First time I made a berry galette. Fruit was runny/soupy. Used puff pastry sheet and baked at 425 x 25 mins. per recipe. Could barely cut the bottom crust with a fork. Not burnt or hard, more rubbery. For fruit/filling issue is just some more cornstarch the answer? For the bottom, should I follow the other recipe that called for 375 oven for 40 minutes?
Galette questions
- Thread starter ortho1121
- Start date
Hi @ortho1121 and welcome to the site. 
First of all many congrats on making your first berry galette.
Shortcrust pastry is usually the better choice for a galette, however if your recipe calls for puff pastry or you prefer it, you can still get a good result with a few tweaks.
First of all the fruit, try to avoid using over ripened berries as they release more juice. If you can, let the fruit sit for a few about 5 - 10 minutes and drain off any excess liquid before adding it to the pastry. To help absorb moisture, you could sprinkle a little cornstarch or almond flour on the base, or spread a very thin layer of jam, as this will help create a barrier and prevent the bottom from going soggy.
Since you’re using puff pastry, I’d recommend baking at 375°F for around 40 minutes. To stop the rubberiness (if that's a word lol) try placing your galette on a pre heated baking tray as this will give direct heat to the your galette prior to baking and give you a crisper flakier base when cooked.
Hope this helps.
Best wishes
Angie
First of all many congrats on making your first berry galette.
Shortcrust pastry is usually the better choice for a galette, however if your recipe calls for puff pastry or you prefer it, you can still get a good result with a few tweaks.
First of all the fruit, try to avoid using over ripened berries as they release more juice. If you can, let the fruit sit for a few about 5 - 10 minutes and drain off any excess liquid before adding it to the pastry. To help absorb moisture, you could sprinkle a little cornstarch or almond flour on the base, or spread a very thin layer of jam, as this will help create a barrier and prevent the bottom from going soggy.
Since you’re using puff pastry, I’d recommend baking at 375°F for around 40 minutes. To stop the rubberiness (if that's a word lol) try placing your galette on a pre heated baking tray as this will give direct heat to the your galette prior to baking and give you a crisper flakier base when cooked.
Hope this helps.
Best wishes
Angie
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