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Olive Oil Berry Galette
- Yield
- 6 servings
- Difficulty
- Moderate
- Time
- 1 hr
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Olive Oil Berry Galette
Ingredients
Crust
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup + 1 tbsp COR Everyday
- 1 tbsp ice water (plus more on hand, added gradually if needed)
Filling
- 3 cups mixed berries (blueberries, blackberries, raspberries)
- 2 tbsp granulated sugar
- 2 tbsp honey
- 1½ tbsp tapioca starch
- 1 tsp lemon zest
- 1 tbsp lemon juice
To Finish
- 1 egg, beaten with 1 tsp water
- 1 tbsp turbinado sugar
- Extra COR Everyday for drizzling after baking
Instructions
- Whisk flour, sugar, and salt together. Add COR Everyday and mix until combined — dough will look shaggy and slightly wet rather than crumbly; that's normal for this ratio. Add the 1 tbsp ice water and mix until the dough just comes together, adding more water 1 tbsp at a time only if needed. Form into a ball, dust lightly with flour, wrap, and chill at least 45 minutes.
- While the dough chills, mix the berry filling completely (berries, sugar, honey, tapioca starch, lemon zest, lemon juice) so it's fully ready before you roll out the dough.
- Preheat oven to 400°F.
- Roll the chilled dough between two sheets of parchment into a 12-inch circle.
- Mound the berry filling in the center, leaving a 2-inch border.
- Fold the edges up and over the filling, pleating as you go.
- Place the assembled galette (on its sheet pan) in the freezer for 10–15 minutes before baking — this locks the pleats in place.
- Brush the crust with the egg wash and sprinkle with turbinado sugar.
- Bake 35–40 minutes until the crust is golden and the filling is bubbling.
- Cool slightly, then drizzle with COR Everyday before serving.
Featured Products
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
- New
5out of 5 stars
100% California Chef's Bottle™
From
Original price was$19.99
Discounted price is$17.99
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