The unofficial end of summer is upon us… Labor Day. While the day temps feel like summer the drop in the evening temps definitely signal the arrival of Fall is imminent, kids are heading back to school and everywhere you look there is something flavored pumpkin. I am not complaining though… Fall is by far my favorite of the four seasons. I love the crispness in the air, apple picking, the leaves changing colors and the return of scarf season. If you didn’t know, I love scarves!!! But before all that fun begins I have one last summer themed dessert… A Mixed Berry Galette. While you can get berries – blueberries, blackberries, strawberries, etc. – anytime of the year, summer is when they are at their peak.
Just look at how vibrant and delicious these berries look…
While you could make your dough from scratch, I opted to go the easier and quicker route by using a puff pastry sheet. After thawing the sheet out I rolled it on a lightly floured surface into a 12-inch square. I then transferred it to a parchment lined cookie sheet and placed it the refrigerator for about 20 minutes.
Following that I put my berries – which I tossed with corn starch, sugar and salt – in a small mound in the center of the sheet and folded the edges around it. I brushed the edges with an egg wash – an egg beaten with a teaspoon of water – and sprinkled granulated sugar on it.
After refrigerating it for 15 minutes I the baked it in a 400 F preheated oven for 30 minutes – until the puff pastry was golden brown and the berries were bubbling. Unfortunately my galette opened up a bit while baking.
That didn’t affect the taste though; once it cooled I cut myself a piece and was quite pleased with how something so quick and simple could turn into something so delicious!
Mixed Berry Galette
1 frozen puff pastry sheet, thawed
All-purpose flour, for dusting
1 large egg, for brushing the pastry
3 cups mixed berries – strawberries, blueberries, blackberries
1/4 cup cornstarch
1/2 cup granulated sugar*, plus more for sprinkling the puff pastry
1/4 teaspoon salt
*If you would like your galette on the sweeter side add a tablespoon or two more sugar.
Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer the sheet to the prepared baking sheet and refrigerate for 15 minutes.
Make the filling by tossing the berries with the cornstarch, sugar and salt.
Place the fruit in the center of the puff pastry in a small mound and fold the edges of the sheet over the fruit, overlapping the sheet as you fold.
Brush the pastry with an egg wash – the egg lightly beaten with a teaspoon of water – and then sprinkle with granulated sugar. Refrigerate for about 20 minutes, until firm.
Bake until the edges are golden brown and the fruit is bubbling, about 30 – 35 minutes.