Mini Berry and Nectarine Galettes

Mini Berry and Peach Galettes - the perfect summer treat! | healthynibblesandbist.com

About a year ago, I baked a peach galette to celebrate my high school best friend’s (A’s) completion of her library sciences degree. A and I go way back. I mentioned before that we bonded over a box of Kix, but that was only the beginning of our teenage high jinks. We also had this thing called “Happy Friday Day.”

Our high school often had late starts on Fridays (we’re talking 11:00am or 12:00pm), so A would come over to my house to bake something to share with our classmates. On one ocassion, we decided to bake brownies out of a Betty Crocker mix. I turned on the oven and we were cooking and laughing away. So far, so good.

That was until I started smelling burning.

I turned around and noticed faint wisps of smoke coming out of the oven. I high tailed over there, opened the oven door, and saw flames licking the bottom. Ahhh!

As this was happening, my older brother was still asleep on the living room couch, about 7 feet away from 2 panicked teenagers. For whatever reason, I didn’t want to wake up my brother, so I closed the kitchen door to contain the smoke (and quite possibly suffocate myself). I was 15. My friend A started fanning the flames with magazines, and I reached over for the fire extinguisher. I told A, “I will bust this open if I have to!” I had no idea how to use it . . . still don’t.

We finally put out the flames but the entire kitchen was clouded in a thick layer of white haze. It was a debacle, but everything cleared after 30 minutes, and I was so glad that we didn’t burn my house down. We still made our brownies. My brother was still sound asleep. All was good in the world.

When we got the situation under control, I decided to Sherlock Holmes the situation to figure out the cause of the burning.

You probably don’t know this, but Chinese families rarely use their oven for baking, if ever. It is first and foremost a space in the kitchen to store pots and pans. Seriously, ask your Chinese friends. So on that day, even though I removed all of Mama Lin’s pots and pans before preheating the oven, I failed to notice that someone shoved my plastic Looney Tunes jello mould in the back corner of the oven. Only in Mama Lin’s house, right?

Mini Berry and Peach Galettes - the perfect summer treat! | healthynibblesandbist.com

So whenever I bake, I always think of that story and why I should always, always triple check the oven before I turn it on.

You can definitely customize this recipe to whatever fruits you have on hand. Peaches, plums, or any other berries work wonderfully. I used turbinado and muscovado sugar in this recipe because I’m still on my mission to cook with unrefined and less refined sugars. However, you can easily substitute them with plain granulated sugar or light brown sugar.

There’s nothing like a good galette to get us in the mood for summer, right?

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Mini Berry and Nectarine Galettes

5 from 1 reviews

Sweet summer berries and nectarines are nestled in a buttery crust topped with crunchy turbinado sugar. Nothing says summer quite like a fruit galette! Makes 8.

  • Author:
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8

Ingredients

Crust

  • 1 1/2 cups (180g) all-purpose flour
  • 1 TBS turbinado sugar, plus more for sprinkling (can sub with granulated cane sugar)
  • 1/2 tsp salt
  • 1/2 cup (1 stick or 115g) unsalted butter, cut to small cubes
  • 4 TBS ice cold water (add more if necessary)

Fruit Filling

  • 1/2 cup blueberries (80g)
  • 1/2 cup chopped strawberries (80 to 90g)
  • 1/2 small nectarine, chopped
  • 1/4 cup (4 TBS) light muscavado sugar (or sub with light brown sugar)
  • 1 TBS cornstarch (for thickening filling)
  • 1 TBS orange juice
  • 1 tsp pure vanilla extract
  • 1 egg (any size works)

Instructions

  1. Make Crust: In a large bowl, mix the flour, sugar, and salt together. Using your fingers or a pastry cutter, incorporate the butter into the flour mixture. You want to rub the flour and butter together until the butter clumps are about the size of peas. Make a well in the middle of the flour and butter mixture and ice water, 1 or 2 tablespoons at a time. Mix everything together until a clumpy dough forms. Gather all the clumps of dough together and shape it into a disc on your counter. The dough should feel moist but not watery on the outside. Wrap it with plastic film and refrigerate for an hour.
  2. Make the Filling: When you are about ready to roll the dough, mix all the ingredients for the fruit filling in a medium bowl.
  3. Preheat oven to 425 degrees F (220 degrees C). Line two baking sheets with silicone mats or parchment paper. Whisk the egg and set aside.
  4. Make the Galettes: Lightly flour a work surface and place your dough disc on top. Using a rolling pin, roll out your dough to a 1/4 to 1/3 inch thick. Make sure to turn your dough as you’re rolling it out to prevent dough from sticking on the counter. Use a 4 1/2-inch cookie cutter or a small bowl to cut out small circles. Place dough circles onto lined baking sheets. Place 2 to 3 tablespoons of fruit filling in the center of each dough circle. Leave about an inch of space around the perimeter of the circle. Fold the dough towards the center and create pleats around the edge. Brush egg wash over the folded dough and sprinkle turbinado sugar on top.
  5. Bake for 15 to 17 minutes or until the crust is golden. Let galettes cool for 10 to 15 minutes before serving.

Notes

1. Pie crust adapted from Simply Recipe’s Peach Galette recipe.

2. You can also make the dough in your food processor by dumping the flour and butter into the bowl and pulsing until the butter clumps are the shape of peas. Next, the water a tablespoon or two at a time until a dough forms.

If you try this recipe, let me know how it goes by leaving a comment or tagging me in a photo for Instagram! I love seeing your creations!

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53 thoughts on “Mini Berry and Nectarine Galettes

  1. Corina
    Love the story about the oven and the jello mould. These galettes look great and are a perfect summery dessert to use up all the summer fruits appearing right now.
    Reply
    1. Lisa Post author
      Yes, galettes are the best way to use up summer fruits, though I'm thinking of making savory galettes already! Thanks, Amy!
      Reply
  2. Sarah | Broma Bakery
    Hahaha, that story! One of my best friends in high school did the same thing with her oven. It was more of a storage box than anything. So funny!!! Meanwhile, I'm v. impressed with these teeny tiny galettes. You go girl!
    Reply
  3. Julia
    LOL, I'm just picturing the whole flaming oven situation in my head - I can definitely understand the frantic feeling when there's a disaster in the kitchen. I didn't realize Chinese families don't use the oven much! These galettes look sooooo pretty and tasty. Very impressive, m'dear!
    Reply
  4. Liz @ Floating Kitchen
    Oh wow. That is some story. Oh my gosh. I would have been terrified! Reminds me of the Sex and the City episode where she says she stores her sweaters in her oven because she never bakes. HA! These little galettes are just adorable. And mini so I can have 3, right? :-)
    Reply
  5. genevieve @ gratitude and greens
    Oh my gosh, I can confirm that Chinese families keep their shit in the oven. My family doesn't really do it anymore, but sometimes I will open the oven and find a random pot or two in there. These galettes are so cute! Love berries and nectarines, you've pretty much combined my favourite fruits of summer. All I need is a peach on the side to make it complete. And I totally agree: buttery crust and fruits definitely count as pie.
    Reply
    1. Lisa Post author
      Right?? And my mom used to store bottles of soy sauce and marinade in the dishwasher!! Thanks for your kind words, Genevieve!
      Reply
  6. Ashley | Spoonful of Flavor
    We have all smoked out our kitchen at one point in time. Once on Thanksgiving, my family burnt rolls. Something so simple, but we were all talking and completely ignored that the rolls were in the oven far too long! Now these galettes are just perfect. I love the combination of berry and nectarine!
    Reply
    1. Lisa Post author
      Oh my gosh, with all that cooking going on during Thanksgiving, I can totally see me burning something too! Thanks, Ashley!
      Reply
    1. Lisa Post author
      Swap the butter for vegan buttery spread! I haven't tried it myself yet, but I've seen a fellow blogger make hand pies with vegan spread.
      Reply
  7. Alice @ Hip Foodie Mom
    Lisa! first off, these galettes are gorgeous! I LOVE galettes. . and ohmygawd, your story!!! How did you guys figure out how to use the fire extinguisher?! and I've heard about the oven for storage thing. . My parents do the same thing . . although they are starting to use their oven more now. Asian parents are hilarious!!!!
    Reply
    1. Lisa Post author
      Oh my gosh, Alice do your parents use their dishwasher either? For years, my mother used it to store bottles of sauce and preserved eggs! Thankfully, we didn't have to use the fire extinguisher. We just fanned the flames very vigorously with magazines!
      Reply
  8. rika
    I love your blog and pics! I just started my lifestyle blog and still learning photography. I would love to know more about your lighting. Do you take pics during the day (natural light)? The pics are so crisp and clean. Thanks
    Reply
    1. Lisa Post author
      Hi Rika! Sorry, this comment slipped through the cracks! I do take my photos during the day. During summer time, I try to shoot my photos early afternoon. Your photos look great!!
      Reply
  9. Cathleen @ A Taste Of Madness
    I never knew people used the oven as a storing space! I guess that makes sense if it's not being u used. My dad takes public transit to work every day, so he uses our car as a place to store presents or other things that won't fit in our garage. I don't know why we still have it in front of our house... These galettes look amazing! I have been meaning to try making galettes for the longest time, but I have yet to get around to it.
    Reply

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