Triple Berry Galette with Cashew Crust

On Saturday morning I decided to change things up and go to the Fort Greene Park farmers market instead of the Union Square Greenmarket. I'm happy with my decision - they had just as much there but it was more compact and had few fewer people. Anything that's calmer in NYC is better in my book. At the market I picked up some fresh blueberries, blackberrys, and my favorite: red currants. I love these tiny and tangy berries. Each bite is like an explosion of sour goodness. I had to incorporate them into some baking and I had been meaning to try making a galette (like a beginner's/novice baker's pie) even before the latest edition of Bon Appetit came out. I knew red currants would be perfect to offset the sweetness of the blueberries and blackberries. Galettes are SO easy to make, and since I've never made my own pie crust from scratch this was a great way to get some practice. I used this recipe from Bon Appetit as inspiration, but made a lot of my own modifications. The results were great and I loved the tanginess that the red currants added to the sweet berries and the nutty crust!

Recipe for Triple Berry Galette with Cashew Crust:


  • 1/4 cup of chopped cashews
  • 1/2 cup flour
  • 2 tsp. sugar
  • 1/4 tsp cinnamon
  • 1/4 cup of chilled butter, chopped into pieces


  • Blueberries, blackberries, and red currants, enough to make about 1 1/2 cups combined
  • 1/4 cup sugar
  • lemon juice

Making the dough:

  • Preheat oven to 350 degrees. Pulse cashews in a blender until they are the same texture as a meal
  • Add the cashews to a mixing bowl and combine flour, sugar, salt and cinnamon Mix together. *I mixed by hand, but you can use a mixer too!
  • Add chilled butter and mix until pea-sized chunks remain
  • Add 4 tsp. of ice water and combine. Add water or flour if necessary
  • Mix until just combined and pat dough into a 6” disc
  • Wrap in plastic and chill

Making the filling:

  • Toss berries, sugar, and lemon juice in a bowl
  • Roll dough on floured surface until about 8” wide. Transfer to a baking sheet lined with parchment paper
  • Mound berries in the center of the circle, leaving about 1.5” of border
  • Fold edges up and around so that they are overlapping. Brush the dough with milk and sprinkle some sugar
  • Bake 35-45 minutes, or until the dough is golden brown and the filling is bubbling