mango strawberry mini galettes


i hope everyone enjoyed the long weekend! it was ridiculously hot here, but i managed to get a couple bike rides & hikes in. last night we went to niagara on the lake (my absolute favourite place) for ice cream & walked the longest trail of life. we kinda got lost which may explain why it was never ending, but all in all it was a perfect sunday night. the night before that we went to the ice cream farm i grew up going too, i guess you can say ice cream was a theme this weekend! i also made these cute little galettes! because MANGOS! how could i forget about mango season?! i used to get so excited every time my mom would bring one home from the market because it's not your boring old apples & bananas (no offence guys). these galettes make for the perfect fruity summer treat & come together much quicker + easier then a full on pie! no need to be a fancy baker for this rustic dessert. i usually go with a butter & shortening based crust when i make pies, but for these galettes i decided to stick to a full butter based crust. i love how the strong flavour of butter comes through! try not to eat them all yourself.


(makes 4 mini galettes)

for the dough

  • 1.5 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water

for the filling

  • 2 cups fresh strawberries, chopped
  • 1 cup fresh mangos, chopped
  • 1/3 cup raw sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 pinch of salt
  • 1 tablespoon corn starch
  • 1/2 teaspoon pure vanilla extract


for the dough

  • in a mixing bowl add flour, salt & sugar. stir until evenly mixed.
  • add cubed butter & using your hands work the butter into the flour mixture until a crumb like consistency is formed.
  • add the ice water & shape into a disc. if dough seems a bit wet, add a touch more flour. if dough seems a bit try, add a touch more ice water.
  • wrap in cling wrap & let rest in the fridge for an hour or over night.

for the filling

  • in a mixing bowl add strawberries, mangos, sugar, lemon juice, salt & cornstarch. toss until combined.

for assembly

  • preheat oven to 375 degrees.
  • line a cookie sheet with parchment paper.
  • divide dough into four balls & roll out into a circular shape (between 1/8 inch & 1/4 inch for thickness).
  • add filling to the centre & fold in the edges.
  • brush with egg wash if desired & sprinkle with a touch of raw sugar.
  • bake for 20-25 minutes or until the dough begins to lightly brown.
  • serve warm or cold with fresh whipped cream!

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