If you’re in need of a last minute, easy dessert for the 4th, this is IT. OMG. I can’t even tell you how good this thing is. And if you’re incapable of making a real pie like me, this is also for you.
It all starts with these beauties. I live for summer berries. I want to put them in everything I make, honestly. When they’re good, they’re SO GOOD.
Plus, I added vanilla bean (shocker, right?), because I love it and it goes beautifully with just about anything. I massaged the vanilla bean seeds into the sugar before tossing it with the berries so it got extra infused.
If you’re intimidated by the whole pie crust making situation, don’t be. This one is so fool proof and easy, and a galette is just a name for a rustic tart that you don’t have to put in any kind of pan! My kind of “pie/tart”.
This dough is adapted from my mom’s tart dough. It’s forever my favorite.
I also love adding sparkly coarse sugar to the edges to create even a crispier crust. Plus, it’s gorgeous. And we can’t forget about the ice cream either. Can you guess what flavor?!
This would be absolutely perfect to bring to someone’s house for the 4th, because it can be eaten at any temperature. Warm with ice cream, room temp (also with ice cream), or cold, right out of the fridge.
Haha, I can’t tell you how many times I snuck pieces of the leftovers of this straight from the fridge. It’s just too good.
However, it’s HIGHLY recommended that you serve this warm with alllllll the vanilla bean ice cream. It’s dreamy.
Vanilla Bean Berry Galette
This vanilla bean berry galette is the perfect dessert to make to use up all those fresh berries! It's super easy to make instead of fooling with a pie pan!
For the dough
- 1 1/2 cups all purpose flour
- 1/2 cup cake flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 sticks cold butter (12 tablespoons), cut into cubes
- 2 tablespoons shortening
- 1/4 cup ice water
For the filling
- 4 cups fresh berries (I used a mixture of blueberries, raspberries, quartered strawberries, and blackberries)
- 3 tablespoons sugar
- 1 vanilla bean, seeds removed
- 1 tablespoon cornstarch
- juice of 1/2 a lemon
For the egg wash and topping
- 1 large egg
- 1 tablespoon milk
- coarse sugar for sprinkling
- vanilla bean ice cream for serving
Begin by making the dough. Combine flour, cake flour, sugar, and salt in a food processor. Pulse once to blend.
Add the shortening and butter and pulse until the mixture resembles coarse meal. Slowly add the ice water, until soft dough ball forms. Remove dough, toss lightly in flour, and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 425℉.
For the filling, add sugar to a small bowl and add the vanilla bean seeds. Massage the vanilla bean seeds into the sugar until combined. Add to the berries.
Add the cornstarch and lemon juice to the berries and toss until coated.
Lightly flour your countertop and roll out the chilled dough until it is about a 14x17 circle. Trim about 1'' off of the edges and reserve for another use. Transfer dough to a parchment lined baking sheet.
Place berries in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.
Whisk together the egg and milk for the egg wash, and brush on the edges of the dough. Sprinkle the dough with coarse sugar.
Bake for 25 minutes or until edges are golden and crispy.
Let cool for a few minutes, and then serve with vanilla bean ice cream!
dough adapted from my mom’s tart crust recipe.