Mini Blueberry Galettes
User Reviews
4.6
Mini Blueberry Galettes
Description
This recipe starts by combining fresh blueberries, sugar, cornstarch, lemon zest, and lemon juice to create a juicy, slightly thickened filling. Rolled pie crusts are cut into circles about 4 to 5 inches in diameter. A spoonful of filling is placed in the center of each round, and the edges are folded up and over to form rustic, open-faced mini galettes.
Each galette is brushed with beaten egg and sprinkled with turbinado sugar before baking on parchment-lined trays at 400°F until the crust is golden and crisp, about 30 to 35 minutes. The crust bakes to a flaky texture while the blueberry filling releases its juices and thickens slightly from the cornstarch.
The galettes can be served warm or cooled, optionally garnished with fresh mint or accompanied by whipped cream. If the dough warms too much during assembly, chilling the unbaked galettes helps them hold shape during baking. This recipe yields about 16 mini galettes and allows some flexibility in berries used.
They can be frozen unbaked or baked for convenient make-ahead options, with guidance on freezing methods to maintain crust quality and reheating instructions.
Ingredients
- 1 pound blueberries
- ¼ cup sugar granulated
- 2 tablespoon cornstarch
- lemon zest of 1
- lemon juice of 1
- 4 pie crust 2 boxes, each box has 2 rolled pie crusts
- 1 egg beaten for egg wash
- 1 tablespoon turbinado sugar for sprinkling
- mint leaf for garnish, optional, fresh
- Whipped Cream optional
Instructions
- Preheat your oven to 400℉. Line 2 baking sheets with parchment paper.
- In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
- Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
- Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
- Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.
- Bake the galettes for 30 to 35 minutes or until golden brown.
- Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.
Notes
- The recipe yields about 16 mini galettes; you can also mix in strawberries if desired.
- If dough softens during assembly, chill assembled galettes in the fridge for 30 minutes to prevent spreading.
- Turbinado sugar provides a light caramel flavor; coconut sugar can replace it if unavailable.
- You can use a 4 or 5 inch round cutter or a bowl to cut dough rounds.
- Freeze galettes unbaked by placing them on a baking sheet to firm before wrapping and storing; this preserves shape for baking later.
- Frozen baked galettes should be thawed fully and reheated in the oven at 350°F for about 15 minutes to re-crisp the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1galette | |
| Calories | 295kcal | 15% |
| Carbohydrates | 38.63g | 13% |
| Protein | 2.28g | 5% |
| Fat | 14.95g | 23% |
| Saturated Fat | 5.59g | 28% |
| Polyunsaturated Fat | 1.98g | 12% |
| Monounsaturated Fat | 5.957g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 239mg | 10% |
| Potassium | 74mg | 2% |
| Fiber | 1.7g | 7% |
| Sugar | 6.88g | 14% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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