These galettes are made with an ultra flaky whole wheat pie crust and filled with Bonne Maman INTENSE Red Fruits Fruit Spread and a simple blackberry fruit filling. Incredibly delicious, juicy, fresh, and lower in sugar – this is what New Year’s desserts look like, and I am fully on board.
This post is sponsored by Bonne Maman and their new INTENSE Fruit Spreads! All opinions are my own.
You all know by now that I have a sweet tooth. A rather large sweet tooth. So you know I’m not going to be giving up dessert when the New Year rolls around. But, I can get on board with making simple ingredient swaps and eating better-for-you desserts.
To keep this dessert on the lighter side, I swapped in some whole wheat flour and used Bonne Maman INTENSE Fruit Spreads – they have 39% less sugar than regular preserves, making them a no brainer for January!
They’re made with simple, natural ingredients – and you can actually SEE the pieces of fruit in the spread! The Red Fruits spread is made from premium strawberries, cherries, raspberries, redcurrants and blackcurrants. It’s an amazing combination on it’s own, and it pairs SO well with whole blackberries – but really, you can make this recipe with any fruit you love or have on hand!
The flavor of the Red Fruits spread is absolutely incredible – highly recommend getting 1 jar for this recipe, and another jar for straight spoon-to-mouth eating.
How to Make Mini Galettes:
This recipe is super simple – and it’s a small batch recipe! Make the pie dough and split it in half. Each half of the dough makes 3 galettes, for a total of 6. This recipe is perfect if you’re only baking for a few people, because you can freeze half of the dough for later. If you’re baking for more people, you can bake up all 6 little pies at once.
Mix up a simple fresh fruit filling of blackberries, lemon juice + zest, just a bit of sugar (this recipe doesn’t need a lot because of the natural sweetness of the fruit!), and some vanilla and tapioca (or corn) starch to thicken. Roll the dough out, and use a cereal bowl to trace 6-7 inch circles with a knife – no fancy cutters required!
Spread on a few tablespoons of the Bonne Maman INTENSE Fruit Spread, then add a few spoonfuls of the blackberry fruit filling.
Fold up the edges, one section at a time, brush with egg wash, and bake!
That’s it – it couldn’t be any easier to make a better-for-you dessert! Here’s to still enjoying our treats in the New Year – and to doing it with a little less sugar!
Did you make this recipe? Snap a photo and leave a comment below!
Whole Wheat Mini Blackberry Galettes
For the Pie Crust
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 3/4 tsp salt
- 1 stick + 6 TBSP cold salted butter
- 1/2 to 2/3 cup ice cold water
For the Fruit Filling
- 1 jar Bonne Maman INTENSE Red Fruits Fruit Spread
- 2 and 1/2 cups fresh blackberries
- 3 TBSP cane or granulated sugar
- 3/4 tsp vanilla extract
- 2 TBSP tapioca or corn starch
- 1/2 tsp lemon juice
- 3/4 tsp lemon zest
For Egg Wash
- 1 egg, beaten
- Make the Pie Dough: Whisk together the flours and salt. Cut the cold butter into large chunks and toss in the flour to coat. Use a pastry cutter to cut in the butter until you have pea sized chunks throughout. Drizzle in the cold water, a little at a time, stirring the dough gently with a fork between each addition to evenly moisten. (You can always splash a little extra water on the dry crumbs in the bottom of the bowl that always seem to stay dry throughout this process). Form the dough into a ball and slice it in half. Gently flatten each piece into a 1-inch thick disc, and wrap in plastic wrap. Chill in the fridge for 2 hours (or up to overnight) or in the freezer for at least 30 minutes.
- Make the Filling: Don't make the filling super far ahead - the longer it sits the more liquid that will seep out and you don't want all that extra liquid in your galettes. Once the dough is done chilling, set it on the counter for about 5-10 minutes so it's pliable enough to roll out, but still cold. Mix the filling up while it sits out. Stir together all ingredients except for the fruit spread.
- Assemble: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Flour your counter and roll the dough out until it's about 1/8" thick. Use a cereal bowl to cut out 6-7 inch circles with a knife. You should have 3 circles. Place the circles on the baking sheet, and spoon on 2 TBSP of the fruit spread, and then 3 TBSP of the fruit filling (try to leave the excess liquid behind in the bowl). Fold up the edges, working in small sections at a time.
- Chill: Chill the galettes in the fridge 10 minutes before baking, to help them hold their shape nicely. Beat the egg with 1 tsp of water. Brush the pie crust with the egg wash, and sprinkle the crust with a little raw sugar (if desired).
- Bake: Bake for 32-35 minutes, until crust is golden brown and filling is bubbly. Let cool on baking sheet until cool enough to handle.
- Serve + Store: Enjoy immediately! These are best the day they're made - the crispness of the crust fades after the first day, but you can store leftovers in an airtight container at room temp for a day or two.
- Extra Dough: Use the second half of the dough to make 3 more galettes at a later date! Make sure the dough is tightly sealed in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before using.
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