MINI BLACKBERRY GALETTES
Steps:
- Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, divide the pie dough into 4 equal portions. Roll each into a 6-inch (15-cm) round. Brush off the excess flour. Transfer the dough rounds to the prepared baking sheet.
- In a large bowl, toss together the blackberries, granulated sugar, lemon zest and juice, and flour. Divide the filling between the dough rounds, mounding it slightly in the middle and leaving a 1-inch (2.5-cm) border uncovered. Fold the edges of the dough loosely over the blackberries. Brush the dough with the beaten egg and lightly sprinkle the galettes with turbinado sugar. Transfer the baking sheet to the freezer and chill the dough for 15 minutes.
- Bake until the crusts are golden and the blackberries are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack and let the galettes cool completely. Serve with vanilla ice cream. Serves 4.
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