Strawberry & blueberry mini galettes
 
Prep time
Cook time
Total time
 
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Serves: 4 mini galette
Ingredients
  • For dough:
  • 250 g (2 cups) flour (I used 1 cup spelt, and 1 cup white)
  • 100 g (1/2 cup) cold butter, cut in cubes
  • ½ tsp salt
  • 1 tbsp coconut sugar (or raw cane sugar)
  • 120 ml (1/2 cup) cold water
  • For filling:
  • 1 cup strawberries (cut in smaller pieces)
  • 2 tbsp coconut sugar (or raw cane sugar)
  • 1 tbsp ground almonds
  • half vanilla been seeds or 1 tsp vanilla extract
  • 1 cup blueberries
  • 2 tbsp coconut sugar (or raw cane sugar)
  • 1 tbsp ground almonds
  • half vanilla been seeds or 1 tsp vanilla extract
  • For dough brushing:
  • 1 egg yolk
  • 1 tbsp water
Preparation
  1. Mix the flour, salt, sugar and cold butter in a large bowl and work with hands until crumbly. Add the water slowly and combine it together kneading with hands until it forms a cohesive ball.
  2. Divide the ball in 4 smaller ones and one by one roll them on a lightly floured surface using a rolling pin until you get them 2-3 mm thick. To prevent it from sticking I put the dough in between to sheets of plastic transparent kitchen foil.
  3. Once you have 4 rolled out dough discs, put them in the fridge (use the plastic foil to prevent sticking) for about 2 hours.
  4. To make the filling, prepare two mixing bowls, one for strawberries and other for blueberries mixture. In each one add 2 tbsp sugar, 1 tbsp ground almonds and vanilla seeds or extract. Mix well until combined. So now you have ready two different fillings for your galettes.
  5. Preheat oven on 180 C (356 F).
  6. Remove the dough discs from the fridge and put them on parchment-lined baking sheet. You can use two baking sheets and bake all 4 at the same time but I used only one and baked first the strawberries and then after blueberries galettes.
  7. Arrange the fruit filling on the dough leaving the edges free so you can fold them. They don't have to be perfect, I went for the rustic look!
  8. Whisk together 1 egg yolk and 1 tbsp water and brush the dough before putting them in the oven.
  9. Bake for about 25-30 min or until golden brown.
  10. Repeat the same for other two galettes.
  11. Dust them with some powdered sugar and enjoy them warm or at room temperature.
Recipe by Travelling oven at http://www.travellingoven.com/2015/06/strawberry-blueberry-mini-galettes/