Mixed berry galette is an incredibly easy and beautiful dessert made with flaky crust, juicy berries, and served with a scoop of the best vanilla ice cream. Inspired by Game of Thrones, Brienne of Tart is the perfect treat for your GoT party!
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The days that I share Game of Thrones food are kind of my favorite days.
Today we're making a mixed berry galette inspired by Brienne of Tarth. The first female knight we see in Game of Thrones, she shows up in season two and holds a strong presence for the rest of the series.
This delicious mixed berry tart is just like Lady Brienne - a rustic exterior with a soft and gentle filling. Brienne the Beauty is one of my favorite characters for her strength, loyalty, and kind hearted nature and this recipe just seemed to embody all that I love about her.
I'm not much of a pie maker, so you can rest assured that this galette recipe is as easy as it comes. If you're unsure about making your own pie crust, have a look at the video to see how it should look when it comes together.
Ingredients
- All purpose flour
- Almond flour
- Granulated sugar
- Butter
- Ice water
- Mixed berries (I used blueberries, blackberries, and raspberries)
- Cornstarch
- Lemon
- Pure vanilla extract
- Egg
- Water
- Turbinado sugar, optional
How to make mixed berry galette
- In a large bowl, whisk together all purpose flour, almond flour, and 1 tablespoon granulated sugar. Add the butter and, using a pastry cutter, two knives, or your hands, work it into the flour mixture until it is the size of peas.
- Add ice water a couple tablespoons at a time and stir with a wooden spoon until a shaggy dough begins to form. Towards the end, switch to working with your hands. Work quickly to form the dough into a rough disc.
- Wrap the dough in plastic wrap and refrigerate 30 minutes or up to three days.
- Preheat the oven to 400ºF.
- In a large bowl, add berries, cornstarch, 2 tablespoons granulated sugar, lemon zest and juice, and vanilla extract. Stir gently to combine.
- Remove the crust dough from the refrigerator and remove the plastic wrap. Lightly flour a piece of parchment paper or a silicone baking mat as well as the top of the dough. Roll out to about ⅛th inch thick.
- Pour the berries onto the dough and even them out, leaving 1-2 inches around the outside. Fold up the edges of the dough, working your way around until the berries are contained in the dough but still open in the middle of the galette.
- In a small bowl, make an egg wash by whisking together 1 egg with 1 tablespoon water. Brush around the outside edges of the crust.
- Sprinkle the edges of the crust with turbinado sugar if desired.
- Transfer the parchment or silicone baking mat with the galette onto a large baking sheet. Bake 45 minutes or until the crust is golden brown and cooked throughout.
- Allow to cool at least 20 minutes before cutting and serving warm, preferably with good vanilla ice cream.
Top tips
Making the perfect galette crust
- Keep your butter cold - Cold butter will help give you a flaky crust. Cut it into cubes and keep refrigerated until ready to use. I used a pastry cutter to break up my butter. You could also use two knives, or if you prefer to use your hands I recommend working quickly so the butter doesn't warm too much.
- Use ice water - Fill a measuring up with ice and cover with water. Add one tablespoon of water at a time until you reach the desired consistency of the dough.
- Don't over mix - Stir with a wooden spoon until it starts to come together. Use your hands to form it into a loose disk and ensure all the dry ingredients are incorporated. Over working the dough will lead to a tough crust.
- Refrigerate until ready to roll and bake - This will ensure the butter bits stay cold which, again, will contribute to a flaky crust!
How to cut butter into flour
- Cutting butter into flour just means breaking up the butter into smaller pieces to be distributed throughout your flour. There are several ways to do this.
- Two knives - Hold two butter knives in an X shape and cut down and across with both to cut the butter into smaller pieces
- Pastry cutter (affiliate link) - This tool allows you to use one hand to press into the butter, cutting it into smaller pieces
- Hands - Use your hands to break the butter up and rub it into the butter. Be careful to work quickly so the warmth from your hands doesn't melt the butter.
- You'll want the butter to be about the size of an oatmeal flake once you're done. Bigger pieces of butter may cause your crisp to cook unevenly, while pieces too small will turn your crisp into more of a cookie.
How to store mixed berry tart
This galette will keep at room temperature for about two days, or about five days in the refrigerator. You can also keep it in the freezer for several weeks.
Tips for customizing your berry galette
- Use whatever kind of berries you have on hand such as strawberries
- You could experiment with using stone fruits such as plums or peaches
- Turn it into a savory tart by layering thinly sliced squash brushed with olive oil instead of the fruit filling
- Top with your favorite ice cream such as a high quality vanilla bean
FAQ
Once you mix up the dough it can be tightly covered and refrigerated for up to three days before rolling and baking. You could also bake the galette entirely before cooling and freezing. Thaw it in the refrigerator overnight and bake just until warm before serving.
I like real vanilla ice cream where you can see the tiny vanilla beans throughout. I've found Breyer's vanilla ice cream to be a good balance of taste and value, however there are lots of higher end options such as Haagen Daz, Talenti, or Van Leeuwen.
You can use frozen berries in this recipe, however I would recommend thawing and draining them before using. Otherwise you may end up with too much liquid in your galette.
More Game of Thrones recipes:
More dessert recipes:
- Mixed Berry Crisp
- Single Serving Apple Crisp
- Chocolate Banana Crisp
- Sweet Potato Brownies
- Cantaloupe Date Popsicles
- Strawberry Sorbet
- Cherry Frozen Yogurt Popsicles
- Cherry Crisp Ice Cream
- Banana Bundt Cake with Vanilla Glaze
- Healthy Banana Mug Cake
- Pecan Pie Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Brienne of Tart (Mixed Berry Galette)
Ingredients
- 1 ¾ cup all purpose flour
- ¼ cup almond flour
- 3 tablespoons granulated sugar, divided
- ¾ cup 1 ½ sticks cold butter, cut into cubes
- 10-12 tablespoons ice water, more as needed
- 4 cups mixed berries, I used blueberries, blackberries, and raspberries
- 2 tablespoons cornstarch
- Zest and juice of half a lemon
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoon water
- Turbinado sugar, optional
Instructions
- In a large bowl, whisk together all purpose flour, almond flour, and 1 tablespoon granulated sugar. Add the butter and, using a pastry cutter, two knives, or your hands, work it into the flour mixture until it is the size of peas.
- Add ice water a couple tablespoons at a time and stir with a wooden spoon until a shaggy dough begins to form. I used 12 tablespoons of water, it shouldn't be sticky but should just be enough to hold the dry ingredients together. Towards the end, switch to working with your hands. Work quickly to form the dough into a rough disc.
- Wrap the dough in plastic wrap and refrigerate 30 minutes or up to three days.
- Preheat the oven to 400ºF.
- In a large bowl, add berries, cornstarch, 2 tablespoons granulated sugar, lemon zest and juice, and vanilla extract. Stir gently to combine.
- Remove the crust dough from the refrigerator and remove the plastic wrap. Lightly flour a piece of parchment paper or a silicone baking mat as well as the top of the dough. Roll out to about ⅛th inch thick.
- Pour the berries onto the dough and even them out, leaving 1-2 inches around the outside. Fold up the edges of the dough, working your way around until the berries are contained in the dough but still open in the middle of the galette.
- In a small bowl, make an egg wash by whisking together 1 egg with 1 tablespoon water. Brush around the outside edges of the crust.
- Sprinkle the edges of the crust with turbinado sugar if desired.
- Transfer the parchment or silicone baking mat with the galette onto a large baking sheet. Bake 45 minutes or until the crust is golden brown and cooked throughout.
- Allow to cool at least 20 minutes before cutting and serving warm, preferably with good vanilla ice cream.
Cristina says
Hi!
If i don’t have almond flour, i can substitute it or what can i use?
Btw it looks amazing!
Lindsay Moe says
I would not really recommend substituting since almond flour is different from other flours, but if you really can't do almond flour I would maybe try oat flour.