Berry Galette with Buttermilk Cornmeal Crust

This Berry Galette with Buttermilk Cornmeal Crust is a rustic, elegant dessert that celebrates the natural sweetness of ripe berries encased in a golden, flaky crust with a subtle crunch from cornmeal. With its free-form shape, vibrant filling, and a scoop of vanilla ice cream on top, this galette is the perfect balance of simple preparation and impressive results—a must-have for summer entertaining or a cozy weekend bake.

Why You’ll Love This Recipe

This galette is both visually stunning and incredibly easy to make. The buttermilk cornmeal crust adds depth and texture, while the berry filling is naturally sweet, juicy, and lightly scented with lemon and vanilla. It’s versatile, forgiving, and infinitely adaptable to seasonal fruit. Best of all, its rustic appearance means you don’t need to fuss over perfect pie crusts—just fold, bake, and enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cornmeal Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/3 cup cold buttermilk
• 1 egg (for egg wash)
• Coarse sugar (for sprinkling)

For the Filling:

• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 1 tablespoon cornstarch
• 2 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

Directions

1. Make the Dough: In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
2. Add the cold buttermilk and stir just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Prepare the Filling: In a separate bowl, gently toss the mixed berries with cornstarch, sugar, lemon zest, and vanilla extract. Set aside.
4. Preheat Oven: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
5. Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
6. Spoon the berry filling into the center of the dough, leaving a 2-inch border around the edges.
7. Fold the edges of the dough up over the filling, pleating as needed to create a rustic shape.
8. Bake: Brush the crust with beaten egg and sprinkle with coarse sugar.
9. Bake for 35–40 minutes, or until the crust is golden and the berries are bubbling.
10. Allow to cool slightly before serving. Serve warm with a scoop of vanilla ice cream if desired.

Servings and timing

• Servings: 6 servings
• Prep Time: 25 minutes
• Chill Time: 1 hour
• Baking Time: 40 minutes
• Total Time: 2 hours 5 minutes
• Calories: Approximately 320 kcal per serving

Variations

• Stone Fruit Galette: Replace some or all of the berries with sliced peaches, plums, or apricots.
• Add Herbs: Add a teaspoon of chopped fresh thyme or basil to the filling for an herby twist.
• Citrus Glaze: Drizzle with a lemon or orange glaze after baking for added sweetness and shine.
• Nut Crust: Add finely ground almonds or walnuts to the crust mixture for a nutty flavor.
• Vegan Option: Use plant-based butter and a dairy-free buttermilk substitute (such as almond milk with lemon juice).

Storage/Reheating

Store leftover galette in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in a 325°F (160°C) oven for 10–15 minutes to restore crispness before serving. The crust may soften in the fridge, but a brief oven warm-up will revive its texture. Avoid microwaving to preserve the crust’s flakiness.

FAQs

Can I use frozen berries?

Yes, but thaw and drain them well before using to prevent excess moisture from making the crust soggy.

Why add cornmeal to the crust?

Cornmeal adds a subtle crunch and depth of flavor that complements the sweetness of the berries and enhances the rustic texture.

How do I prevent a soggy bottom crust?

Be sure to chill the dough and preheat your oven properly. You can also sprinkle a little flour or almond meal on the dough before adding the filling to absorb extra juices.

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze it for up to 1 month.

What type of berries work best?

A mix of blueberries, raspberries, and blackberries provides great flavor and texture, but you can use any combination of fresh or frozen berries.

Do I need to peel the berries?

No, berries do not need to be peeled and are used whole or halved depending on size.

Can I make mini galettes instead?

Absolutely. Divide the dough and filling into smaller portions and adjust the baking time to 20–25 minutes.

What’s the best way to roll out the dough?

Lightly flour your surface and rolling pin, and rotate the dough as you roll to maintain an even circle and prevent sticking.

Should the galette be served warm or cold?

It can be served either way, but it’s especially delightful warm with vanilla ice cream or whipped cream.

Can I freeze the baked galette?

Yes, wrap tightly and freeze for up to 1 month. Reheat in the oven before serving for best texture.

Conclusion

This Berry Galette with Buttermilk Cornmeal Crust is a beautiful, fuss-free dessert that captures the flavor of summer in every bite. With its flaky, golden crust and luscious berry filling, it’s a treat that’s as easy to make as it is impressive to serve. Whether for a picnic, dinner party, or quiet evening in, this galette is a rustic showstopper that everyone will love.

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