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!
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.
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