I've never really been a home made fruit pie girl until recently. And I don't know why. Its not that I didn't like them, maybe I just didn't appreciate them enough. I can happily say that I am now a changed lady! Nine times out of ten there is a block of dough in my freezer, and because I tend to go nuts at the greenmarket every time I go and buy EVERY sort of fruit ever, pies have become a semi regular thing in our house.
Even easier than pies, but still great for using up dough, is wee galettes! You literally just throw whatever fruit you would like in them, fold them up and bake them until they are golden brown and delicious! We have had a couple of types this week, but the cherry ones were our fave so far! I can imagine that there will be many more to come this summer. They are super easy to take places as they are less awkward to transport than a pie, and can definitely be made ahead and either warmed up, or eaten cold.
The pastry I use is one that is adapted from four and twenty blackbirds pie book, AKA the best book about pies I have ever read. Its amazing, super versatile, and is great if you want to make a lattice or braid, as the dough is really easy to work with. They use a little apple cider vinegar in their crust, which gives it the most lovely tenderness and flavour. You can totally use any fruit here, and fill them a little more/less than I have. I sweetened each one individually as I went so that I wasn't left with a bowl of fruity sugar syrup (all the best bits) and all the nice flavour and juice ended up in the galettes.
The pastry is best made a day ahead but if you are in a pinch you can rest it in the fridge for two hours or so. I like making a big batch and wrapping it up into portions and freezing it so its always on hand ready to go for when I overcommit to fruit!
Make sure you keep everything super cold! If the pastry gets too soft, just throw it back in the fridge to warm up. I normally work on two at a time, and keep the unrolled pastry and finished unbaked galettes in the fridge to prevent everything getting too sticky. I also like to rest the galettes in the fridge for 10 minutes or so before baking them to help them hold their shape.
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Mini Cherry Galettes
- 1 ¼ cups (155g) Flour
- Pinch of Salt
- 1 tsp (4g) sugar
- 1 stick (113g) cold butter, cut into cubes
- ½ cup (120ml) cold water
- 1 cup ice
- 2 Tbsp (30ml) Apple cider vinegar
- 1 egg yolk
- 1 Tbsp (15ml) cream
- 3 cups cherries, pitted and halved
- Sugar, for sweetening (raw or granulated is fine)
- Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. With a pastry blender, working quickly, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 6 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.
- Preheat oven to 375f/190c. Line a baking tray with parchment paper. Remove pie dough from the fridge. Unwrap and place on a floured work surface. Cut the dough into six equal pieces. Return all pieces of dough you are not working with to the fridge so that they do not warm up.
- Using a rolling pin, roll each piece of dough into a circle roughly 5 inches in diameter. Feel free to adjust the pastry thickness to your liking - ie if you like more dough and less fruit leave it slightly thicker. Place approximately half a cup of cherries into the middle of the round of dough, leaving about an inch around the edge. Add a small amount of sugar to sweeten to taste (I used approximately a teaspoon for each) Carefully fold up the edges of the circle, leaving an opening in the middle where the filling is. (dont worry if this gets a little messy/looks a little rough, it adds to the rustic charm!) Once each galette is assembled, place it on the prepared tray to rest in the fridge until baking time. Once all are completed, rest in the fridge for an additional 10 minutes.
- Whisk together cream and egg yolk in a small bowl. Bring tray of galettes out of the fridge, and brush each one with a small amount of egg wash. Sprinkle with granulated or raw sugar if desired.
- Bake for 30 minutes at 375f, then reduce the oven temperature to 350f/180c and bake for a further 10 minutes or until the galettes are golden brown in colour and the fruit juices are bubbling.
- Serve warm or cold! They are amazing with a scoop of ice cream.
All-butter pastry (From Four and Twenty Blackbirds pie book)