Mirage Recipe
Prep: 25 mins (+ chilling time)
Cook: 45 mins
Serves: 6 servings
There’s something wonderfully inviting about a freshly baked Saskatoon berry galette. With its rustic appearance, flaky golden crust, and juicy berry filling, this simple dessert celebrates the beauty of homemade baking in the most delicious way. Saskatoon berries, with their sweet, rich flavour, create a filling that feels both comforting and uniquely Canadian. Unlike a traditional pie, a galette embraces imperfection. The pastry is gently folded around the fruit, creating a beautiful free-form dessert that looks as though it came straight from a countryside kitchen. This Saskatoon Berry Galette is perfect for summer gatherings, family dinners, or a quiet afternoon treat.
For more seasonal baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Crust
2 cups
all-purpose flour
1/2 tsp
fine salt
1/2 cup
Mirage Margarine (cold)
6 tbsp
ice water
Saskatoon Berry Filling
1 lb.
Saskatoon berries
1/2 cup
granulated sugar
1 tbsp
lemon juice
2 tsp
lemon zest
1 1/2 tsp
cornstarch
Egg Wash
1 large
egg
1 tsp
milk
1 tbsp
granulated sugar
Topping
as desired
whipped cream or ice cream
Directions
Crust
In a large bowl, combine the flour and salt. Add the cold Mirage Margarine and cut it into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Drizzle in the ice water a little at a time, stirring until the dough begins to come together.
Turn the dough out onto a work surface and gently bring it together with your hands. Press into a flat disk, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
Saskatoon Berry Filling
Heat the oven to 400°F and line a baking sheet with parchment paper.
In a separate bowl, combine the Saskatoon berries, sugar, lemon juice, lemon zest, and cornstarch. Toss gently to coat.
Assembly
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 15” circle, about ⅛” thick. Transfer to the prepared baking sheet.
Spoon the berry filling into the center of the dough, leaving a 3-4” border. Fold the edges of the dough up and over the filling, pleating as you go to form a rustic edge.
Whisk together the egg and milk. Brush the exposed crust with the egg wash and sprinkle evenly with sugar.
Bake in the center of the oven for 45 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and allow the galette to cool slightly before slicing and serving.
