Berry Galette x Anthropologie, The Chalet Woodshop, and Local Milk

Hello Everyone! I hope you're all having a wonderful Memorial Weekend. 

I wanted to style a recipe while I was at the lake house this weekend. I was thinking about spring inspired food so the first thing I thought of was strawberries. With strawberries being my Grandma Wendling's favorite, I grabbed some from the store along with a carton of blueberries. I then started to research on what I wanted to make and I found this video of my favorite food blogger Beth Kirby of Local milk making a Galette for Free People. Here's the video. But today we are not using peaches, basil and lavender. I decided to mix the strawberries, blueberries with some cinnamon. I followed Beth's recipe but added a few other ingredients.  I also wanted to use my Mom's mother's day gift that I got her from Anthropology. I'm also using my Chalet Woodshop journal to write down what my experiences were when making the recipe. 

( Recipe adapted from Local Milk)


For pastry crust

1 cup all purpose flour

1 stick cold unsalted butter, diced

1/2 teaspoon salt

1/8 cup ice water (can add up to 1-2 tablespoon extra if needed but use the least you can)

For filling

3 cups diced strawberries.

1 cup blueberries 

1/3 cup sugar

a sprinkle of cornstarch

1/8 cinnamon 

1 egg for an egg wash 

Sugar for sprinkling.


Make crust: In a mixing bowl combine flour & salt. Using your fingers, work in the butter until no pieces larger than a pea remain and it looks mealy & crumbly. Stir in the ice water. Keep stirring until dough comes together. Using your hands form the dough into a ball. Place ball on a piece of plastic wrap, press into a disk, wrap tightly and chill at least two hours and up until overnight. Can also be frozen at this point.

Make filling: When dough is properly chilled make filling. Mix the cornstarch, strawberries, blueberries, cinnamon, and sugar in a small bowl. Mix Together and let sit 5-10 minutes. Meanwhile, roll out your crust.

Heat oven to 400 F. On a floured work surface with a floured rolling pin, roll crust out into a circle 1/8″ thick. Transfer to a rimless baking sheet. Chill for a moment if needed before continuing. Spread fruit mixture in middle of the dough. Let chill in fridge for 10 min.

Remove from fridge, fold crust over fruit, brush crust with an egg wash ( 1 egg whisked together with a splash of water) and sprinkle with sugar and bake at 400 for 30 minutes or until golden brown. Let cool slightly then sprinkle with sugar.

I hope you guys have a wonderful rest of your weekend. I linked Beth and the shops where I got these products from and I challenge you to make a galette. The dough was temperamental but I somehow got it to work! Make sure it stays cold! 

Much love!