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