Mixed Berry Galette is a wonderful breakfast or dessert option that takes very little effort and looks absolutely stunning. I usually make mine with berries because I always have a giant Costco sized bag of frozen berries on hand. You can really make it with most fruits like apples, peaches, plums, nectarines or pears. Brie, cream cheese, goat cheese or mascarpone would all work well with this. You can totally make your own pie crust too, but I used store bought because it’s just easier when in a pinch and my mother-in-law gave me some that she had bought and didn’t use.
Trick of the trade: when your Mixed Berry Galette comes out, it may look a little dry. I take a few scoops of jam or preserve (one that will complement the flavors you’re making) and microwave it for a few seconds. Then I use my silicone basting brush to dab it all over the top of the fruit to create a beautiful shine.
Ingredients
- 3 cups berries (any combination of blueberries, raspberries, strawberries, blackberries – I used a frozen blend)
- Brie or room temp cream cheese
- 2.5 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 refrigerated pie crust such as Pillsbury
- 1 large egg and 1 tablespoon water for egg wash
- 1 tablespoon turbinado sugar or other coarse sugar for sprinkling on outside edge (optional add 1/2 teaspoon cinnamon to the turbinado sugar).
Instructions
- In a large bowl, mix together the berries, sugar, cornstarch, and lemon juice. Cover and set aside for 15 minutes. I personally like to do this in a colander so that the extra fluids can drip out.
- Preheat oven to 425 degrees F or whatever your dough says. Line a large rimmed baking sheet with parchment paper. Roll pie crust out into a large circle. Fix any cracks or holes.
- Slice your brie into thin pieces and lay them across your pie crust or gently spread cream cheese leaving a 2-3 inch border around the cheese.
- Use a slotted spoon to transfer the berries onto the pie crust, again leaving a 2-3 inch border.
- Gently fold the border up and over the fruit, overlapping the edges every few inches into a sort of pleat. Gently press the seams to seal.
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