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Mini Peach Galettes with Walnut Streusel celebrate the best of summer’s produce! A flaky all-butter crust is filled with juicy sliced peaches, nectarines and strawberries finished with a homemade walnut streusel topping. These mini fruit galettes are personal sized and super easy to put together for 4th of July or any summer get-together paired with a Mint Vanilla Iced Coffee.
One of the very best things about summer is the abundance of ripe, juicy produce. Use your sweetest strawberries to make this Gluten-Free Strawberry Tart, sliced peaches taste amazing in this Peach Galette with Baklava Filling, and Nectarines are combined with plums to create this beautiful Plum Nectarine Pistachio Upside Down Cake.
Ingredients You’ll Need For Mini Peach Galettes
- Pie crust – You’ll need a batch of my Homemade Pie Crust it makes 2 crusts or grab 2 pie crusts from the store! We are going to cut out smaller circles of dough to create the mini galettes!
- Fruit – Combination of fresh sliced peaches, nectarines and strawberries.
- Streusel topping – This buttery topping is made with butter, sugar, flour, and chopped walnuts for extra crunch!
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Mini Peach Galettes with Walnut Streusel
- For the fruit filling. Add sliced fruit, sugar, vanilla and salt into bowl mix until combined. Set aside.
- For the walnut streusel topping. In a medium bowl combine the sugars, flour, salt, butter and walnuts together until you have large crumbles.
- Cut the pie crust. On a lightly floured counter, roll out each pie crust until it’s 1/4-inch thick. Use a small bowl to cut out 3 rounds about 6 inches wide in each pie crust, so you’ll have 6 galettes. Transfer rounds of dough to a baking sheet lined with parchment paper.
- Assemble galettes. Spoon 1 -2 tablespoons of the fruit mixture to the center of each pie crust. Fold the sides of the dough all around the filling then top with walnut streusel. Once finished transfer to the freezer to chill for 10 minutes.
- Bake. Brush each pie crust with an egg wash then bake for 20 – 22 minutes or until the pie crust and the streusel topping are golden brown and the fruit is bubbling.
- Serve with a scoop of ice cream or a dollop of whipped cream.
Tips and Tricks
- Chill the galettes before baking. After rolling and shaping the galettes the pie crust will have warmed up, to keep it flaky pop the galettes into the freezer for about 10 minutes. This will result in a tender and flaky crust that won’t shrink in the oven.
- Use an egg wash if you want your mini galettes to brown evenly and have a glossy sheen.
- Imperfections are ok! The fun thing about galettes is that they aren’t suppose to be perfect. Embrace its rustic folds and free form shape!
Recipe FAQs
A galette is basically a free-form pie baked on a sheet pan. To make it, a flaky pie crust is topped with a sweet filling made with sliced fruit or a savory filling of cheese and vegetables, then the crust is folded over the edges to create a rustic look.
If your fruit filling is made with mostly strawberries or some other very juicy fruit tossing it with a little bit of flour or cornstarch is helpful. It will thicken up the fruit juices so you don’t have a runny filling and a soggy bottom.
More Summer Recipes
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Mini Peach Galettes
Equipment
- Baking sheet with parchment paper
- Chef's Knife
- 1 (6-inch) bowl for cutting mini galettes
Ingredients
- 1 double batch homemade pie crust, or store-bought if youโre feeling very Sandra Lee-like
Fruit Filling:
- 2 peaches, pitted and sliced
- 1 nectarine, pitted and sliced
- 4 to 5 strawberries, stems removed and sliced
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Streusel Topping:
- 1 tablespoons sugar
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter, melted
- 1/2 cup tablespoons all-purpose flour
- Pinch of salt
- 1/4 cup walnuts, chopped
Instructions
- Line a baking sheet with parchment and set aside.
To Make the Fruit Filling:
- To a bowl, add the slices of fruit, brown sugar, vanilla and pinch of salt; mix until combined.
To Make the Streusel:
- To a medium bowl, combine the sugars, butter, flour, salt and walnuts. The mixture will be clumpy and moist. Set it aside.
To Assemble the Galettes:
- Sprinkle your work surface with a bit of flour. Using a floured rolling pin, roll out the first disc of pie crust so it’s about 1/4-inch thick. Using a bowl thatโs about 6-inches in diameter, cut 3 rounds in each pie crust, running a knife around the bowl. Repeat with the second pie crust disc.
- Transfer the round of pie dough to the baking sheet. I like to assemble them on the baking sheet so thereโs no need to move them. Brush the tops lightly with egg wash.
- Spoon about 1 to tablespoons of the fruit mixture to the center of the pie crust round. I definitely fiddled with the placement of the fruit a bit so the slices laid on top of each other properly. Fold the dough sides over the fillingโthis doesnโt have to be perfect. Galettes are imperfect thatโs why theyโre awesome. Repeat with the remaining pie crust rounds. Sprinkle the top of the fruit with the streusel. I used a lot on top because I really wanted that flavor!
- Transfer to the freezer to chill for about 10 minutes. Meanwhile, preheat your oven to 400 degrees.
- When the oven is preheated and the galettes are a bit firm, brush the pie crust top with egg wash and transfer to the oven to bake for about 20 to 22 minutes, until the tops of the pie crust and streusel are golden brown and the fruit is bubbling.
- Serve galettes with vanilla ice cream or whipped cream.
Notes
Tips and Tricks
- Chill the galettes before baking.ย After rolling and shaping the galettes the pie crust will have warmed up, to keep it flaky pop the galettes into the freezer for about 10 minutes. This will result in a tender and flaky crust that wonโt shrink in the oven.
- Use an egg washย if you want your mini galettes to brown evenly and have a glossy sheen.
- Imperfections are ok!ย The fun thing about galettes is that they arenโt suppose to be perfect. Embrace its rustic folds and free form shape!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I need to double your homemade pie crust recipe to make 6 gallettes? Or is the linked crust recipe, as is, enough to make this recipe?
Could you prepare these ahead of time, freeze them, and then thaw and reheat them in the oven when you want to eat them?
Hello! For the streusel topping, it says “1/2 cup tablespoons all-purpose flour”. Should it be ‘1/2 cup’ or ‘1/2 tbsp’? Thanks!
sorry about that! it should say 1/2 cup all-purpose flour.
Looks sweety and healthly and quite easy to prepare.
Wow, this looks so interesting! And currently is the strawberries, peaches and nectarines season . This is going to my menu, thanks!!
And you are using your new dishes from Tokyo! Your galettes are quite neat and tidy and NO FRUIT juices ran out! Just lovely! Yummy too!
haha yes! i love them so much. i honestly wish there was fruit juice bubbling from it. i think if you want that then you can definitely let the fruit sit with the sugar a bit longer than i did ๐
Delicious! Love that brown color!