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Berry Petite Galette



Leftover berries hanging out at home? This is the perfect recipe to incorporate them! This is about half the size of a standard galette, and serves about 4 generously. Feel free to choose any fruit you'd like for the filling, and get creative with jams and spices as you please!

The crust for this recipe was modified from the flaky pastry dough crust recipe on Epicurious - you can find the link below:

https://www.epicurious.com/recipes/food/views/extra-flaky-pastry-dough


For the Crust:

3/4 cup AP flour, and extra for surface

1 tsp granulated sugar

1/2 tsp kosher salt

3/4 stick butter, extra cold

2 tbsp ice water


For the filling:

1 cup fruit (I used strawberries and blueberries)

1/4 cup granulated sugar

1 tsp cornstarch

1/2 tsp cinnamon

1/2 tsp lemon juice

1/2 tsp vanilla extract


For the assembly:

1/4 cup whole milk or heavy cream

Granulated sugar for sprinkling


Whisk flour, sugar, salt together. Slice butter longways into thin slices, add to flour mixture and coat butter slices before dumping the mixture onto a surface for rolling. Use a rolling pin to roll out butter into thin and flexible pieces, incorporating flour and flouring your surface as needed. Gather together the pieces and flour and continue to roll out until incorporated.

Pour ice water over the mixture and hand mix to combine, then roll out into 1/8 inch sheet. Using a bench scraper, fold the sheet into thirds. Continue this process until the dough is homogenous and holds its shape; then fold one last time and wrap in plastic to chill for 30 minutes.

Prep your fruit filling while dough chills: Preheat oven to 375 F. Whisk together sugar, cornstarch, cinnamon. Add fruit and stir to coat, then add lemon juice and vanilla and stir to combine.

Roll out your dough into a large oval (there may be cracks at the edges) about 1/8 inch thick. Roll onto your rolling pin, then roll out onto a sheet of parchment paper on a baking sheet. Spoon fruit mixture into the center of the dough, and fold dough edges around the mixture, leaving the center open. Brush the edges with milk or cream, and sprinkle with sugar.

Bake for 45-50 minutes or until golden brown with bubbling fruit juice in the center. Cool before serving with a dollop of whipped cream or vanilla ice cream.


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