Summer Berry Mini Galettes

Summer is here! Well, almost anyway. The strawberries are ripened in our garden, and we have been venturing out every afternoon to pick them. My middle child who is currently two-years-old loves to carry around this mini basket and pick all of the berries he can find, and he has even learned to leave behind the ones that are not ripened yet. It is so sweet to watch. Then he carries the basket all around the farm and eats all of the berries inside. I think I have gotten to eat 2 in total so far this year - ha! This is the second spring for these berry plants, so they are still maturing. The berries are really tiny, about the size of a dime, so it will be fun to watch them get bigger in the following years.

These little miniature berry galettes are perfect for this time of year when all of the berries are beginning to ripen! Where we live in Iowa, it’s currently strawberry season, which is followed by blueberries and mulberries, and then raspberries and blackberries. I just love watching each fruit come into season!

what is a galette?

A galette is an open faced pie, or an unstructured pie, meaning that it is not baked in a pan. Rather, it is baked freeform on a baking sheet. This gives the galette a rustic and organic look, which is quite nice I think. It’s a fun way to bake a pie when you are feeling rushed or not the most artistic in the kitchen. I have made plenty of galettes over the years when I have been pressed for time. It’s such an easy throw together dessert!

Galettes are not anything new! They have been around since the 13th century, though they were usually made with lard or suet rather than butter in the crust. The term galette means “flat cake” and was made either sweet or savory. Some savory filling might include cheese, meat, or vegetables like tomatoes or onions. There are various forms of galette that do not resemble a pie crust at all. The history is rich with this one!

the method:

To make these miniature galettes, the method is quite simple. Roll out your pie crust to about 12-inches in diameter. Then, with a 4-inch round cookie cutter or small bowl, cut out 6 circles. Each circle will become a mini galette. If you would prefer to make a full sized galette, this recipe will make one large pie as well.

The filling is made like any fruit pie filling. A little sugar, flour, and lemon zest create a sweet filling when mixed with fresh summer berries. Any berry can be swapped out for be the blueberries and strawberries. The choice is up to you!

If you are trying to go for more natural forms of sugar, the granulated sugar in the filling can be substituted with honey. I like to decorate my finished galettes with fresh edible flowers. Right now we have pansies and chamomile growing in the garden!

my new cookbook:

This recipe is inspired by a recipe for Cherry Almond Miniature Galettes in my new cookbook, The Prairie Kitchen Cookbook, which comes out today! Can you believe it? It feels like it has been ages since I announced the release of our first cookbook. This recipe is in the dessert chapter, and it has a secret ingredient. I guess you’ll have to buy the book to find out what it is! (:

You can now shop our cookbook in stores like Barnes & Noble or Target, or order it online. Click the button below to shop now! We truly appreciate your kindness and support of our first ever cookbook.

Summer Berry Mini Galettes

Print

With ImageWithout Image

Yield: 6

Author: Kayla Lobermeier

Prep time: 2 HourCook time: 30 MinTotal time: 2 H & 30 M

Ingredients

Pie Crust:

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup salted butter, cold and cut into 1/2-inch cubes
• 3 tbsp ice cold water

Berry Filling:

• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp salted butter, cut into 6 cubes
• 1 large egg, for egg wash
• 2-3 tbsp coarse sugar, for dusting

Instructions

To make the crust:

1. In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter with a pastry blender or fork. Blend until the butter is completely coated in the flour mixture and resembles crumbs about the size of a pea.
2. Slowly add in the water, 1 tablespoon (15 ml) at a time, until the crust just comes together with your hands. It should still be a bit crumbly. Knead the dough until it is more consistent, being careful not to over handle it and melt the butter. Shape the dough into a round disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.

To make the filling and assemble the pie:

1. In a medium bowl, combine the blueberries, strawberries, sugar, flour, lemon juice, and lemon zest. Stir until everything is well coated, about 2 minutes.
2. Roll out the pie crust to a 12-inch circle. With a 4-inch round cookie cutter or a small bowl, cut out 6 circles. You will have to knead the dough back together 1 or 2 times to cut out all of the circles. Line a baking sheet with parchment paper and place the pie crusts on the baking sheet. Place the crusts into the refrigerator for about 15 to 20 minutes to chill them.
3. Beat the egg in a small dish. Bring the crusts back out to the counter and brush them all over with the egg wash.
4. Divide the fruit filling into 6 equal portions and place it in the center of each galette. Then, fold the dough up around the filling, not completely covering the fruit. It should look rustic and a bit rough. Pinch any seams together so that the crust does not unfold while baking. Repeat this folding with all of the galettes. Brush the outside of the crust with egg wash. Place the 6 pieces of butter on top of the fruit. Sprinkle the outside edge of the galettes with the coarse sugar.
5. Bake the galettes for about 30 minutes or until the crust is golden brown and the fruit filling is thickened and bubbly. Let them rest on the countertop for about 10 minutes before serving. They can be served alone or with ice cream or whipped cream!

---

more posts you may enjoy!