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Mixed Berry Galette

Mixed Berry Galette

Recipe by Brooke Mohlenhoff for Wyman's


  • 1¼ cups all purpose flour
  • ¼ tsp salt
  • ½ cup butter, chilled & diced
  • ¼ cup very cold water
  • 4 cups frozen Wyman's Mixed Berries
  • ½ cup sugar
  • zest and juice of ½ lemon
  • 2 tbsp cornstarch
  • 2 tbsp almond flour
  • 1 egg, beaten
  • coarse sugar (like turbinado) sprinkling


  1. Combine flour and salt in a large mixing bowl.
  2. Work in diced, cold butter with a pastry cutter, or clean hands, until mixture is crumbly and holds its shape when squeeze in palm.
  3. Pour in cold water and mix until dough forms.
  4. Work into a ball and cover in plastic wrap.
  5. Chill the dough in the fridge for a minimum of 20 minutes.
  6. Preheat the oven to 400°F.
  7. In a saucepan over medium heat, add the frozen mixed berries to thaw.
  8. When berries are thawed, add in the sugar, lemon juice and zest.
  9. Mixing occasionally, simmer for 5-10 minutes or until small bubbles start to form on the surface.
  10. Spoon out ¼ cup of the berry mixture into a small bowl. Add to it the cornstarch and stir until thoroughly combined.
  11. Add this cornstarch mixture back to the saucepan.
  12. Stir until thickened (about 2-5 minutes). Remove from heat.
  13. Set aside and allow to slightly cool while prepping the galette crust.
  14. Take chilled dough out of fridge and place on a clean, floured surface.
  15. Roll the dough out to ~⅛-inch thick circle. Transfer to a large baking sheet or stone topped with parchment paper.
  16. Sprinkle the almond flour on the top of the galette, leaving a 2 inch border from edges. This is to help keep the crust flaky and not absorb too much liquid from the berry mixture.
  17. Pour the berry mixture evenly on top of the galette, leaving a 2 inch border from edges.
  18. Fold over the outer edge of dough onto the berry mixture.
  19. Brush the dough border with beaten egg and sprinkle with turbinado sugar.
  20. Bake in preheated oven for 30 minutes, or until dough has browned.
  21. Allow the galette to cool for 5-10 minutes before serving.