Mini Blueberry Galettes
These galettes are mini, rustic and filled with fresh blueberries. They’re a must for your summer baking list!
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.
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.
baking tip:What is a galette?
Galette is an open, free-form pie or pastry that originated in France. You could say it’s an easier, rustic pie! 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 simpler presentation and can vary greatly in size.
Mini Blueberry Galettes
Ingredients
For the crust:
- 1 cup unsalted butter , cold and cut into cubes (226 grams)
- 2 ½ cups all-purpose flour (310 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup + 1 tablespoon cold buttermilk
For the filling:
- 1 pound fresh blueberries (510 grams)
- ⅓ cup sugar (60 grams)
- 2 tablespoons cornstarch (20 grams)
- ¼ teaspoon fresh ground nutmeg
- Zest of 1 lemon
For assembly:
- 1 egg , for egg wash
- Coarse or sanding sugar , for sprinkling
Instructions
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.
- Add the buttermilk stir to combine to make a shaggy dough. 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 1 hour or overnight.
To make the galettes
- Preheat oven to 400°F and line 2 sheet pans with parchment paper.
- 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 or 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.
- 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.
- Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days.
Note: This recipe was originally published in June 2012. Pictures have been updated and slight improvements to the recipe have been made.
I made these as mini galettes (3-4” dia) and when I baked them, they opened up. I’m not sure what went wrong: dough was chilled for several hours, only put four blueberries in them, brushed with the egg wash and sprinkled with sugar. I changed the name of them to “blueberry blossoms”. They tasted wonderful though.
These are not mini!
I made these and they came out just like the picture- very lovely and rustic. I did make 8 galettes to make them a smaller, individual portion. I kept the crust amount the same and increased the filling a bit to fill the 8 galettes. They were excellent, with a flakey, crisp crust and delicious filling. I had just picked the blueberries, so they were perfect. I brought them to a dinner party and they were much loved. Thank you for a great recipe!
Do you think these can be frozen ?
Yes, you should be able to freeze them after baking. Just make sure they’re double wrapped, and store them for no more than 1-2 months. To reheat, do not thaw, cover with foil and warm in a 350 degree oven for maybe about 20-30 minutes.
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?
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!
Hi! this recipe looks fantastic!
I was wondering if I could use canned blueberries instead.
cheers!
Maria
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.
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 !
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!
I love a good galette, these are gorgeous!
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?:)
Your timing is perfect – we are going blueberry picking this afternoon!!!
Wow, these look absolutely divine!! The combination of fresh blueberries and vanilla ice cream sounds like the perfect summer treat!
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!
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!