I hate to waste food! Don’t you? So I made these mini-galettes because I had some fruit that nobody wanted to eat and I couldn’t throw it away. This recipe is a combination of two recipes, one from Swerve magazine and the other from the Martha Stewart Baking Handbook. I liked the Swerve because the crust is made from frozen puff pastry and was therefore easy to make. The Martha Stewart recipe I liked for the sweetness.
6 frozen puff pastry squares, thawed
all purpose flour for dusting
1 plum, seeded and chopped into large chunks
1 cup blueberries
1/2 cup strawberries, sliced
1/4 cup sugar
1 tablespoon cornstarch
dash of salt
1 large egg white
1 tablespoon milk
Preheat oven 375˚F. Prepare a large baking tray and line it with a silicone mat or a sheet of parchment paper.
Put fruit in a medium bowl. In a measuring cup, combine sugar, cornstarch and salt. Add to the fruit and toss gently. Set aside.
On a well floured board, roll out each dough square until it is about 4″ square. Mound the fruit in the middle of the pastry. There should be a border of about 2 inches. Fold up the edges and make pleats. It doesn’t have to be neat; it should look rustic. Pick up the “packet” and place it on the prepared baking tray. If it is too hard to pick up with your fingers, use a large spatula.
Brush the pastry edges with a mixture of egg white and milk.
Place the tray in the oven and bake for 20 minutes or until the pastry is golden and flaky. Transfer the baking sheet to a wire rack to cool for 10 minutes. Slide the galettes off the mat/parchment onto the cooling rack to cool completely.