These Mixed Berry Mini Galettes are an easy berry dessert with a crunchy cornmeal crust. Perfect for summer, they look impressive but are simple to make.

I've been living on blackberries, strawberries, and blueberries lately, so I turned that berry obsession into Mixed Berry Mini Galettes. Josh and I made these the other night. He did most of the work, but I helped arrange the berries on the dough. I also made sure to have a generous portion. These mini galettes look like they take serious pastry skills, but they're actually easy. Don't tell anyone. I love that they're mini because everything mini is more fun. You can also make one large galette if you want. We enjoyed ours with a scoop of vanilla bean ice cream. A dollop of whipped cream would be great too. This simple dessert is perfect for spring and summer. I know we'll be making it again and again.

Why You’ll Love This Mixed Berry Mini Galettes

The cornmeal crust adds a subtle crunch that regular pie crust doesn't have.
They look impressive but come together quickly with a food processor.
You can use any mix of berries you have on hand, so it's a great way to use up that pint of blackberries and strawberries.

Key Ingredients for Mixed Berry Mini Galettes

Coarse cornmeal: This gives the crust a pleasant crunch and a slightly rustic texture. You can substitute fine cornmeal or polenta, but the texture will be less pronounced. Look for coarse cornmeal in the baking aisle or near the grits.
Buttermilk: Adds tanginess and helps create a tender, flaky crust. If you don't have buttermilk, use the milk and lemon juice substitute mentioned in the FAQ.
Cold butter: Keep the butter very cold and cut it into small pieces before adding to the food processor. This ensures the crust stays flaky. Unsalted butter is best so you can control the salt level.

Kitchen Tools for Mixed Berry Mini Galettes

Food processor (or a pastry blender and mixing bowl)
Parchment paper
Baking sheet
Rolling pin
Pastry brush
Wire rack for cooling
Plastic wrap

Tips for Making the Best Mixed Berry Mini Galettes

When rolling out the dough, work quickly so it stays cold. If it gets too soft, pop it back in the fridge for a few minutes. The cornmeal makes the crust a bit more delicate than all-flour dough, so handle it gently. Use a light hand when folding the edges over the berries, press just enough to seal, but don't squish the fruit. Brush the edges with beaten egg for a golden shine, and don't skimp on the turbinado sugar, it gives a nice crunchy top. Bake until the crust is deep golden brown, 40 to 45 minutes. Let the galettes cool on the baking sheet for at least 20 minutes before serving so the filling sets.

How to Make the Dough Without a Food Processor

If you don't own a food processor, you can still make this dough by hand. Whisk the flour, sugar, cornmeal, and salt together in a large bowl. Add the cold butter pieces and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture looks like coarse meal with some pea-sized butter bits. Drizzle the buttermilk over the mixture and stir with a fork until the dough starts to come together. Gather it into a ball, pat into a disk, wrap in plastic, and chill for at least 45 minutes. The dough will be a bit more rustic but just as delicious.

Mixed Berry Mini Galettes Variations to Try

Feel free to swap the berry mix. All blueberries, all blackberries, or a combination of peaches and raspberries would all work. Add a pinch of cinnamon or a teaspoon of lemon zest to the berries for extra flavor. If you prefer one large galette instead of four minis, roll the dough into a single 12-inch circle, pile the berries in the center, fold the edges over, and bake. You may need to add a few minutes to the baking time, so keep an eye on it. For a sweeter crust, sprinkle a little extra sugar on the dough before adding the berries.

What to Serve with Mixed Berry Mini Galettes

Serve these galettes warm or at room temperature. A scoop of vanilla bean ice cream is our favorite pairing, but a dollop of whipped cream works just as well. For a little extra sweetness, drizzle with honey or dust with powdered sugar. They also go nicely with a cup of coffee or iced tea for a summer afternoon treat.

How to Store Leftover Mixed Berry Mini Galettes

The unbaked dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Baked galettes are best eaten the day they're made, but you can store them in an airtight container at room temperature for up to 2 days. The crust will soften a bit. For longer storage, refrigerate for up to 4 days and reheat before serving.

Can You Freeze Mixed Berry Mini Galettes?

To freeze baked galettes, let them cool completely, then wrap each one individually in plastic wrap and foil, or place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature, then reheat in a 350°F oven for 10 to 15 minutes to crisp the crust. You can also freeze unbaked assembled galettes on a baking sheet until solid, then transfer to a bag. Bake from frozen, adding 5 to 10 minutes to the baking time.

Best Ways to Reheat Mixed Berry Mini Galettes

Reheat leftover galettes in a 350°F oven for 10 to 15 minutes until warm and the crust is crisp again. Avoid the microwave, which will make the crust soggy. If reheating from frozen, add a few extra minutes.

Recipe

Mixed Berry Mini Galettes

5/5 (1 ratings)

Pin recipe

Servings: 4 servings
Cuisine: French
Course: Dessert

Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter (cut into small pieces)
1/3 cup buttermilk
2 cups mixed berries (I used fresh blueberries, blackberries, and strawberry slices)
1 egg (beaten)
2 tablespoons turbinado sugar

Instructions

. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and pat it into a firm ball. Wrap in plastic wrap and refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Cut the dough into four equal parts. Starting at the center of the dough, roll out each piece of dough into a circle, about 6 inches. Place the dough with parchment paper on a baking sheet. Arrange mixed berries in the center of each galette, leaving a 1-inch border. Fold the border over the berries, overlapping where necessary and pressing gently to adhere the folds.
4. Lightly brush the edge of the dough with the egg and sprinkle crust and berries with turbinado sugar.
5. Bake the galettes for 40-45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve with whipped cream or ice cream if you wish.