If you have never heard of a galette let me put you on! Galettes are a flat french sheet pan tart/pie that can be prepared with both sweet or savory fillings. I like to think of them as a lazy pie since they are a cinch to make!
You build the galette directly on your sheet tray, start by getting a pie dough and roll it out into a large rectangular/ circular shape (the rustic look works well here)… Then, get your choice of filling and pile it in the center of your rolled out pie dough, then wrap the extra edges of the pie dough over the filling to create a border, brush with egg wash, bake, and eat!
The beauty in a galette is in its rustic appearance. It doesn’t have to look perfect. The blemishes in this recipe get covered up by a bright lemon glaze. Galettes don’t have to look fancy to taste delicious.
Since this is a double berry galette, you can use whatever berries you have on hand. I made this gelette using fresh blueberries and blackberries and it was irresistible!
🎉Now, Let’s Get Baking!
Ingredients:
Blueberries: The blueberries are the star of the show! These babies were freshly picked from our garden! We were able to harvest about 3 of these sized bowls with still some left to harvest from our bushes. We have 2 blueberry plants of different varieties, 1 is a climax and the other the premier. They are sweet, plump, and oh so flavorful!
Blackberries: We bought a pint of fresh organic blackberries from the grocery store that were just gorgeous! We cut them in half to make them roughly the same size as the blueberries.
Vanilla: I used pure Mexican vanilla extract for these lemon bars, but use whatever vanilla you have on hand. A tip when shopping for vanilla is to look for the word “Pure” on the label, as it is as clean as possible. You can also make your own homemade vanilla extract with organic vanilla beans!
Almond Extract: Almond extract is a sleeper ingredient. It changes the whole game for berry desserts. I remember watching Duff Goldman bake something (I’m not even sure what anymore), and he said that almond extract is the secret that professional bakers use when cooking berries. That adds such a depth of flavor, it truly is a game changer! When shopping for almond extract, be sure to look for the word “pure” and try, and look for the shortest ingredient list possible.
Salt: Any salt will do, I use pink Himalayan sea salt for a little boost of nutrients, but any salt will do.
Sugar: This recipe calls for both granulated sugar (for the filling) and powdered sugar (for the glaze). I use organic raw sugar cane for my baking. Sugar in the raw still has its nutrients intact and it hasn’t been bleached. It has a beautiful sandy color to it, and adds a slight caramel-y & molasses-y note to your baked goods.
Lemons: Organic lemon juice is what brings the brightness into the galette. Used in the filling and in a glaze. Zest in this recipe is optional, but if you do opt to add zest, make sure to avoid the white pith of the fruit…it is very bitter.
Corn Starch: Corn starch is used to thicken the fruit and sugar as it becomes a jam like consistency in the oven. Opt for organic corn starch if you can find it, if not, all corn starch will work. If you want to use organic ingredients, but can’t find corn starch, both arrowroot powder and all purpose flour both will thicken your fillings. You will just need to add more arrowroot and flour to get the same results.
Egg: I eat and cook with free range eggs. Opting for free range eggs means that your chickens haven’t been cooped up and fed strictly grain. They are allowed to graze and eat grass and bugs and whatever else they find tasty which makes for a healthier egg.
Try to always use organic ingredients when possible. Avoiding the chemicals, added hormones, and pesticides that get put into our food supply is so important.
The Best Double Berry Galette
Equipment
- 1 Sheet Tray
Ingredients
Berry Filling
- 4 cups Berries I used blueberries and blackberries
- 1 Lemon divided
- ⅓ cup Sugar
- ¼ cup Corn Starch
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- ¼ tsp Almond Extract
Lemon Glaze
- 1 cup Powdered Sugar
- 1 Lemon divided
- 1 tsp Lemon Zest optional
- 1 tbsp Milk or Water as needed
- pinch Salt
Egg Wash
- 1 Egg
- 1 tsp Water
- 1 tbsp sugar to top the pie
Instructions
- Line your sheet tray with parchment paper and preheat your oven to 350℉
Berry Filling
- Mix your sugar, corn starch, and salt together, add in the juice of half a lemon, your almond and vanilla extracts, your berries and toss until the berries are coated.
- Roll out your pie dough. (slightly smaller then the size of your sheet tray.) Place your berry filling in the center of your pie dough leaving a 2 to 3 inch border of pie dough along the edge.
- Bring up your leftover dough to cover the filling, folding the dough to create a pretty edge.
- Brush the top of your crust with beaten egg mixed with water and top with a sprinkle of sugar.
- Bake for 30 – 40 minutes or until golden brown and your filling is bubbly.
Lemon Glaze
- Get your powdered sugar, salt, and lemon zest (if using) and mix together with the juice of half a lemon. If your glaze to too thick, add milk or water 1 tsp at a time. If your glaze is too thin, add more powdered sugar until you reached your desired consistency.
- Wait until your galette is cooled to glaze it, as if you glaze it when warm it will just run off.
- Enjoy!
Notes
Well there you have it! I hope you and your loved ones enjoy this recipe as much as we do! It is the perfect low-mess low-stress summertime treat!
May God bless you and yours.
<3 K & J
