Strawberry and Blueberry Galette

A recipe for Strawberry and Blueberry Galette! Sweetened strawberries and blueberries are baked in a rustic, star-shaped crust.

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I came across the fun idea to shape this galette into a star over on Smitten Kitchen. It is definitely a festive way to celebrate July 4th and other summer celebrations.

Best of all, everything comes together with just a little prep. Simply form a basic buttery crust and toss together all the filling ingredients.

To get that star shape, roll the dough into a thin sheet and cut into a pentagon with 5 equal sides. Pile the berry filling in the center of the dough, cut 1 inch (2.5 centimeter) notches in the center of each side, and fold the crust over the filling- leaving roughly a star-like shape in the center.

Immediately after assembling, brush the crust with an egg wash, sprinkle with turbinado sugar, and bake until golden.

The Strawberry and Blueberry Galette is especially delicious served warm with whipped cream or a scoop of vanilla ice cream.

A Few Galette Tips

To help create that light and flaky texture in the crust, use cold butter and chilled water. Take care not to overwork the dough. You want to mix everything just until soft and smooth.

I generally use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

Refrigerating the dough will make it easier to handle and roll into a thin circle.

If the dough tears during assembly, pinch it back together and use any of the excess dough scraps to help patch the hole.

When folding over the edges, pinch the seams together to keep the filling from completely leaking out.

A rimmed baking sheet is best to catch any liquid that does escape the crust.

The dough can be made up to three days in advance, wrapped, and refrigerated until needed. After filling with the fruit and baking, the Strawberry and Blueberry Galette is best the day it is made.

If the berries are not sweet, you may want to add another tablespoon or so of sugar to the filling.

Looking for more recipes with fresh berries?

Try my:

• Red, White, and Blueberry Smoothie
• Berry Yogurt Popsicles
• Berry and Mascarpone Crostini

This recipe was originally posted in June 2015 and updated in June 2024.

Strawberry and Blueberry Galette Recipe

Adapted from Smitten Kitchen

Print Pin

5 from 3 votes

Strawberry and Blueberry Galette

A recipe for Strawberry and Blueberry Galette! Sweetened strawberries and blueberries are baked in a rustic, star-shaped crust.

Course Dessert

Cuisine N/A

Keyword blueberry, dessert, fourth of July, galette, July 4, strawberries, strawberry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 1 Galette

Ingredients

Crust:

• 1 1/2 cups (190 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter chilled and diced
• 1 large egg yolk
• 2-3 tablespoons (30-45 milliliters) cold water

Filling:

• 8 ounces (227 grams) fresh strawberries hulled and quartered
• 8 ounces (227 grams) fresh blueberries
• 3 tablespoons (38 grams) granulated sugar
• 2 tablespoons (17 grams) cornstarch
• Zest from 1 lemon
• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Pinch salt

Topping:

• 1 egg yolk
• 1 teaspoon (5 milliliters) water
• Turbinado sugar for sprinkling

Instructions

To make the crust:

• In a large bowl, combine the flour, sugar, and salt.
• Cut in the diced butter using a dough blade, your fingers, or forks until the mixture becomes coarse with no pieces larger than a pea.
• Mix in the egg yolk and slowly add water until the dough comes together.
• Form the dough into a disc, wrap in plastic, and refrigerate for 1 hour.

To make the filling:

• Place the strawberries and blueberries in a large bowl.
• Add the sugar, cornstarch, lemon zest and juice, vanilla extract, and salt. Toss until evenly coated.

To assemble:

• Preheat oven to 400˚F (200˚C). Line a round, rimmed baking sheet with parchment.
• On a lightly floured surface, roll the chilled dough into a thin circle about 14 inches (36 centimeters) wide.
• Cut off the excess dough to make the circle into a pentagon shape with 5 sides.
• Transfer the pentagon to the prepared baking sheet.
• Pour the filling into the center of the dough and evenly spread it, keeping a 2 inch (5 centimeter) border around the edges.
• Make a 1 inch (2.5 centimeters) slit in the center of each edge towards the middle.
• Fold each edge over the filling, leaving the center of the filling open and creating a star shape. Pinch the overlapping edges of dough together to seal.
• In a small bowl, beat together the egg yolk and water.
• Brush the egg wash over the exposed areas of the dough.
• Sprinkle the turbinado sugar over the dough.
• Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
• Allow to cool for 10 minutes before cutting into slices and serving warm.