What If

Do you ever play what if?

Have you ever wondered, at one time or another, how your life would have turned out IF….

Wondered what direction you could have gone IF…

Wondered whose path you would have crossed, or not crossed, IF…

I have a bunch of  “what IF’s.” What if I had taken something different in University. What if I hadn’t left the big city. What if I’d chosen the other job offer. What if I’d known fifteen years ago I couldn’t have kids. What if I’d been strong enough to stand up for what I wanted.

What IF….

What if I lived in the present and enjoyed this moment. This moment, right here and right now. Maybe I should leave those big, life changing, “what if’s” in the past and instead be grateful for what is in front of me right now. My family and friends who love me. The summer weather. My runners. My Mom’s recipe for pie crust. Or pate brisse for you fancy people. Attempting my first pie crust is not a huge, life altering feat. But it’s where I am right now. And you know what, at this present moment it feels right; sitting here with my handsome love, laughing, and eating an insanely heavenly galette. And that’s all I’ve got.

Strawberry & Dark Chocolate Mini Galettes

Pie Crust

  • 1 C flour
  • 2 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 C cold butter
  • 4-5 Tbsp ice water
  • Whisk together flour, sugar, and salt. Chill.
  • Cut in butter until chunks are pea sized. Slowly mix in ice water. Do NOT overwork the dough. Form into a ball, wrap in plastic then chill at least one hour or up to 24 hours.

Dark Chocolate Ganache:

  • 1/2 C dark chocolate, chopped (I use Valrhona 70% dark chocolate)
  • 2 Tbsp milk or cream
  • Bring cream just to a boil. Pour over chocolate then whisk until smooth

Strawberry Filling:

  • 3-4 cups sliced, fresh strawberries (or any type of fruit you like that is in season)
  • 1  tsp lemon juice
  • A few tbsp sugar, depending on how sweet you like your filling. I used 2 Tbsp.
  • A tsp or so of cornstarch, also depending on what type of fruit you use.
  • Combine all filling ingredients and stir to combine well.

To make the mini Galettes:

  • Preheat your oven to 450.
  • Line a baking sheet with parchment.
  • Remove dough from fridge and divide into 6 balls. Roll each into a 4-5″ circle.
  • Spread over desired amount of ganache leaving a 1″ border. Top with berries.
  • Fold up edges of pie crust. Brush with an egg white and sprinkle with sanding sugar.
  • Bake on parchment paper for 20 minutes or until crust is golden brown.


  • It might sound daunting but it’s not! Pie crust is so easy, once you’ve tried it you will never want store bought again. The recipe above is only a half recipe.
  • Leave behind as much of the juice from the berries as possible. Also, I think I overfilled the galettes. Some of the crust didn’t stay folded over but the galettes tasted yummy anyway. The crust was super light and flakey. I think the key is to leave small chunks of butter for flakiness. I also put ice-cubes in my water to ensure it stayed cold while working.
  • If you want, you could make one large galette. Try for about a 12″ circle of pie crust.
  • This recipe is rather made up. I perused a bunch of foodie sites, salivated at the pictures, then determined I was in the mood for chocolate (big surprise) and I had a bunch of fresh strawberries from the market…so viola! Strawberry & Chocolate Mini Galettes.

14 thoughts on “What If

  1. Pingback: Rather Be Baking « dark chocolate and strawberry tartlets

  2. I found this recipe on foodgawker and it looks absolutely delicious and so pretty! As someone who has just started baking, I was just wondering what the brushed egg white does. Could it be skipped? Can water be used to brush the crust? Also, can the sanding sugar be replaced by regular white sugar?

    • The egg white helps the pastry turn a golden brown and gives it a nice sheen. It looks kind of boring without it. I’ve never tried water…let me know what happens. I think regular sugar would just disappear into the crust and you wouldn’t see it. Do you have raw sugar? That would work well. You can just skip the sanding sugar if you don’t have it. Good luck!

  3. Just tried it with blueberries. I think I put a bit too much water in which made the dough very flimsy and a bit sticky to work with. Also, as soon as I started baking, the butter melted and there was pool of butter around each galette. It obviously burned badly, but what was left of the dessert was delicious, although a bit tough to eat (due to the lack of butter). Any suggestions on how to avoid the butter disaster?

    • Hi Vasu – this was my first time making a pie crust so I’m not sure what to say. Was your butter chilled enough? Did you work it into pea sized clumps? Trial and error I guess. Sorry I can’t help you out more!

  4. My first try was a disaster…totally my fault. I used waxed paper instead of parchment…im more of a cook than baker, lol.

    2nd try they came out perfect. They were the hit of my party!! Will definately keep this recipe. One trick I used was to refrigerate the dough after i rolled out each galette to make it more firm to shape it after i put in the chocolate and strawberries.

  5. I wish to show some thanks to the writer for bailing me out of such a matter. Just after scouting throughout the the net and coming across ideas which were not helpful, I thought my entire life was well over. Being alive minus the approaches to the issues you have resolved by means of your post is a serious case, and those which may have in a negative way affected my entire career if I hadn’t come across your website.

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