Saskatoon Berry Galette
Saskatoon Berry Galette
Desserts don’t have to be complicated!
In fact taking baking shortcuts once in a while can be just what the chef ordered. One such shortcut that I will ALWAYS use, is to buy pre-made packages of puff pastry. Because honestly, why would anyone make their own? I mean I do understand why, but pre-made puff pastry is just as delicious and waaaaaay less work. Because of this I always like to keep a couple packages in my freezer for last minute desserts like rustic pies or galettes. Galettes are perfect for baking up any fresh fruit, or you can add pie filling…they’re just so simple and versatile to use. Our favourite galette is the Strawberry Rustic Pie (Galette), but I’ve also made a Strawberry, Rhubarb, Apple Rustic Pie. And just recently I made this Saskatoon Berry Galette.
Galettes are SO simple to make!
This summer my mom sent me home with some packages of homemade Saskatoon Berry Pie Filling that she made, and one day when I opened my freezer I saw them sitting there right next to the puff pastry. *insert dessert lightbulb* So I unthawed both and made this galette, and it was delicious. I mean just look at it.
Saskatoon Berry Galette Recipe Tips
- SASKATOON BERRIES: Use fresh or frozen Saskatoon berries.
- THICKENER: You can use either flour or corn starch as a thickener.
- CRUST: This recipe uses a pre-made sheet of puff pastry.
- PIE FILLING: If you think that there might be too much filling for the pastry, don’t add it all. Eat any remaining filling with a scoop of ice cream!
- SERVE this galette slightly warm with a scoop (or two) of vanilla ice cream…dessert heaven.
More Saskatoon Berry Recipes:
Saskatoon Berry Galette
Ingredients
Saskatoon Berry Filling:
- 4 cups Saskatoon berries
- 1/4 cup water
- 2 tbsp fresh lemon juice
- 3/4 cup sugar
- 3 tbsp corn starch or flour
Crust:
- 1 inches sheet frozen puff pastry thawed (12 x 12 inches)
- cinnamon and sugar mix
Instructions
- Preheat your oven to 475 degrees F.
Saskatoon Berry Pie Filling:
- In a saucepan mix together the Saskatoon berries and water, and simmer for 10 minutes over low-medium heat.
- In a separate bowl, mix together the sugar and cornstarch (or flour).
- Then add the sugar/flour mix to the berries and combine.
- Simmer until the mixture slightly thickens.
- Set aside to cool.
Putting it all together:
- Line a baking sheet with a piece of parchment paper.
- Lightly flour the parchment paper then roll out the puff pastry to loosely form a circle shape. It doesn't have to be perfect, this is a rustic pie remember!
- Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don’t add it all.
- Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed. You'll have to move quick because the filling is liquidy.
- In a separate bowl mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
- Sprinkle cinnamon and sugar on to the pastry.
- Place the galette into the oven, then immediately TURN DOWN the heat to 375 degrees F.
- Bake for 40 minutes, or until the pastry is golden brown.
- When the galette is done baking, remove it from the oven.
- Let your galette sit for about 10 minutes before serving.
- Serve slightly warm with ice cream or whipping cream!
Have a delicious day!
I’ve heard the Barefoot Contessa say “Ga-lette” – with the gutteral sound “G.” So I always call it a guh-lette. Not a very pretty word for such a pretty concoction!
SO funny! I say guh-lette too!
Goodness this looks amazing!!!! My son loves to bake, loves pastries, he has never tried a gallette, can’t wait to share your post with him! the power of suggestion will hopefully land this on my table one night next week!!
With a smile, Carlyn 😉
I hope your power of suggestion work LOL! Enjoy! And thank you for stopping by Carlyn!
Thank you so much Karren!
I for sure will be making some of these. OMG Yummy!
Hi, I’m about to make this galette (berries and water are currently on the stove-top!) and I noticed a few inconsistencies… The recipe doesn’t call for flour, yet you mention mixing the flour and sugar together. Sugar and cornstarch, perhaps? Should I add the lemon juice to the berries and water?
Thanks!
Hi Heather! Apologies for the delay. The recipe should have said cornstarch or flour…you can use them interchangeably. I updated the recipe to reflect that.