Mini Mixed Berry Galette
Servings: 6
Ingredients
- 1 roll refrigerated pie crust
- ¼ c. turbinado sugar
- 1 egg beaten with a spoonful of water
Filling
- ½ c. raspberries
- ½ c. blackberries
- ½ c. sugar
- 1 tsp. lemon zest
- 1 tsp. fresh thyme chopped
Garnish (optional)
- ¼ c. whipped topping
- thyme leaves
Instructions
- Preheat oven to 350°F. Line a large baking sheet with silicone liner or parchment paper.
- Unroll the pie dough onto a well-floured surface. Using a 5 inch cookie cutter or a 5 inch bowl, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue to cut out more circles until the dough runs out. We got 6 (5-inch) circles.
- Mix the blueberries, blackberries and the raspberries with sugar, lemon zest and chopped thyme leaves.
- Place about a tablespoon and a half of berry mixture in the center of the cut out dough circle, leaving an inch of border.
- Gently fold the over the edges of the crust, folding the dough in on itself to create a pleated rim. Repeat with the rest of the dough circles. Place them in the prepared baking sheet.
- Make an egg wash by beating together the egg and water. Brush edges of each mini galette with the egg wash and sprinkle the crust with turbinado sugar.
- Bake for 20 minutes or till the berry filling is bubbly and the crust is golden.
- Let the mini galette cool in the baking sheet for 5 minutes and then let it finish off cooling on a wire rack.
- Serve at room temperature or slightly warm with a dollop of whipped topping and/or more fresh berries. (Optional)
