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Servings: 8
Author: Lisa Lin

Mini Berry and Nectarine Galettes

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.
Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes

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

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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!