 6 oz)
  • 1 cup raspberries (about 6 oz)
  • 2 tbsp brown rice flour

Preparation

  1. Preheat oven to 425°F. Line a large flat (not rimmed) baking sheet with parchment paper. (TIP: If you don’t have a flat baking sheet, you can flip a regular baking sheet upside down.)
  2. In a large bowl, combine pastry flour, 1/4 cup almond flour, salt and 1 tbsp cane juice. Using a pastry blender or 2 knives, cut butter into flour until it resembles small peas. Add 4 to 5 tbsp ice water, 1 tbsp at a time, and mix with a fork until dough just comes together (dough should be soft but not wet and hold together). Gather dough into a ball, flatten into a disk and wrap in plastic wrap; chill for 15 minutes in the refrigerator.
  3. Meanwhile, in a spice or coffee grinder, pulse 1 tbsp cane juice until it becomes powdery. Set aside. In a large bowl, combine remaining 1/4 cup cane juice and vanilla seeds. Add berries and rice flour, tossing to coat berries thoroughly.
  4. Lightly flour countertop. Remove chilled pastry from plastic wrap. Roll out dough to a 14-inch-diameter circle. (TIP: Make sure to keep moving the pastry while rolling so that it doesn’t stick to the counter.) Slide dough onto prepared sheet. Sprinkle remaining 1 tbsp almond flour over dough. Pile berries and any accumulated juices in center of dough leaving a 2-inch border all around. Fold up the 2-inch border around berries, crimping any seams if necessary. Bake for 5 to 7 minutes, until crust just begins to brown. Reduce heat to 350°F and continue baking until pie crust is golden, 35 to 45 minutes more. Cool completely on sheet. Dust with ground cane juice. Cut into wedges and serve with a dollop of Greek yogurt, if desired.

Nutrition Information

  • Serving Size 1/10 of galette
  • Calories 244
  • Carbohydrate Content 33 g
  • Cholesterol Content 24 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 4 g
  • Saturated Fat Content 6 g
  • Sodium Content 51 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g