Berry-Pecan Galette


Berry-Pecan Galette

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Round pecan pastry topped with berry filling and dollop of whipped cream

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    A galette is a free-form open-faced pie with a flaky crust. We've paired a nutty pecan pastry with fresh berries for this all-star dessert.

    Recipe Tags

    Servings and Ingredients

    Serves 12
    Pecan Pastry
    1 ¼ c. Hy-Vee all-purpose flour
    ¼ c. Hy-Vee pecans, toasted and ground
    ½ tsp. Hy-Vee salt
    ¼ c. Hy-Vee shortening, chilled
    ¼ c. Hy-Vee salted butter, cold
    3 to 4 tbsp. ice water
    Berry Filling
    3 tbsp. quick-cooking tapioca
    2 tbsp. Hy-Vee granulated sugar
    3 c. mixed berries, such as raspberries, blackberries, and blueberries
    ½ tsp. orange zest
    2 tbsp. fresh orange juice
    Hy-Vee skim milk
    1 tbsp. Hy-Vee chopped pecans
    Whipped cream, optional

    Things To Grab

    • Medium bowl
    • Pastry blender
    • Fork
    • Parchment paper
    • Large baking sheet
    • Large bowl
    • Wire cooling rack


    1. Make Pecan Pastry: Stir together flour, toasted pecans, and salt. Using a pastry blender, cut in cold shortening and butter until pieces are pea-size. Sprinkle ice water over part of the flour mixture; toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture using 1 tablespoon at a time until flour mixture is moistened, about 3 to 4 tablespoons total. Gather flour mixture into a ball, kneading gently until it holds together.

    2. Preheat oven to 375 degrees. Roll pastry into a 13-inch circle on a large piece of lightly floured parchment paper. Slide paper with pastry onto a large baking sheet; set aside.

    3. Make Berry Filling: Stir together tapioca and sugar in a large bowl. Add berries, orange zest, and juice; toss until coated. Mound filling in center of pastry, leaving the outer 2-inches uncovered. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border. Lightly brush pastry edges with milk and sprinkle with pecans.

    4. Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, to prevent overbrowning, cover edge of tart with foil during the last 5 to 10 minutes of baking. Cool for 30 minutes on baking sheet on a wire rack. Serve topped with whipped cream, if desired.

    Nutrition facts


    170 Calories per serving
    1 slice

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 10mg
    • Sodium: 100mg
    • Total Carbohydrates: 19g
    • Protein: 2g

    Daily Values

    Vitamin A 4%
    Vitamin C 15%
    Iron 4%
    Calcium 2%

    Recipe Source:

    Balance March 2018