Wild Summer Berry Galette
Rustic, free-form berry tart with a buttery crust. Summer berries—strawberries, blueberries, raspberries—baked until jammy. Less fussy than pie, more impressive than a cobbler. This is easily one of my favorite desserts. Served either warm or room temp with vanilla ice cream.
Ingredients
- 1 sheet pie dough (homemade or store-bought)
- 2 cups mixed fresh berries (blueberries, blackberries, raspberries)
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 egg (for wash)
- Coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment.
- Toss berries with sugar, cornstarch, and zest.
- Roll dough into a rough circle. Pile filling in center, leaving 2-inch border.
- Fold edges inward over filling. Brush crust with egg wash and sprinkle sugar.
- Bake 30–35 minutes until crust is golden and filling bubbly.
- Cool slightly before serving.