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Saskatoon Berry Galette with Lemon and Thyme

Saskatoon Berry Galette with Lemon and Thyme

  • Prep Time: 3 hours 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 25 minutes



For the crust:

  • 1 cup (150 g) whole wheat flour
  • 1 1/4 cup (188 g) flour 00 (or all purpose)
  • 1/3 cup (35 g) almond flour
  • 1/4 cup (50 g) organic cane sugar
  • 1/2 tsp salt
  • 1 cup (227 g) cold organic unsalted butter, cubed
  • 2 egg yolks, organic free range
  • 1/4 cup (60 ml) ice water

For the filling:

  • 1/2 cup (122 g) organic cane sugar
  • 2 Tbsp (14 g) corn starch
  • 1 lemon, juice and zest
  • 2 Tbsp fresh thyme
  • 1.6 pound (650 g) Saskatoon berries (fresh or frozen)
  • 1 egg yolk, lightly beaten
  • 2 Tbsp (30 ml) cream
  • organic cane sugar, for sprinkling

For serving:

  • ice cream or whipped cream


For the crust:

  1. In a food processor, pulse the flours, sugar, and salt a few times to blend.
  2. Add the cold, cubed butter and pulse until you get a pebble-like texture.
  3. Whisk together the egg yolks and ice water and add to the flour mixture.
  4. Pulse a few times, just until the dough comes together, adding more water if it seems dry.
  5. On a lightly floured surface, gently and briefly knead the dough, then pat into a disc, wrap in plastic and refrigerate for at least 2 hours or overnight.
  6. Take the dough out of the refrigerator and let it sit at room temperature for about 15 minutes (it will be easier to roll).
  7. Dust the work surface with flour and line a baking sheet with parchment paper.
  8. Using a rolling pin, roll out the dough in a circular shape to about 1/4-inch (6 mm) thickness. Don't worry about the uneven edges, it is a rustic galette!
  9. Gently roll the dough on the rolling pin and transfer it to the prepared baking sheet. It it breaks (and it might, it is so delicate), just patch the dough together, it will be fine.

For the filling:

  1. In a large bowl add the sugar, cornstarch, lemon and thyme and mix together. Add the Saskatoon berries and stir to combine.
  2. Pour the Saskatoon mixture onto the center of the crust, leaving some border around the edges.
  3. Fold the edges of the crust over the berries toward the center.
  4. Chill in the refrigerator for about 30 minutes.
  5. In the meantime, preheat the oven to 400° F (200°C).
  6. In a little bowl whisk the egg yolk and cream.
  7. Take the galette out of the refrigerator, brush the egg mixture over the crust edges and sprinkle the organic cane sugar.
  8. Bake the galette for 30 to 40 minutes, or until the crust is golden.
  9. Remove the galette from the oven and let cool on a rack for about 15 minutes before slicing.
  10. Slice and serve warm, with ice cream or whipped cream on top.


If using frozen Saskatoon berries, like us, let thaw and drain any excess water.


  • Serving Size: 6-8 servings
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