My First Mini Galettes (And Why I’ll Definitely Make Them Again)
I’ve always loved the idea of baking — the calm, the mess, the transformation of dough into something warm and shareable. But until recently, I’d never actually tried making pie crust from scratch. So this week, I finally gave it a go with a batch of mini fruit galettes… and I’m officially hooked.
Galettes are basically rustic, freeform pies — forgiving and beautiful in their imperfection. I made two kinds: strawberry and apple. And while this was my first attempt, I learned a lot along the way (mostly by doing things a little wrong the first time).
A Crash Course in Pie Dough
Turns out, the real magic of pie dough is in the temperature. Keeping the butter cold (freezer cold) was key to getting that flaky, golden crust. I started out rolling the dough way too thick — classic beginner mistake — but quickly adjusted and got the hang of it. The final dough was soft, thin, and just sturdy enough to fold without tearing.
Filling Without the Soggy Bottom
For the filling, I kept it simple: fruit, sugar, and cornstarch. The cornstarch helps thicken everything as it bakes, which prevents your crust from turning into a soggy mess. Shoutout to The Great British Baking Show for permanently imprinting “no soggy bottoms” in my head.
The Final Bake
After about 25 minutes in the oven, the galettes came out better than I expected. Crispy edges, bubbling fruit, and just the right amount of golden brown. The strawberry version stole the show — but next time, I’ll chop the apples smaller for a more even texture.
A Sustainable Touch
One small detail I loved? Storing the dough in our biodegradable plastic wrap. It works just like conventional wrap, but breaks down in months instead of sticking around for decades. It's the kind of swap that feels easy, not preachy — and if you’re already making something from scratch, it just makes sense.
Ready to Try It Yourself?
I followed this recipe step-by-step with a few small tweaks. If you're curious (or hungry), you can check out the full recipe here:
Mini Fruit Galette Recipe
Whether you're a baking pro or just dipping your toes in like I was, I can’t recommend galettes enough. They're rustic, rewarding, and somehow taste even better when you’ve made the crust yourself.
