Mixed berry galette

[ortho1121]

First time making a berry galette. The filling seemed too runny/soupy. I assume this can be remedied with adding more cornstarch. I used a sheet of puff pastry and baked at 425 degrees for 25 minutes per the recipe. The bottom was kind of rubbery and hard to cut with a fork. A different recipe called for baking longer at 375 degrees. Would this help or is the filling too soggy? I have read about using a layer of cornmeal or almond flour under the fruit. Does cooking the fruit is a pan for a short time with the sugar, flour and cornstarch help thicken it?

 

[retired baker]

First time making a berry galette. The filling seemed too runny/soupy. I assume this can be remedied with adding more cornstarch. I used a sheet of puff pastry and baked at 425 degrees for 25 minutes per the recipe. The bottom was kind of rubbery and hard to cut with a fork. A different recipe called for baking longer at 375 degrees. Would this help or is the filling too soggy? I have read about using a layer of cornmeal or almond flour under the fruit. Does cooking the fruit is a pan for a short time with the sugar, flour and cornstarch help thicken it?

its usually done with a sweet dough, not puff.

for puff dough try the upside down version, put the fruit on a tray and place the dough on top, bake, invert when done.
Thats a good way to ensure the dough gets baked.

Be careful not to overload with fruit.

 

[ortho1121]

Forgive my ignorance but what is sweet dough? Is that pie crust?

 

[retired baker]

no it usually is tart dough.
pie dough usually doesn't have eggs or enough sugar.
The problem using puff dough with too much succulent fruit is it soaks the dough, makes it like wet newspaper.