The Galette Girls are a new addition to Toronto's thriving food festival and flea market circuits. Helmed by chefs Erica Bernhardt and Haley Polinsky, the duo met while working for c5 catering some years back and have launched into this new jobbie (job + hobby) after being inspired by the Brooklyn Smorgasburg.

Since January, the Galette Girls have made appearances at Long Winter, both the Annex and Junction flea markets and the Toronto Underground Market where menus have featured a seasonal variety of sweet and savoury mini tarts personified with sassy French names.

While there are about 10 flavours in rotation, recent variations have included the Camille with braised pearl onions and bacon over a base of chive cream cheese, The Alphonse with roasted grape tomatoes, caramelized onions, mozzarella, basil and arugula, The Mathieu dressed with whipped asparagus chevre and fresh asparagus salad, and The Gaston with thyme cream sauce and cremini mushrooms.

Priced at $5, the crimped shells are topped to order and can be upgraded with optional prosciutto (add $2). The delicious flaky but firm results are easily handheld but more elegant than most street foods aspire to be.

In addition to the galettes, the girls are also gearing up for picnic season offering paper bag lunches featuring galettes and accoutrements like pickled veggies, fresh fruit and brownies. Only 48 hours notice is required and pick up or delivery can be coordinated via email.

Photos by Jesse Milns