Red, White, and Blueberry Galette

Looking for a fresh and tasty summer dessert? Pastry chef Heather Bertinetti presents a French style galette, complete with roasted blueberries, strawberries, and finished with a fruit glaze.

Video Transcript

Hi. I'm Heather Bertinetti and you're watching Today, I want to make a roasted berry galette. Every time fourth of July rolls around I always do the flag cake. And I was saying to myself I want to come up with a different type of desert as opposed to the traditional flag cake for fourth of July. So, this is my take on it. A galette is just a French pastry. Basically just puff pastry with any kind of fruit and it's roasted together and cooked in the oven. So, let's get started. Here I have some store bought puff pastry. I put it on a cookie sheet that's non stick preferably. I'm going to turn the edges over just to create a little border and a little rim, like so. Press it down into itself. I think this is a really great alternative and it's a great summer desert because it has a lot of fresh fruit and berries that are in season. And you can use any kind of fruit though. Let's say it fall, you can use apples, you can use pears, you can do this with whatever. Now, I'm going to set this aside. Let's get to the fruit. I have some slices strawberries here and some blueberries. When I slice the strawberries, I keep them a little bit thick. You want to have a little bit of bite to this. OK. So, slice these like so. Now, before I place the fruit on to my tartlets, I;m doing what's called docking. I'm just taking a fork and just creating a few holes. Puff pastry rises really high, so this is very important to keep it flat. Now, we're going to create a little design here. So, I start with one strawberry slice in the corner. And we're going to work from corner to corner on a diagonal. Next I grab the blueberries. Depending on how big the blueberries are, you might have to go two rows of blueberries. It doesn't matter. It's all fun. It'll be delicious in the end. Trust me. And then I repeat each step, alternating the fruit, strawberry, blueberry, strawberry, blueberry, strawberry, blueberry and then strawberry. There's no exact way to do this. I like to overlap my fruit because I like a lot of fruit on mine. The more fruit the better. So, my oven is already preheated at 350 degrees. Let's pop this in the oven and in about thirty minutes it'll be ready. And then I'll show you how to finish it up. There you have it, roasted berry galette. I just want to do one little final touch to make this super special. I just bought some store bought apricot preserves, and I thinned it out with a little bit of water. And this is what we call in the restaurant world, a fruit glaze. I'm going to take my little pastry brush here. I'm just going to dab the fruit with the glaze, like so. Get a beautiful shine on this. Be sure to get the outer edge of the crust as well. The shinier the better. So, this is our roasted berry galette. It looks a little patriotic to me. Can't wait for fourth of July. I'm Heather Bertinetti. Check me out next time on Thanks for watching.

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