Why Make This Recipe
Mini Summer Berry Galettes are a delightful treat that perfectly capture the essence of summer. With their flaky crust and sweet, juicy berry filling, they are an ideal dessert for picnics, gatherings, or just a cozy night at home. The beauty of these galettes lies in their simplicity; they require minimal ingredients and can be assembled quickly. Plus, they’re visually appealing, making them a great choice for impressing guests.
How to Make Mini Summer Berry Galettes
Ingredients:
- 1 pound strawberries (hulled and cut into small pieces)
- 11 ounces blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
- 1 egg
- 1 teaspoon water
- Sugar for garnish
Directions:
- Bring pie crust to room temperature by allowing it to sit on the kitchen counter for about 15 minutes. Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 350 degrees F.
- In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, and gently toss the fruit to coat. Stir in cinnamon and lemon zest and set aside.
- Unroll one of the pie crusts on a lightly floured surface. Use a bowl with a diameter of approximately 4 1/2 inches to cut out circles from the dough. You should be able to get 4 circles from one pie crust. Repeat this with the remaining 2 pie crusts.
- Lay one of the 4 1/2-inch circles on the parchment-lined baking sheet. Place about 1/4 cup of the fruit mixture in the center, leaving the edges empty. Avoid scooping excess liquid; using a slotted spoon helps.
- Bring the edges up over part of the fruit, overlapping them as needed. Press the areas where the crust overlaps to help them hold.
- Repeat the process with the remaining pie crusts.
- In a small bowl, mix the egg and water with a fork. Brush the crusts with the egg wash and sprinkle additional sugar on both the crusts and the fruit filling.
- Bake galettes in the oven for 30 minutes or until the crust is golden brown. Serve warm or cooled. You can top them with whipped cream or a scoop of vanilla ice cream if desired.
How to Serve Mini Summer Berry Galettes
Serve these galettes warm or at room temperature, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream. They make for a lovely dessert and can be enjoyed as a sweet breakfast treat as well.
How to Store Mini Summer Berry Galettes
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 2-3 days, but for best freshness, enjoy them soon after baking. If you want to reheat them, place them in a preheated oven at 350 degrees F for about 10 minutes.
Tips to Make Mini Summer Berry Galettes
- Ensure your pie crust is cold before rolling it out for the best texture.
- Mix the berries gently to avoid bruising them.
- Don’t overfill the galettes; this can cause the crust to break apart during baking.
- If you want extra crispiness, add a bit of butter on top of the filling before folding the crust.
Variation
You can easily customize your galettes by using different types of berries, such as raspberries, blackberries, or even peaches. Each fruit will bring its own unique flavor and sweetness to your galettes.
FAQs
1. Can I make the galettes ahead of time?
Yes, you can prepare the galette filling a day ahead and assemble them just before baking.
2. Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust will work perfectly and can add a personal touch to your galettes.
3. How do I know when the galettes are done?
They are done when the crust is golden brown and the filling is bubbly.
Mini Summer Berry Galettes
Delightful mini galettes filled with juicy summer berries, perfect for desserts or breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound strawberries, hulled and cut into small pieces
- 11 ounces blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
- 1 egg
- 1 teaspoon water
- Sugar for garnish
Instructions
- Bring pie crust to room temperature by allowing it to sit on the kitchen counter for about 15 minutes.
- Prepare a large baking sheet by lining it with parchment paper.
- Preheat oven to 350 degrees F.
- Combine strawberries and blueberries in a large bowl, sprinkle with sugar and cornstarch, and gently toss the fruit to coat.
- Stir in cinnamon and lemon zest and set aside.
- Unroll one of the pie crusts on a lightly floured surface and use a bowl with a diameter of approximately 4 1/2 inches to cut out circles from the dough.
- Lay one of the circles on the parchment-lined baking sheet and place about 1/4 cup of the fruit mixture in the center, leaving the edges empty.
- Bring the edges up over part of the fruit, overlapping them as needed.
- Repeat the process with the remaining pie crusts.
- Mix the egg and water in a small bowl, brush the crusts with the egg wash, and sprinkle additional sugar on both the crusts and fruit filling.
- Bake galettes in the oven for 30 minutes or until the crust is golden brown.
- Serve warm or cooled, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For best freshness, enjoy soon after baking.
