These Mini Blueberry Galettes are perfect for a quick dessert. They’re perfectly crisp, flaky, and delicious. These impressive little bites are so easy to make, and look so beautiful. The ultimate summer dessert!
Have you ever seen such a perfect little dessert? Golden brown crust, a sumptuous molten blueberry filling, garnished with some bright mint and whipped cream. These are my favorite little stunners to whip out to cap off a big Holiday dinner, everyone’s expecting pie but this is sure to surprise.
Don’t let the word Holidays stop you from testing these out any day of the year, I can promise you’ll be glad you did. 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.
What Are 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, so no big deal right? But I mean it when I say they’re not a big deal to make.
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.
Ingredients
Refer to my notes for more information on how to get the most out of your mini galettes! Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Blueberries – I used fresh today because I love a plump juicy fruit filling.
- Sugar – I just used granulated sugar for the filling and turbinado sugar for sprinkling on the crust.
- Cornstarch – This is the binding agent for our filling.
- Lemon – The zest and juice from one lemon to balance out all that sweet.
- Pie crust – I used store bought today, I wanted something quick and easy and there’s tons of brands that sell nice crusts. If you want to make your own pie crust, here’s my recipes for my fool proof pie crust.
- Egg – 1 large egg beaten for an egg wash for our crust.
- Garnish – Mint leaves and whipped cream – totally optional but totally delicious.
What Is Turbinado Sugar?
Turbinado sugar is a very light natural sugar that produces a nice sweet little crust on top of pastry when sprinkled over egg wash. It produces a nice light caramel flavor and is a popular choice for finishing off pastries like these.
How To Make Mini Blueberry Galettes
- Preheat your oven: To 400 F degrees. Line 2 baking sheets with parchment paper.
- Combine your filling: In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
- Assemble the crust: 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 4-5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Re-roll the remaining dough, you should be able to get 1 more pie crust round from it.
- Fill the mini galettes: 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.
- Prepare the galettes for the oven: 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.
- Finish the dish: 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.
Note: Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
Want To Make Your Own Crust?
If you’d like to really go all the way with this dessert, then making your own crust is always an option! Luckily for you I’ve got the perfect Pie Crust Recipe right here on the blog. It will make around the same amount of mini galettes as the store bought option!
Can I Use Frozen Berries?
The beauty of using blueberries in baking is that they can almost always be subbed for fresh, they almost bake down better that way! Just take the blueberries out of the freezer a few minutes before you assemble your filling.
What Else Can I Use In Mini Galettes?
Check out some of my other galette recipes for ideas! These ones aren’t miniature, but you can use the fillings for this recipe too:
The sky is the limit when it comes to the filling you can use in these! You can also use figs, or peaches, apples, apricots, boysenberries, or rhubarb.
Leftovers
Fridge
You can store these mini galettes either on the counter right at room temperature or covered in the fridge for 2 – 3 days.
Freezer
Advanced 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.
Freezing leftovers: 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.
More Incredible Pie Recipes To Try:
- Classic Apple Pie
- Apple Pie Cake
- Chocolate Pecan Pie Cookies
- Pecan Pie
- Pumpkin Pie
- Lemon Chess Pie
- Chicken Pot Pie
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Mini Blueberry Galettes
Ingredients
- 1 lb blueberries
- 1/4 cup sugar granulated
- 2 tbsp cornstarch
- zest of 1 lemon
- juice of 1 lemon
- 4 pie crusts (2 boxes, each box has 2 rolled pie crusts)
- 1 egg beaten for egg wash
- 1 tbsp turbinado sugar for sprinkling
- fresh mint leaves for garnish, optional
- whipped cream optional
Instructions
- 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 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.
Video
Recipe Notes
- 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 can’t find it, coconut sugar would be a great replacement as well.
- If you have 4 or 5 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.
If the galettes are stored unbaked in the freezer, should they be thawed overnight in the refrigerator before baking? Thank you!
Yes! I would let them thaw in the fridge first!
Absolutely delicious! I had to stop myself from eating the entire tray. I’m wondering, if I freeze them unbaked do I have to let them thaw before cooking them?
It would be best to let them thaw first, but if you don’t have time you can bake them straight from the freezer for a bit longer.
So impressive! Made these for Mother’s Day with homemade pie crust. Not a fan of lemon, so used orange as suggested earlier. Also, put them back in fridge before baking and came out perfectly. Super yummy!
These look delicious. Think I’ll try blueberries and peaches. Have you tried freezing after baking?
That will be wonderful! If you’re going to freeze them, under bake them by a few minutes. Store them in an airtight container and you can reheat in the oven for about 10 minutes at 350F or until they’re golden brown.
I greatly dislike lemon. What would be an appropriate substitute?
Anything citrusy. You could use some orange instead.
IF you use frozen berries, should we thaw them first?
I don’t think it’s necessary to thaw them, I would use them frozen.