clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Berry Galettes

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 8-10 galettes 1x


These mini galettes are the perfect way to use up fresh or frozen fruit! Vegan friendly and includes a gluten and refined sugar free option!


  • double pie crust recipe or 2 prepared pie crusts
  • 34 cups fresh or frozen fruit of choice I used a combo of berries
  • 1/4 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


  1. Preheat oven to 400ºF. Line a baking sheet with parchment or silicone mat.
  2. Roll 1 sheet of pie dough to 1/8”. 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.
  3. Top each circle with 1/3–1/2 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.
  4. 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.
  5. Brush the edges of the crust with milk and sprinkle with turbinado sugar.
  6. 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.
  7. Let cool slightly before removing galettes from the pan to avoid crust breaking. Brush fruit filling with optional glaze for more shine.
  • Cook Time: 25 mins
  • Category: dessert, vegan, gluten free