Buttery, flaky, and bursting with juicy berries, this rustic Mixed Berry Galette is the kind of dessert that looks bakery-worthy but couldn’t be easier to make.
With a golden, sugar-crusted exterior, a sweet-tart filling, and a little trick for avoiding a soggy bottom, it’s delicious served warm with a scoop of vanilla ice cream.
Pulse just until the dough starts to come together. If needed, add more water 1 tsp at a time until the dough holds when pressed (it should not feel sticky).
Fold the dough into thirds like a letter. Rotate, then gently flatten and repeat 1-2 more times. This simple step creates those bakery-style flaky layers.
Then, spoon the berry mixture into the center of the dough, leaving about a 2-inch border around the edges. Leaving the excess juice from the bowl behind.
Cut slits along the border of the dough, then fold each segment of the dough over the berries, gently pinching the overlapping dough to secure, and repeat until all the dough is folded over the berries.
Let cool for at least 15-20 minutes before slicing. The filling will set as it cools! Serve with vanilla ice cream or whipped cream if desired. SO GOOD! 🙂