Mini Summer Berry Galettes

The aroma of freshly baked pastries fills the kitchen, inviting you to indulge in a delightful treat. Mini Summer Berry Galettes are a perfect fusion of sweet strawberries and blueberries enveloped in a flaky crust, taking only about an hour from prep to table. This recipe works beautifully because the fruit’s natural juices meld with a hint of lemon and cinnamon, creating a mouthwatering filling.

These galettes are perfect for summer gatherings, picnics, or as a simple dessert for your family. They are best enjoyed fresh from the oven, but you can prepare the fruit mixture a day in advance to save time.

Why You’ll Love This Recipe

• The flaky pie crust perfectly complements the juicy fruit filling.
• Each galette is a delightful hand-held dessert, easy to serve and enjoy.
• Bright and fresh flavors make this a seasonal favorite.
• The whipped cream or vanilla ice cream adds an indulgent finish.

What You’ll Need

Here’s what you need to create these delicious galettes.

For the Fruit Filling

• 1 pound strawberries, hulled and cut into small pieces
• 11 ounces blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• Zest of 1 lemon

For the Pie Crust

• 3 pie crusts (1 1/2 package of premade refrigerated pie crust)

For the Egg Wash

• 1 egg
• 1 teaspoon water

For Garnish

• Sugar for garnish

Note: You can use frozen berries in place of fresh.

Substitutions & Swaps

• Use any mixed berries in place of strawberries and blueberries.
• For a vegan version, replace the egg with a plant-based alternative.
• Gluten-free pie crust can be used for a gluten-free option.
• Honey or maple syrup can substitute sugar for sweetness.

How to Make It

Start by gathering your ingredients and setting up your workspace.

1. Bring crust to room temperature

Allow the pie crust to sit on the kitchen counter for about 15 minutes.

2. Prepare baking sheet

Prepare a large baking sheet by lining it with parchment paper and preheat your oven to 350 degrees F.

3. Mix the fruit

In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, and gently toss to coat the fruit. Stir in cinnamon and lemon zest, then set aside the mixture.

4. Unroll the pie crust

Carefully unroll one pie crust on a lightly floured surface. Use a bowl with a diameter of approximately 4 1/2 inches to cut out circles, producing about 4 circles per crust. Repeat with remaining pie crusts.

5. Assemble the galettes

Lay one circle on the parchment-lined baking sheet. Place approximately 1/4 cup of the fruit mixture in the center of the pie crust, leaving the edges empty. Bring the edges up around the fruit and overlap them as needed, pressing gently to secure them.

6. Apply the egg wash

In a small bowl, mix the egg and water until combined. Brush the mixture over the crusts and sprinkle with additional sugar, both on the crusts and on the top of the fruit.

7. Bake the galettes

Bake in the oven for 30 minutes or until the crust is golden brown. Serve warm or cooled, topped with whipped cream or a scoop of vanilla ice cream if desired.

How to Store It

Fridge: Enjoy within 2 days in an airtight container.
Freezer: Yes, for up to 3 months.
Reheat: Bake at 350°F for 10-15 minutes.

Tips for Best Results

• Use a slotted spoon to prevent excess liquid from the fruit filling.
• Don’t skip the egg wash for a beautiful, golden crust.
• Allow the galettes to cool for a few minutes after baking for better slicing.
• Experiment with different spice combinations, like nutmeg or cardamom, for variety.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for added richness.
• Serve at a summer barbecue or picnic for a delightful dessert option.
• Enjoy with coffee or tea for a refreshing afternoon snack.