Berry Galette

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    580
based on 7 ratings

This is a low-sugar recipe for a berry galette, which is very quick and easy to make yet impressive when served for dessert. Semolina is the secret ingredient; a layer is added between the pastry and the berries to soak up the moisture and ensure a crisp pastry base.

recipe updated May 20, 2025

Ingredients

  • Butter icon
    Butter
    130 g
  • Egg icon
    Egg
    1
  • Water icon
    Water
    1 ½ tablespoons
  • All purpose flour icon
    All purpose flour
    250 g
  • Salt icon
    Salt
    as needed
  • Icing sugar icon
    Icing sugar
    1 tablespoon
  • Strawberries icon
    Strawberries
    220 g
  • Raspberries icon
    Raspberries
    120 g
  • Blueberries icon
    Blueberries
    100 g
  • Honey icon
    Honey
    30 g
  • Lemon icon
    Lemon
    ½
  • Semolina icon
    Semolina
    2 tablespoons
  • Egg white icon
    Egg white
    1
  • Flaked almonds icon
    Flaked almonds
    200 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large

Step preview

  1. Attach K Beater
  2. Add all purpose flour, butter and salt to the Kenwood Bowl
  3. Mix with splashguard fitted until fine crumbs form - 2 min, Speed 2
  4. Then add icing sugar to the Kenwood Bowl gradually
  5. Mix with splashguard fitted until combined - Speed Min
  6. Add egg and water to the Kenwood Bowl while machine is running
  7. Mix with splashguard fitted until mixture comes together - 20 sec, Speed 2
  8. Transfer dough to lightly floured surface
  9. Roll out into a circle
  10. Wrap with plastic wrap
  11. Chill in fridge - 20 min
  12. Pre-heat oven - 190°C
  13. Clean Kenwood Bowl
  14. Attach K Beater
  15. Add strawberries, raspberries, blueberries, honey and lemon to the Kenwood Bowl
  16. Mix with splashguard fitted until combined - 5 sec, Speed Min
  17. Remove the bowl from the machine and set aside
  18. Line a clean baking tray with parchment paper then set aside
  19. Remove the chilled dough from the fridge and place on a lightly floured surface
  20. Roll out into a large circle
  21. Roll the dough over and onto the rolling pin
  22. Transfer shaped dough to baking tray
  23. Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work with
  24. Sprinkle with semolina
  25. Transfer mixture to baking tray
  26. Working clockwise, fold the pastry inwards, making approximately 7 - 8 pleats as you work around the berries
  27. Brush with egg white
  28. Top with flaked almonds
  29. Bake until golden brown - 35 min, 190°C
  30. Remove from oven and let cool - 10 min
  31. Serve
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