Berry Nutella Galette

4 from 3 votes

This Berry Nutella Galette combines a buttery, flaky pie crust with a layer of Nutella and a sweet and simple strawberry and raspberry pie filling! It is easy to make, requires only a few ingredients, and no pie plate is needed! It's the perfect amount of sweetness for an after dinner treat!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

1 Homemade Pie Crust or Store-Bought Refrigerated Pie Crust
12 oz Fresh Strawberries rinsed, hulled, and cut lengthwise
6 oz Fresh Raspberries rinsed
2 tbsp Granulated Sugar
2 tbsp Light Brown Sugar
1 tbsp Lemon Juice fresh or bottled
2 tbsp Cornstarch
1/3 cup Nutella
1 Large Egg whisked and used as egg wash for pie crust
Sparkling Sugar or Demarara Sugar for sprinkling over the crust

US Customary - Metric

Instructions

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 400ºF.
Prepare a large jelly roll pan with a sheet of parchment paper.
On a lightly floured surface, roll out your homemade or store-bought refrigerated pie dough to approximately 12-14 inches in diameter. Carefully slide onto a sheet of parchment paper, then into the jelly roll pan.
Alternatively, you can roll out the pie dough onto the parchment paper, and then place it into the jelly roll pan. Set to the side.
1 Homemade Pie Crust or Store-Bought Refrigerated Pie Crust
In a large bowl, mix together the sliced strawberries, raspberries, granulated sugar, light brown sugar, lemon juice, and cornstarch. Set to the side.
12 oz Fresh Strawberries, 6 oz Fresh Raspberries, 2 tbsp Granulated Sugar, 2 tbsp Light Brown Sugar, 1 tbsp Lemon Juice, 2 tbsp Cornstarch
Using an offset spatula, spread a layer of Nutella over the the pie dough, leaving a 2 inch gap from the edges (you'll need this for folding the edges over). You can heat up the Nutella in the microwave for about 45 seconds which makes it easier to spread across the dough.
1/3 cup Nutella
Using a slotted spoon, spoon your berry mixture over top of the layer of Nutella, then carefully fold the pie dough edges over to form the edges. The dough will overlap as you make your way around. Your pie crust edges should cover a little bit of the berry mixture.
If you'd like to give the crust edges a nice shine to it, whisk the egg (or just use the egg white), and apply it using a pastry or silicone brush. Sprinkle with sparkling sugar or demarara sugar (also an optional step).
1 Large Egg, Sparkling Sugar or Demarara Sugar
Place in the oven and bake for 30-35 minutes at 400ºF.
Remove from oven and allow to cool slightly before serving. For garnish, melt a little more Nutella and drizzle it over top of the galette! Serve with or without ice cream.

Notes

If you don't have a jelly roll pan, use a baking sheet and place a larger-sized baking sheet either directly underneath or on the rack below (to catch any juices that may drip).
You can mix up the different fruits used with the galette - try strawberries and blueberries, blackberries, or raspberries.
Brushing egg wash and sprinkling demerara sugar on the pie crust edges are optional.

Nutrition