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Mini Balsamic Strawberry Galettes

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These mini balsamic strawberry galettes are packed with juicy, sweet and sour flavors, all wrapped up in a flaky buttery crust.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6-8 galettes 1x
  • Category: Cakes and pies

These mini balsamic strawberry galettes are packed with juicy, sweet and sour flavors, all wrapped up in a flaky buttery crust.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 425°F (200°C), and line a large baking tray with parchment paper. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Brush the edges of the folded dough with the beaten egg and sprinkle dough with a little bit of sugar.
  8. 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.

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