Mini Peach Galettes
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.
Servings: 6 mini galettes
Cost: $10
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 you’re 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 that’s 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 there’s 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 filling—this doesn’t have to be perfect. Galettes are imperfect that’s why they’re 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. 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!
Nutrition
Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 128mg | Potassium: 175mg | Fiber: 3g | Sugar: 15g | Vitamin A: 419IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 2mg
