Chocolate Raspberry Mini Galettes

Galettes are super rustic and you can kind of wing it when assembling it, which is my kind of baking. I like that they aren't perfect and that each one is a little different. And, you don't have to feel like they don't live up to the photos you see of them, because even yours at home can look just like these! So these Chocolate Raspberry Mini Galettes are perfect for Valentine's Day or anytime you want a small and light dessert. I'd recommend adding Chocolate or Vanilla Bean Ice Cream on top!

Chocolate Raspberry Mini Galettes

Makes 4


1 1/2 sticks (170 grams) organic salted butter, cold

191 grams (1 1/2 cups) organic all purpose flour

28 grams (1/3 cup) organic Dutch cocoa, sifted

113 grams (1/4 cup) organic cane sugar

6 tablespoons very cold water


9 ounces organic fresh raspberries (or blueberries, strawberries or cherries)

57 grams (1/4 cup) organic cane sugar

14 grams (1 1/2 teaspoon) organic all purpose flour

1 organic egg

Method First make the crust. Make sure you have cold butter, straight from the fridge. Chop it into tiny cubes, as small as you can get them is the best.

Measure the water and have it ready.

In the bowl of a stand mixer fitted with the paddle attachment, add the cubed butter, flour, cocoa and sugar. Mix on low and gradually turn up to medium speed. As soon as the mixture resembles wet sand, add in all the water immediately. Mix on medium until a pie dough forms, this will be really quick so make sure to watch it. As soon as you have pie dough, stop the mixer. (You can also do this entire process by hand, if you don’t have a stand mixer. Just add all ingredients together in one bowl (even the water) and get in there with your hands and mix, squeeze and squish until a pie dough forms. There is no right or wrong way, just what you prefer!)

Once you have a pie dough, form it into a disk and wrap it in plastic wrap. Refrigerate for at least 6 hours or overnight.

Preheat the oven to 350°F.

In a mixing bowl, add the raspberries, sugar and flour. Coat them completely and you can even crush up some of the raspberries to make sure the dry ingredients are totally incorporated into the fruit.

In a small dish, beat the egg and set aside.

On a floured surface, place the cold pie dough and sprinkle flour on both sides. Roll out the dough, rotating it often so it rolls out even, until it is 1/4 inch thick.

Next, just cut the dough into four pieces. These do not have to be even at all. Place each piece of dough onto a baking sheet with parchment paper.

Add a little bit of the raspberry mixture into the center of each piece of dough. Fold the corners up and in to seal in the galette. You can even trim off portions of the dough if there’s too much on one side, you don’t have to use it all. They will all look a little different, and rustic.

Brush each one with the egg wash.

Bake for 45 minutes.

Top with a dusting of powdered sugar or a scoop of ice cream!

High Altitude - Bake for 50 minutes.

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