Description
Rustic and charming, these mini blueberry galettes feature a flaky buttery crust filled with juicy blueberries and a touch of lemon zest. Perfectly portioned for individual indulgence and best served warm with a scoop of ice cream.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 1 tbsp granulated sugar (for dough)
- 2 tbsp granulated sugar (for filling)
- 1/4 tsp salt
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 egg, beaten
- 1 tbsp turbinado sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, 1 tbsp sugar, and salt. Cut in cold butter until it resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Chill for 30 minutes.
- Roll dough into four 6-inch rounds and place them on the prepared baking sheet.
- In a separate bowl, toss blueberries with lemon juice, zest, 2 tbsp sugar, and cornstarch.
- Spoon filling into the center of each dough circle, leaving a 1-inch border. Fold edges over the filling.
- Brush crust with beaten egg and sprinkle with turbinado sugar.
- Bake for 25–30 minutes, or until crust is golden and filling is bubbly.
- Let cool slightly before serving. Enjoy warm with ice cream if desired.
Notes
- Use cold butter to ensure a flaky crust.
- Don’t overfill the galettes to avoid leaks.
- Galettes can be frozen after baking for up to 2 months.
- Try a mix of berries for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 galette
- Calories: 280
- Sugar: 14g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg