You guys. I know.
Summer is over. Berry season has come and gone.
(And our kitchen is finally back in working order. Looooonnnnng story involving a great deal of unpleasantness that kept us from our regular schedule.)
To say that I’m in denial about the end of summer is an understatement.
(Also in denial that Halloween season in our hometown of Salem, MA is right around the corner, but that’s a story for another day…stay tuned.
Or check out our Halloween archive for loads of seasonal recipes, plus an insider’s look at past Halloweens in Salem, MA.)
Both reasons why my berry kung fu is still going strong. Thank goodness for supermarket berries.
Don’t judge, I know they’re not in season right now, but I still can’t resist. (I know, I’m a monster.)
We recently posted our Quick Blueberry and Raspberry Breakfast Pastries.
These things (so super yum and easy as, well, pie…lol):
These are great, personal pastries that are perfect for snacking pretty much around the clock.
Today’s post is a large galette made for sharing. (Or not, if you’re reaaaaaallly hungry…)
What is a galette? It’s basically French for a freeform pie:
It makes for a more dramatic presentation—whether you’re whipping it up for brunch or a dessert to bring to one of the year’s final big BBQs (or first bonfires!).
The best part? It’s rustic and SO simple to make. I mean, look at this crust:
The short version of the recipe goes like this
Start with your pie crust. Make your own (here’s my tried-and-true recipe) or grab some at the store.
Roll it out.
Pile the center with berries drizzled with lemon juice.
Fold the edges of the crust up to create a container for all that fruity goodness.
Bake. Cool. Inhale.
Sound easy? It is!
Read on for step-by-step photos of what that looks like, plus a printable recipe card at the end of this post.
Alright, enough chatter. To the ovens!
Rustic Strawberry and Blackberry Galette
Homemade pie crust (or 1 store-bought round)
4 cups strawberries, greens removed and cut in half
1 1/2 cups blackberries
1/2 a lemon
1 egg, beaten
sugar, for sprinkling before baking (optional)
Do a little prep
Preheat your oven to 425 degrees F.
Line a sheet pan with parchment paper or a silicone baking mat.
Set aside while you put the whole thing together.
Roll out your crust
Throw a little flour on your board and roll out your pie crust. Aim for roughly 16 inches in diameter, but don’t make yourself nuts.
Transfer the crust to your parchment paper-lined pan.
Assemble the galette
Put your berries in a bowl.
Squeeze your lemon over them. Toss them gently to coat.
(Add a little sugar to this mixture if you like your desserts on the sweeter side. I usually don’t. The berries are plenty sweet enough for us, but do what you like.)
Pile the berry mixture in the center of your pie crust.
Fold the edges up like this, to create a sort of scalloped edge:
You want your galette to look about like this:
Don’t make yourself crazy trying to get the edges and folds perfect.
This is a rustic dessert. It will be gorgeous once it bakes up.
Brush the crust with beaten egg. This will make it nice and shiny and brown.
Don’t freak out if you over-egg and get a little puddle action going around the edges of the galette. You’ll be just fine.
Sprinkle the crust (and top of the berries, too) with a little sugar, if you like.
Again, adjust the sweetness to your taste.
Bake the galette
Pop your pan into your pre-heated 425-degree F oven.
Bake for 25-30 minutes, until the crust is nicely browned.
Cool, inhale, enjoy
When your galette is done, remove it from the oven and place the pan on a rack for 10-15 minutes to let it firm up a little.
(Hot, juicy pie is a tough thing to transfer to a serving platter without cracking…)
When it’s cool enough to handle, transfer to your serving platter.
And that’s it! Easy, right?