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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!

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. Begin by making the dough. Combine flour, cake flour, sugar, and salt in a food processor. Pulse once to blend.

  2. 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.

  3. Preheat oven to 425℉.

  4. 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.

  5. Add the cornstarch and lemon juice to the berries and toss until coated.

  6. 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.

  7. Place berries in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.

  8. Whisk together the egg and milk for the egg wash, and brush on the edges of the dough. Sprinkle the dough with coarse sugar.

  9. Bake for 25 minutes or until edges are golden and crispy.

  10. Let cool for a few minutes, and then serve with vanilla bean ice cream!