These galettes are mini, rustic and filled with fresh blueberries. They’re a must for your summer baking list!

Mini Blueberry Galettes |

Who can resist a 2 lb flat of blueberries for $5? Definitely not me, I’ve bought 3 flats already and I’m heading back for more. We’re popping them like candy and eating them with everything.

Summer really is great, isn’t it?

We had a break in our heat wave last week and I had a hankering for these mini blueberry galettes. The recipe is an old favorite from the archives and with all the blueberries in our house I just couldn’t resist.

Mini Blueberry Galettes |

Mini Blueberry Galettes |

These little galettes are the perfect single serving summer pie. Serve them hot or at room temperature, for dessert or even an afternoon snack. (I confess I ate one for breakfast the next day. It was perfect.)

A scoop of vanilla ice cream is optional, though highly recommended.

Mini Blueberry Galettes |

Tip: What is a galette?

Galette is a french name and refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary greatly in size, and are typically easier to prepare. Also known as a crostata (Italy).

Mini Blueberry Galettes |

Note: This recipe was originally published in June 2012. Pictures have been updated and slight improvements to the recipe have been made.

Blueberry Galettes
Bundles of fresh blueberries baked in a pocket of buttery pastry.
Yield: 6 galettes
For the crust:
  • 1 cup (226 grams) unsalted butter, cold and cut into cubes
  • 2½ cups (310 grams) all-purpose flour
  • 1 tablespoon (10 grams) sugar
  • 1 teaspoon (4 grams) salt
  • ½ cup + 1 tablespoon buttermilk, cold
For the filling:
  • 1 pound (510 grams) fresh blueberries
  • ⅓ cup (60 grams) sugar
  • 2 tablespoons (20 grams) cornstarch
  • ¼ teaspoon (1 gram) fresh ground nutmeg
  • Zest of 1 lemon
  • 1 egg, for egg wash
  • Sanding sugar, for sprinkling
  1. To make the pie crust, in a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter. Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed. When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
  2. Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side. Dump the contents back onto your floured surface and divide into 6 disks. Wrap in plastic wrap and chill in the fridge for one hour or overnight.
  3. To make the galettes, preheat oven to 400 degrees and line 2 sheet pans with parchment paper.
  4. Combine the sugar, cornstarch, nutmeg and lemon zest in a bowl. Add the blueberries and toss to coat. Roll out each disk of pie dough into an 8-10 inch circle. It doesn’t need to be exact or even. Spoon ⅙ of the blueberry mixture into the center of each disk and fold the dough up and over the filling. Brush with the dough with the egg wash and sprinkle with the sanding sugar.
  5. Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.
  6. Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


29 Responses to Mini Blueberry Galettes

  1. Kiya Brewer says:

    I want to try this but the season here for fresh blueberries is pretty much over..have u ever tried this recipe with frozen blueberries?

    • Annalise says:

      I haven’t, but I’m sure you could. But I would either add a touch more cornstarch or thaw and drain the blueberries to account for the extra moisture.

  2. Krista says:

    These are gorgeous! I happened to be watching Food Network on Sunday and Anne Burrell made a savory galette. Totally made me want one. Now I suppose I’ll have to make a savory AND a sweet one!

  3. These look amazing! I’m a huge galette fan, especially blueberry!

  4. These really are elegant looking. I bet they taste wonderful, too! They look easier to make than actual pie, which is really fine with me!

  5. What gorgeous galettes! I’ve been meaning to make galettes for so long now but I just never got around to it. Will have to make these soon since blueberries have been so cheap at the grocery store!

  6. Julia says:

    Beautiful galettes! I just made a blueberry pie and oh man, it has me totally lovin’ all things blueberry and pie! If I had nay left, I’d invite you over ;)

  7. Purabi Naha says:

    OMG! This looks absolutely amazing!! Your presentation is gorgeous and I want to devour this immediately! I think even my kids would love this…

  8. Chelsea says:

    OH YUM!!! That is one of my favorite things about summer…all the endless possibilities for baked treats with summer fruits. The farmer’s market is heaven! I have always wanted to try making jam from scratch but never have, maybe this is the year! Hint Hint :)

  9. These look amazing! I wish I could start my morning off with some blueberry galettes. Thanks for sharing with everyone.

  10. Lynna says:

    Gosh, you really do make delicious desserts all the time! Love blueberry desserts.

  11. Kelsey says:

    These look amazingly delicious! I am a site manager on, an online how-to community, and since you already have gorgeous photos and a write-up, I thought you might be interested in sharing your work on our site as well. You should consider submitting this (or any of your other desserts) as an entry to our Desserts Contest.

    I would be happy to feature it on our site if you decide to post the instructions there and help get it noticed among our 13.8 million viewers. Let me know if you have any questions!

  12. Leni Bednacerraf says:

    i would love to do this amazing blueberry pie, however, I only have dried ones. Do you think the results would be the same with dried blueberries?

    • Annalise says:

      Hi Leni. The results would be very different with dried blueberries and since I’ve never baked with dried fruit before I’m not sure what recommendations to make. Sorry!

  13. These look so scrumptious! I love blueberry pie in any form!

  14. Kim says:

    These look amazing. was not going to bake today, but this changed the game!

  15. Chels says:

    Wow! Do those ever look amazing?!

  16. Completely agree: summer is the best! I went strawberry picking on Saturday and picked around 10 pounds of strawberries so yesterday I prepped them, and today I made 3 batches of strawberry jam. I was feeling lazy at the beginning, but now that it’s all done, I am so happy :)
    We are still waiting for our blueberries to hit the markets in Quebec, but when they do, I will have this bookmarked and ready to celebrate!

  17. Kaitlin says:

    They’re so pretty! And I love the size – nothing like getting a whole pie for yourself ;)

    Also that first photo is especially swoon worthy. I’m drooling!

  18. Mary Frances says:

    Wow, these look absolutely divine!! The combination of fresh blueberries and vanilla ice cream sounds like the perfect summer treat!

  19. Your timing is perfect – we are going blueberry picking this afternoon!!!

  20. These mini galettes are stunning! The market’s been overflowing with blueberries so I’m going to have to stock up to make these galettes! (Single serving x 6 = 6 servings for me, right?:)

  21. I love a good galette, these are gorgeous!

  22. Deborah Stephens says:

    These look really good I just bought a bunch of blueberries but I did freeze them, but I’m pretty sure if I thaw them out on a paper towel it will absord the moisture in the berries. I also got a bunch of raspberries,does anyone have any good recipes for those? This really has been a good year for fruit ! I also got a couple of peaches. I’ll be surely be waiting for a response. Have fun everyone it’s a great summer to be baking !

    • Annalise says:

      Hi Deborah! You can definitely adapt this recipe to use pretty much any summer fruit. You’ll need to adjust the sugar depending on the sweetness of the fruit and the cornstarch depending on how juicy it is. I don’t know exact amounts off the top of my head, you’ll have to play around. Hope this helps!

  23. maria says:

    Hi! this recipe looks fantastic!
    I was wondering if I could use canned blueberries instead.



    • Annalise says:

      I don’t believe canned blueberries will work as they are canned with a lot of liquid. However, you can use frozen blueberries. No need to defrost them first.

  24. Frances Dinolfo says:

    One cup of butter is not 113 grams, which is more like the weight of one stick (I.e. 1/2 cup). Big difference. So, which is it?

    • Annalise says:

      Thank you so much for catching my typo Frances! Yikes. The ingredient list should read 1 cup butter (226 grams). I’ve since fixed my mistake. My apologies!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>