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5 from 2 votes

Rustic Blueberry and Cherry Galette

These simple to make galettes are perfect for any summer meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: bluberry galette, blueberry cherry dessert, cherry gallette, galette recipe, whole grain baked goods, whole wheat baked goods
Servings: 10 servings
Author: Amy- A Red Spatula

Ingredients

  • 1 recipe pie dough If it is homemade, make sure it is chilled at least one hour.
  • 6 cups mixed fruits I used about 4 cups cherries and 3 cups blueberries
  • ¼-1/2 cup sugar I used ¼, but that is because I like my desserts to be a little less sweet. Plus, you will need a tablespoon or 2 for sprinkling before baking.
  • 3 tablespoon flour If you want a little thicker filling, use 2 tablespoons cornstarch.
  • 4 tablespoons butter optional
  • 1 egg for egg wash
  • 1 tablespoon milk

Instructions

  • A note about working with pie dough- You want to work fairly quickly. The reason for this is you don't want the butter to melt before baking. Those butter chunks are what give the dough the flaky texture you are looking for. No butter chunks, tougher dough.
    Preheat oven to 400 degrees.
    Line two baking sheets with parchment paper and set aside.
    Combine the berries, flour and sugar in medium bowl. Mix to combine and berries are coated. Set aside.
    Mix egg and milk really well in a small bowl, this is for egg wash. Set aside.
    Divide pie dough into 10 equal pieces.
    On a lightly floured surface, adding flour as needed, roll each of the 10 pieces into a rough circle. Remember these are rustic, so don't sweat perfection. My circles wound up being about 5 inches.
    Fill the center of each circle with about ½ cup of mixed fruit. You will want to leave about 1 inch all the way around the edge without filling. Now, working your way around, fold small sections in at a time, until all the edges are folded in. If you want, you can put a little slice of butter over the open fruit. I used to always bake my pies like this. To make them a little healthier, I am omitting this step. Let me just say though, the butter is really good!
    Brush edges with egg wash and sprinkle with sugar.
    Place pans in oven for baking.
    I like to bake mine until the edges are a beautiful golden brown and juices have been released from fruit.
    Remove from oven.
    You can enjoy these warm, or wait until they are cooled. I promise you, they are really good either way! We prefer them with ice cream, but by all means, serve them how you prefer.
    Now, sit back and enjoy. You deserve it!