Description
This Mixed Berry & Granola Galette is a rustic, open-faced tart featuring a flaky, buttery crust filled with juicy mixed berries and crunchy granola. Perfectly sweetened with a touch of lemon juice and sugar, it’s baked until golden and crisp, making a delightful treat for breakfast, dessert, or an afternoon snack.
Ingredients
For the Dough
- 1½ cups all-purpose flour
- ¼ cup powdered sugar
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 4 oz cream cheese, cold
- 3-4 tablespoons ice water
For the Filling
- 4 cups mixed berries (fresh or frozen)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- Tiny pinch of salt
- ½ cup granola (homemade or store bought)
For Topping
- Egg wash (1 egg beaten with 1 tablespoon water)
- 2 tablespoons turbinado/raw sugar, for sprinkling on the crust
- Additional granola (optional, for serving)
- Yogurt, whipped cream, or vanilla ice cream (optional, for serving)
- Powdered sugar (optional, for garnish)
Instructions
- Prepare the dough: Combine the flour, powdered sugar, and kosher salt in a food processor and pulse to mix evenly. Add the cold butter and cream cheese, pulsing until the mixture resembles pea-sized crumbs.
- Add ice water: With the machine running, add 2 tablespoons of ice water, pulsing a few times. Continue adding 1 tablespoon of ice water at a time, pulsing until the dough just begins to come together into a ball.
- Chill the dough: Transfer the dough onto a sheet of plastic wrap, shape it into a ball, then gently flatten it into a disc. Wrap tightly and refrigerate for at least 30 minutes. The dough can also be made ahead and chilled up to two days.
- Make the filling: While the dough chills, combine the mixed berries, lemon juice, cornstarch, granulated sugar, a tiny pinch of salt, and granola in a bowl. Gently toss to coat, being careful not to crush the berries.
- Preheat the oven: Set your oven to 425°F (220°C) to heat while you work on assembling the galette.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about ¼-inch thickness, forming roughly a 12-inch diameter circle.
- Assemble the galette: Transfer the rolled dough onto a parchment-lined baking sheet. Spoon the berry and granola filling into the center, leaving a wide border around the edges.
- Fold the edges: Gently fold the dough over the filling edges, creating pleats to form a rustic crust. Press the dough gently to seal and hold shape.
- Brush and sugar the crust: Brush the exposed dough with the egg wash, then sprinkle the turbinado/raw sugar evenly over the crust for sparkle and crunch.
- Bake: Place the galette in the preheated oven and bake for 25-30 minutes until the crust is golden brown and crisp and the berries are bubbling and juicy.
- Cool and serve: Allow the galette to cool on the baking sheet for about 10 minutes. Serve warm or at room temperature, optionally topped with additional granola, a dusting of powdered sugar, and yogurt, whipped cream, or vanilla ice cream.
Notes
- Use fresh or frozen mixed berries such as strawberries, blueberries, raspberries, and blackberries.
- The granola adds a nice crunch inside the filling and can be customized with your favorite flavors.
- Keep the butter and cream cheese very cold for a flakier crust.
- The dough can be prepared up to two days in advance and stored tightly wrapped in the refrigerator.
- This galette is best enjoyed the day it is made but can be stored covered at room temperature for one day.
- For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives and ensure the egg wash is egg-free, such as a mixture of plant milk and maple syrup for brushing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
