Tiny New York Kitchen: Mini Strawberry Galettes

Mini Strawberry GalettesBy Victoria Hart Glavin of Tiny New York Kitchen

I often make these free-form galettes with whatever fruit that I have sitting around. If you have other berries that you’d like to use then go right ahead.


1 1/4 Cups Unbleached Flour (Plus More For Rolling Dough)

1 Cup Whole Wheat Pastry Flour

3/4 Cup Almond Flour

1/2 Teaspoon Kosher Salt

10 Tablespoons Cold Unsalted Butter (Cubed)

1/2 Cup Plus 1 Tablespoon Powdered Sugar

1 Large Egg

2 Large Egg Yolks (Divided)

1 Tablespoon Lemon Zest

4 Cups Fresh Strawberries (Sliced)

1 1/2 Tablespoons Cornstarch

1/3 Cup Sugar

1 Teaspoon Vanilla Extract

Line large-size baking sheet with parchment paper. Set aside. In medium-size bowl combine flours and kosher salt. Set aside. In large-size bowl combine cold butter pieces and powdered sugar until creamy. Stir in egg, lemon zest and 1 egg yolk. Add half flour mixture and slowly mix until combined. Add remaining flour and mix until dough forms. Turn dough out onto floured surface and shape into 2 disks. Wrap each disk in plastic wrap and place in refrigerator for 1 hour. Preheat oven to 350 degrees.

Divide each disk into 4 equal pieces. On floured surface roll each piece into circle that is about 1/2 inch thick. Transfer to parchment paper lined baking sheet.

In large-size bowl combine strawberries, cornstarch, sugar, and vanilla extract. Place strawberry mixture in centers of crusts, leaving 1 inch border at edges.  Lightly fold edges over fruit. Whip remaining egg yolk until frothy. Brush crusts with yolk.  Place in oven and bake 40 minutes until crust is golden brown.

Remove from oven and cool completely. Serve at room temperature.
Makes 8 Mini Strawberry Galettes

Prep Time: 90 Minutes
Cook Time: 40 Minutes
Total Time: 130 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”