Mini Strawberry Galettes
Mini rustic flaky pies bursting with strawberries? Dark and white chocolate drizzled on top if you want them to be extra decadent? Yes, please!
Since Mother’s Day is coming up, I started thinking about fun desserts I would want to eat. For some reason, I kept thinking about chocolate-covered strawberries and fruit pies, so I decided to make these mini galettes. You can either eat them fresh from the oven as is or make them a little more decadent by adding a chocolate drizzle on top. I love that these little beauties are super easy to make and they put big smiles on all of our faces.
How to Make Mini Strawberry Galettes
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.
Pour the strawberries into a bowl and sprinkle the white sugar and cornstarch. Gently stir the berries until the sugar and cornstarch are evenly covering them.
Spoon the berries inside the pie crust starting one inch from the edge. Fold and pinch the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
Bake in the oven for 15-20 minutes, or until golden brown.
Remove the galette from the oven and let cool for 10-15 minutes.
If you want a Chocolate Drizzle
Place the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Pour into a small ziplock bag and cut a tiny snip in the corner.
Drizzle the dark chocolate back and forth over the mini galettes.
Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. Be careful not to overcook the white chocolate! Pour into a small ziplock bag and cut a tiny snip in the corner.
Drizzle the white chocolate back and forth over the mini galettes. Serve and enjoy.
Equipment
Ingredients
Mini Strawberry Galettes:
- 1 pre-made pie crust, cut into 6 (4-inch) rounds
- 1 cup strawberries, hulled & sliced
- 2-3 tbsp white sugar, depending on the sweetness of the berries
- 1 tbsp cornstarch
- 1 small egg, well beaten
- Turbinado sugar
Chocolate Drizzle:
- ¼ cup dark chocolate melting wafers
- ¼ tsp coconut oil, divided
- ¼ cup white chocolate melting wafers
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Unroll a pre-made pie crust and place it on a lightly floured surface. Using a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.
- Pour the strawberries into a bowl and sprinkle the white sugar and cornstarch. Gently stir the berries until the sugar and cornstarch are evenly covering them.
- Spoon the berries inside the pie crust starting one inch from the edge. Fold and pinch the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Remove the galette from the oven and let cool for 10-15 minutes.
- Place the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Pour into a small ziplock bag and cut a tiny snip in the corner.
- Drizzle the dark chocolate back and forth over the mini galettes.
- Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. Be careful not to overcook the white chocolate! Pour into a small ziplock bag and cut a tiny snip in the corner.
- Drizzle the white chocolate back and forth over the mini galettes. Serve and enjoy.
These galettes tarts are so beautiful, fruity and GOOD! I would love mine with a dollop of chantilly cream!
They look delicious Pam and I would definitely want the chocolate drizzle and maybe a little dollop of whipped cream. The strawberry patch just up the road should be starting to sell when we get home.
Love the appearance of galettes — so pretty. And love strawberries when baked in pastry. Such a good dish — thanks.
This looks like a wonderful dessert and great for company.
Going to show this to my husband and start dropping some Mother’s Day hints.
Can these be made 1-2 days ahead of serving
Deborah,
To be honest, I’ve never tried and I’m not sure it would work. I’m worried they may get soggy. Please let me know how they turn out if you give it a try.
-Pam