Mini blueberry galettes are a super fun idea to use all those delicious summer blueberries! The galette crust is flaky and tender, and the blueberry filling is perfectly sweet and delightful.
Hey there! I hope you’ve been having a great and fun summer filled with lots of great food and friends. What I love the most about summer is the abundance of blueberries, and today I am sharing one of my favorite summer dessert recipes: rustic mini blueberry galettes!
This blueberry galette, also known as blueberry crostata, is made with a flaky buttermilk pie crust and filled with lots of blueberry goodness. I usually make the galette dough the day before so that the dough has time to chill and rest. Making the dough ahead of time also makes it really easy to assemble the blueberry galettes in no time. It’s a really easy galette recipe that I am very excited to share with you!
What is a Galette?
Also known as a crostata in Italy, a galette is pretty much a rustic pie made without a pie pan. Instead, you fold the dough to hold the filling in the center. The galette dough is a simple pie crust dough, but I’ve seen others making galettes using puff pastry. As for the filling, it can be anything! Apples, peaches, mixed berries, plums…you name it!
They can be sweet or savory. Either way, it’s always delicious and fun to make!
I love galettes because you can make them in any size and form. I usually make individual portions and fold them in the form of a hexagon or something like that.
How to Make the Blueberry Galette Dough
You can either make your own dough at home or use store-bought pie crust. I prefer making my own because homemade is always better! There is no denying in that. Plus, my pie crust recipe uses buttermilk, and I swear it comes out so flaky, buttery, and tender! It’s the same crust I use in my chicken pot pie.
If you don’t have time to make your own dough, you can definitely use your favorite pie crust. To make mini blueberry galettes you may have to get multiple ones and cut them into 8 inch rounds.
Here’s how to make my flaky and tender galette dough:
- Combine the dry ingredients: Combine flour, sugar, and salt in a food processor by pulsing a few times.
- Incorporate the butter: Add the VERY cold butter cubes and pulse a few times until a pea-size coarse meal forms. Tip: freeze the butter for 20-30 minutes before using. Cold butter equals a flaky and tender crust.
- Incorporate the liquid: Add the buttermilk and continue to run the food processor continuously for several seconds until a dough forms. It may seem like it’s not coming together, but just keep running the food processor for several seconds. A dough will form.
- Transfer dough to a clean surface and divide into 6 equal parts. Form a disk with each one. Wrap each disk with plastic wrap and refrigerate at least 1 hour or overnight.
As usual, you can find the specific ingredient quantities in the recipe card.
Making the Mini Blueberry Galettes
After making the dough, the rest is really easy! In fact, I usually make the dough the night before so that assembling the blueberry galettes the next day is easy peasy and quick.
- Make the dough per instructions above or in the recipe card.
- Prepare the blueberries: in a medium bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt.
- Roll out the dough: Roll out the each dough disk into 8 inch circles on a lightly floured surface using a floured rolling pin.
- Assemble the galettes: Spoon about 2/3 cup of the blueberry mixture on the center of the dough. Fold the dough edges over the filling. Carefully transfer the galettes to sheet pans lined with parchment paper. Brush with egg wash (beaten egg plus milk) and sprinkle with sanding sugar or turbinado sugar.
- Bake! Bake in a preheated oven (400 degrees F) for about 25 minutes until golden brown and bubbly.
Tips and More
Here are some additional tips so you can make the perfect galettes:
- Thickness of the dough should be about 1/8 inch, not too thin and not too thick. If too thin, the the dough will break and the filling will spill. And if too thick, each bite will not be pleasant.
- If using frozen blueberries, do not thaw them.
- Avoid wet fillings.
- Don’t overdo it with the filling. You only need one layer of blueberries.
- Transfer the prepared galette to the baking sheet with a spatula to prevent the galette from breaking or losing its shape.
- Top it with your favorite ice cream! I topped it with my blueberry cheesecake ice cream.
I just love how delicious these mini blueberry galettes are! The filling is perfectly sweet and the galette dough is flaky, tender, and has that slight saltiness that provides balance to the filling. These will store in the fridge for about 3 days, but I bet you they will be gone within hours!
For more blueberry recipes, check out the following:
- blueberry coffee cake with lemon glaze
- stuffed challah french toast with mixed berries
- blueberry cheesecake ice cream
I hope you like these pretty galettes. And don’t forget to pin this recipe! 🙂
Mini Blueberry Galettes
- 2 1/2 cups all-purpose flour
- 2 sticks very cold butter, cut into cubes (1 cup)
- 2 tablespoons granulated sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup very cold buttermilk
- 4 cups fresh blueberries (about 2 pints)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon milk
- Sanding sugar or turbinado sugar
- Make the pie crust: Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the butter cubes and pulse a few times until a pea sized coarse meal forms. Add the buttermilk and continue to run the food processor continuously for several seconds or until a dough forms. Transfer dough to a clean surface and divide into 6 equal parts, forming disks. Wrap each disk with plastic and refrigerate for at least one hour or overnight.
- Preheat oven to 400 degrees.
- Meanwhile, make the blueberry mixture: in a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Set aside.
- On a clean floured surface, roll each dough disk into an 8 inch round circle. If the dough is too hard, wait 15 minutes.
- Add about 2/3 cups of the blueberry mixture onto the center of the dough circle, leaving about 1 inch at the borders. Fold in the borders. Transfer the galettes to 2 sheet pans lined with parchment paper.
- Make the egg wash by combining the beaten egg with the milk.
- Brush the edges of the galettes with egg wash and top with some sanding sugar or turbinado sugar.
- Bake about 25 minutes or until bubbly and golden brown. Let cool for a few minutes and enjoy!