• Recipe by
  • Prep time
    1½ hours, including rest time
  • Cook Time
    1 hour
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets


For the crust

1 cups (284 g) all-purpose flour

¼ cup (39 g) yellow cornmeal

1 teaspoon kosher salt

1 teaspoon granulated sugar

1 stick (113 g) unsalted butter, cold and cut into cubes

¼ cup ice water

For the filling

450g strawberries, sliced

450g blueberries

½ cup (100 g) granulated sugar + 1 tsp

Juice and zest of 1 lemon

1 teaspoon kosher salt

1 teaspoon cornstarch

1 egg


In the bowl of a food processor, combine flour, cornmeal, salt, and sugar. Pulse several times to mix.

Add the butter and process for about 10 seconds until mixture resembles coarse meal. With the machine running, slowly stream in ice water until the dough just holds together. This process should take about 20 seconds. Try not to over process your dough!

Turn the dough out onto a piece of plastic wrap. Cover tightly and place in refrigerator. Allow to chill for at least 1 hour or up to 1 day.

When you are ready to bake your galette, preheat oven to 375℉ (190℃).

Remove dough from fridge. In a lightly floured surface, roll out dough into a 14” circle. Transfer to a sheet tray and place in the fridge to chill.

Prepare your filling. In a large bowl, place berries, sugar, lemon juice/zest, salt, and cornstarch and mix to combine.

Take crust from the fridge and arrange filling in a small circle in the center. Fold border over the fruit mixture, overlapping where necessary, pressing gently to adhere the dough together.

Brush edges of the crust with an egg and sprinkle with sugar.

Bake for 45 minutes to 1 hour, until juices are bubbling, and crust is golden brown.

Transfer to a wire rack and allow to cool. Serve warm with ice cream or at room temperature.

Cornmeal berry galette recipe

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Spencer Lawson