Mini Blueberry Galettes
These mini blueberry galettes are so fun to make! The blueberry filling is perfectly sweet and the galette dough is flaky and tender.
Servings: 6 galettes
Ingredients
Pie Crust
- 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
Blueberry Filling:
- 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
Assembly
- 1 egg
- 1 tablespoon milk
- Sanding sugar or turbinado sugar
Instructions
- 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!