Mini Blueberry Galettes

There’s something magical about the aroma of bubbling berries tucked into golden pastry, especially when they’re just the right size to enjoy all to yourself. These mini blueberry galettes are rustic, charming, and packed with sweet-tart blueberry flavor. With a buttery, flaky crust hugging warm, jammy berries, and just the right touch of sugar, these little pies are a celebration of simplicity. Serve them warm with a scoop of vanilla ice cream and you’ve got a dessert that’s pure comfort in every bite.

Behind the Recipe

The idea for these mini galettes came during one summer afternoon when blueberries were bursting from the farmer’s market stalls. I didn’t want the fuss of a full pie, but I craved that homey, baked-fruit goodness. Galettes offered the perfect solution—easy, freeform, and just enough for one or two to share. That moment turned into a ritual, baking a batch of these minis whenever the berries are ripe and sweet.

Recipe Origin or Trivia

Galettes originate from France and are known for their rustic, open-faced presentation. Unlike a traditional pie, a galette doesn’t require a pie pan or intricate crimping. This style of pastry embraces imperfection, which makes it all the more approachable. They’ve been adapted around the world, often showcasing local fruits or savory fillings. These blueberry galettes are a nod to the French countryside with a summery, American twist.

Why You’ll Love Mini Blueberry Galettes

There are a dozen reasons to fall in love with these sweet little gems. Here are the best:

Versatile: You can swap blueberries for almost any fruit you have on hand, like peaches, apples, or blackberries.

Budget-Friendly: A small amount of fruit and pantry staples go a long way in creating something special.

Quick and Easy: No pie pan, no lattice crust, and minimal cleanup make this an effortless treat.

Customizable: Add lemon zest, vanilla, or a pinch of cinnamon to create your signature twist.

Crowd-Pleasing: Serve these at brunches, garden parties, or as a cozy after-dinner dessert. Everyone loves them.

Make-Ahead Friendly: Prep the dough and filling in advance so all you have to do is assemble and bake.

Great for Leftovers: If any are left (doubtful!), they reheat beautifully in a toaster oven.

Chef’s Pro Tips for Perfect Results

Want your galettes to look and taste bakery-worthy? Try these tricks:

• Keep your butter cold. Cold butter in the dough leads to flakier, tender crusts.
• Don’t overfill. A small handful of berries is plenty for each galette. Too much and they’ll leak.
• Use coarse sugar. Sprinkling turbinado sugar on the crust gives it sparkle and crunch.
• Chill before baking. After assembling, let them rest in the fridge for 10–15 minutes to prevent spreading.
• Bake on parchment. It makes cleanup a breeze and helps prevent sticking.

Kitchen Tools You’ll Need

Here’s everything you need to make these adorable galettes:

Mixing Bowl: For tossing your blueberries with sugar and spices.

Pastry Cutter or Fork: To cut cold butter into the dough.

Rolling Pin: To roll out mini circles of dough.

Baking Sheet: For baking the galettes all at once.

Parchment Paper: Prevents sticking and makes cleanup easier.

Pastry Brush: For brushing on the egg wash.

Ingredients in Mini Blueberry Galettes

The magic of this recipe lies in the harmony between the buttery crust and juicy berry filling.

1. All-Purpose Flour: 1 1/4 cups – Forms the base of the galette dough for structure.
2. Unsalted Butter: 1/2 cup (cold, cubed) – Adds richness and flakiness to the crust.
3. Granulated Sugar: 1 tbsp (for dough) + 2 tbsp (for filling) – Sweetens the crust and berries.
4. Salt: 1/4 tsp – Balances sweetness and enhances flavor.
5. Ice Water: 3–4 tbsp – Brings the dough together without making it sticky.
6. Fresh Blueberries: 2 cups – Juicy, sweet, and perfect for baking.
7. Cornstarch: 1 tbsp – Thickens the blueberry juices as they cook.
8. Lemon Juice: 1 tbsp – Brightens the blueberry flavor.
9. Lemon Zest: 1 tsp – Adds a fresh citrusy pop.
10. Egg: 1 (beaten) – For brushing the crust to achieve that golden color.
11. Turbinado Sugar: 1 tbsp – Sprinkled over the crust for a sweet, crunchy finish.

Ingredient Substitutions

Need to swap a few things? No problem.

All-Purpose Flour: Gluten-free 1:1 baking flour.

Unsalted Butter: Vegan butter or coconut oil.

Granulated Sugar: Coconut sugar or maple sugar.

Cornstarch: Arrowroot powder or flour.

Egg: Milk or plant-based milk for egg wash alternative.

Ingredient Spotlight

Blueberries: Fresh blueberries are the star of this recipe. They’re naturally sweet, slightly tart, and burst into juicy pockets when baked.

Lemon Zest: Just a teaspoon wakes up the entire filling, adding brightness that balances the rich crust and sweet berries.

Instructions for Making Mini Blueberry Galettes

Let’s walk through it together—this process is as fun as it is rewarding.

1. Preheat Your Equipment:
   Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, mixing until a dough forms. Wrap and chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   Roll dough into four small rounds, about 6 inches wide, and lay them on the lined baking sheet.
4. Assemble the Dish:
   In another bowl, toss blueberries with lemon juice, zest, sugar, and cornstarch. Spoon the filling into the center of each dough circle, leaving a 1-inch border. Fold edges over the filling, pleating as you go.
5. Cook to Perfection:
   Brush crust with beaten egg and sprinkle with turbinado sugar. Bake for 25–30 minutes, or until crust is golden and filling is bubbling.
6. Finishing Touches:
   Let the galettes cool slightly on the pan before transferring to a wire rack.
7. Serve and Enjoy:
   Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, you’re going to love this.

Texture & Flavor Secrets

These galettes are a symphony of textures. The crust is crisp at the edges and tender in the middle, while the blueberries turn syrupy and soft. The lemon zest gives a burst of freshness, and the sugar on top adds a delightful crunch with every bite.

Cooking Tips & Tricks

Here’s how to make them even better:

• Use chilled dough to prevent spreading.
• If your berries are very juicy, add an extra 1/2 tsp cornstarch.
• Let galettes cool for 10 minutes so the filling sets before slicing or serving.

What to Avoid

These common mistakes are easy to prevent:

• Overworking the dough – this makes the crust tough.
• Skipping the chilling – warm dough loses its shape.
• Using too much filling – the juices may overflow and burn.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can make the dough up to 2 days ahead and store it in the fridge. Baked galettes can be kept at room temperature for a day, or refrigerated for 3 days. To reheat, warm in a 300°F oven for 10 minutes. They also freeze well after baking—wrap tightly and store up to 2 months.

How to Serve Mini Blueberry Galettes

Serve warm with vanilla ice cream, whipped cream, or a drizzle of honey. They pair beautifully with a cup of tea or a chilled glass of lemonade. These also make adorable brunch desserts or sweet picnic additions.

Creative Leftover Transformations

Leftover galettes? Try these ideas:

• Crumble over yogurt for a breakfast parfait.
• Warm and top with almond butter for a twist.
• Dice and mix into vanilla ice cream for a DIY blueberry pie sundae.

Additional Tips

Want to take it up a notch?

• Add a dash of cinnamon or nutmeg to the filling for warmth.
• Brush crust with milk instead of egg for a glossy vegan option.
• Use a cookie cutter to make fun shapes out of the dough for kids.

Make It a Showstopper

Presentation makes all the difference. Dust the galettes with powdered sugar just before serving, or garnish with a mint leaf for color. Serve on a patterned plate or wooden board for that rustic, cozy charm.

Variations to Try

• Peach Galettes: Swap blueberries for sliced peaches.
• Berry Medley: Mix raspberries, blackberries, and blueberries for a colorful burst.
• Savory Twist: Use caramelized onions and goat cheese instead of fruit.
• Apple Cinnamon: Sliced apples with brown sugar and cinnamon make a warm fall version.
• Mini Chocolate Galettes: Add a few dark chocolate chips to the berry filling for extra indulgence.

FAQ’s

Q1: Can I use frozen blueberries?

A1: Yes, just thaw and drain them well to avoid excess liquid.

Q2: What if I don’t have a rolling pin?

A2: Use a clean wine bottle or glass to roll out the dough.

Q3: Can I make one large galette instead?

A3: Absolutely, just adjust baking time to 35–40 minutes.

Q4: Is lemon zest necessary?

A4: It’s optional, but adds amazing brightness to the filling.

Q5: Can I use store-bought pie crust?

A5: Yes, for convenience, pre-made crusts work fine.

Q6: How do I keep the crust from getting soggy?

A6: Don’t overfill and bake until the crust is fully golden.

Q7: Are galettes served warm or cold?

A7: Warm is best, but they’re delicious at room temperature too.

Q8: Can I freeze the unbaked galettes?

A8: Yes, freeze them on a tray, then transfer to a bag and bake from frozen.

Q9: Do I have to use turbinado sugar?

A9: No, but it adds great crunch. Regular sugar works too.

Q10: Can I add a touch of vanilla?

A10: Definitely. A splash of vanilla enhances the flavor beautifully.

Conclusion

These mini blueberry galettes bring together everything we love about home baking—simplicity, comfort, and delicious results. Whether you’re serving guests or treating yourself, these little pies are sure to impress. Let me tell you, they’re worth every bite.

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