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+ servings

Mini Blueberry Galettes

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
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