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Mini Blueberry Galettes | completelydelicious.com

Mini Blueberry Galettes

Print Recipe
Bundles of fresh blueberries baked in a pocket of buttery pastry.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 6 galettes
Calories 588
Author Annalise Sandberg

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.

Nutrition

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