I have to admit I've been a very lazy blogger lately. :-( I thought the holidays would have me to the kitchen everyday baking batches and batches of cookies and giant feasts, but it's been just the opposite. A. and I have been ordering an absurd amount of takeout, I haven't been to the farmer's market in weeks, and I hardly remember where it is that I store all of my kitchen contraptions. It's actually quite sad now that I think about it. ...I've just been so busy lately, with work, holiday get- togethers, and holiday shopping that it's sort of just happened; and I've missed it.
But, I'll stop complaining, and get cooking. :-)
I decided to start testing ideas for a Christmas Eve dessert. My parents will be making a delicious dinner, and I volunteered to make dessert. I wanted something different, not too heavy, and individual sized. So I thought: mini-galettes filled with berries! Perfect! Don't they look like rustic little presents? I topped them with a heaping spoonful of creme fraiche and lemon zest. Who wouldn't be excited to get this on their plate at the end of a meal!
You can use fresh berries if you find them, or use up any frozen ones you have leftover from summer. The dough was much easier than i imagined. It is a basic Pate Brisee french pie crust which I made without a food processor (since I only have a mini-prep) by grating the almost frozen butter. I used the recipe from Joy of Baking ...and rather that re-explain the process, I'm posting the link since I think their instructions are perfect!
MINI BERRY GALETTES (inspired by Milk Eggs Chocolate)
1 batch Pate Brisee dough
3 cups of mixed berries
1 teaspoon Cinnamon
2 tablespoons brown sugar
1 cup cream cheese
4 tablespoons Powdered Sugar
1 teaspoon Vanilla
Lemon Zest and Creme Fraiche (or whipped cream) for garnish
Make the Pate Brisee dough. *If you are not using a food processor incorporate the almost frozen butter into the flour by using a cheese grater to cut up the butter into small pieces. Then quickly mix with your hands or a metal dough whisk if you have one. Divide the dough into 8 pieces and store in the fridge in plastic wrap for 30 minutes.
Preheat the oven to 400F. Season the fruit with the brown sugar and cinnamon in a mixing bowl. In a separate bowl, whisk the cream cheese with the sugar and vanilla.
For each tart, roll out a piece of dough to be about 6" in diameter. Spread about 2 tablespoons of the cream cheese mixture in the center, making sure you leave 1" all around with no spread. Top the center with a small mound of the berries (divide equally into 8 parts). Crimp the edges of the dough over the fruit to create a crust.
Continue to assemble the tarts. Bake on a lightly floured baking sheet for 30 minutes or until the crust is golden and the fruit is bubbling.
To serve, top with a spoonful of cream and grate a bit of lemon zest over each tart.