Whole Wheat Mini Blackberry Galettes
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; these galettes are lower in sugar, incredibly delicious, juicy and fresh!
Servings 3 galettes
Ingredients
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
Instructions
- 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.