Its a fruit paradox, and I, too, suffer from it.
What is a galette?
Galettes are like pies but without a pie dish.
The allure of a galette is that its less fussy than a pie.
And if you keep store bought pie crust in the fridge, well, its that much easier.
How to make mini galettes
1.
Prepare your pie crust
Thaw and unroll a sheet of store bought crust.
Make the circles about three to four inches in diameter.
My local ShopRite had a box of thesePillsbury mini pie crusts, so I tried them.
Theyre no revelation, but they perforate seven little hexagons into the dough that you might cut out.
Put any leftover pie crust back in the fridge or freezer.
Egg wash the edges
Place the pastry rounds on a parchment paper lined baking pan.
Since galettes dont have a pie dish holding the crust in position, youhave to use egg wash.
Egg wash will help to seal the crust and give the galettes a lovely golden color.
I mix one egg yolk with a teaspoon-ish of water.
Brush this mixture along the outer edge of each crust circle.
Waterproof the bottoms
Summer berries release quite a bit of juice when they bake.
But since these baby galettes use barely any fruit, that step would be overkill.
Instead, give the crust a waterproof dusting of cornstarch and sugar.
Mix two teaspoons of cornstarch with three teaspoons of sugar.
Spread about a half-teaspoon in the center of each pastry round.
Id say about a tablespoon or so in the center is a good place to start.
Leave an outer half-inch of pastry available and begin pleating the pastry edge by folding and pinching.
The egg wash will act like glue to keep the pleats crimped.
Pleat the crust all the way around and repeat this with the other galettes.
Bake
Egg wash the outside of the pastry dough, and sprinkle it lightly with sugar.
Currently, all of my aging summer fruit is undergoing the mini galette stage of life.
I find no fault with these personal summer fruit pies.
Best to play it safe, stay inside, and eat more mini galettes.
Preheat the oven to 400F.
Cut about seven three-inch circles out of the pastry crust.
Place the circles onto a parchment lined baking sheet, and brush the egg wash around the edges.
Toss the berries or stone fruit chunks with the lemon juice in a small bowl.
In a separate bowl mix the cornstarch and sugar together.
Sprinkle about a half teaspoon of the sugar mixture into the center of each pastry round.
Add a spoonful of the fruit on top of that.
Pleat the edges of the pie dough all the way around to create a secure wall.
Egg wash the outside of the wall and sprinkle it with a little sugar.
Cool on a wire rack for at least 10 minutes before snacking.
