Grilled Strawberry Blueberry Galette

Grilled Strawberry Blueberry Galette


Galettes are recognized in French cuisine as flat free-form pastry cakes that involve little concern for perfect measurements. The key is simplicity: dough, fruit, nuts, sugar, butter and egg.

Load up this pie with a simple collection of strawberry and blueberries. Then roughly fold over the edges. Using a cast iron skillet, cook the strawberry and ...

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For the Galette
1 1/2
cups all-purpose flour, plus 2 tablespoons
teaspoons granulated sugar
teaspoon fine salt
tablespoons cold unsalted butter, 1/4-inch dice
tablespoons solid vegetable shortening
tablespoons ice water



In large mixing bowl whisk together the flour, sugar and salt. Using your fingers, cut the butter and shortening into the dry ingredients until the texture resembles coarse, pea-sized crumbs. Add 2-3 tablespoons of water at a time, mixing until the dough is smooth.


Form the dough into disks and wrap tightly with plastic. Refrigerate at least 45 minutes or up to 48 hours.


Lightly flour a flat surface and roll out the dough to a 12-14 inch circle, 1/4-inch thick. Lay the rolled dough over an oiled cast iron skillet. Use your fingers to press the dough down into the edges and bottom of the pan. Leave at least 2 inches of excess dough to later fold over the dish. This excess will form your crust.


Fill the pie with strawberries and blueberries and any additional ingredients such as nuts or chocolate. Fold the excess dough over the dish.

Hot Tip: Thoroughly draining the berries before spooning them into the galette.

Setup the grill for direct and indirect grilling.


Cook over direct heat for the first 3-5 minutes to brown the bottom of the galette. Then transfer to indirect heat until the berries begin to caramelize.


Rotate your dish a half turn every 5-10 minutes. Baste with melted butter intermittently to ensure even cooking and a golden, flaky crust.

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