Mixed Berry Galette with Cornmeal Crust

Today’s the day of my organic chemistry final exam. Wish me luck, I’m going to need to it. But then that means I go home tomorrow, for a whole summer! I’m really excited. I am excited to see my dog, first and foremost, of course. I’m also excited to hang out with my family, have fresh fruit available to me, to have a real kitchen again, watch the Nightly News every night, not have homework, and for playing horse on the basketball court across the street from my house in those wonderful summer evenings.

But before that, I have to synthesize several molecules, determine the acid base chemistry of several reactions, figure out the configuration of a molecule based on its nuclear magnetic resonance spectrum, and much more. All in three hours. Like I said, I’ll need all the luck I can get.

All of you on the other hand can instead focus on my mouthwatering images of Mixed Berry Galette with Cornmeal Crust! The fruit is the most important part of any galette, of course. However, in this galette, I think the cornmeal is the best part. Cornmeal is like a very coarse flour, so it makes the crust very crumbly and crisp at the same time. I think it worked very well.

This is the last draft I have saved in WordPress, meaning I actually made this tart back in March but I saved it to post now. After this, I will be home baking up a storm and posting fresh recipes from those endeavors. I have to start updating my Pinterest boards! Ah, a baker’s pastimes: baking, photography, and Pinterest. Happy baking!

Mixed Berry Galette with Cornmeal Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: one 9-inch galette, about 6-8 servings

Mixed Berry Galette with Cornmeal Crust

A quick and tasty mixed berry galette with a cornmeal crust that tastes just like cornbread! Perfect summer treat or refreshing sweet for winter.


  • 1¼ cups all-purpose flour
  • ¼ cup cornmeal
  • ¼ cup granulated sugar
  • ¼ tsp. salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup buttermilk
  • ~3 cups mixed berries (I used blueberries, blackberries, and strawberries)
  • 3 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cornstarch
  • 2 Tbsp. milk
  • coarse sparkling sugar, optional


    Make the crust:
  1. In a medium bowl, quickly mix together the flour, cornmeal, sugar, and salt. Cut in the butter using a pastry cutter or your fingers.
  2. Add the buttermilk and form a ball, then flatten to a disk. Wrap in plastic wrap and refrigerate for about an hour. Meanwhile, make the filling.
    Make the filling:
  1. Combine the berries with the berries, sugar, lemon juice, and cornstarch in a large bowl and let sit in the refrigerator until the crust is ready.
  2. Preheat the oven to 425°F. Roll out the crust on a lightly floured surface or between two pieces of plastic wrap until it's 12 inches in diameter.
  3. Spoon the filling on top, leaving about a 2-inch border around all the edges. Fold the sides up over the filling (it won't cover the middle though), overlapping when necessary.
  4. Brush the sides of the crust with the milk, then sprinkle coarse sugar on top. Bake in the preheated oven for 25-28 minutes, or until the crust is golden. Allow to cool slightly before cutting and serving. If you are transferring to a plate, let cool for at least 30 minutes before transferring.
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Recipe adapted from Sally’s Baking Addiction

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