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?
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?
KITCHEN TIP: HOW TO MAKE WHIPPED CREAM IN A JAR
Like your pies with a small dollop of whipped cream? Try it with some homemade whipped cream!
Mini Berry and Nectarine Galettes
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 (80g) blueberries
- 1/2 cup (80 to 90g) chopped strawberries
- 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
- 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.
- Make the Filling: When you are about ready to roll the dough, mix all the ingredients for the fruit filling in a medium bowl.
- 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.
- 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.
- Bake for 15 to 17 minutes or until the crust is golden. Let galettes cool for 10 to 15 minutes before serving.
Notes
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!
NOTE: This post contains affiliate links.
Michelle @ The Complete Savorist says
These look utterly delicious. Love the story about nearly catching your house on fire, but glad you didn’t.
Lisa says
Yes, I’m so glad we lived to tell the tale! Thanks, Michelle!
Corina says
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.
Lisa says
Thank you so much, Corina!!
Catherine says
Dear Lisa, I love summer galettes…these mini treats look absolutely beautiful. Perfect for gatherings this season. xo, Catherine
Lisa says
I’ve shared it with everyone at work and they loved it! Thanks, Catherine!
Amy @ A Healthy Life For Me says
These galettes, are gorgeous. I love galettes they show off fresh summer produce to perfection!
Lisa says
Yes, galettes are the best way to use up summer fruits, though I’m thinking of making savory galettes already! Thanks, Amy!
Sarah | Broma Bakery says
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!
Lisa says
No way!! Seriously, people need to stop using it as a storage place.
Thanks for your kind words, lady!!
Julia says
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!
Lisa says
I can still remember our panic, but I’m also surprised we went ahead and baked brownies after that!
Alanna says
This galette is beautiful!! Nothing beats fresh, seasonal fruit piled high into a rustic shell. Pinning for later!
Lisa says
Thanks, Alanna!
Kelly // The Pretty Bee: Cooking & Creating says
Oh my, that is too funny! So glad that it all turned out okay! Way to keep a cool head even as a teenager! These mini galettes look delicious!
Lisa says
We also had some nerve to bake on after all that! Totally not something I would do now!
Liz @ Floating Kitchen says
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? 🙂
Lisa says
Hahaha, yes! I remember that from the show! Girl, you can have 4!
genevieve @ gratitude and greens says
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.
Lisa says
Right?? And my mom used to store bottles of soy sauce and marinade in the dishwasher!! Thanks for your kind words, Genevieve!
dixya | food, pleasure, and health says
these are so adorable and since it has fruits, we can have several of these right?
Lisa says
Oh, we can totally have 4 or 5. Thanks, Dixya!
Jenny Shea Rawn says
These mini galettes are GORGEOUS! Love the celebration of summer with multiple fruits inside. Pinning!
Lisa says
Thank you so much!!
Linda @ Veganosity says
Burning plastic! Yikes!! I can’t believe your brother slept right through that-haha!
These look amazing Lisa. I love galettes and this is so perfect for summer.
Lisa says
I know, typical of brothers, right??
Kelley @ Chef Savvy says
These galettes are beautiful! I use my oven as storage too most of the time and ALWAYS forget to take all of the pans out beforehand!
Lisa says
Hahaha, I’m totally shaking my finger at you, Kelley! Just make sure there’s nothing plastic in there!
Coleen @ The Redhead Baker says
Your mini galettes are adorable! Perfect portion control.
Lisa says
Thanks, Coleen!
Ashley | Spoonful of Flavor says
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!
Lisa says
Oh my gosh, with all that cooking going on during Thanksgiving, I can totally see me burning something too!
Thanks, Ashley!
Patricia @ Grab a Plate says
These little galettes looks so beautiful AND delicious! I’m just loving all the fruit that’s popping up! Isn’t it amazing what brothers can sleep through? Cute story!
Lisa says
My brother’s specialty is being able to sleep through anything!!
Jess @ whatjessicabakednext says
These galettes are beautiful! Love the choice of fruit for the filling. Perfect summer bakes!
Lisa says
Thanks, Jess!!
Dawn @ Florida Coastal Cooking & Wellness says
Ah yes, I have almost set the house on fire many times. Typically I forget the toast in the toaster oven and it actually catches on fire. Loving these little delicacies! Wondering how I can try a plant-based version…hmm….
Lisa says
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.
Alice @ Hip Foodie Mom says
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!!!!
Lisa says
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!
Zainab says
These are seriously perfect!! And so juicy 🙂
Lisa says
Thanks, Zainab!!
sarah says
WOW! I am all over this!
Lisa says
Thanks, Sarah!
Nagi@RecipeTinEats says
OMG that’s really scary! I’m so glad everyone was ok though. These galettes are calling my name!! Soooo pretty! 🙂
Lisa says
Thanks, Nagi! Also, thankfully, that experience hasn’t discouraged me from baking!
J @ A Hot Southern Mess says
I love the idea of these mini galettes! How cute would these individual pastries be at a party? Adorable!
Lisa says
Thank you so much!!
rika says
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
Lisa says
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!!
rika says
thanks for your quick answer. I am still a beginner, struggling with my DSLR camera, so i just use my phone
Cathleen @ A Taste Of Madness says
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.
Lisa says
Haha, my sisters use their cars to store things, too! Thank you so much for your kind words, Cathleen!
UnhappyBunny says
This is the most #fail of a recipe I’ve done in a while.
Doubled the quants to make for 16 mini galettes (we entertain a number quite often).
First problem is that the egg is listed under the ‘fruit filling ingredients’, so when I got to step 2 where it says ‘mix all the ingredients for the fruit filling in a medium bowl’, I thought well that’s mighty strange but it says there’s 1 egg in there so I’ll try it (being a novice and thinking you learn something new everyday)….then get to the next step which says to whisk the egg and set aside, I realised what I’d done..So that’s berry mixture No.1 in the bin (what else could I have done with this for another time?)
Had to buy a batch more of berrys (not cheap) and carried on with the recipe the next day. Used the cookie cutter mentioned but these are not big enough for 2-3 tablespoons of fruit and an inch round the edge, so went for less fruit and still couldn’t fold the pastry over very far, so pleated it best I could….15 mins in the oven and basically none of them held their shape…ended up with a berry juice/flat pastry mess. Tasted one hoping that taste would be better than looks, but turns out it wasn’t even tasty, so overall this was a fail.
Now I need to think up something else I can pull together quickly for guests at the weekend…Unfortunately this doesn’t give me any faith in the rest of your recipes so I won’t be using them.