Today feels like the first Spring Sunday. It’s hazy and rainy outside with a little bit of gloom. I don’t mind though because I know that flowers are on the way. I really wanted to make a Spring inspired treat this morning, so I made this Strawberry Blueberry Galette with Almond Crust.
WHAT IS A GALETTE?
A galette is a free form cake made of pastry or bread. It can either have a sweet or savoury filling. I love these types of pastries because they are so easy and fun to make. They also have more of a rustic feel to them compared to a traditional pie. For this particular galette, I experimented with phyllo dough instead of pie crust.
Phyllo dough is a lighter, flakier textured dough. It can be found in the frozen foods aisle at most grocery stores. This was my first time using it. Phyllo is a little more delicate than other doughs, so you want to be careful when handling it as it can easily tear.
Make sure that you thaw the dough first before trying to use it in this recipe. There should be instructions on the packaging that tell you how long to thaw it for. I thawed my dough for about 30 minutes. If your phyllo dough does tear, it’s not the end of the world! You can still use it in the recipe, you will just have to try to patch the pieces together.
I used egg wash, coarse sugar and sliced almonds for the crust. The egg wash gives it a nice golden colour. My crust got a little burnt because I left it in too long. I forgot that this pastry takes a lot less time to cook, unlike pie dough! That’s OK though. A little bit of burnt bits never scared me away!
STRAWBERRY BLUEBERRY FILLING
The filling of this galette recipe consists of strawberries and blueberries. There is also a bit of cinnamon, vanilla, lemon juice and lemon zest for flavour. I added some arrowroot powder to thicken the consistency of the berry mixture.
You could also use cornstarch but arrowroot was what I had on hand. The filling is lightly sweetened using raw honey. It is not overly sweet. Very mild sweetness. I love that you can really taste the flavour of the berries.
Since the phyllo dough is so light, it doesn’t feel like you are just eating pie crust. You really get to experience the taste of the berries more. It also doesn’t feel as heavy to eat either.
The berries in my area have been tasting so yummy lately, especially the blueberries. I absolutely love berries of any kind!
I garnished this lovely little galette with some plain Greek yogurt and chopped fresh basil. Basil and berries pair so nicely together. The Greek yogurt adds a delicious creaminess to the dish as well. Vanilla bean ice cream would also be absolutely delicious on top of this. Yum!
SHARING IS CARING
If you make this recipe or any of my other recipes, please remember to share it on social media and tag me @seasonshealings. I want to see your creations!
MORE DESSERT RECIPE IDEAS
Strawberry Blueberry Galette with Almond Crust
- 1 puff pastry sheet, thawed
- 1 large egg, beaten
- 2 tbsp almond slices
- 1 tsp coarse sugar
Strawberry Blueberry Filling
- 2 cup strawberries, sliced lengthwise
- 1 cup blueberries
- 1/4 cup raw honey
- 1 tbsp arrowroot powder
- 1/2 tsp cinnamon
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup plain greek yogurt, for serving
- fresh basil leaves, for garnish
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the galette filling, combine strawberries, blueberries, raw honey, arrowroot powder, cinnamon, lemon juice, lemon zest and vanilla extract in a large mixing bowl. Set aside.
- Roll out the phyllo dough. Add the galette filling to the centre of the dough. Fold the edges inwards leaving the fruit exposed.
- Use the egg wash to brush the outside of the phyllo dough. Sprinkle with coarse sugar and sliced almonds.
- Bake in oven for 30 minutes until bubbly and the pastry is golden brown.
- Serve with fresh basil and a dollop of Greek yogurt!