A galette is the laid-back cousin of pie—same buttery crust, same juicy fruit, none of the fuss. This version uses a splash of The Olive Leaf Fig Balsamic (or Blackberry Ginger Balsamic) to deepen the berry flavor and add a subtle jammy finish. Serve warm with ice cream or drizzle a little extra balsamic for a grown-up touch.

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3–4 Tbsp ice water

Filling

• 2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
• 1/4 cup sugar
• 1 Tbsp cornstarch
• 1 Tbsp The Olive Leaf Fig Balsamic or Blackberry Ginger Balsamic
• 1/2 tsp vanilla extract

To finish

• 1 egg, beaten (egg wash)
• 1 Tbsp turbinado sugar (optional)

Instructions

1. Make the crust. In a food processor, pulse flour, sugar, and salt. Add butter; pulse to coarse crumbs. Add ice water 1 Tbsp at a time until the dough just holds together. Wrap and chill 30 minutes. (No processor? Cut butter into the dry ingredients with a pastry cutter, then add water.)
2. Mix the filling. In a bowl, combine berries, sugar, cornstarch, balsamic, and vanilla. Let stand 10 minutes.
3. Assemble. Heat oven to 375°F. On a lightly floured surface, roll dough to a 12-inch circle; transfer to a parchment-lined sheet. Spoon berries into the center, leaving a 2-inch border. Fold edges over the fruit, pleating as you go.
4. Bake. Brush crust with egg wash and sprinkle with turbinado sugar. Bake 35–40 minutes, until the crust is golden and the filling bubbles.
5. Serve. Cool slightly. Slice and serve warm with vanilla ice cream—or finish with a light drizzle of balsamic.

Tips & Variations

• No time for crust? Use a good store-bought pie dough.
• Prevent sogginess: Sprinkle 1 Tbsp almond flour or fine breadcrumbs on the dough before adding berries.
• Frozen berries: Use straight from the freezer; add 1–2 tsp extra cornstarch.
• Shinier finish: Brush the crust with Butter Olive Oil right after baking.
• Make ahead: Dough keeps 2 days in the fridge or 2 months frozen.

Pair It

Lovely with coffee, black tea, or a glass of Prosecco. For a dessert board, add fresh berries and a small dish of Fig Balsamic for dipping.