Mixed Berry Galette With Sourdough Crust

Indulge in the sweet and tangy flavors of summer with this irresistible Mixed Berry Galette With Sourdough Crust! This rustic French pastry is the perfect way to showcase the season's bounty of fresh berries. With its flaky, buttery crust and juicy berry filling, this easy-to-make dessert will make you look like a rockstar in the kitchen!

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Mixed Berry Galette with one slice cut out and strawberries around it.

Look, I like nice things, but I'm also a low-fuss kind of gal, which is why I'll take a galette over a pie any day!

If you don't know what a galette is, think of them as the laid-back cousins of pies. This free-form pie is incredibly forgiving, even for novice bakers. The beauty of a galette lies in its imperfections – the more rustic it looks, the more authentic it becomes!

This Mixed Berry Galette combines the best summer berries, wrapped in a golden, flaky, sourdough crust that perfectly balances the sweet and tart flavors. It's a versatile dessert that can be enjoyed warm or at room temperature, making it an ideal choice for any gathering.

If you are looking for a savory version check out my Heirloom Tomato Galette. For more Summer desserts check out my Mixed Berry Cobbler, Vegan Blueberry Cobbler, or Gluten-Free Apple Cobbler.

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Why you'll love this recipe
Ingredients
Instructions
Substitutions and variations
Serving suggestions
Storage and reheating
Top tip
FAQ
More sourdough recipes
Mixed Berry Galette With Sourdough Crust

Why you'll love this recipe

Versatile: You can use a variety of berries or even other fruits you have on hand.
Effortlessly impressive: This galette looks like it came from a fancy bakery, but it's surprisingly easy to make at home.
Delicious Flavor: Combining sweet and tart berries with a buttery, flaky crust is irresistible.
Perfect for Any Occasion: Great for brunch, dessert, or a casual get-together.

Ingredients

Gluten-Free Flour: You can use any gluten-free flour here, however, I prefer 1:1 baking flour such as Bob’s Red Mill 1:1 Gluten Free Flour.
Coconut Sugar: I love using coconut sugar since it is not refined and is a great replacement for white sugar.
Sea Salt: Any sea salt will work, however, something like Redmond Real Salt is a great option.
Unsalted Butter: Kerrygold Butter is my favorite, and it's 100% grass-fed. You will want to use unsalted butter to control the amount of salt in the dough.
Apple Cider Vinegar
Sourdough Discard: This is a great way to use up some sourdough discard. If you don't have any discard, you can omit it and add a couple of extra tablespoons of ice water.
Ice Water: Ice water is important for creating a flakey dough!
Strawberries: You want to use fresh strawberries for this recipe, organic if possible.
Blueberries: Fresh, organic blueberries.
Lemon: You are going to use the lemon zest and juice
Honey: My current favorite, Bee Keeper's Naturals, however any honey you have on hand will work just fine!
Vanilla Extract
Potato Starch: This will help thicken the fruit mixture. You can also substitute with tapioca starch.
Egg: For the egg wash.

See the recipe card for quantities.

Instructions

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Galette pie crust in a food processor. Some of the crust is in a hand showing that it looks like coarse sand.

Step 1. Prepare The Dough

In the food processor, add gluten-free flour, coconut sugar, and salt and pulse to combine.
Add the cold, cubed butter and pulse it a few times. The butter should still be in large chunks at this point.
Add the sourdough discard, apple cider vinegar, and 4 tablespoon cold water. Pulse to combine.
Gradually add the ice water, mixing until the galette dough comes together.
Remove the pie dough from the food processor and place it on a lightly floured work surface (use gluten-free flour). With your hands, shape the dough into a disc.
Wrap tightly with plastic wrap and place in the fridge for 2 hours or overnight.

Step 2. Prepare The Filling

In a large bowl, combine the strawberries, blueberries, lemon zest, lemon juice, honey, vanilla, and salt. This filling is not overly sweet, and you may want to add additional honey if you are looking for extra sweetness.
Add potato starch and gently stir to combine.
In a small bowl, add 1 egg and a splash of water. Whisk to combine.

Strawberries and blueberries on a galette pie crust before it is shaped.

Step 3. Assemble the Galette

Preheat your oven to 400 degrees f. and remove the dough from the fridge and let it rest for 5-10 minutes.
Place the dough between two sheets of parchment paper and use a rolling pin to roll the dough out until it is about ⅛ inch thick and approximately 12 inches in diameter.
Peel one side of the parchment paper off, and place the other sheet of parchment paper with the dough on a large baking sheet.
Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the berries, pleating as needed to create a rustic edge. Brush the top of the dough with the egg wash and sprinkle with coconut sugar.

Mixed Berry Galette on parchment paper with blueberries and strawberries surrounding it.

Step 4. Bake the Galette

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the galette to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Substitutions and variations

Different Fruits: Use your favorite stone fruits, or try using your favorite fresh fruit depending upon the season.
Sugar Alternatives: This recipe calls for coconut sugar to keep it refined sugar-free, however, you can use date sugar or regular cane sugar if that's what you prefer. You can also swap the honey for maple syrup.
Dietary Adjustments: This recipe is gluten-free, however, you can also make this with regular all-purpose flour.
No Sourdough, No Problem: If you don't have sourdough discard, no worries. You can make this recipe without the sourdough starter discard. Just add a few extra tablespoons of ice water instead.

Serving suggestions

Ice Cream: A scoop of vanilla ice cream pairs perfectly with the warm fruit galette.
Whipped Cream: Lightly sweetened whipped cream adds a fluffy, creamy contrast.
Powdered Sugar: Dust the top with a sprinkle of powdered sugar.
Mint Leaves: Fresh mint leaves add a burst of freshness and color.

Storage and reheating

Storage: Store the sourdough galette at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: To reheat, place the galette in a 275-degree oven for 5-10 minutes or until warmed through. I would not recommend reheating it in the microwave!

Top tip

For the flakiest crust, make sure your butter is very cold and handle the dough as little as possible. The small chunks of butter in the dough will create steam pockets as they bake, resulting in a beautifully flaky crust.

Mixed Berry Galette on a sheet of parchment paper.

FAQ

Can I make the dough ahead of time?

Absolutely! You can prepare the homemade pie crust up to 2 days in advance and store it in the refrigerator. Just let the chilled dough sit at room temperature for about 10 minutes before rolling it out.

Can I use frozen berries instead of fresh?

While I don't love this option, you can use frozen berries. You will want to thaw the berries first and make sure they are very dry or you will risk your galette turning out soggy.

What's the best way to roll out the dough?

Roll the dough between two sheets of parchment paper to prevent sticking and make transferring to the sheet pan easier.

Can I make mini galettes instead of one large one?

Yes! Divide the dough and filling into smaller portions to make individual galettes. Reduce the baking time accordingly.