galettes

Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial above before beginning.

Mini Fruit Galettes

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

(about 350-400 grams) mixed berries

cornstarch

sugar

lemon juice

Tablespoons (30 milliliters) whole milk, for brushing*

Pie crust

I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)

Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.

Prep the filling

Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.

Shape the crusts

Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that&#8217;s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.

Fill galettes

Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial above. Make sure the mini galettes are tight and compact so they don&#8217;t unfold themselves or lose shape while baking.

Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts.

Chill the shaped galettes in the refrigerator, covered or uncovered, for at least 20 minutes and up to 4 hours. The galettes will lose shape if they&#8217;re not chilled. You can preheat the oven as they finish up chilling.

Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.

Remove from the oven and cool for at least 5 minutes before enjoying. You can enjoy warm or at room temperature. Serve plain or with ice cream or whipped cream.

Cover leftover mini galettes and store in the refrigerator for up to 5 days.

So delicious and easy to make! I did a combination of blueberries, raspberries, and strawberries. I also smeared on a bit of raspberry jam before adding on the fruit.

I've made this twice now and each batch turned out delicious. However, I think because I am at high altitude, my dough takes in way less water and I have to bake it for so much longer in order to get the right texture.

As all your recipes, this turned out delicious! The crust is so flaky. I used strawberries and blueberries.  Thank you!

I just made these today. They are delicious. However, some vanilla  ice cream will take them to another level. I made 2 different kinds to satisfy my family's different tastes. 
Strawberry/BlackBerry &amp; Blueberry/Peach

2 thumbs up 

I made these a few weeks ago.  They were good. I plan to make some more,  trying  some of the alternative fillings and some homemade whipped cream to go with them.

It was my first time making pie dough, so I wanted to bake a dessert that was relatively easy. Making a whole pie seemed too intimidating so I decided on mini fruit galettes! The crust was perfectly buttery and flaky and the fruit filling was superb. I only wish I had a little vanilla ice cream to go with it!

Berries are in season now, so pie makes sense, but I will say that working with pie dough in the summer is quite difficult. It's tricky trying to keep the dough cold. I had to keep refrigerating, especially for a slow first-timer like me! Turned out perfect nonetheless. I'm so happy I tackled my first pie dough recipe :) Thank you for your guidance!

Sally, I LOVE all the recipes I've made so far.  These mini Galette's are amazing.  I just substituted and used the buttermilk crust as you suggested because I've made several pies and thought it would be good to try something new.  The crust was amazing!  For whatever reasons I had to add about an extra tablespoon of buttermilk (maybe my flour measurements were off slightly).  

I have always baked cakes and cupcakes and some cookies but steered away from more difficult things like pastries, pies, bread (any kind of dough I guess).  But I'm so thrilled that I found you!  I CAN MAKE THESE THINGS NOW.  I could not have done it without your videos though because that really helps to follow along with the written directions and the visual helps to understand the process.  And YOU make it very easy to follow along.  You explain things well and are calm which makes me calm and not stressed , LOL.

So far I have made your pizza for beginners, artisan bread, 3 pies (apple, peach/ginger &amp; blueberry), and the berry galettes.  I've totally impressed my husband (and myself) and have shared these desserts with neighbors and friends and they loved all of them!  Of course I've put on a few pounds because I'm home baking due to COVID, but who cares ... it's so worth it!  It has helped bring some pleasure to being home with not much to do.

https://www.youtube.com/watch?v=-gDu8sJbB08

Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial above before beginning.

Ingredients:
2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
2 and 1/2 cups (about 350-400g) mixed berries or other fruit (see note)
1 Tablespoon (8g) cornstarch
2 Tablespoons (25g) granulated sugar
1 teaspoon lemon juice or vanilla extract
2 Tablespoons (30ml) whole milk, for brushing*
optional for topping: coarse sugar and/or chopped/sliced nuts

Get the full recipe: http://sallysbakingaddiction.com/mini-fruit-galettes/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #galettes 

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

Mini Fruit Galettes | Sally's Baking Addiction

Avec une texture qui rappelle celle du chapeau d'un muffin (notre partie préférée!), cette galette se grignote bien avec un café lors d'une matinée de travail remplie.

Galettes aux pommes

65 g (1/2 tasse) de poudre d’amandes

60 g (1/2 tasse) de farine de seigle

g (1/2 tasse) de son de blé ou de farine de blé entier

g (1/4 tasse) de noix de coco non sucrée

ml (1 c. à thé) de poudre à pâte

2,5 ml (1/2 c. à thé) de sel

ml (1/4 c. à thé) de muscade moulue

g (1/2 bloc) de fromage à la crème, ramolli

105 g (1/2 tasse) de cassonade

œufs, tempérés

60 ml (1/4 tasse) d’huile végétale

ml (1 c. à thé) d’extrait de vanille

60 ml (1/4 tasse) de compote de pommes

Placer la grille au centre du four. Préchauffer le four à 200 °C (400 °F). Tapisser deux plaques de cuisson d’un tapis de silicone ou de papier parchemin.

Dans un bol, mélanger la poudre d’amandes, la farine de seigle, le son de blé, la noix de coco, la poudre à pâte, le sel et la muscade.

Dans un autre bol, crémer le fromage à la crème avec la cassonade au batteur électrique. Ajouter les œufs, un à la fois en fouettant. Ajouter l’huile et la vanille. À basse vitesse ou à la cuillère de bois, ajouter les ingrédients secs en alternant avec la compote de pommes. Incorporer les pommes. Répartir 6 galettes par plaque en les espaçant avec environ 60 ml (1/4 tasse) de pâte par galette.

Cuire au four, une plaque à la fois, 15 minutes ou jusqu’à ce que les galettes commencent à dorer. Laisser tiédir.

Pour un regime cetogène pauvre en glucides quelle farine me conseillez-vous?
Bonne journée!

j'ai saupoudré de cannelle avant de cuire.  Est-ce que poudre d'amandes et farine d'amandes sont le même produit?

https://cdn.jwplayer.com/v2/media/KrqWBvF3

Comment éviter le durcissement de la cassonade

La Vous avez dit « brownies »?

150 g (1/2 tasse) de purée de dattes Madame Labriski

oeuf

c. à soupe d’extrait de vanille pur

c. à thé de poudre à pâte

c. à thé de bicarbonate de soude

Une pincée de sel

55 g (1/2 tasse) de cacao

g (1/4 tasse) de graines de lin broyées

65 g (1/2 tasse) de noix de Grenoble grossièrement hachées

g (1/2 tasse) de brisures de chocolat noir (au moins 70 %)

noix de Grenoble entières pour décorer (ou 15 demi-noix)

Préchauffer le four à 350 °F (180 °C).

 Mettre dans un bol la purée de dattes, le yogourt (ou la compote), l’œuf, la vanille et mélanger jusqu’à l’homogénéité de la pâte.

 Ajouter la poudre à pâte, le bicarbonate de soude et le sel et attendre un peu (une minute)… le temps que la petite réaction chimique -légère émulsion- se fasse. Après, on mélange et on continue.

 Verser la farine dans la pâte et bien brasser. Puis, faire la même chose avec le cacao. On se retrouve avec une belle pâte qui sent déjà bon le bonheur.

 Ensuite, ajouter et mélanger : les graines de lins, les brisures de chocolat et les éclats de cacao crus. Finalement, verser les noix de Grenoble dans le mélange chocolaté et bien brasser. Avez-vous résisté à la tentation de goûter à la pâte?

 Ne pas oublier de recouvrir la plaque à biscuits (galettes) d’un tapis de silicone, d’un papier parchemin ou encore, d’un léger corps gras. Étant donné qu’il n’y a aucune trace de matière grasse dans cette recette, si on ne met rien, tout va rester collé à la plaque : L’HORREUR!

 Mettre la pâte à la cuillère (j’utilise les cuillères à thé) sur la plaque et décorer d’une belle demi noix de Grenoble. C’est digne d’un « vrai » bon brownies!

 Laisser refroidir sur la plaque ou sur une grille de refroidissement (en vente dans tous les bons magasins à une piastre!) et… attendre que ces divines créations du moment soient à la température de la pièce.

 Y goûter, se régaler et faire circuler la bonne nouvelle.

Découvrez notre recette facile et rapide de Crapiaux du morvan sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Crapiaux du morvan

300 g Farine

cl Eau

cl Lait

Oeufs

Lard fumé

Poivre

Versez la farine dans un saladier puis mélangez avec les œufs entiers. Délayez petit à petit avec l’eau et le lait jusqu’à obtenir une pâte assez épaisse. Salez modérément, poivrez et laissez reposer 1 h.

Coupez le lard fumé en lanières. Faites-les légèrement dorer dans une poêle sans matière grasse.

Versez une louche de pâte sur le lard et faites cuire 3 à 5 min de chaque côté (la crêpe doit être assez épaisse). Procédez de même jusqu’à épuisement des ingrédients et servez.

Galettes de sarrasin

500 ml (2 tasses) de farine de sarrasin

litre (4 tasses) d'eau

Cuisinez comme un chef grâce aux recettes et menus de Ricardo. Maîtrisez les techniques de la cuisine avec les chroniques culinaires et les astuces en vidéos.

Ricardo

Dans un bol, fouetter la farine de sarrasin, l'eau, la poudre à pâte et le sel. Cuire dans une poêle beurrée à feu moyen en calculant environ 1/4 tasse de pâte pour chaque galette. Retourner les galettes lorsque des bulles commencent à se former à la surface. 

En regardant les commentaires j’ai décidé de mettre un peu moins d’eau et ça a fait des crêpes plus épaisses qui se cassaient. J’ai donc suivi la recette exacte, qui fait un mélange très liquide mais qui fait des crêpes super minces et délicieuses!

Ma doué que mes, ancêtres se retourneraient dans leur tombe s'il voyait cette recette... De la poudre à pâte 

Avec du ragout de pattes de cochons délicieux et pour dessert du sirop de maïs

Bonjour,  
Est-ce possible de préparer le mélange la veille?

Excellente recette. J’ai mis moins d’eau que ce que Ricardo recommande afin d’avoir la consistance désirée.

Le goût d autrefois mais trop liquide...diminuer l eau jusqu’à l obtention de consistance de la pâte à crêpes! 
Et ma mère ne mettait pas de poudre à pâte. 
Important poêle de fonte  très chaude si vous en possédez ...
Et traditionnellement avec mélasse

super bonne recette, j'ai laissé reposer ma pâte 1 heure avant de cuire. Délicieux !

Tres important de laissez reposer les ingredients 30 minutes ou plus.

J'ai fait presque intégralement la recette. J'ai brassé le mélange durant un bon 5 minutes, laissé reposer durant 20 minutes et rebrassé un 2 minutes. J'ai mis mon rond à 8 et mis du beurre dans mon poêlon. Il ne faut pas mettre plus d'1/4 de tasse de mélange car on veut former une petite galette. J'ai donc retiré mon poêlon du feu et versé lentement le mélange afin qu'il demeure au centre. Simplement laisser cuire sans retourner durant 3 minutes. Donne une galette de 6 pouces de diamètre.

Bastille Day: Little French apple galettes

ready-rolled flaky pastry

apricot jam, sieved if lumpy

Tbsp gin

apples

pistachio nuts, lightly toasted and chopped

Preheat the oven to 190°C. Line one or two baking trays with baking paper.

Using an 10cm diameter bowl or similar, cut out 4 rounds from each pastry sheet. Place on the paper-lined trays. Mix the gin into the jam, then brush the rounds with the jam mix.

Peel, core and thinly slice the apples. Place the slices over the pastry circles, overlapping them slightly like scales on a fish. Brush with more jam and sprinkle with the pistachios.

Bake for about 25 minutes, until the pastry is crisp and slightly browned around the edges.

Excellent served with crème fraiche, whipped cream or ice cream.

These Mini Blueberry Galettes are perfect for a quick dessert. They&#x27;re perfectly crisp, flaky, and delicious. These impressive little bites are so easy to make, and look so beautiful. The ultimate summer dessert!

Mini Blueberry Galettes

blueberries

sugar (granulated)

lemon

pie crusts ((2

egg (beaten for egg wash)

turbinado sugar (for sprinkling)

mint leaves (for garnish, optional)

whipped cream (optional)

Preheat your oven to 400 F degrees. Line 2 baking sheets with parchment paper.&nbsp;

In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.

Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it&#039;s flat. Using a bowl that&#039;s about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.

Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.&nbsp;

Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.

Bake the galettes for 30 to 35 minutes or until golden brown.&nbsp;

Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.

https://content.jwplatform.com/videos/icHvSnrY.mp4

These Mini Blueberry Galettes are perfect for a quick dessert. They’re perfectly crisp, flaky, delicious and so impressive. The ultimate summer dessert!

Dive into a world of flavors with my Zucchini Ricotta Galette! A flaky crust cradles rich ricotta and tender zucchini, creating an effortlessly elegant dish that is as delightful to eat as it is simple to prepare. It&#039;s rustic charm and exquisite taste make it a sure-fire hit for any meal.

Zucchini Ricotta Galette

flour

salt

butter

sour cream

lemon juice (fresh)

water

zucchini

olive oil

garlic (minced, roasted, fresh works as well)

ricotta cheese

Parmesan cheese (grated)

mozzarella (mozzarella)

basil (dried)

egg yolk (for brushing)

egg yolk

Lemon Juice

Prepare the Pastry:

In a large bowl, combine the flour and salt. Add in the butter and, using your hands, work it in until the mixture resembles coarse meal. In a smaller bowl, whisk together the sour cream, lemon juice, and water and add this to the flour mixture. Mix with your fingers until large lumps form. Pat the lumps into a ball and wrap with plastic wrap. Refrigerate for 1 hour.

Prep zucchini:

Lay the zucchini slices out on paper towels to absorb excess moisture. Sprinkle with the salt and let stand for 30 minutes, then pat dry with a clean towel.

Prep the cheese:

In a medium bowl, combine the ricotta, Parmesan, mozzarella, garlic and basil. Stir until well combined.

Preheat the Oven:

Assemble galette:

On a floured work surface, roll out the chilled dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Lay the zucchini slices on top of the ricotta in concentric circles, starting at the outer edge. Drizzle with the tablespoon of olive oil. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk.

Bake:

Bake the galette in the preheated oven for about 35-45 minutes, or until the pastry is nicely golden brown and the zucchini is very slightly charred. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Slice and serve!

our cream pastry is just so easy to make Jo, I put my ingredients into a food processor and pulse until breadcrumb like then pulse in the sour cream until it forms a clump, beeeutiful

I used a purchased pie crust and saved a great deal of time and effort and the rest came together beautifully!

What an incredible recipe!! Our family loved this! 10 stars wouldn’t be enough. Thank you for sharing this new family favorite. We added a thin sliced heirloom tomato and fresh basil and it was a hit!

This was a party in my mouth! Everything about this recipe I love. I am terrible with making pie crust but I decided I was going to try this one and I did it! I could eat this every week. Thank you for the awesome recipe!

i used pizza dough, then mixed olive oil, dash of lemon and minced garlic spread on the dough. i then went along with the recipe. (i dont make dough – to hard for my arthritic hands to manage) This was fabulous and tasty

https://content.jwplatform.com/videos/N6DcC4kN.mp4

This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.

Top 8 galettes recipes from across the web

The most viewed galettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini Fruit Galettes

Galettes aux pommes

La Vous avez dit « brownies »?

Crapiaux du morvan

Galettes de sarrasin

Bastille Day: Little French apple g...

Mini Blueberry Galettes

Zucchini Ricotta Galette

Top 8 galettes recipes from across the web

The most viewed galettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Fruit Galettes

Galettes aux pommes

La Vous avez dit « brownies »?

Crapiaux du morvan

Galettes de sarrasin

Bastille Day: Little French apple g...

Mini Blueberry Galettes

Zucchini Ricotta Galette

The most viewed galettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine