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Mini Blueberry Galettes

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Last updated on April 23rd, 2019 at 03:29 pm

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!

blueberry galettes on a baking sheet topped with whipped cream

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.

uncooked mini blueberry galettes on a baking sheet topped with sugar

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.

mini blueberry galettes fresh out of the oven on a baking sheet

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.

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:

overhead of a blueberry galette with fresh mint leaves

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.

blueberry galettes on a baking sheet with fresh mint

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Mini Blueberry Galettes

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!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American, French
Keyword: blueberry, blueberry galette, galettes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Calories: 295kcal
Author: Joanna Cismaru

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
US Customary - Metric
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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 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.

Watch How To Make It

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 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.
 

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Serving: 1galette | Calories: 295kcal | Carbohydrates: 38.63g | Protein: 2.28g | Fat: 14.95g | Saturated Fat: 5.59g | Polyunsaturated Fat: 1.98g | Monounsaturated Fat: 5.957g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 74mg | Fiber: 1.7g | Sugar: 6.88g | Vitamin A: 1% | Vitamin C: 7% | Calcium: 1% | Iron: 4%
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Nutrition Facts
Mini Blueberry Galettes
Amount Per Serving (1 galette)
Calories 295 Calories from Fat 135
% Daily Value*
Total Fat 14.95g 23%
Saturated Fat 5.59g 28%
Trans Fat 0.001g
Polyunsaturated Fat 1.98g
Monounsaturated Fat 5.957g
Cholesterol 10mg 3%
Sodium 239mg 10%
Potassium 74mg 2%
Total Carbohydrates 38.63g 13%
Dietary Fiber 1.7g 7%
Sugars 6.88g
Protein 2.28g 5%
Vitamin A 1%
Vitamin C 7%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Paige says

    May 15, 2019 at 8:20 am

    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!

    Reply

  2. Pamela says

    July 9, 2018 at 8:03 am

    These look delicious. Think I’ll try blueberries and peaches. Have you tried freezing after baking?

    Reply

    • Nicole Beaulieu says

      July 9, 2018 at 9:27 am

      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.

      Reply

  6. Shelley says

    August 5, 2017 at 5:02 pm

    These were yummy! Some opened up a bit but it gave them a rustic look. Also, I added just a splash of vanilla.

    Reply

  7. Peg Kostorowski says

    July 29, 2017 at 4:56 pm

    I wish I would have read your notes. Mine opened up and made a mess. I saw it right away and scooped them into my cupcake pan. I was so excited that I made them look so pretty to begin with. I only wish I would have read everything and put them into the fridge to get cold again. Okay…..so I learned my lesson. If they taste good, I’ll make them again. ( I used frozen berries that were thawed and had a lot of juice. Was that wrong?)

    Reply

  9. elaine lamparski says

    July 26, 2017 at 6:39 am

    Pie dough looks like you only get 4 galetta out of it. Do you roll the pie dough to make it larger

    Reply

  10. Dorothy Dunton says

    July 25, 2017 at 9:02 pm

    Hi Jo. I’ve been making full size galettes for years, but I really like the smaller ones. When we lived in Michigan we had a blueberry farm a half mile down the road so we would buy tons and can them, that way we could enjoy them all year long. I like the way you pleat the edges, it is such a nice touch.

    Reply

    • Joanna Cismaru says

      July 25, 2017 at 9:23 pm

      Thank you! I just bought some Saskatoon berries and I’m dying to try these galettes with them. They’re close to blueberries, but I find them not as sweet, they’re wonderful in pies.

      Reply

  13. Sue K says

    July 23, 2017 at 10:14 am

    I made these on Friday and they were a big hit at the cottage. The lemon juice and zest made for a fresh and tangy blueberry filling. Super easy and super yummy 🙂

    Reply

  14. Chris says

    July 23, 2017 at 9:33 am

    hi .. plan to make these today. recipes says to use 5 to 6″ bowl or cutter but in the video looks like something that was more 3 or 4 inches. is 5 or 6 inches correct?? Thanks. Can’t wait to try them!!!

    Reply

  16. Linda Chudej says

    July 22, 2017 at 10:12 am

    I’m easily intimidated by baking anything but these galettes look SO cute I’m going to try making them. Thanks for the video. That really helps people like me.

    Reply

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