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Summer Berry Galette
4 to 6
15 minutes
25 minutes
Bake
Dessert
Meet your new warm-weather showstopper. This Summer Berry Galette is the kind of effortlessly beautiful dessert that looks like it took hours - but comes together in about 40 minutes. A flaky all-butter crust gets piled high with fresh summer berries tossed in lemon juice, cornstarch, and turbinado sugar, then folded, brushed with egg wash, and cooked low-and-slow on the Big Green Egg until the crust is golden and the filling is jammy and bubbling. The Large Pizza Wedge gives you that evenly crisped bottom you just can't get in a standard oven. Whether you're hosting a backyard cookout or looking for a stunning make-ahead dessert (it refrigerates beautifully up to 24 hours), this galette delivers every time.
Ingredients
1 single all-butter pie crust, chilled
3 cups fresh summer berries (strawberries, blueberries, raspberries or blackberries)
1/3 cup turbinado sugar, plus more to finish
2 tablespoons cornstarch
1 tablespoon lemon juice
Egg wash, to finish
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Directions
On a lightly floured surface, roll out pie dough to roughly a 12-inch circle. Trim the edges if desired.
In a medium mixing bowl toss together berries, sugar, cornstarch & lemon juice until combined.
Transfer berries to the centre of the dough & fold over the edges to create the galette crust.
Brush with egg wash & sprinkle with turbinado sugar. Chill while you heat the egg. The galette can be made 24 hours in advance & refrigerated until ready to cook.
Light the charcoal in the egg, using the convector, stainless steel grid & pizza stone. Bring to a temperature of 450°F (232°C) degrees. Set up the pizza wedge.
Slide the galette on the stone. Cook until the crust is golden & the filling is bubbly, rotating halfway through.
Let cool to room temperature before slicing & serving.
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