Mixed berry whole-wheat Galette

I had seen many pictures of this rustic yet gorgeous looking dessert in many food magazines and all over internet. In my free time, I like doing some research on any new dishes/desserts I come across. This is how I came to know Galette. I realised this intimidating looking summer dessert was actually not very difficult. I am a sucker for all recipes simple and where I know I can experiment a little and make it my own.

This was the first time I was making Galette. I didn't want to use all purpose flour and butter. I make wholewheat biscuits with cream and they taste great. So I decided to use the same as my base. For my fruits, I simply used the ones for which I got a good deal in the supermarket. Strawberries and Blueberries were on sale that day. I also happened to have some oranges at home and I love baking with oranges. They play a small but crucial part in this dessert too!

Galette is like a fruit pie and is easier to put together. You can't go wrong with it. There is the base and then there is the fruit filling. Both the base and filling cook together at the same time. So there is no pre-baking or blind baking or anything like that. Let's see how is it made.


For the crust:

1 cup - Whole-wheat flour or aata

1 tbsp - Jaggery or coconut sugar

1/3 cup - Cream

1/4 tsp - Salt

4-5 - Whole almonds or 1 tbsp - Almond flakes

For the filling:

1 cup - Mixed berries

1/3 cup - Jaggery or coconut sugar

1 tbsp - Corn starch

1/2 tsp - Vanilla extract

Zest of 1/2 an Orange


  • If you are using whole almonds to go on top of the crust like I did, soak the almonds in half a cup of water. Skip this step if you are using almond flakes.

  • For the fruit filling, chop the berries roughly if you are using any bigger berries like strawberries.

  • Mix all the ingredients for the filling together. If the berries are very sweet, you can also add a table spoon of orange juice to the mix. If the berries are slightly tart, leave it out. Cover and keep the filling mixture aside.

  • For the base, take the flour, sugar and salt in a bowl. Add in the cream and knead it into a firm dough. Don't over-work the dough. Knead only till the dough forms. Cover it with a kitchen or wrap it in a plastic wrap and keep it in the fridge for 10 minutes.

  • Peal the soaked almonds if you are using whole almonds. The skin comes off easily when the almonds are soaked for about an hour or two. Slice the almonds thinly. Soft almonds are easier to slice. Keep it aside.

  • Take the dough out of the fridge. Lightly flour your work surface and rolling pin and roll the dough in a rough circle about 1-2 mm thick. Don't worry if the edges aren't smooth. It gives the Galette a rustic look.

  • Place the filling on the middle of the rolled out dough. Do not push it till the edges. Leave around 3-4 cm rim around the edges.

  • Fold one side of the crust over the filling and press down gently. Now take a section just nest to the fold and repeat the process until you have folded the edges all around the pie.

  • Brush the crust folded over the filling with milk. (egg-wash will also work here). Sprinkle the almond flakes or sliced almonds that you have made, on top of the crust and press it down gently.

  • Bake the pie in a pre-heated oven at 200 degrees C for about 30-35 minutes, until you see the filling bubbling and the crust getting a nice golden colour.

Let the pie cool slightly and your delicious whole-wheat berry galette is ready. You can enjoy it with a scoop of your favourite ice-cream!

Mixed berry galette with a whole-wheat crust
Mixed berry galette with a whole-wheat crust

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