blueberry galette

These Mini Blueberry Galettes are perfect for a quick dessert. They&#x27;re perfectly crisp, flaky, and delicious. These impressive little bites are so easy to make, and look so beautiful. The ultimate summer dessert!

Mini Blueberry Galettes

blueberries

sugar (granulated)

cornstarch

lemon

pie crusts ((2

egg (beaten for egg wash)

turbinado sugar (for sprinkling)

mint leaves (for garnish, optional)

whipped cream (optional)

Preheat your oven to 400 F degrees. Line 2 baking sheets with parchment paper.&nbsp;

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&#039;s flat. Using a bowl that&#039;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.&nbsp;

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.&nbsp;

Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.

https://content.jwplatform.com/videos/icHvSnrY.mp4

These Mini Blueberry Galettes are perfect for a quick dessert. They’re perfectly crisp, flaky, delicious and so impressive. The ultimate summer dessert!

Simple, easy and ready in just a few!&nbsp; An open faced pie is always a good idea, especially when it has a unique name, is freeform and tastes this good!

Rustic Blueberry Galette

refrigerated pie crust (the kind in the dairy section)

blueberries (fresh

sugar

tbs corn starch

lemon – juice and zest

salt

tbs butter – pea sized pieces

Tbs turbinado (raw sugar)

Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.

In a bowl mix the berries (OK to use unthawed frozen berries – that is what I did in these pictures), sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside

In a small bowl whisk the egg and a splash of water together. Paint the edges of the pie crust with the egg wash (this gives it the golden brown color). When done, sprinkle the edges with the turbinado (raw) sugar.

Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.

Great recipe. Super easy, looks amazing, a winner every time! I use costco organic frozen blueberries.  I needed a last-minute extra dessert for TG so made this in 30 minutes flat (+30 minutes to defrost a pie crust).

Absolutely outstanding.  Simple, Tasty, and a real crowd-pleaser!!!  I added a little cinnamon to mine and love how came out!!!

Delicious! Golden brown, flaky, juicy. The lemon is key. And though I was concerned about the 450 oven temp, the outcome was perfect. Thanks so much!

Thanks for a great recipe!  So easy to make and delicious!!!

Super delicious but mine came out a bit more liquidy than I would’ve liked.... is there a reason for that???

An easy rustic Blueberry Galette made with a buttery pastry filled with plump blueberries, a hint of lemon, and vanilla. This recipe is make-ahead ready and goes from freezer to oven with ease! Top with your favorite vanilla bean ice cream. This galette is vegetarian, easily egg free.This recipe may be made with one store bought pastry crust (pie dough). However for homemade, which I recommend, see my DIY Buttery Pie Crust for more tips on how to make the flakiest and tastiest homemade pie dough! Make Ahead Tips: The pastry can be made and refrigerated two days in advance or frozen for up to two weeks in advance. The assembled galette can go straight from freezer to oven.This recipe makes one 9&quot; galette.

Blueberry Galette Recipe

C (114 grams) Unsalted Butter (straight from the fridge)

Tbs Milk (plant

tsp Apple Cider Vinegar

C (190 grams) All Purpose Flour

Tbs Cane Sugar

tsp Fine Sea Salt

C (110 grams) Cane Sugar

Tbs Corn Starch

Lemon

Tbs Fresh Lemon Juice (from about 1 lemon)

tsp Vanilla Extract

Cut the cold butter into 1/4&quot; (6mm) square pieces. Place the butter in the freezer for at least five minutes.

Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes. This is your buttermilk.

In a large bowl, mix the flour, sugar and salt. Using your hands (or a pastry cutter), cut in the butter by pinching/flattening the butter as you toss it with the flour. The butter should remain in larger chunks, such as almond size. Work quickly to keep the butter cold.

Pour in the milk mixture. Use your hands to incorporate the buttermilk, folding and pressing the mixture. Flattening out the butter is okay. To test hydration, grab a hand full of dough and squeeze it. If it holds together, it&#039;s ready for further shaping without adding more liquid. If it&#039;s still crumbly or falls apart, add a splash of milk or cold water and continue folding and pressing to a shaggy consistency. If the butter is starting to get a bit warm at this point, put the mixture in the freezer for about 5 minutes. We want the dough to stay as cold as possible.

On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle. Use the heel of your hand to press and schmear the dough onto the work surface.  Gather the dough once again using the bench scraper and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers.

Gather all the bits together and shape into a rough disk approximately 1/2&quot; (12mm) thick. Double wrap in parchment paper and rest in refrigerator for at least two hours. If you can, make one day ahead as this renders the dough easier to work with. MAKE AHEAD TIP: at this point the dough may be rested in the fridge for up to two days or frozen for up to two weeks. Wrap snugly in parchment, then refrigerate or freeze in a lidded container or freezer bag.

To Make The Pastry:

Remove the dough from the refrigerator and allow it to rest at room temperature for at least an hour. This allows it to soften as to make it more pliable to roll out.

While the dough is resting, in a small mixing bowl, mix the sugar, salt and corn starch. Set aside. In a large mixing bowl, add the blueberries, sugar mixture, lemon zest and juice and vanilla. Toss to coat the blueberries (you can use a spatula here, but be gentle as to not squash the blueberries ). Set aside.

For the Blueberry Filling:

Dust the top of the pastry with flour and dust your rolling pin. Roll the dough to 1/8&quot; (3mm) thick to about 13 - 14 inches round, flouring the work surface and rolling pin as needed to prevent sticking. Transfer the dough to a parchment lined sheet pan.Mound the blueberry mixture evenly in the center of the pastry leaving about 2 inch (5cm) boarder. Fold edges over the blueberries, overlapping and pleating the edges all the way around 7-8 times, leaving the center open.

Freeze the galette for at least 20 minutes while the oven preheats to 375F (190C). MAKE AHEAD TIP: The assembled galette can be frozen solid at this point. Simply allow it to freeze then wrap snugly in parchment and foil. Freeze for up to two weeks. When ready to bake, bake on a parchment lined sheet pan as indicated below.

Roll Out The Pastry and Assemble:

Arrange a baking rack in the center of the oven and preheat the oven to 375F (190C).

Just before baking, whisk the egg with 1 Tbs water and egg wash the crust. Alternatively, use milk or nut milk here (with no additional water) for egg free. Optionally sprinkle the pastry with turbinado or raw sugar to finish the crust.

Bake the galette for 45-50 minutes until the center is bubbly and the pastry is golden (same for a frozen galette). Rest the galette at room temperature for at least 20 minutes before slicing. Serve with vanilla bean ice cream.

To Bake:

The baked galette can be stored at room temperature for up to two days. For longer storage, wrap snugly in parchment and foil, then into a freezer bag for a few weeks. Reheat at 350F for about 15 minutes

To Store:

Also known as Blueberry Crostata, this crumbly pie crusts combined with blueberry filling and topped with vanilla ice cream. A delicious and easy rustic dessert!

Rustic Blueberry Galette (Crostata)

Frozen (unbaked) pie crust

blueberries (or frozen)

lemon juice

tbsp milk

tbsp coarse sugar (or regular sugar)

Vanilla ice cream

Pre heat oven to 375 degrees F.

In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.

Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1)

Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.

Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.

Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.

Serve with vanilla ice cream and enjoy!

Baked this last night for a simple dessert and used frozen blueberries! It was SO GOOD, and there are no leftovers. My kids are obsessed, too!

I love fresh blueberries and how rustically beautiful this dessert is. I served ours with a dollop of ice cream and it was amazing!

I hadn't made a galette in years, and this was my first time making a blueberry one. It was fantastic!! This recipe is a keeper!

What a beautiful tart! Planning to make this for my mom for Mother's Day. I know she will love it!

I have a box of blueberries and making this recipe again with them! So easy and delicious.

We love blueberries and I'm always looking for baking recipes. This one was so easy and we loved it!

This was absolutely amazing!! It was so easy and the recipe was easy to follow. Will definitely be a go to for future desserts!!!

MinShien, this looks incredible!!!! I love all things fruit too, sadly my family does not, will you adopt me??

As delicious and impressive as blueberry pie, but takes half the time and effort! This lemon-kissed blueberry galette is an easy summer dessert and truly shines with a crisp and flaky buttermilk cornmeal crust. 

Blueberry Galette

cornmeal

(8 Tbsp; 113 grams) cold unsalted butter, cubed*

(60 milliliters) cold buttermilk, plus more as needed

(about 600 grams) fresh or frozen blueberries (do not thaw)

(50 grams) granulated sugar

lemon zest

Tablespoon (15 milliliters) fresh lemon juice

egg wash: 1 large egg beaten with 1 Tablespoon milk

Make the crust

 Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up. Mix in 1 more Tablespoon of buttermilk if the dough seems dry. Pour crumbly dough onto a lightly floured work surface and bring it together with your hands. Shape the dough into a ball and flatten it into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze for up to 3 months).

Right before you roll out the crust, prepare the filling

Mix the blueberries, sugar, cornstarch, lemon zest, and lemon juice together in a large bowl. Stir gently until the berries are moistened all over (no powdery lumps of cornstarch or sugar). Place in the refrigerator until ready to use. Tip: Don&#8217;t mix the filling too much ahead of time—10 to 15 minutes is fine as you roll out the dough. You do not want the blueberry filling to sit for too long, as the berries will release too much juice.

Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured work surface, roll the chilled dough into a 12- to 14-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut, if desired. Transfer dough to the prepared baking sheet.

Remove the filling from the refrigerator and spoon it into the center of the dough, leaving a 2- to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.

Bake until the filling is bubbly and the crust is golden brown, about 28 to 32 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.

Fabulous! I’ve made your wonderful blueberry pie so was pleased to see a galette recipe. I used my own homemade crust as I always have one in the freezer (for those crust emergencies don’t you know ). And I swapped lemon zest for lime zest (always do with blueberries). It was delicious and I like it a bit better than the pie! I think because it’s bakes for such a shorter time than the pie that you end up with a fresher tasting filling as it were. Anyway it was a big hit so thank you!!

I made this yesterday and we so enjoyed.  I used frozen mixed berries and did not thaw as per your recipe.  I added the 1 tablespoon of corn starch but found the galette was still very juicy after baking.  Should I try 2 tablespoons the next time I make?

Really delicious! The crust tastes like it came from a bakery.

Disaster! The dough should have been rolled directly onto the parchment. It was IMPOSSIBLE to transfer the dough, it’s summer, warm kitchen, what a mess. I finally patched it together into a pie  and made a freeform dough heart to place on top. I can’t wait to find out how this comes out. It certainly looks unusual.

I had a rolled round of pate sucree in the freezer and was able to make and serve this delicious galette in less than an hour.  It's that quick and easy if the dough is made ahead.  I halved the recipe for a 10" circle of pastry and really mounded the filling to allow for shrinkage as it baked.  Other than using a different pastry, the only other changes were to add almond extract, nutmeg, cardamom and ginger to the filling.  I also brushed the pastry with cream and sprinkled with cinnamon sugar instead of an egg wash and sugar.

https://www.youtube.com/watch?v=rnIBifoPgc8

This lemony blueberry galette is as delicious as blueberry pie, but takes less than half the time and effort to make. The lemon-kissed blueberry filling tastes incredible paired with a homemade buttermilk cornmeal crust… and, of course, a scoop of vanilla ice cream.

Get the full recipe: https://sallysbakingaddiction.com/blueberry-galette/

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Top 6 blueberry galette recipes from across the web

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Blueberry Galette Recipe

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Blueberry Galette

Top 6 blueberry galette recipes from across the web

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Mini Blueberry Galettes

Rustic Blueberry Galette

Blueberry Galette Recipe

Rustic Blueberry Galette (Crostata)

Blueberry Galette

Blueberry Galette

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