Mini Summer Berry Galettes Recipe
Rustic mini berry galettes with flaky pastry and juicy mixed berries, baked until golden and finished with a sparkling sugar crust.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Rolling Pin
- Pastry cutter or knife
Ingredients
- 1 sheet pie dough or homemade pastry dough chilled
- 1 cup mixed berries such as strawberries, blueberries, and raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 egg egg wash beaten with 1 tablespoon water
- 1 tablespoon coarse sugar for sprinkling
- 1 tablespoon melted butter optional for brushing
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Roll the pie dough to about 1/8 inch thick and cut into small circles, about 5 to 6 inches wide.
- Toss the mixed berries with sugar, cornstarch, lemon juice, and lemon zest until coated.
- Spoon the filling into the center of each dough circle, leaving a border around the edges.
- Fold the dough up over the fruit in pleats and press lightly to seal.
- Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until the crust is golden and the filling is bubbling, about 22 to 28 minutes.
- Cool slightly before serving so the filling can set.
Notes
- Keep the pastry cold for the flakiest texture.
- Do not overfill the galettes or they may leak.
- Frozen berries can be used without thawing.
- Serve warm with ice cream or whipped cream.