These Mini Blueberry Galettes are perfect for a quick dessert. They’re perfectly crisp, flaky, delicious and so impressive. The ultimate summer dessert!
I know you were looking to make a pie this weekend, but I have something better for you. Mini galettes! Don’t let the word galette scare you, it’s just a French term for a flat round or rustic tarts with hand folded edges. We’re basically talking mini pies or tarts here, no big deal. But I mean it when I say they’re not a big deal to make.
I used store bought pie crusts, the ones that are rolled and you get 2 rolls of pie crust in a package, I know Pillsbury has them, but there are other brands that carry them.
I used 2 packages of pie crusts because I knew these galettes would go quickly because not only are they the cutest pies ever, they are so good. I love the fact that they’re almost bite size, well I’d say about 3 bites per galette. But those are 3 of the best bites ever.
It was so much fun making these galettes, there’s just something about making miniature foods that gets me all excited and happy.
To cut the rounds I used a bowl, but if you have the 6 inch round cutters use those. I wish I had them, the biggest I have is 4 inches, but a bowl works just as well.
The great thing about these galettes is that you can fill them with your favorite berries or fruits. I actually filled a couple with strawberries and they were yummy. You can also use figs, or peaches, apples, apricots, whatever you’re into.
I strongly recommend the mint leaves, it really does add an extra dimension of flavor. These galettes are really not very sweet, which is why I sprinkled them with a bit of Turbinado sugar. The end result are mini blueberry galettes that are super crispy, a bit sweet and tart, and so delicious. Serve these with some whipped cream or your favorite vanilla ice cream. You can’t go wrong.
Check out the video!
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These Mini Blueberry Galettes are perfect for a quick dessert. They're perfectly crisp, flaky, delicious and so impressive. The ultimate summer dessert!
Preheat your oven to 400 F degrees. 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 6 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.
You should have enough blueberries for 16 mini galettes. I also had some strawberries on hand so I filled a few with strawberries.
If your pie crust has come down to room temperature, place the baking sheets with the unbaked galettes in the fridge for about half an hour so that the dough gets cold again, otherwise your galettes might open up during baking and you'll end up with a mess.
Turbinado sugar is from obtained from pure sugar cane, less processed than brown sugar. It has a light caramel flavor.
If you have 5 or 6 inch round cutters, use those, otherwise a bowl works just as well.
Advance preparation: You can assemble the galettes through Step 4 and freeze them up to a month. First place the galettes on the baking sheet and place the baking sheet in the freezer and freeze the galettes for about an hour. After an hour, wrap the galettes in plastic wrap then place back in the freezer. You may also freeze the galettes after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 15 minutes, or until the crust of the galettes recrisp.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.