Imagine biting into a warm, flaky pastry cradling juicy blueberries that burst with sweet-tart flavor. That’s the magic of Mini Blueberry Galettes – the wonderfully rustic, no-fuss pastries that deliver all the deliciousness of pie without any of the precision stress. These charming little hand-held treats are what I call “honest baking” – beautifully imperfect, deliberately casual, and impossibly delicious.
The beauty lies in their simplicity. Unlike their perfectionist cousin (the pie), galettes celebrate the casual fold-over technique that’s actually centuries old. French in origin but accessible to all, these little fruit-filled packages are about to become your new favorite way to showcase summer berries.
Why This Recipe is Awesome
Mini Blueberry Galettes are the ultimate back-pocket dessert recipe for both novice bakers and seasoned pros.
Their rustic nature means there’s no fussing with crimped edges or perfectly distributed filling – the more handmade they look, the more authentic they become! What makes this version special is the balance of textures: a buttery, flaky crust that develops beautiful golden edges, contrasted with the jammy, intensely flavored blueberry center. The individual sizing means everyone gets their own perfect portion with the ideal crust-to-filling ratio in every bite.
These galettes are incredibly versatile too. Serve them warm from the oven with a scoop of vanilla ice cream for an elevated dinner party dessert, or enjoy them at room temperature as a grab-and-go breakfast pastry. I’ve even wrapped cooled galettes for picnics and road trips – they travel beautifully and maintain their texture.
Equipment needed: Mixing bowl, pastry cutter or food processor, rolling pin, baking sheet, parchment paper
Mini Blueberry Galettes
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 2 cups fresh blueberries frozen work too, don’t thaw
- 3 tablespoons granulated sugar plus more for sprinkling
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon optional
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Make the pastry dough by combining flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just holds together when pinched.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for flaky pastry.
- Prepare the filling by gently mixing blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if using) in a bowl. Let stand for 10 minutes to allow flavors to meld.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the chilled dough into 6 equal portions and roll each into a rough 6-inch circle about ⅛-inch thick. Don’t worry about perfect circles – the rustic look is part of their charm!
- Transfer the dough circles to the prepared baking sheet, leaving space between each. If the dough becomes too soft, refrigerate briefly before continuing.
- Place about ⅓ cup of blueberry filling in the center of each dough circle, leaving a 1½-inch border around the edges. Avoid overfilling or your galettes might leak.
- Fold the edges of the dough up and over the filling, pleating as you go, leaving the center exposed. The folds should overlap slightly to seal in the juices.
- Brush the pastry edges with egg wash and sprinkle with additional sugar for a beautiful finish and extra crunch.
- Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. Some juice may leak out – that’s perfectly normal and adds to their rustic appeal.
- Allow to cool for at least 15 minutes before serving to let the filling set slightly.
Notes
- For the flakiest crust, make sure your butter and water are very cold.
- You can make the dough up to 2 days ahead and store it wrapped in the refrigerator.
- If blueberries aren’t in season, try frozen berries – use them straight from the freezer without thawing.
- For a time-saving alternative, good-quality store-bought pie dough can work in a pinch.
- These galettes will keep at room temperature for 2 days or refrigerated for up to 4 days.
Calories & Nutritional Info
- Calories: Approximately 290 calories per galette
- Carbohydrates: 36g
- Protein: 3g
- Fat: 16g
- Fiber: 2g
- Contains: Gluten, dairy, egg (in wash)
- Suitable for: Vegetarian diets
Common Mistakes to Avoid
- Overworking the dough – This develops too much gluten, resulting in tough rather than flaky pastry. Mix just until combined.
- Skipping the chilling step – Warm dough is difficult to work with and won’t create those beautiful flaky layers.
- Overfilling the galettes – Too much filling leads to leakage and soggy bottoms. Stick to about ⅓ cup per galette.
- Rolling the dough too thin – If the dough is thinner than ⅛ inch, it may tear or not support the filling properly.
- Removing from the oven too soon – The crust should be deeply golden, not just light brown, for the best flavor and texture.
Alternatives & Substitutions
- Berry variations: Replace blueberries with raspberries, blackberries, or a mixed berry combination.
- Stone fruit option: Sliced peaches, plums, or cherries work beautifully in place of berries.
- Dairy-free adaptation: Use plant-based butter and brush with plant milk instead of egg wash.
- Gluten-free crust: Substitute a 1:1 gluten-free flour blend, but add ¼ teaspoon xanthan gum if it’s not already included.
- Lower sugar version: Reduce sugar in filling to 1-2 tablespoons if using very sweet berries.
- Spice variations: Try cardamom, ginger, or nutmeg in place of cinnamon for different flavor profiles.
FAQs
Can I make these galettes ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated. Alternatively, assemble the entire galettes and freeze them unbaked for up to a month. When ready to bake, add about 5-10 minutes to the baking time, no need to thaw.
Why did my galette dough crack when I was folding it?
This usually happens when the dough is too cold or dry. Let it sit at room temperature for about 5 minutes to soften slightly. If it’s too dry, sprinkle a few drops of water on the cracked areas and gently work them in with your fingertips.
How do I prevent a soggy bottom on my galettes?
The cornstarch in the filling helps thicken the juices, but for extra insurance against sogginess, you can sprinkle a thin layer of ground almonds, cookie crumbs, or even a little extra cornstarch on the dough before adding the filling.
Can I use other fruits in these galettes?
Definitely! The beauty of galettes is their versatility. Stone fruits like peaches or plums work wonderfully, as do apples or pears (though these might need pre-cooking). Just adjust the sugar based on the fruit’s natural sweetness.
My galettes leaked juice during baking. Did I do something wrong?
A little leakage is completely normal and part of their rustic charm! If you had significant leakage, you might have overfilled them or had particularly juicy berries. Next time, try reducing the filling slightly or adding an extra teaspoon of cornstarch.
Final Thoughts
Mini Blueberry Galettes are the perfect example of how sometimes the simplest approach yields the most delightful results. There’s something incredibly satisfying about creating these rustic hand-folded pastries that celebrate seasonal fruit in its most natural form. Whether you’re a beginner baker or seasoned pro, these approachable little desserts invite creativity and personalization. So embrace their charming imperfections and let the vibrant flavor of summer blueberries shine.
