Mini Blueberry Galettes
Mini Blueberry Galettes are rustic, flaky pastry rounds filled with juicy blueberries, baked until golden, and finished with a sweet, glossy shine. Perfect for dessert, brunch, or when you just need a personal pie moment.
Servings: 16
Calories: 295kcal
Ingredients
- 1 pound blueberries
- ¼ cup sugar granulated
- 2 tablespoons cornstarch
- zest of 1 lemon
- juice of 1 lemon
- 4 pie crusts (2 boxes, each box has 2 rolled pie crusts)
- 1 large egg beaten for egg wash
- 1 tablespoon turbinado sugar for sprinkling
- fresh mint leaves for garnish, optional
- whipped cream optional
Instructions
- Preheat your oven to 400℉. 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 tablespoons 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
Notes
- Make ahead: Assemble and refrigerate unbaked galettes up to 1 day in advance. Bake straight from the fridge.
- Fruit swaps: Try raspberries, strawberries, blackberries, peaches, or a mix. Adjust sugar based on fruit sweetness.
- Frozen berries: Use straight from the freezer, but add extra cornstarch to prevent excess juice.
- Crisp bottom tip: Sprinkle pastry center with flour or almond flour before adding filling to keep crust from getting soggy.
- Dough scraps: Reroll leftover dough and make an extra mini galette or two instead of tossing them out. You should have enough dough to make 16 mini galettes.
- Serving idea: Best enjoyed warm with vanilla ice cream or whipped cream for maximum happiness.
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: 50IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 0.7mg
