Imagine biting into a perfectly golden, flaky pastry that cradles juicy, sun-kissed blackberries—a dessert so elegant yet wonderfully rustic that it looks like it jumped straight out of a French countryside cookbook. These mini blackberry galettes are not just a treat; they're a culinary adventure that transforms simple ingredients into a masterpiece of flavor and texture. Whether you're a baking novice or a seasoned home chef, these individual galettes promise to impress and delight with their stunning appearance and mouthwatering taste.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cold unsalted butter
- 1/4 teaspoon salt
- 1/4 cup cold water
- 2 cups fresh blackberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- In a large mixing bowl, combine whole wheat flour and salt. Cut cold unsalted butter into small cubes and add to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add cold water, mixing gently until the dough just comes together. Be careful not to overmix.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and butter to firm up.
- While the dough chills, prepare the blackberry filling by combining fresh blackberries, sugar, cornstarch, and lemon juice in a medium bowl. Gently mix to coat the berries without breaking them.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and divide it into 6 equal portions. Roll each portion into a thin circle, approximately 4-5 inches in diameter.
- Place a portion of the blackberry mixture in the center of each dough circle, leaving a 1-inch border around the edges.
- Carefully fold the edges of the dough over the filling, creating a rustic, pleated border. The center should remain open to show the berries.
- Optional: Brush the exposed dough edges with an egg wash or milk for a golden finish.
- Bake the galettes for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Keep your butter and water ice-cold to ensure a flaky, tender crust that practically melts in your mouth.
- Don't overwork the dough—those little butter pieces are your secret weapon for creating a light, crispy texture.
- Use fresh, ripe blackberries for the most intense flavor. If they're slightly soft, they'll be even more delicious!
- The rustic look is part of the charm, so don't aim for perfect edges—embrace the imperfections!
- For an extra touch of elegance, experiment with a light sprinkle of raw sugar on the crust edges before baking.
- Allow the galettes to cool slightly before serving to let the filling set and prevent burning your tongue.
- These mini galettes are perfect for make-ahead desserts and can be stored in an airtight container for 2-3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
