Berry Brûlée GaletteBerry Brûlée Galette
Berry Brûlée Galette
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
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Recipe - FRANCE AVE EDINA
Recipe: Berry Brulee Galette
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
  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 minutes
Prep Time
20 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
All-purpose flour, for dusting
Pillsbury Best Unbleached All-Purpose Flour
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
1 sheet frozen puff pastry, thawed
Pepperidge Farm Puff Pastry Sheets
Pepperidge Farm Puff Pastry Sheets, 17.25 Ounce
$6.69$0.39/oz
1 egg
Country Lane Extra Large Eggs
Country Lane Extra Large Eggs, 12 Each
$5.29$0.44 each
1 teaspoon cool water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
¼ cup plain Greek yogurt
The Greek Gods Nonfat Plain Greek Yogurt
The Greek Gods Nonfat Plain Greek Yogurt, 24 Ounce
$5.99$0.25/oz
¼ cup heavy cream
Country Crock Plant Cream Heavy Whipping Cream Alternative
Country Crock Plant Cream Heavy Whipping Cream Alternative, 16.9 Ounce
$5.79$0.34/oz
3 tablespoons plus 1 ½ teaspoons granulated sugar, divided
Our Family Granulated Sugar
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb
¼ teaspoon vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
Deal
$3.29 was $3.99$3.29/oz
½ teaspoon lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Ground nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
Deal
$8.29 was $8.99$3.95/oz
18 ounces mixed berries, rinsed and patted dry
Driscoll's Raspberries
Driscoll's Raspberries, 6 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.58/oz
Blackberries
Driscoll's Blackberries
Driscoll's Blackberries, 6 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.58/oz

Directions

  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.