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 |

baking 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 |

Mini Blueberry Galettes |

Mini Blueberry Galettes

Servings: 6 galettes
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Bundles of fresh blueberries baked in a pocket of buttery pastry.


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)
  • 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


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.
Calories: 588kcal, Carbohydrates: 67g, Protein: 8g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 111mg, Sodium: 425mg, Potassium: 160mg, Fiber: 3g, Sugar: 22g, Vitamin A: 1059IU, Vitamin C: 7mg, Calcium: 49mg, Iron: 3mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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