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Easy Triple Berry Galette

A French galette refers to a pie that doesn’t require a pie tin. The lack of a pie tin makes galettes far more forgiving and easy to bake. It basically is an easy free-form pie. It gives you all the satisfaction of a fresh-baked pie but is so much easier to put together. You simply roll out the dough, put the fruit in the middle, roughly fold the edges of the dough over the fruit, and bake it. What could be easier?

Ingredients

  • 3 cups whole wheat pastry flour (or flour of choice)
  • 1 Tbsp turbinado sugar
  • 1/2 tsp salt
  • 2 sticks cold butter
  • 1/3 cup icy cold water
  • A little non-dairy milk, like Almond or Hazelnut milk
  • Coarse turbinado sugar to sprinkle on the crust
  • 4 cups fresh/frozen triple berry blend (blackberries, strawberries, blueberries)
  • 1/4 - 1/2 cup raw or coconut sugar 
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 Tbsp lemon juice + ½ lemon zest
  • 1-2 Tbsp organic cornstarch, tapioca starch, or flour

Instructions

  1. To make the dough, place all the dry ingredients in a food processor; add the cold butter and pulse a few times or until it is a coarse mixture.
  2. Slowly drizzle in the ice water until well mixed and the butter is small, pea-size pieces, which makes a flaky crust (you can also use two knives to cut the butter into the dry ingredients until the pieces of butter are pea-size).
  3. Bring the dough together. It should stick together easily (if dry, mix in a tiny bit more ice water). Form it into a ball.
  4. Flatten the dough into a round disc and wrap it up in a Ziploc bag. Place in the refrigerator for at least an hour.
  5. Now prepare your fruit ingredients. Place the frozen berries in a large bowl. Allow them to defrost a little so you can slice the strawberries into 2 or 3 slices. If using fresh berries, wash and pat dry.
  6. Add the remaining filling ingredients. If it seems too juicy add a little more cornstarch. You want the mixture to be thick, not juicy or runny.
  7. Preheat the oven to 350 degrees.
  8. On a lightly floured surface, roll out the dough into a 15” circle, turning over frequently and sprinkling the counter with a little more flour to keep it from sticking if needed.
  9. Place the 15” round of dough onto a greased or parchment-lined baking sheet.
  10. Place the fruit mixture into the center of the dough leaving about a 2" border of pie dough to fold over the fruit.
  11. Make pleats and pinch the seams each time you fold to maintain the round shape of the galette.
  12. Using a pastry brush, gently brush the outside crust with a little non-dairy milk and sprinkle with a coarser sugar, like turbinado. 
  13. Bake for 40-50 minutes or until the edges are golden.
  14. Let it cool on the baking pan for about 15-20 minutes to set the crust. Carefully remove to a serving plate and cut into slices. Serve with a dollop of non-dairy vanilla ice cream.
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Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.
Dharam Atma Kaur

Dharam Atma Kaur

Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook and Numerologist.