As the vibrant days of summer draw to a close, many of us find ourselves in a delightful predicament—abundant fruit at our fingertips, yet the challenge of using it all before it's too late. I've personally wrestled with this seasonal conundrum, turning to time-honored fruit recipes and experimenting with some favorites to put my slightly wilted berries and stone fruits to good use. One such delightful solution is the mini fruit galette, an ideal creation for when you're left with just a handful of aging berries.

What Exactly is a Galette?

Galettes are akin to pies, yet they forgo the traditional pie dish. They encompass the quintessential components of a fruit pie—a filling of fruit and a pastry crust—but present them in a flat, open style, exuding a casual charm. The charm of a galette lies in its simplicity and ease compared to the more structured pie. My inclination to prepare mini galettes as summer wanes is driven by their versatility; while large galettes typically demand a generous amount of fruit, mini versions can be crafted with a mere fraction of that. Whether you have a partially consumed pint of tangy blueberries or a solitary peach, mini galettes are the answer. And the convenience is amplified if you have store-bought pie crusts at the ready.

Crafting Mini Galettes Step by Step

1. Prepare Your Pie Crust Begin by thawing and unrolling a sheet of your preferred store-bought pie crust. Utilize a biscuit cutter, a mason jar lid, or even a paring knife to fashion circles from the dough. Remember, the rustic nature of galettes means imperfections are embraced. Aim for circles approximately three to four inches in diameter. If you're using a product like Pillsbury mini pie crusts, you'll find they create seven small hexagons, offering flexibility in the number of galettes you can produce. Store any excess pie crust in the refrigerator or freezer for future use.
2. Apply Egg Wash to the Edges Place your pastry circles on a baking sheet lined with parchment paper. Given that galettes lack the support of a pie dish, an egg wash is essential for sealing the crust and imparting a rich golden hue. Combine one egg yolk with roughly a teaspoon of water to create the wash, then brush it along the outer rim of each crust circle.
3. Create a "Waterproof" Base Summer berries are known to release a considerable amount of juice during baking. While a traditional fruit pie might involve pre-cooking and thickening the filling, such a step would be excessive for mini galettes given their modest fruit content. Instead, apply a "waterproof" layer of cornstarch and sugar to the crust. This mixture will absorb the fruit's juices and, upon baking, transform into a sweet, viscous syrup. The quantities may require some adjustment based on the fruit's juiciness, but typically, a thin application suffices to prevent a soggy crust. Combine two teaspoons of cornstarch with three teaspoons of sugar and spread about half a teaspoon in the center of each pastry round.
4. Fill the Galettes Proceed by arranging your berries or diced fruit in the center of the crust. A tablespoon of fruit per galette is a good starting point. If using solely berries, consider tossing them with a bit of lemon juice to enhance their flavor before placement. Leave a half-inch border of pastry uncovered, then begin to crimp the pastry edge by folding and pinching, using the egg wash as an adhesive. Repeat this process for the remaining galettes.
5. Bake to Perfection Apply an egg wash to the exterior of the pastry dough and lightly dust it with sugar. Slide the galettes into a preheated 400°F oven and bake for 15 to 20 minutes, or until the fruit juices are visibly bubbling and the pastry achieves a delectable brownness.

Currently, my surplus of maturing summer fruits is being transformed into these mini galettes, which serve as delightful breakfast companions with coffee, charming mid-morning snacks, and the perfect petite desserts when paired with a scoop of ice cream. I find immense satisfaction in these personal-sized summer fruit pies, especially as I wander my apartment, indulging in one while contemplating the sweltering heat outside. It's best to stay indoors, stay cool, and savor more mini galettes.

Mini Summer Galette Recipe

• 1 roll of thawed store-bought pie crust
• 1 cup of berries or chopped stone fruit
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 3 teaspoons sugar
• Egg wash for the crust
• Sugar for sprinkling

1. Preheat the oven to 400°F. Cut about seven three-inch circles out of the pastry crust and place them onto a parchment-lined baking sheet. Apply the egg wash around the edges.      
2. Toss the berries or stone fruit chunks with the lemon juice in a small bowl. In a separate bowl, combine the cornstarch and sugar.
3. Sprinkle about half a teaspoon of the sugar mixture into the center of each pastry round. Top with a spoonful of fruit.
4. Crimp the edges of the pie dough all around to create a secure "wall." Pinch the pleats. Apply egg wash to the outside of the "wall" and sprinkle with a little sugar.
5. Bake the galettes for 15 to 20 minutes, or until the juices are bubbling and the pastry is well-browned. Allow to cool on a wire rack for at least 10 minutes before enjoying.