Triple Berry Cornmeal Galette

Triple Berry Cornmeal Galette

Pile all your berries high for this sweet treat! This rustic galette is an artistic stunner, sure to impress with its vibrant colors. Plus, the crust can be used for any other fruit-berry combo you can dream of! 



225 g fine AP flour

115 g fine cornmeal

1 tsp kosher salt

225 g cold butter (dairy or vegan)

1 Tbsp apple cider vinegar

½ cup very cold water 


Fruit mixture

1 lb of mixed berries (i.e. raspberries, blueberries, cherries)

3 Tbsp sugar or coconut sugar

½ tsp of arrowroot or other starch

Juice of ½ lemon



Add flour, cornmeal, and salt to a food processor and pulse a few times to mix. Chop cold butter into cubes and add to food processor. Pulse a few times until butter chunks are about the size of large peas. You can also do this without a food processor. Make sure the butter is really cold and toss with flour, smushing the butter between your finger tips to get long shards about a dime to a quarter in size. If it gets too warm, put the whole thing in the fridge for a bit to cool down.

Mix cold water and apple cider vinegar. Pour flour/butter mixture into a bowl and sprinkle 6 Tbsp of water/vinegar mixture. Use hands to gently bring together. Add more water/vinegar mixture (1 Tbsp at a time) as needed, but do not add too much. If dough is holding together, you have enough (6 Tbsp was enough for us)!

Gently bring together. Divide in half. Press into 2 disks, about 1 inch tall and 6 inches wide. Let rest in the fridge, ideally overnight, but at least for 4 hours.

To assemble

Lightly flour a surface and gently roll out crust. Sprinkle 1 Tbsp sugar over rolled out crust. Add berries, remaining sugar, starch and lemon and toss to coat. Create a mound in the center of the crust. Fold over sides and put back in fridge or freezer (wherever there is room!) for 20-30 minutes. While galette is in fridge, lightly beat egg with a splash of water, milk, or cream. When ready to bake, brush crust lightly with beaten egg and sprinkle with coarse sugar. Bake at 425 F for 30-40 min.

Use your other crust for another galette or freeze for a future occasion and thank yourself later!


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