Description

This Berry Galette with Buttermilk Cornmeal Crust is a rustic and elegant summer dessert filled with juicy mixed berries and wrapped in a golden, flaky crust made with cornmeal and buttermilk. Finished with coarse sugar and served warm with vanilla ice cream, this easy fruit galette is a comforting treat that looks as good as it tastes. Keywords: berry galette, cornmeal crust dessert, rustic summer pie, mixed berry tart, easy fruit galette, galette with buttermilk crust.

Ingredients

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

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Instructions

In a bowl, whisk together flour, cornmeal, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add cold buttermilk and stir just until dough forms. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
In a separate bowl, toss berries with cornstarch, sugar, lemon zest, and vanilla extract.
Roll the dough into a 12-inch circle on a floured surface. Transfer to the baking sheet.
Spoon berry mixture into the center, leaving a 2-inch border.
Fold edges over the berries, pleating to create rustic folds. Brush crust with beaten egg and sprinkle with coarse sugar.
Bake for 35–40 minutes, until the crust is golden and the filling is bubbly.
Cool slightly, then slice and serve with vanilla ice cream if desired.

Notes

Use fresh or frozen berries (no need to thaw if using frozen).
Galette dough can be made 1–2 days in advance.
Add herbs like thyme or mint to the filling for extra flavor.