mini fall galettes

Over the weekend, the temperatures plummeted and it felt like the perfect time to do some baking. Galettes are a rustic pie, baked on a cookie sheet, rather than in a pie plate. These hand-held miniature versions are so fun and simple... we all enjoyed each step. Pie crust can be so temperamental and trying to have children help can be stressful, but this dough is totally forgiving. Since they are meant to be free-form pies... no worries about perfection. I don't think I've ever been so excited to share a recipe...delicious...easy...inclusive of all ages. Did I mention that they taste divine? My family declared these to be the best pies we've ever had...and I've baked a lot of pies! Who doesn't love having an entire pie for herself?

Make your fillings first and then start on the dough. We made two varieties:
Apple Cinnamon
3-4 apples peeled, cored and sliced
a couple of tablespoons of brown sugar or maple syrup
a generous sprinkling of cinammon (my children love to shake it on when we don't have to measure)
a squeeze of lemon juice
Mix together and let sit.

Gingered Pear with Drizzled Honey (too spicy for the small ones...all the more for us...these were my favorite!)
several pears peeled cored and thinly sliced
1-2 teaspoons of freshly grated ginger (to taste...could also used powdered)
squeeze of lemon juice
arrange pear slices in a bowl, side-by side and drizzle with honey


no-fail dough:
makes 1 large galette or 8 minis
2 cups of whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon of sugar
12 tablespoons of cold unsalted butter, cut into tiny pieces
1/2 a cup of ice water as needed

-Mix dry ingredients in a bowl.
-Cut in butter, blend until there are pea-sized pieces.
-Sprinkle on water, one tablespoon at a time, until you can form the dough into a ball.
-Press into a disk on counter and cut into eight pie slices.
-Refrigerate 6 slices while you work with the first two.
-Form each piece into a ball and roll into a disc (1/8 inch thick) on a lightly floured surface.
-Keep dusting surface and rolling pin with flour to discourage sticking.
-Set each circle on a cookie sheet. I like to use unbleached parchment paper underneath...no mess.
-Place filling in center of disc with 1 1/2 to 2 inches left around the sides for folding up.
-Drizzle juices on top.
-Tuck your fruit in, overlapping the sides and pinching any opening along the bottom shut...to keep the juices in.
-Paint the exposed dough with an egg wash (one egg beaten with a little cream or milk) using a pastry brush (optional).
-Sprinkle crust with sugar(optional) .

-Bake at 375 degrees until golden and bubbly.


EAT! These are small enough to eat with your hands like a little pastry... although you could certainly bring out the utensils and a scoop of vanilla ice cream.



The following day, I had the Gingered Pear Galette with a cup of coffee for breakfast... it doesn't get any better than that!