Galettes are a super rustic dessert, and they are a type of pie that is very attainable to make if you're not a professional baker. I like that they aren't perfect and that each one is a little different. My mom would say, that gives them character. And, you also don't have to feel like they won't live up to the photos you see of them, because even yours at home can look just like these!
If you're looking for something easy but equally perfect for Valentine's Day, these Chocolate Raspberry Mini Galettes are just what you want. Mini galettes are the perfect individual dessert. And if you add a scoop of ice cream on top, one can be the perfect sharable dessert! Chocolate or vanilla ice cream would be delicious on top of these flaky chocolate galettes.
Chocolate Raspberry Mini Galettes
228 grams (1 3/4 cups plus 1 tablespoon) organic all purpose flour
28 grams (1/3 cup) organic Dutch cocoa, sifted
1/2 teaspoon organic cane sugar
1 1/2 sticks (170 grams) organic salted butter, cold
1/2 cup cold water
9 ounces organic fresh raspberries (or blueberries, strawberries or cherries)
113 grams (1/2 cup) organic cane sugar
14 grams (1 1/2 teaspoon) organic all purpose flour
1 organic egg
Organic powdered sugar, for dusting
Method To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cocoa, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients. Have 6 pieces of plastic wrap ready.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.
Divide the dough into 6 pieces, they should weigh about 85 grams each. Form into a disk and wrap in plastic wrap. Refrigerate for at least 6 hours or overnight.
Preheat the oven to 350°F. Line a baking sheets with parchment paper.
To make the filling: In a medium mixing bowl add the raspberries, cane 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 remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.
Place a generous amount of filling into the middle of each dough, leaving about a 1-inch boarder. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each galette with the egg wash.
Bake for 50 minutes. Allow to cool completely on the baking sheet.
Top with a dusting of powdered sugar or a scoop of ice cream!
High Altitude - Bake for 45 minutes.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!