In The Kitchen

with Rick Bayless

Meet Rick Rick and FiveStar Rick's Recipes

French-Style Berry Galette


  • For the dough:
  • 1-1/4 cups all-purpose flour plus extra for rolling dough
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 4 oz unsalted butter
  • 3 oz cream cheese
  • 1-1/2 tsp vinegar
  • For the filling:
  • 1 lb raspberries, blueberries or blackberries
  • 1/4 - 3/4 cup sugar plus 1 tbsp
  • 2-1/2 tbsp cornstarch (2 tbsp for blueberries)
  • 1 tbsp lemon or lime juice
  • Powdered sugar


Combine flour, baking powder and salt in food processor with metal blade. Add butter and cheese and pulse 6-7 times until mixture resembles coarse crumbs. Drizzle with vinegar and water and pulse again just until mixture forms dough. Press by hand into a 1/2 thick circle and wrap in plastic. Refrigerate 1 hour.

Pre-heat electric convection oven to 400F. Remove dough from refrigerator, unwrap and roll into 12-14” circle. Place rolled dough onto ungreased cookie sheet.

Mix sugar, cornstarch, lemon/lime juice and fruit. Scoop fruit into center of rolled-out dough, folding uncovered dough toward center and pleating at edges. Sprinkle fruit and crust with sugar. Bake 30 minutes at 400F, reduce temperature to 325F and bake 10-15 minutes until crust is golden and juices have thickened. Cool, sprinkle with powdered sugar and serve.