Ingredients
Ingredients
- 1 package (2 crusts) refrigerated pie crusts: The shortcut to a flaky, buttery crust! You can find these pre-made pie crusts in the refrigerated section of most grocery stores. For beginners, using store-bought crust is an excellent time-saver.
- 2 cups fresh mixed berries: A combination of your favorite summer berries—strawberries, blueberries, raspberries, and blackberries. If you can’t find fresh berries, frozen berries will work as well.
- 5 tablespoons granulated sugar (divided): Sugar is needed both to sweeten the berries and to give the crust a golden, crispy texture.
- ½ tablespoon cornstarch: This will help thicken the berry juices as they cook, preventing the galettes from becoming soggy.
- Pinch kosher salt: A small amount of salt helps balance the sweetness and enhance the flavors of the fruit.
- 1 egg: The egg wash will give the crust a beautiful golden-brown color once baked.
Lemon Whipped Cream
- 1 cup very cold heavy cream: The colder the cream, the better it will whip up into a smooth, airy texture. Make sure to use full-fat heavy cream for the best results.
- ⅓ cup powdered sugar: Powdered sugar is the key to sweetening the whipped cream without making it too gritty.
- 1 lemon (zested): The zest will give the whipped cream a bright, citrusy flavor that complements the berries.
- 1 teaspoon pure vanilla extract: Vanilla enhances the flavor of the whipped cream and pairs beautifully with the tartness of the lemon.
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This will ensure your galettes bake evenly and turn out perfectly golden and crisp. While the oven heats up, line two baking sheets with parchment paper to prevent the galettes from sticking to the pan.
2. Prepare the Pie Crusts
Unroll your refrigerated pie crusts onto a lightly floured surface. Let them soften at room temperature for about 15 minutes so they’re easier to work with. Use a 4 ½” round cookie cutter to cut out circles of dough. Each pie crust will give you 4 circles, so you’ll have 8 mini galettes in total. If you don’t have a cookie cutter, a small bowl or glass can work too—just ensure they are roughly the same size.
3. Mix the Berry Filling
In a small mixing bowl, combine 2 cups of mixed fresh berries, 2 tablespoons of granulated sugar, ½ tablespoon of cornstarch, and a pinch of kosher salt. Gently toss everything together until the berries are evenly coated. This mixture will create a delicious, slightly thickened berry filling that holds its shape during baking.
4. Assemble the Galettes
Place your dough circles onto the prepared baking sheets. In the center of each dough circle, add about ¼ cup of the berry mixture, leaving about 1-inch of dough around the edges. Then, fold the edges of the dough towards the center, creating a rustic, free-form shape. Gently overlap the dough and press it lightly to keep the shape intact. The galettes should look like little pockets of fruit!
5. Brush with Egg Wash
In a small bowl, whisk together 1 egg and 1 teaspoon of water to create an egg wash. Using a pastry brush, gently brush the egg wash over the entire galette, including the crust and the top of the fruit. This will give your galettes that beautiful, golden-brown color. Sprinkle the remaining 3 tablespoons of sugar over the top to add some extra sweetness and shine.
6. Bake the Galettes
Place the baking sheets into your preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the berries are bubbling slightly. Check the galettes around the 20-minute mark to make sure they’re not overbaking.
7. Make the Lemon Whipped Cream
While the galettes are baking, it’s time to prepare the Lemon Whipped Cream. In the bowl of a stand mixer (or using a hand mixer), combine 1 cup of very cold heavy cream, ⅓ cup of powdered sugar, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Beat the mixture on medium to medium-high speed until stiff peaks form. This should take about 3-4 minutes. The whipped cream should be thick and airy—perfect for topping your galettes!
8. Serve and Enjoy
Once the galettes are done baking, remove them from the oven and let them cool slightly. Serve the warm galettes with a generous dollop of your homemade lemon whipped cream. The contrast between the buttery, flaky crust, sweet-tart berries, and the creamy lemon whipped topping is simply irresistible.
Notes
- Chop Large Fruit: If you’re using large berries, like strawberries, chop them into smaller, bite-sized pieces. This will help the fruit cook evenly and fit better into the galette.
- Don’t Overfill: It’s easy to want to load the galettes with as much fruit as possible, but overfilling can lead to messy spills during baking. Stick to about ¼ cup of filling per galette.
- Avoid Overbaking: Keep an eye on your galettes in the last 5 minutes of baking to prevent them from burning. The edges should be golden brown, and the fruit should be bubbling gently.
- Cold Whipping Cream: For the best whipped cream, make sure your heavy cream is very cold. If your whipped cream doesn’t thicken, you can put the bowl and beaters in the fridge for a few minutes before whipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes