Mini Summer Fruit Galettes

How was your 4th of July weekend, was it fun, full of great food and sunshine, I hope so! I hope it was filled with lots of pie too. Well, I’ve got even more pie for you today. I know you’re probably looking for some detoxing juice or a light salad after this holiday weekend, but it’s summer and that means we’re constantly entertaining. Whether it’s a birthday beach bash or an impromptu mid-week al fresco dinner just because the night was too perfect, this season brings plenty of get-togethers. So when it comes to pulling a menu together, I firmly believe it should be easy and totally highlight all the flavors and ingredients this season has to offer.

Pies are my go-to dessert all year round but even more so during summer whenever I want/need to quickly whip up a sweet treat. I try to have pie dough in the freezer for this reason, but when I don’t, puff pastry is my best friend. You can bake them into squares layered with fresh strawberries and whipped cream for easy shortcakes or create a show stopping galette like this one with rich juicy plums. A few weeks back when we celebrated father’s day with this delicious grilled squid, we finished the meal with an assortment of these stone fruit fruit puff pastry galettes and they were the perfect sweet ending to our summer meal. These mini galettes are seriously the easiest and quickest dessert you can make, and with so many delicious fruit options this season they’re too yummy not to make. Oh, and when I said easy and quick to make, I meant it. While the grill was going, I tossed a plum, peach, two apricots and a few sinfully sweet cherries with a sprinkling of cornstarch, lemon juice and raw sugar, then baked them in the toaster oven. Yes, you heard me right, the toaster oven! Talk about lazy girl baking, but when days are scorching hot the last thing you want to do is turn on the oven. By the time we finished eating, these little gems were golden brown and bubbling. These individual galettes are so versatile, which is why I love making them. Use your favorite summer fruits, or top with them an oat crumb or meringue if you want. No matter how you serve them up, they will be a big hit at whatever kind of summer soiree you have this season!

Ingredients {Makes 4}

Puff Pastry {1 to 2 defrosted sheets}

5 to 6 – Sweet Cherries {halved + pitted}

1 small – Peach {sliced into 1/4″ pieces}

1 medium – Plum {quartered}

2 – Apricots {halved}

4 tablespoons – Raw Sugar, plus more for sprinkling

4 teaspoons – Cornstarch

Juice of 1 Lemon

1/4 cup – Milk

Recipe

Preheat oven to 375*F, and line a baking sheet with parchment paper. Cut the puff pastry into 4″ squares, place them into mini pie tins {or lightly sprayed cupcake pan} atop the lined baking sheet.

In four small bowls, mix each fruit separately, each with 1 tablespoon cornstarch, 1 teaspoon sugar, and about tablespoon of lemon juice. Fill the puff pastry lined tins with the fruit, arranging the halved fruits skin side up {aside from the cherries,which can be placed cut side up}.

Fold the pastry dough edges over the fruit towards the center, and lightly brush with milk. Sprinkle the crust with raw sugar and bake until pastry is golden brown and juices begin to boil {about 30 to 35 minutes}. Cool slightly. Serve warm or completely cooled.