These Mini Blueberry Galettes make the perfect quick dessert! This rustic version of a blueberry pie is easy to make and sure to impress!
If you have never made a galette before, let me tell you, this will change your world! They give you all of the benefits of a pie (awesome deliciousness!) without all of the fuss of a pie! They are essentially a rustic pie.
There is no need for perfectly decorated crusts. In fact, galettes aren’t supposed to be perfectly symmetrical. Now that, is something I can get behind when I want a quick and delicious dessert that will still knock the socks off my guests!
Berry season is here and its the perfect time to whip up these mini blueberry galettes to put all those delicious berries to good use. If you do not have fresh blueberries though, fear not. You can actually make this with frozen berries (or even a combo of both if the hungry people in your home eat most of your blueberry supply before you can get to them- ahem!)
Why you should make Mini Blueberry Galettes
- They’re easy to do!
- It is a great way to use up fresh blueberries
- The individual portions make these great for serving up to guests.
- In a pinch, you could use fresh or frozen berries.
- They are delicious!
Can you make this into a large galette?
You sure can! I made these into small portions to serve up to dinner guests but you can also make a larger galette and slice and serve it! Follow the recipe as written, except, of course, do not separate the dough into 4 portions. Instead roll it out into one circle.
Variations and substitutions
This recipe can basically be used to make any type of galette you like with the berry of your choice or pretty much any fruit.
Other fruits that work well here include:
- strawberries
- blackberries
- peaches or apricots
- plums
There are so many more options but those are among my favourites!
Ingredients in Mini Blueberry Galettes
- Flour: all purpose flour
- Sugar: Added to the pie dough for a touch of sweetness as well as the blueberry filling.
- Salt: enhances the flavour of baked goods.
- Butter: Cold, cubed butter is used to make the pie crust.
- Cold water: Added to the pie crust to add moisture and form the dough. The water should be cold so as to keep the butter from melting.
- Blueberries: Fresh blueberries are used in this recipe as they release less water than frozen blueberries. If you don’t have fresh (or not enough fresh), you can substitute frozen berries. If using frozen, you might want to add a bit more cornstarch to absorb the water they will release as they bake.
- Cornstarch: helps to absorb some of the liquid from the blueberries.
- Egg: for egg wash
How to make Mini Blueberry Galettes
Add flour, sugar, salt and baking powder to a food processor. Pulse a few times to mix. Add the cubed butter and continue to pulse until the mixture resembles a coarse meal. Add the cold water and pulse to form dough.
Transfer the dough to a floured surface and form into a ball. Press down slightly to form a disk and cover in plastic wrap. Transfer to the fridge for 30 minutes.
Meanwhile, prepare the filling by mixing the ingredients in a bowl. Cover and set aside.
Preheat oven to 375F and line a baking tray with parchment paper. On a floured surface, divide the dough into 4 portions. Roll each portion out into a rough circle shape.
Transfer the circles to the baking tray and scoop the filling in the center of the dough, leaving a 1 inch border around the edges. Fold over the edges of the galettes and brush with egg wash (to make the egg wash, whisk 1 egg and 1 tablespoon of water in a bowl). Sprinkle the crust with sparkling sugar.
Bake for about 35 minutes or until the crust has turned a nice golden brown colour. Cool for about 10 minutes before serving with a scoop of ice cream!
Tips for making mini blueberry galettes
While galettes can be easy to make, there are a few things to keep in mind when making them to keep the whole process as easy as can be!
- Use parchment paper on your baking tray! This will not only prevent sticking but it will make clean up a breeze, trust me!
- Place the dough circles on the baking tray before filling them! Again, take this from someone who has made this mistake before- the last thing you want to do is struggle to transfer a flimsy, filled galette onto your sheet.
- Use a food processor to make your dough! I do this with all of my pie crusts because it truly is the best way to make them. If that isn’t an option for you, you can do it the old-fashioned way.
- You can make these galettes before your dinner guests arrive. If you are serving these up to guests and don’t want to be fussing around in the kitchen when you are trying to entertain, you can certainly have these whipped up in advance!I personally like to serve them at room temperature so the ice cream doesn’t melts too quickly when serving.
How to serve Mini Blueberry Galettes
These galettes are perfect on their own but I like to top them with a scoop of ice cream and a little fresh mint. Other topping options include whipped cream or a simple dusting of icing sugar.
I hope you enjoy this recipe!
-Cathy
You may also like:
Apple Ginger Galette
Tomato and Feta Galette
Mediterranean Vegetable Galette
Mini Blueberry Galettes
Ingredients
For the crust:
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter cold, cubed
- 6 tablespoons cold water
For the blueberry filling:
- 1 1/2 cups blueberries fresh
- 1/2 cup sugar
- 1 tablespoon cornstarch
Other
- 1 large egg + 1 tablespoon water, for egg wash
- sparkling sugar, optional to sprinkle on crust
- ice cream, for serving optional
Instructions
- Add flour, sugar, salt and baking powder to a food processor. Pulse a few times to mix. Add the cubed butter and continue to pulse until the mixture resembles a coarse meal. Add the cold water and pulse to form dough.
- Transfer the dough to a floured surface and form into a ball. Press down slightly to form a disk and cover in plastic wrap. Transfer to the fridge for 30 minutes.
- Meanwhile, prepare the filling by mixing the ingredients in a bowl. Cover and set aside.
- Preheat oven to 375F and line a baking tray with parchment paper. On a floured surface, divide the dough into 4 portions. Roll each portion out into a rough circle shape.
- Transfer the circles to the baking tray and scoop the filling in the center of the dough, leaving a 1 inch border around the edges. Fold over the edges of the galettes and brush with egg wash (to make the egg wash, whisk 1 egg and 1 tablespoon of water in a bowl). Sprinkle the crust with sparkling sugar.
- Bake for about 35 minutes or until the crust has turned a nice golden brown colour. Cool for about 10-15 minutes before serving with a scoop of ice cream!
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.