Celebrating Summer with Mini Berry Galettes!!! Blueberries, strawberries, lemon zest, nutmeg, cinnamon and sea salt all blended together and wrapped in a homemade pastry dough. This berry galette is unforgettable!
As a foodie, aspiring food photographer and blogger, I come across some people that I want to meet all the time. There are so many enormously talented people, writers, photographers, authors and bloggers out there. . the list is growing.
But there is one person – who I actually met briefly at an event here in Seattle, when she was promoting her book, Small Plates and Sweet Treats. She really needs no introduction.
Small Plates & Sweet Treats from Ryan Ulysses Marshall on Vimeo.
Even if you are not gluten-free, you should still buy this cookbook. Her recipes and writing and photography in this book are exceptional and beautiful. And I get to spend an afternoon with Aran and 15 other people at one of her food styling and photography workshops here in Seattle on Sunday. I am beyond excited. More for what I am going to learn and absorb.
To celebrate this exciting event, summer time and berry season, I am bringing you these easy and delicious Mini Berry Galettes! I love galettes so much . . they are made with a simple to make, freeform pastry crust. You roll it out and fold it. I love that each one is distinct and different. Unique. And beautiful.
Galettes also make a fantastic savory dish. I love vegetable galettes like my Spinach Mushroom and Artichoke Galette, or my Summer Vegetable Galette with Pesto!
I tried to style these mini berry galettes thinking of Aran and her beautiful use of garnishes . . plus, the Washington red currants are so pretty, I had to incorporate them. I hope you get out there, get some berries while you still can and enjoy a baked treat. Let’s enjoy this beautiful summer shall we?
I hope you enjoy!
Adapted from my Lattice Top Berry Pie
Mini Berry Galettes
Ingredients
For the crust:
- 2½ cups all-purpose flour
- 1¼ teaspoon sea salt
- 2 sticks 1 cup very cold unsalted butter; cubed and immediately added
- ¾ cup cold ice water
For the filling:
- 3-4 cups fresh berries use any combination you want. I used blueberries and strawberries
- 1/3 cup turbinado sugar
- 1/4 cup corn starch
- 1 tablespoon grated lemon zest
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- pinch of sea salt
To use before baking:
- 1 egg yolk; slightly beaten + 1 teaspoon water for egg wash
- 2 tablespoons turbinado sugar + more if needed
Instructions
For the crust:
- Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
- Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough into 4 and shape into mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 min to one hour.
For the filling:
- Combine all of the ingredients for the filling in a large bowl. Stir to mix well, very gently slightly mashing the berries with the back of a spoon to slightly release their juices. Cover with a clean kitchen towel and let sit for 15 minutes. Alternatively, if you choose to make this ahead of time, you can cover with plastic wrap and let sit in the fridge overnight or for an hour.
To assemble each galette:
- Preheat your oven to 375 degrees. Prepare a lined baking sheet with parchment paper or your Silpain or Silpat non-stick baking mat.
- Remove the pastry dough balls from the refrigerator, transfer to a lightly floured work surface and, using your rolling pin, roll it out to a circle (roll to whatever size you desire keeping in mind you will fold over the outer edges of the crust to form the galette, leaving a 1-2 inch border all around.) Transfer the pastry crust to your baking sheet. Make sure you are assembling the galette on your baking sheet, otherwise it will be difficult to transfer after the filling is in.
- Spoon in the berry filling and then gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together.
- Whisk the egg yolk with the water in a small bowl and brush over the edges of the crust. Sprinkle on the turbinado sugar over the entire top of the galette and crust edges.
- Bake for about 30-40 minutes, or until the crust is a lovely golden brown. (You can bake all 4 at the same time depending on the size of your galettes or 2 at a time). Allow to cool slightly and enjoy!
