We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?
These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human.
But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world.
So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!
These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.
To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?
A couple things to know about this recipe:
First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.
These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!
If you like these mini strawberry galettes you should try:
Mini Strawberry Galettes
These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce!
- Prep Time: 30
- Cook Time: 45
- Total Time: 180
- Yield: 7
For the pie dough:
- 1–3/4 cups (210 gm) all-purpose flour
- 1–1/2 teaspoons sugar
- Heaping 1/4 teaspoon salt
- 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
- 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
- 5 tablespoons (approximately) ice water
For the streusel:
- ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
- 3 tablespoons (15 gm) almond flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 3 tablespoons (40 gm) unsalted butter, cold and cubed
For the filling:
- 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
- 1/3 cup (65 gm) sugar
- 1–1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- Sliced almonds, for sprinkling
- 3 tablespoons (15 gm) almond flour
To prepare the pie dough:
- Give the dry ingredients a whiz in the food processor to combine.
- Pulse in the shortening and butter, just until barely evenly dispersed.
- Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
- Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.
To prepare the streusel:
- Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.
To prepare the filling:
- Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.
To assemble the galettes:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.
- Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up.