These mini balsamic strawberry galettes are packed with juicy, sweet and sour flavors, all wrapped up in a flaky buttery crust. A delicious strawberry dessert served in individual portion.
Enjoy the last strawberries while they’re still in season and take the opportunity to get creative around them. These beauties of nature are sweet, juicy, and always make a festive dessert. Strawberry tarts have been one of my all-time favorite desserts. They were part of my childhood in France, and I still remember helping my mom displaying strawberries on top of the tart. Today I’ve brought my little twist to the recipe and turned it into individual strawberry galettes.
These so-called mini strawberry galettes are super adorable and will make you feel extra special (because eh, it’s one single pie for yourself!). They’re prepared with my favorite homemade pie crust for galettes, rich and buttery, on top of which you’ve got cooked balsamic strawberries, bringing an interesting mix of sweet and sour flavors. They’re also one of the very first desserts I prepared with baby Lucie around. Not that she could help though (she was just a few weeks old), but I’m so happy that I captured this moment with a quick shot of her hands trying to hold strawberries. Yes, I’m in love!
Now let’s talk about these mini strawberry galettes, give you some tips there and there so that you too can bring them to life!
A perfect crust for summer pies
This pie crust recipe is my favorite one for all fruit galette recipes. I’ve been using it for years, switching the fruit toppings there and there, with always the same success. The dough comes easily together in one bowl and gives a rich, buttery, flaky crust.
I also love that the dough is robust so it can hold juicy fruits without getting too soggy. Note that chilling the dough before rolling it out is key and will insure it holds its shape without sticking to the rolling pin. If this were to happen anyway, dust the rolling pin with some flour, that should do the trick.
Now my favorite part about this crust comes with the final touch: brushing the sides with egg wash and sprinkling sugar on top. Once baked, the crust is soooo darn good!
Sweet and sour flavors in the filling
The filling is an interesting combination of flavors that makes these galettes very special. Basically, you could just add some strawberries on top, sprinkle with sugar, and bake as is. That would work. But you know me, I like to add my little twist here and there.
First, there is the base layer, or actually layers, as there are two of them. To begin with, dust some almond meal over the raw pie crust. In France, we use this technique for almost all summer fruit pie, as it creates a natural barrier between the juicy fruits and the dough, and also adds some delicious bitter flavors that contrast with summer fruits.
Then on top of that, add a generous layer of ricotta cheese. The combination of fresh ricotta cheese and the sweet strawberries makes a beautiful contrast of textures (smooth/juicy) and flavors (sour/sweet).
The main filling actually consists of strawberries and balsamic vinegar, combined with citrus and vanilla to enhance the sweet flavors of strawberries. Don’t forget to add cornstarch; this will retain the juice of strawberries when baking. The little twist is to add fresh basil leaves that pair beautifully with strawberries and balsamic vinegar. If you don’t have basil, you could instead use fresh mint leaves or even thyme.
Why to make them mini galettes?
Well, simply because it’s so much more fun! Make 6 or 8 individual galettes, depending on how big you want them (or simply depending on the number of guests). Note that the shape is very forgiving, and while I advise you give them a round shape in the recipe instructions, an approximately round shape will do the trick too. Imperfection makes it taste better sometimes, so don’t be too picky!
Can I make it a large single galette? Yes, yes and yes! This will spare you a lot of time and it’s perfect to feed a crowd. So just do what works best for you!
More summer fruit galette recipes:
Other delicious strawberry recipes:
- Easy Strawberry Shortcakes
- Strawberry Quinoa Salad
- Strawberry Cheesecake Blondies
- French Strawberry Tart
- Strawberry Tomato Bruschetta
To explore further, check also these 20+ very berry recipes where you’ll find some great inspiration!
Lastly, if you make these mini balsamic strawberry galettes, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
These mini balsamic strawberry galettes are packed with juicy, sweet and sour flavors, all wrapped up in a flaky buttery crust.
For the crust:
- 1 ½ cup (190g) all-purpose flour
- 3 Tablespoons (45g) granulated sugar + more for dusting
- ¼ teaspoon salt
- ½ cup (115g) cold unsalted butter, diced
- ¼ cup (60 ml) ice water, plus more as needed
- 1 egg, beaten (for brushing)
For the filling:
- 1 lb (500g) strawberries, hulled and sliced
- 1 Tablespoon cornstarch
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon lemon juice
- Zest of 1 lemon
- 1 vanilla bean, cut lengthwise and seeded (or 3/4 teaspoon vanilla extract)
- ¼ cup (50g) sugar
- 1 Tablespoon fresh basil leaves, sliced
- ½ cup (50g) almond meal, divided
- 1 cup (250g) ricotta cheese
- For the crust, whisk flour, sugar and salt together in a medium bowl. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Pour in ice cold water, little at a time, and gently knead the dough until it comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
- On a lightly floured surface, cut the dough into 6 to 8 equal piece, and roll each portion into a round circle of about 1/8-inch (3 mm) thick. Trim the edges to make them round, and stack them on a plate dusting with flour to keep them from sticking. Chill while you prepare the filling.
- Preheat the oven to 425°F (200°C), and line a large baking tray with parchment paper. Set aside.
- In a large bowl, toss the strawberries with cornstarch, balsamic vinegar, lemon juice and zest, and vanilla bean seeds (or vanilla extract) until evenly combined. Add sugar, basil leaves, and toss well.
- Working quickly, lay a circle of dough on the baking sheet. Dust with about 1-2 teaspoon(s) of almond meal, leaving a 1-inch (2,5 cm) border around the outside. Spoon out some ricotta cheese on top, then approximately a heaping a few Tablespoons of the filling.
- Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges. Repeat with remaining dough, and shuffle the mini galettes to fit evenly on the prepared baking sheet.
- Brush the edges of the folded dough with the beaten egg and sprinkle dough with a little bit of sugar.
- Bake the mini galettes on the middle rack until the dough is golden, about 35-40 minutes, rotating the pan after 20 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.
Keywords: Mini strawberry galettes