Berry Brûlée Galette

Berry Brûlée Galette

Berry Brûlée Galette


8 servings


  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon cool water
  • ¼ cup plain Greek yogurt
  • ¼ cup heavy cream
  • 3 tablespoons plus 1 ½ teaspoons granulated sugar, divided
  • ¼ teaspoons vanilla extract
  • ½ teaspoons lemon zest
  • Ground nutmeg
  • 18 ounces mixed berries, rinsed and patted dry


  1. Heat the oven to 400 F. 

  2. On a lightly floured work surface, roll out the puff pastry just to smooth the creases. Trim the edges, transfer it to a sheet pan, and using a sharp knife, lightly score a square 1-inch in from the edges. 

  3. In a small bowl, whisk together the egg and water. Brush the egg wash over the dough. 

  4. Bake the pastry for 15 to 20 minutes or until puffed and golden brown. Let cool completely, then using the back of a fork, press the inside rectangle down to flatten it, leaving the edges tall to form a crust.

  5. In a medium bowl, whisk together the yogurt, cream, 1½ teaspoons of the sugar, vanilla, lemon zest and a pinch of nutmeg. Add the berries and stir until well coated.

  6. Transfer the berries to the cooked pastry shell and spread evenly. 

  7. Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top and heat the oven to broil.

  8. Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes.

  9. Transfer the galette to a cutting board and let cool for 5 minutes. Slice and serve immediately.

  10. Recipe adapted from: Laylita’s Recipes 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.