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!
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 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 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.