Summer is here, and what better way to enjoy the season than with these delightful Miniature Berry Galettes?
Fresh, sweet strawberries, blueberries, and blackberries are wrapped in a buttery, flaky crust for a rustic treat that’s easy to make and perfect for any gathering!
Ingredients
For the crust:
- 1 ¼ cups (156 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- ½ tsp kosher salt
- ½ cup (116 g) salted butter, cold, cut into ½-inch cubes
- 3 tbsp (45 ml) ice water
For the filling:
- 1 cup (200 g) fresh blueberries
- 1 cup (200 g) fresh strawberries, chopped
- ¼ cup (50 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) lemon juice
- 1 tsp lemon zest
- 1 tbsp (15 g) salted butter, divided into 6 pieces
- 1 large egg, for egg wash
- 2–3 tbsp (36 g) coarse sugar, for dusting
Instructions
Step 1: Mix flour, sugar, and salt in a large bowl. Cut in cold butter until crumbly.
Add water gradually, forming a dough. Shape into a disc, wrap in plastic, and chill for 1 hour.
Step 2: Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment.
Mix berries, sugar, flour, lemon juice, and zest in a bowl until coated.
Step 3: Roll dough into a 12-inch (30-cm) circle. Cut out 6 circles using a 4-inch (10-cm) cutter. Re-roll dough if needed.
Chill circles on baking sheets for 15–20 minutes.
Step 4: Brush dough circles with egg wash. Place fruit filling in the center of each, leaving a ½-inch (1-cm) border.
Fold edges up around filling, leaving the center exposed. Pinch seams to seal.
Step 5: Add a butter pat on each galette. Brush edges with egg wash and sprinkle with coarse sugar.
Step 6: Bake for 30 minutes or until crusts are golden and filling is bubbly.
Cool for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Frequently Asked Questions (FAQs)
1. Can I use frozen berries?
Yes, thaw them first and drain excess liquid.
2. Can I substitute strawberries and blueberries?
Of course! Use any berries like raspberries or blackberries.
3. Can I make the dough ahead?
Yes, chill it for up to 2 days or freeze it for 1 month.
4. How do I store leftover galettes?
Keep in an airtight container in the fridge for 4–5 days.
5. Can I reheat the galettes?
Yes, warm them in the oven at 300°F (150°C) for 5–10 minutes.
Berry Mini Galettes
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour 156 g
- 1 tbsp granulated sugar 12 g
- ½ tsp kosher salt
- ½ cup salted butter, cold, cut into ½-inch cubes 116 g
- 3 tbsp ice water 45 ml
For the filling:
- 1 cup fresh blueberries 200 g
- 1 cup fresh strawberries, chopped 200 g
- ¼ cup granulated sugar 50 g
- 2 tbsp all-purpose flour 16 g
- 1 tbsp lemon juice 15 ml
- 1 tsp lemon zest
- 1 tbsp salted butter, divided into 6 pieces 15 g
- 2–3 tbsp coarse sugar, for dusting 36 g
- 1 large egg for egg wash
Instructions
- Mix flour, sugar, and salt in a large bowl. Cut in cold butter until crumbly. Add water gradually, forming a dough. Shape into a disc, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment. Mix berries, sugar, flour, lemon juice, and zest in a bowl until coated.
- Roll dough into a 12-inch (30-cm) circle. Cut out 6 circles using a 4-inch (10-cm) cutter. Re-roll dough if needed. Chill circles on baking sheets for 15–20 minutes.
- Brush dough circles with egg wash. Place fruit filling in the center of each, leaving a ½-inch (1-cm) border. Fold edges up around filling, leaving the center exposed. Pinch seams to seal.
- Add a butter pat on each galette. Brush edges with egg wash and sprinkle with coarse sugar.
- Bake for 30 minutes or until crusts are golden and filling is bubbly. Cool for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
