Galette me have some sweets!
There’s something so appealing about mini desserts. It’s like because they’re smaller, they also pack less guilt… which also means I can have more, right?! I love the idea of mini pies, but don’t have any little mini pie pans, so when I came across this recipe from one of my favorite baking blogs, Sally’s Baking Addiction, for mini fruit galettes, it just seemed like the perfect recipe to try!
If you’re like me, a galette may be an unfamiliar term and sounds very fancy. And if you do recall seeing these lovely little treats at a bakery, you’ve probably seen some very fancy & beautiful ones indeed. However, rest assured, they’re essentially just deconstructed pies! Which means no mini pan needed!
This was the perfect opportunity for me to practice some pastry crust AND get me a mini dessert. With the berries, they’re also kind of red-white-and blue, so 4th of July themed too right? Win-win all around!
Sally also has a great video tutorial on her site, so after watching that a few times, I took to the kitchen and here’s where I ended up:
Not too bad, if I say so myself! Especially for someone who had to even google what a galette is! I ended up with a mix of fresh blueberries and frozen raspberries just because that’s what I had in my fridge, but I’ll definitely be trying this again with different combinations of fruits and fillings.
Here’s the final recipe I ended up using, but all thanks to Sally at Sally’s Baking Addiction for the flaky pie crust recipe, direction on how to turn a pie crust into a galette, and inspo on the filling. Note, I cut the pie crust recipe in half so that I’d only have 4-5 galettes (there’s only 2 of us in my house, so there was no need to have too much temptations laying around at the end of the day!). I also don’t use shortening, so just add a couple more tablespoons of unsalted butter to make up for it.
MINI FRUIT GALETTE RECIPE
Flaky Pie Crust Ingredients:
1 1/4 C (158g) all-purpose flour
1/2 + 1/8 tsp salt
8 tbs (1/2 C) unsalted butter, chilled and cubed
1/4 C (60 mL) ice water
Tip: measure 1/4 C water then add ice and mix to get all of the water cold, then measure 1/4 C water from that mixture
2 tbs whole milk
Filling Ingredients:
1 1/2 C blueberries (mine were fresh, but you can use frozen ones too if that’s all you’ve got)
1 C raspberries (mine were frozen just because that’s what we had)
1 tbs (8g) cornstarch
2 tbs (25g) granulated sugar
1 tsp vanilla extract
Instructions:
Start by making the pie crust. You can either use a food processor or a pastry cutter. If using a food processor, combine the flour, salt, and butter until you have pea-sized bits. If using a pastry cutter, mix the flour and salt together in a large bowl, then add the butter. Cut the butter into the mixture until you have pea-sized bits.
Drizzle the ice water into the mixture 1 tablespoon at a time.
If using a food processor, continue to add the ice water until your mixture starts to stick together when hold it in your hands.
If you’re going the manual route, stir the water in 1 tablespoon at a time using a rubber spatula. Stop when the dough begins to form large clumps.
Transfer the dough to a floured surface. The dough should come together easily and not feel overly sticky. Use floured hands to fold the dough into itself until it’s fully incorporated.
Form the dough into a ball. Flatten it into a 1” thick disc using your hands. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
While the dough is chilling, prep your filling. Combine the fruit, sugar, cornstarch, and vanilla. Place in the refrigerator and let it sit.
Once the dough is chilled, unwrap it and place it onto a lightly floured surface. Roll the dough out using a rolling pin into a large 12 inch circle.
From the circle, cut out 5-6 inch circles. I used the rim of a bowl and pressed it down into the dough to get these circles. Continue to re-roll the dough until you get as many circles as you can.
Be sure to work quickly on this step as the dough gets harder to work with the warmer it gets.
Arrange your dough circles onto a baking sheet lined with parchment paper. Take your filling from the refrigerator, and place about a quarter cup of filling in the center of each circle. Be sure to leave any excess juice in the filling bowl - if you have too much juice inside the dough, it’ll overflow as it bakes.
Once you’ve added your filling, gently fold the edges towards the center, pinching slightly as you fold each edge over the last fold and leaving the center exposed. You’ll want to make sure the edges are tightly folded so that it doesn’t unravel when it bakes.
Brush the edges of the pie dough with milk and sprinkle granulated or coarse sugar on top. This will give it a nice golden brown when it bakes.
Place the tray in the refrigerator for at least 20 minutes or up to 4 hours.
Pre-heat the oven to 375F. You can do this while the galettes are chilling in the fridge.
Bake for 25-28 minutes or until golden brown.
Remove from the oven and carefully lift each galette from the baking tray and place onto a cooling rack. Cool for at least 5 minutes.
Optional: dust with confectioner’s sugar or top with whipped cream.
Enjoy!