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Mixed Berry Mini Galettes with Einkorn Flour

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Spice up your baking routine with these Mixed Berry Mini Galettes. Lightly sweet with fresh berries and a buttery flaky crust, this easy-as-pie recipe is sure to find a permanent home in your recipe box.

mixed berry mini galettes

My husband and I recently took a trip to Astoria Oregon to geek out on all things Goonies…and while there we discovered the most amazing mini galettes.

What is a galette you ask? The French version of a Danish-style open-face sandwich…but in pie form!

Ok…so it’s basically just a freeform flat pie that is open in the middle and bakes flat on a sheet rather than in a pie dish. And the mini version of that is a tasty little pastry I like to call heaven.

Short story long…I needed to re-create these delicious mini pie pastries and I think this recipe turned out pretty darn good. I’m no galette expert, but turns out you really don’t need to be because it literally is as easy as making a pie (and even more fun to eat).

Why You Will Love This Recipe:

Easy as Pie. Perhaps even easier than pie. If you are familiar with making pies, this will be a cinch. If not, this is a great recipe to practice with as it is meant to be a rustic and imperfect freeform dessert. Perfection need not apply.

Seasonally Adaptive. You can easily swap out the filling to showcase the best seasonal fruit. Raspberries and strawberries for spring…cherries and blueberries in the summer…and apples and pears in the fall.

Hand-held. These are perfect as a party dessert since they don’t require a fork. They also make for a tasty breakfast on the run. Just grab one and enjoy.

mixed berry mini galettes

Ingredients You Need For Mixed Berry Mini Galettes:

For the galette dough:

  • Flour. I use Einkorn flour which I highly recommend. This will yield a rich flavorful crust that can’t be beat. You can also use regular flour.
  • Butter. I prefer “all-butter” pie crust and this recipe is no different. This is going to give the crust a rich and flaky texture with lots of layers.
  • Sugar. This is not essential (and I don’t add it to my pie crust), but I like a galette crust to be slightly sweet, more like a Danish pastry.
  • Water. This needs to be ice-cold.
  • Milk or Cream. This is for brushing on the crust to give it a nice golden color. You can also use an egg wash, or skip this step entirely.
  • Turbinado Sugar: I sprinkle this on top of the crust for a little sweet crunch. And it looks fancy.

For the filling:

  • Berries. I am using a mix of strawberries and raspberries. They will be sweeter if you buy locally grown in-season berries.
  • Sugar. This is to sweeten the berry filling.
  • Cornstarch. This is to thicken the berry filling.

Why Einkorn Flour?

Whenever possible I use Einkorn flour for baking. Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities. It also has a lower glycemic index than All-purpose flour, so it won’t spike your blood sugar as much. It has a wonderful nutty flavor and makes for an extra flaky and flavorful crust that seriously rivals a standard pie crust with traditional flour.

mixed berry mini galettes

Tools You Need To Make Mixed Berry Mini Galettes:

Note: I make my dough the old-fashioned way with a bowl and pastry blender. I like the arm-workout and it also helps ensure that the butter doesn’t get overmixed. You want those large chunks of butter streaking through the dough as this helps to create the flaky layers. If you do choose to use a food processor be careful not to overmix the dough.

  • Mixing Bowl. A large sturdy glass or ceramic bowl works best.
  • Pastry Blender. This one is my favorite.
  • Spatula. This is helpful for scraping the sticky dough off the sides of the bowl.
  • Rolling Pin
  • Baking Trays. I use Nordic Ware half sheets for just about all of my baking, they are good quality and made in the old USA.
  • Parchment Paper
  • Round Dough Cutter. A 6″ diameter size works best for the perfect hand-held size.

How To Make Mixed Berry Mini Galettes:

Tip: Make the dough first. Then the filling.

For the galette dough:

  1. Measure your flour & sugar into a large bowl.
  2. Cut cold butter into small cubes and add to flour.
  3. Cut in the chilled butter with a pastry blender until the butter is evenly distributed but still in large, visible pieces.
  4. Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl.
  5. Turn out the dough and pack it into a ball.
  6. Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for a minimum of 45 minutes. Longer is better.
  7. Roll the first disc of dough out on a floured surface into a circle that is about 11”-12” in diameter and roughly 3/16″-1/4” thick. Note: The Einkorn dough will be a bit stickier than All-purpose dough, so have plenty of flour sifted onto your surface, hands, and rolling pin.
  8. Use a 6” diameter cookie cutter to cut the mini circles. If you don’t have this size, you can also use a bowl with the same diameter. You should be able to yield five (5) 6” circles from each disc of dough.
  9. Transfer the circles to a baking tray lined with parchment paper and chill in the fridge while you make the filling.

For the galette filling:

  1. Wash the berries and remove any stems, then thoroughly dry them.
  2. Cut strawberries into small chunks or slices and halve the raspberries.
  3. Mix the berries with the sugar and cornstarch until evenly coated.

Note: Don’t let it sit…the sugar will suck the water out of the fruit and make it soggy. You want to add the filling to the dough circles as soon as it is made.

mixed berry mini galette

Assembling the mini galettes:

  1. Add roughly 1/3 cup of the berry filling to each mini circle leaving roughly 2” of dough around the outside. Gently fold up the edges in a circular crimped pattern pinching them together to keep a tight formation. Note: this does not need to look perfect!
  2. Brush the top of the pastry with milk or cream and sprinkle with turbinado sugar if desired.
  3. Bake in the middle rack of your oven for 10 minutes at 400°, then reduce the temperature to 375° and bake for an additional 20-30 minutes or until the edges are lightly browned and the filling is bubbly.
  4. Remove from oven and let cool on the baking tray for 5-10 minutes then transfer to a wire rack to cool completely. You can also serve them when they are slightly warm.
assembling mixed berry mini galettes

How To Store Leftover Mini Galettes:

Keep these at room temperature and loosely covered. They will keep for at least 5 days. They are the crispiest the first day, and then become softer with each day, but still delicious! You can also store them in the fridge in an airtight container, but they tend to get soggy faster.

mixed berry mini galettes

Best Practices For Making Mini Galettes:

Make sure your fruit is dry! Excess moisture will cause your filling to be too runny.

Make the filling last. If you make the filling first and let it sit, the sugar will slowly pull water from the fruit in a process called osmosis, thus making your filling very runny. Make it just before you are ready to add it to your prepared dough circles.

Pastry dough needs to be cold. Always use cold butter, ice ice-cold water, even a chilled mixing bowl helps. Then once the dough is made chill it for a minimum of 45 minutes. This is especially important for Einkorn flour which takes longer to absorb moisture. Once your mini circles are cut and on the tray, pop them in the fridge to chill while you make the filling.

Keep an eye on your bake. Everyone’s oven is different, so don’t rely on a set time for something to be done. I’ve given a baking time range because your galettes may bake faster than mine, or take longer. Check them at the 20-minute mark and adjust from there.

mixed berry mini galettes

Happy Baking!

-Jessica

Don’t Miss These Treats!

mixed berry mini galettes

Mixed Berry Mini Galettes

These rustic mixed berry mini galettes are the perfect hand-held dessert for any party. Lightly sweet with a buttery flaky crust, these are a must-bake for a Spring Tea or Summer Garden Party.
Print Recipe
Prep Time:20 minutes
Cook Time:30 minutes
Refrigeration Time:45 minutes

Ingredients

Galette Dough

  • 2-1/2 cups Einkorn Flour or regular all-purpose flour
  • 2 Tbs Sugar
  • 1 cup Cold Unsalted Butter cut into 1/2" pieces
  • 10-12 Tbs Ice Cold Water
  • 2 Tbs Milk or Cream for brushing
  • Turbinado Sugar for sprinkling on top this is optional

Mixed Berry Filling

  • 2 cups Strawberries thinly sliced
  • 2 cup Raspberries cut in half
  • 4 Tbs Granulated Sugar
  • 2 Tbs Cornstarch

Instructions

Galette Dough

  • Measure your flour and sugar into a large bowl and add cold butter to the flour.
  • Cut in the chilled butter with a pastry blender until the butter is evenly distributed but still in large, visible pieces.
  • Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl.
  • Turn out the dough and pack it into a ball.
  • Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for 45-60 minutes.
  • Roll the first disc of dough out on a floured surface into a circle that is about 11”-12” in diameter and roughly 3/16"-1/4” thick.
  • Use a 6” diameter cookie cutter to cut the mini circles.
  • Transfer the circles to a baking tray lined with parchment paper and chill in the fridge while you make the filling.

Mixed Berry Filling

  • Wash the berries and remove any stems, then thoroughly dry them.
  • Cut strawberries into small chunks or slices and halve the raspberries.
  • Mix the berries with the sugar and cornstarch until evenly coated.

Assembling the Mini Galettes

  • Add about 1/3 cup of the berry filling to each mini circle leaving roughly 2” of dough around the outside. Gently fold up the edges in a circular crimped pattern pinching them together to keep a tight formation.
  • Brush the top of the pastry with milk or cream and sprinkle with turbinado sugar if desired.
  • Bake in the middle rack of your oven for 10 minutes at 400°, then reduce the temperature to 375° and bake for an additional 20-30 minutes or until the edges are lightly browned and the filling is bubbly.
  • Remove from oven and let cool on the baking tray for 5-10 minutes then transfer to a wire rack to cool completely. You can also serve them when they are slightly warm.

Notes

See body of post for additional tips!
  • Einkorn dough will be a bit stickier than All-purpose dough, so have plenty of flour sifted onto your surface, hands, and rolling pin.
  • If you are using All-purpose flour, chill the assembled galettes in the fridge for 15 min. before baking. This will help them hold their shape. This is not necessary with Einkorn flour.
  • Don’t make the berry filling until you are ready to assemble.
  • Each disc of dough will yield five 6″ mini gallete circles, for a total of ten.
Course: Dessert
Cuisine: French
Keyword: all-butter crust, raspberries, strawberries
Servings: 10

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