This individual mixed berry galette with chocolate crust are pretty enough for a celebratory dinner but easy enough to make for a casual meal.
I’ll be honest when I tell you that AJ and I don’t really celebrate Valentine’s Day that much. It’s not that we aren’t romantic (a friend of mine once called AJ and I “the most sappy couple I am friends with!”) But when you’ve been together as long as AJ and I have been, we feel less pressure to celebrate. But when Sprouts Farmers Market approached me to create a Valentine’s Day dessert for two, I jumped at the chance. What would be more celebratory than an individual Mixed Berry Galette with Chocolate Crust? (Jump directly to the recipe.)
I love the idea of making smaller batch desserts for just the two of us as it means no leftovers! It’s not that I don’t love baking desserts for larger crowds. In fact it’s one of my favorite thing to do. But when it’s just AJ and me in this house, sharing a meal, having a big leftover batch of desserts is just not something I need tempting us.
I’ve always loved making galettes, which are fancy little tarts that are easy-to-make. When you make individual ones, they feel all the more special but the secret is they are super simple. Slightly rustic looking, with the folded over crust on top, they look surprisingly fancy plated and served to your loved one. And the chocolate crust, made with cocoa powder, comes together fast.
So this Valentine’s Day, even though we’re not those sort of folks, I’ll be whipping up these galettes anyway. I’ll probably skip the bubble bath and candles though. We have to draw the line somewhere.
I’m partnering with Sprouts Farmers Market to create recipes like these Mixed Berry Galettes with Chocolate Crust using Sprouts Brand products. I was compensated for this post but all opinions above are my own.
Mixed Berry Galettes with Chocolate Crust
By Irvin Lin
This recipe makes two individual galettes to serve for a couple. If you want, you can double the recipe and make four for a small dinner party. Be sure to chill the crust dough an hour before you roll it out, or make the crust the day before and let it chill overnight in the fridge. It makes rolling out the dough much easier to work with.
3/4 cup (105 g) Sprouts Brand all-purpose flour
1/4 cup (27 g) Sprouts Brand organic cocoa powder
2 tablespoons Sprouts Brand white granulated sugar
1/4 teaspoon kosher salt
1/4 cup (57 g or 1/2 stick) Sprouts Brand unsalted butter, cold
5 to 6 tablespoons cold water
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, green stems removed, berries sliced in half
2 tablespoon Sprouts Brand white granulated sugar
1 tablespoon Sprouts Brand all-purpose flour
2 teaspoon fresh squeezed lemon juice
1 teaspoon Sprouts Brand vanilla extract
1/2 teaspoon lemon zest (about half a lemon)
To assemble and finish
2 tablespoons Sprouts Brand organic cocoa powder
1 large egg yolk
1 tablespoon cold water
1 tablespoon Sprouts Brand white granulated sugar
1. Make the crust by placing the flour, cocoa powder, sugar and salt in a medium-sized bowl. Cut the butter into 1/2 inch thick pieces and add to the dry ingredients. Using your fingers smash the pieces of butter into the dry ingredients until they are reduced to small flat pieces the size of gravel and the dry ingredients are blended into a uniform color. Sprinkle 5 tablespoons of water over the mixture and toss with a fork until a dough forms. If the dough seems dry and ingredients aren’t incorporating, sprinkle an additional tablespoon of water and toss and massage with hand. Divide into two small balls and then flatten into a disk about 4 inches wide. Wrap with plastic wrap and place in the refrigerator to chill for 1 hour or overnight.
2. Once the dough is chilled pre-heat the oven to 350ºF. Line a rimmed baking sheet with a silpat or piece of parchment paper.
3. Place all the filling ingredients in a medium bowl and toss together with a large spatula.
4. Sprinkle 1/2 tablespoon of the cocoa powder over a clean surface and place one of the dough crust disks on the cocoa powder. Sprinkle 1/2 tablespoon of cocoa powder over the disk and then roll the disk out to about a rough 8-inch wide circle. The cocoa powder should help keep the dough from sticking but sprinkle a bit more on the disk if you need to. Move the crust to the lined baking sheet and repeat with the second crust.
5. Once both crust are prepared, place half the berry filling in the middle of one of the crusts, leaving about 1 to 1 1/2 inches of crust around edge. Repeat with the second crust and the remaining filling.
6. Fold the crust over onto the berry filling all the way around, decoratively “pleating” the crust. Repeat with the second galette. Beat the egg yolk with the water then brush over the top of the crust edge. Sprinkle 1/2 tablespoon of sugar over one of the galettes and the remaining sugar over the other galette.
7. Bake in the oven 40 to 45 minutes or until the berry filling is bubbling hot, the sugar on the galette crust has started to caramelize a bit and the edges of the galette are dry looking. Let cool and serve warm, by itself or with a scoop of vanilla ice cream or whipped cream.
Makes 2 individual galettes.