Made with a combination of different berries in a refrigerated pie crust, these Mini Mixed Berry Galettes are an elegant but easy dessert guaranteed to impress your guests for a brunch, luncheon, or after dinner treat.
Easy Mixed Berry Galettes
If you’ve never made a galette before, be prepared to fall in love! These French pastries are a cousin of pie, made with a pie crust filled with fruit (or sometimes even savory toppings) but without all the fuss of a pie. Their rustic appearance is actually an element that everyone seems to love.
While galettes can be filled with pretty much any fruit, I opted for a mixed berry galette. Tart, flavorful, and oh so good! But feel free to adjust to whatever fresh berries you have on hand.
And since these are mini galettes, they’re the perfect individual size. I love serving these after a dinner party, maybe one where I’ve served some steak or scallops and want to round out the evening with an impressive but not so time consuming dessert.
Why You’ll Love these Mini Galettes
Here are a few reasons we love these mini berry galettes:
- Perfect for summer. Made with fresh berries, these mini galettes are the perfect summer treat. The colors make them perfect for 4th of July and other holidays too.
- Easier than pie. You know the saying “easy as pie”, of course, but it turns out these galettes are even EASIER than pie. They’re like homemade pie’s cousin – the same great flavor, zero fuss.
- Just the right balance of flavor. The filling in these is a little sweet and a little tart, so you have a dessert that doesn’t feel heavy or overpoweringly sweet.
Ingredients Needed
The ingredient list for these mini galettes is beautifully short. You’ll just need berries, pie crusts, and a few pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Berries – I used a cup each of sliced strawberries, blueberries, blackberries, and raspberries but feel free to use any combination desired.
- Sugar – Helps to balance the tart berry flavor.
- Cornstarch – Thickens the berry filling so you can easily slice the galette without the berries spilling.
- Lemon juice – Brightens up the dish and enhances the flavors.
- Fresh thyme – For added flavor.
- Pie crusts – Any refrigerated, rolled pie crusts should work. Or use our homemade pie crust recipe.
- Egg – For the egg wash to help the crust turn golden brown.
- Turbinado sugar – To sprinkle over the crust.
Can I Use Frozen Berries?
Yes, you can use fresh or frozen berries to make your galette. You do not need to thaw them first and make sure they’re completely drained of all liquid.
How to Make Mini Mixed Berry Galettes
These homemade galettes are surprisingly easy to make, thanks to the prepared pie crust.
(Scroll below to the printable recipe card for details and measurements.)
- Make the berry filling. Combine the berries, sugar, cornstarch, lemon juice, and thyme in a bowl. Let sit for 10 minutes.
- Prepare the pie crusts. Unroll one pie crust on a clean, floured surface. Use a 6-inch bowl to cut out circles. Repeat until 8 circles are formed.
- Fill the mini galettes. Transfer the pie crust circles to the baking sheet. Fill each one with 2 tablespoons of berry mixture, leaving an inch around the edge. Fold the edges upwards to enclose the fruit and create creased folds by pressing them together. Coat with egg wash and turbinado sugar.
- Bake. Bake at 400F for 25 to 30 minutes, until the pie crust is golden brown. Serve and enjoy!
Recipe Tips and Variations
Here are a few handy tips for making and assembling these mini berry galettes.
- Use a slotted spoon. When spooning the fruit filling onto the pie crust, use a slotted spoon to drain off any fruit juices possible.
- Prepare the berry filling in advance. The berry filling can be made a day ahead and stored in the refrigerator. Make sure to strain out the berry juices before assembling them for baking or the liquid will make the dough soggy.
- Use any berries on hand. Feel free to use any combination of berries in these mini galettes. You could even do all blueberry, all blackberry, etc.
- Handle the pie crust with care. As you transfer the pie crust to the baking sheet, take care to not rip it. If you do, be sure to pinch any holes back together so the berry filling doesn’t seep out the bottom.
What to Serve with Mixed Berry Galettes
My preferred way to serve these mixed berry galettes is warm with a nice dollop of whipped cream and some thyme. If desired, you can also swap the whipped cream for a scoop of ice cream!
I highly recommend enjoying your mini galettes warm. Room temperature is good too but if they’re been refrigerated, I like to pop them in the microwave for a few seconds to reheat them.
How to Store Leftovers
- Fridge. Store the leftover mini galettes in the refrigerator in an air-tight container for up to 4 days.
- Reheat. Warm the galette in the microwave for 20-30 seconds before serving.
- Can I Freeze These Mini Galettes? Yes! These mixed berry galettes freeze beautifully. Allow them to cool completely, then wrap tightly in plastic wrap and again in foil. Freeze for up to 3 months. Thaw overnight in the fridge then reheat in the microwave as noted above.
More Berry Desserts:
- Mixed Berry Fruit Fool
- Lemon Blueberry Scones
- Blackberry Cobbler
- Berries and Cream Mini Fruit Tarts
- Blueberry Puff Pastry Tarts
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mini Mixed Berry Galettes
Ingredients
FOR THE FILLING
- 4 cups mixed berries , (1 cup each of sliced strawberries, blueberries, blackberries, and raspberries)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 teaspoon fresh thyme , snipped
FOR THE CRUST
- 2 refrigerated rolled pie crusts (such as Pillsbury)
- 1 large egg , beaten
- 1 tablespoon turbinado sugar
FOR SERVING
- Whipped cream
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix the berries, sugar, cornstarch, lemon juice, and snipped thyme and toss to coat well. Let it sit for 10 minutes.
- Unroll one refrigerated pie crust at a time on a clean and floured surface. Invert a medium-sized, 6-inch wide-mouth bowl over the dough and cut out circles around the rim of the bowl. Repeat the process until 8 circles are formed.
- Carefully transfer the pie crust circles to the prepared baking sheet. Fill each circle with 2 tablespoons of berry mixture leaving an inch from the edge. Try to use a slotted spoon to filter out any berry juice.
- Fold the edges upwards to enclose the sides of the fruit and create creased folds by pressing them together. Coat the pie crust with a brush of egg wash and dust with turbinado sugar.
- Bake for 25 to 30 minutes until it turns golden brown, and the fruit mixture bubbles.
- Serve the mini berry galettes warm with a dollop of whipped cream.
