Summer Berry Mini Galettes
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Summer is here! The strawberries are ripened in our garden, and we have been venturing out every afternoon to pick them. These little miniature berry galettes are perfect for this time of year when all of the strawberries, blackberries, and blueberries are ready for picking. Sweet sticky summer berries are enveloped by a warm flaky crust, making these a perfectly portioned treat that are easy to assemble. You will love this adorable dessert with a simple fruit filling.
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. It’s a wonderful when you need an easy summer dessert to throw together.
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!
gathering ingredients to make summer berry mini galettes:
To make these adorable personal sized galettes, you will need to gather a few key ingredients. This recipe uses a simple fruit filling and a flaky golden pie crust.
Pie Crust. If you want the full impact of flavor, I would highly suggest making a homemade pie crust. If it is your first time, it may take some practice, but it’s a wonderful baking skill to learn. For this recipe, you only need 1 pie crust recipe to make 6 mini galettes! I used butter for this crust, but you could also substitute half of the butter measurement for lard for an even flakier crust.
Fruit. The best part about fruit pies is that any type of fruit is interchangeable! For this recipe, I used strawberries and blueberries as they are ripe during the summer. You could also add blackberries or raspberries. Peaches and apples also work nicely in the fall!
Sugar. This recipe needs sugar in the filling for the fruit to gel and create a delightful gooey filling.
Flour. To help thicken the filling, I like to use flour. You could also substitute the flour for cornstarch 1:1.
Lemon. To prevent the fruit from browning and to add a little acidity to the filling, you will need some lemon juice and lemon zest for flavor.
Butter.
Egg. Egg is used to brush on the crust to create that deep golden brown color and crispy coating.
Coarse Sugar. The coarse sugar is sprinkled on the edges of the crust for a sweet presentation!
how to make mini fruit galetteS:
Step One: Begin by making the pie crust. First, you will combine the flour, sugar, and salt with a whisk. Then, with a pastry blender, fork, or your fingers you will cut the butter into the dry ingredients until it resembles coarse crumbs about the size of a pea. All of the butter should be coated in flour. Then, add ice cold water to the mixture until it forms into a solid mass that is no longer crumbly. Refrigerate the dough for at least 1 hour before using.
Step Two: Roll out your pie crust to about 12-inches (30-cm) in diameter. Then, with a 4-inch (10-cm) 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.
Step Three: The filling is made like any fruit pie filling. In a large bowl, mix together the berries, sugar, flour, lemon juice and zest. Any berry can be swapped out for be the blueberries and strawberries. The choice is up to you!
Step Four: Divide the fruit filling between the galette crusts, leaving a 1/2-inch (1-cm) border around the edges. Fold the edges of the galettes up over the filling, leaving the centers exposed. Then, dot the tops of the filling with butter, brush the edges of the crust with egg wash, and sprinkle them with the coarse sugar.
Step Five: Bake the galettes at 350° F (177° C) for about 30 minutes or until the crusts are golden brown in color and the filling is thick and bubbly.
my new cookbook:
This mini summer berry galette 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
Ingredients
- 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
- 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
- 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.
- 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.
- In a medium bowl, combine the blueberries, strawberries, sugar, flour, lemon juice, and lemon zest. Stir until everything is well coated, about 2 minutes.
- 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.
- Beat the egg in a small dish. Bring the crusts back out to the counter and brush them all over with the egg wash.
- 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.
- 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!
