Mixed Berry Galette
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Mixed Berry Galette
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| Servings |
| 81 slice servings |
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Ingredients
- 110 inch pie crust
- 1cup fresh or frozen cranberries
- 1/2cup fresh blueberries
- 1/2cup fresh raspberries
- 2 teaspoons lemon zest
- 1Tablespoon vanilla extract
- 1/4teaspoon salt
- 1Tablespoon mint leaves
- 1/2cup unsalted pistachioschopped
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper to place your galette for baking.
- Roll out the pie crust out to a 12 in. circle. It does not have to be a perfect circle, but make sure the ends to not tear. Place your dough onto the cookie sheet.
- In a medium mixing bowl, combine cranberries, raspberries, blueberries, lemon zest, vanilla, and salt. Mix until all the ingredients are well incorporated.
- Pour in the fruit mixture into the middle of your dough, but make sure to leave 1 ½ inches of crust around the edges.
- Fold the edges of your crust dough over the fruit mixture, pinching the folds together to prevent it from unfolding. The center top of your fruit mixture should remain exposed.
- Place it in the oven for 30-35 minutes or until the crust is golden brown.
- Allow it to cool for 20 minutes before placing it in a serving dish and top with fresh mint leaves and pistachios. Serve warm.
Recipe Notes
