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