Save 30% on a Large Egg package with our special EGGtoberfest demo pricing!

Buy a L or XL Egg Package, Get a Combustion Inc Wireless Predictive Thermometer* - Shop Now

Some ceramic accessory orders are taking longer than usual. Find what you need today at a local dealer.

Cart 0

Sorry, looks like we don't have enough of this product.

Subtotal Free
View cart
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

Eggs
Accessories
Replacement Parts
Lifestyle

Summer Berry Galette

Marcella DiLonardo

Servings

4 to 6

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Bake

Category

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.

Summer Berry Galette

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

blank

Directions

  1. On a lightly floured surface, roll out pie dough to roughly a 12-inch circle. Trim the edges if desired.

  2. In a medium mixing bowl toss together berries, sugar, cornstarch & lemon juice until combined.

  3. Transfer berries to the centre of the dough & fold over the edges to create the galette crust.

  4. 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.

  5. 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.

  6. Slide the galette on the stone. Cook until the crust is golden & the filling is bubbly, rotating halfway through.

  7. Let cool to room temperature before slicing & serving.

Recipes