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–+ servings

Mini Berry Galettes

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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 50 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 510 kcal

Ingredients
  

Pastry dough

  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces

Filling

  • all-purpose flour, for dusting
  • 5 pints combined blueberries, raspberries, blackberries (about 6 cups total)
  • ¼ cup cornstarch
  • 2 cups unrefined cane sugar
  • 1 lemon, zested
  • 1 egg
  • 1 teaspoon water
  • coarse sugar, for sprinkling

Instructions
 

Make the dough

  • Put flour, salt, and sugar in bowl of a food processor, and pulse to combine.
  • Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
  • Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds.
  • Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
  • Wrap the dough in plastic wrap, using a rolling pin to flatten into a disk.
  • Chill until needed.

Make the galette rounds

  • Divide dough evenly into 8 pieces.
  • On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick.
  • Transfer rounds to 2 large parchment lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)

Make the filling

  • In a large bowl, toss to combine berries, cornstarch, and granulated sugar.
  • Cover each round of dough with a heaping ½ cup berry mixture, leaving a 1-inch border.
  • Fold edges over filling, in a pleated, accordion style, leaving an opening in center.
  • Gently brush water between folds, and press gently so that folds adhere.
  • Zest lemon over each galette.
  • Refrigerate or freeze until firm, about 30 minutes.

Bake the galettes

  • Preheat oven to 400º F.
  • In a small bowl, mix egg with water. Brush edges of dough with egg and water mixture, and sprinkle with coarse sugar.
  • Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375º F, and bake until juices bubble and start to run out from center of each galette, about 15 minutes more.
  • Transfer to a wire rack, and let cool completely before serving.
  • Serve with ice cream or whipped cream.

Nutrition

Calories: 510kcal
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