Easy recipe for cute mini galettes that work well with different fruit and berries. A quick, rustic dessert that is as fun to make as it is to eat.
Don’t you just love the idea of a dessert described as “rustic” or “country-style”? It basically means that it’s okay if the whole look and feel of it ends up being less dainty and prim and more rough and rumble, because it’s meant to be that way. Whatever the end result may look like, you can just say well, that is the essence of this rustic dessert – effortlessly deconstructed charm. These easy desserts are perfect for when you are in a hurry or want to bake something that is straightforward and simple – without sacrificing the flavor.
I can’t think of a better delicacy that would better embody these laid-back desserts than the effortless galette, which is a fancy word for piling fruit or berries on a circle of simple pie dough and gathering up the edges. Simple as that. For this recipe, I made six mini galettes instead of a big one, because I wanted to experiment with two different fillings. These adorable mini pies are great also if you are expecting company, as they are the perfect dessert you don’t have to share since each person gets their own little pie.
The juices of the filling are meant to bubble and run like tiny volcanoes in the oven, so be cool and let them, because that will make the galettes all moist and delicious. Taking them out too early will result in a dry dough with a liquidy middle, so just say no and let those juices flow. You can use whatever fruit or berries you like; I made three with strawberries and three with cherries and couldn’t decide which were better, both were instant hits here.
What sets these mini galettes apart is the powdered sugar in the dough that makes it extra tasty and the orange zest in the filling, which gives the pie a nice sharp zing to avoid becoming too sweet and adds some depth to the flavor.
These keep in airtight containers in the fridge for at least two days, although eating them fresh warm is the always best option. Now go get that rustic, country-style baking vibe on and make some perfectly messy mini galettes!
FOR THE FILLING:
grated zest of 1 orange
1 tablespoon corn starch
½ cup sugar
1 teaspoon vanilla extract
2 cups cherries, pits removed and halved
FOR THE DOUGH:
2 cups all-purpose flour
½ cup powdered sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ sticks butter
2 egg yolks
2 tablespoons cold milk
½ teaspoon ground cardamom
1 egg for egg wash
cane or demerara sugar for sprinkling
1. To make the dough, combine flour, powdered sugar, salt, and baking powder in a bowl, mix thoroughly and add cold butter that has been cut into small cubes. Incorporate the butter into the flour mix with your fingers until you have an even consistency.
2. Break up the texture of the egg yolks by whisking them slightly with a fork, then add to the mixture along the milk. Mix only until all ingredients have been blended. Divide the dough onto 6 equal portions, form into balls and press to flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 30 minutes.
3. Meanwhile, prepare the cherries by cutting each one in half and removing the stones. Put the halves into a bowl and set aside until the dough is almost ready to be used. Preheat the oven to 375°F and line a baking sheet with parchment paper.
4. Mix the corn starch with the sugar and add to the cherries; toss to coat them evenly. Add the remaining filling ingredients and toss until everything is blended.
5. Take one disc at a time from the fridge, unwrap and roll out on a floured surface until you have a roughly 6-7 inch round.
6. Mound the cherries in the middle, approximately 2 heaped tablespoons, and fold the edges in. Press gently on the folding to keep them from opening up while baking. Transfer to baking sheet, brush edges with egg wash made by whisking an egg with 1 tablespoon water, and sprinkle cane sugar or similar coarse sugar on top. Repeat the process for the remaining discs.
7. Bake until the cherry mounds are visibly bubbling and juicy, about 25 minutes. Let cool for 20 minutes before serving.