Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tablespoon granulated sugar (plus extra for sprinkling)
- ½ teaspoon salt
- ¼ cup ice-cold water
- ½ cup Nutella (chocolate hazelnut spread)
- 2 cups mixed berries (blueberries, raspberries, and sliced strawberries)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 large egg (for egg wash)
- 1 tablespoon coarse sanding sugar
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks of butter remaining. Gradually drizzle in the ice-cold water, one tablespoon at a time, stirring with a fork until the dough just begins to come together. Turn the dough onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare your fruit. In a medium bowl, gently toss the mixed berries with the lemon juice and cornstarch. The cornstarch is essential as it absorbs the berry juices during baking, preventing the crust from becoming soggy. If your berries are particularly tart, you can add an extra teaspoon of granulated sugar to the mix, though the Nutella usually provides enough sweetness.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a floured surface, roll out the chilled dough disk into a rough 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the Nutella in the center of the dough, leaving a 2-inch border around the edges. Pile the berry mixture evenly over the Nutella layer.
- Gently fold the edges of the dough over the berries, overlapping the pastry as you go to create a rustic border. The center should remain open. Beat the egg with a splash of water and brush the pastry edges with the egg wash. Sprinkle the coarse sanding sugar over the crust for a sweet crunch. Bake for 25-30 minutes, or until the crust is a deep golden brown and the berry juices are bubbling. Allow the galette to cool for 10 minutes before slicing.
- Cook Time: 55 minutes