Berry Brûlée Galette
This galette comes together quickly with puff pastry and pantry staples. The crust is flaky, buttery and light as a feather, and the sweet-tart berries are bursting with bright flavor. And that pretty sugar glaze! It adds a goldilocks amount of sweetness.
Adapted from: Laylita's Recipes
Adapted from: Laylita's Recipes
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Berry Brûlée Galette
Prep Time10 Minutes
Servings8
Cook Time20 Minutes
Ingredients
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 teaspoon vanilla extract
½ teaspoon lemon zest
Ground nutmeg
18 ounces mixed berries, rinsed and patted dry
Blackberries
Directions
- Heat the oven to 400 F.
- 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.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the dough.
- 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.
- 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.
- Transfer the berries to the cooked pastry shell and spread evenly.
- Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top and heat the oven to broil.
- Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes.
- Transfer the galette to a cutting board and let cool for 5 minutes. Slice and serve immediately.
10 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
Pepperidge Farm Puff Pastry Sheets, 17.25 Ounce
$6.69$0.39/oz
Country Lane Extra Large Eggs, 12 Each
$3.39$0.28 each
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
The Greek Gods Nonfat Plain Greek Yogurt, 24 Ounce
$5.99$0.25/oz
Country Crock Plant Cream Heavy Whipping Cream Alternative, 16.9 Ounce
$5.29$0.31/oz
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
L&B Ground Nutmeg, 1.4 Ounce
$6.99$4.99/oz
Driscoll's Raspberries, 6 Ounce
$4.99$0.83/oz
Driscoll's Blackberries, 6 Ounce
$4.99$0.83/oz
Directions
- Heat the oven to 400 F.
- 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.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the dough.
- 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.
- 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.
- Transfer the berries to the cooked pastry shell and spread evenly.
- Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top and heat the oven to broil.
- Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes.
- Transfer the galette to a cutting board and let cool for 5 minutes. Slice and serve immediately.