These mini berry galettes are the perfect way to use up fresh or frozen fruit! Vegan friendly and includes a gluten and refined sugar free option!
Each year, I look forward to berry season. They are probably my favorite fruit, since they’re so versatile. I love them on pancakes, waffles, oatmeal, cereal, toast, brownies, cakes, ice cream, and in smoothies, pies, tarts, and galettes, like these. I usually make one big galette, but I like the idea of bringing a tray full of mini galettes, in a variety of flavors, so my family and friends can choose their own.
In the summer, when berries are at their peak (and also on sale!) I buy a bunch to freeze. On cold, dreary days, like we’ve been having recently, I make all the yummy fruity treats using my stash of frozen berries and pretend like it’s summer again!
The great thing about these treats is that you can use prepackaged pie crust if you’re in a pinch for time, or you can make your own homemade vegan or gluten-free crust. To finish it off, after I pleat the edges, I just brush on a little almond milk and sprinkle it with turbinado sugar.
These galettes are delicious as is, but topped with a scoop of dairy-free ice cream and enjoyed along with a cup of coffee makes such a yummy combo!
- double pie crust recipe or 2 prepared pie crusts
- 3–4 cups fresh or frozen fruit of choice (I used a combo of berries)
- ¼ cup coconut sugar, cane sugar, or other sweetener of choice (can use more if your fruit is very tart)
- milk of choice (I used almond milk)
- turbinado sugar or other coarse sugar
- optional glaze: 1 tablespoon honey or coconut nectar mixed with 1-2 teaspoons water
- Preheat oven to 400ºF. Line a baking sheet with parchment or silicone mat.
- Roll 1 sheet of pie dough to ⅛”. Use a bowl or lid to a wide jar to measure and cut 6-inch circles. Place circles close together on baking sheet. May need to re-roll dough scraps to get more. Makes about 8–10 galettes.
- Top each circle with ⅓–1/2 cup of fruit leaving a 1-inch border around the edges (you can use the same fruit for each galette or a variety of fruit.) The fruit shrinks down when baking, so I usually pile the fruit into a small mound. Sprinkle fruit with 1–2 teaspoons of sugar.
- Fold the edges of the dough up over the fruit creating a tight pleat. It’s important to pinch the pleats so the dough doesn’t open up while baking.
- Brush the edges of the crust with milk and sprinkle with turbinado sugar.
- Place pan into preheated oven and bake until edges are golden brown and fruit is bubbly, about 25–30 minutes, give or take a few minutes.
- Let cool slightly before removing galettes from the pan to avoid crust breaking. Brush fruit filling with optional glaze for more shine.