This mini blueberry galettes recipe is the perfect fuss-free alternative to classic pie. The recipe will yield individual-size pastries you can make for yourself or for guests for a sweet and tart, irresistible dessert.
Mini Blueberry Galettes
When I had traveled to France for the first time, what had surprised me the most was the food culture there. Of course, I expected nothing less than spectacular when it came to the quality and taste of the food I was going to eat (because, well, French food), but I was amazed at how much the French ate.
While it was true that portions were smaller in France than in America, in my mind, I had never anticipated the three course meals I would be eating. I quickly realized that prix fixe meals were the norm everywhere in France.
I realized that the three-course meals were a wonderful way to extend mealtime and truly take pleasure in the food I was eating. So, in this spirit, I started making myself three-course meals back home in California.
I love desserts like this mini blueberry galettes recipe because they make perfect individual-size portions that make you feel like you’re back at a little French bistro, enjoying a sweet finish to your meal.
What makes a galette a galette?
A galette is basically a catch-all term for any pastry that’s got a sweet or savory filling on top.
How is a galette different from a pie?
A galette is like a free-form version of a pie. The fact that the pie dough isn’t shaped into a tart pan and is sort of just curled over the filling makes this a type of rustic blueberry galette.
With these mini blueberry galettes, you get that wonderfully flaky, buttery pastry from the pâte brisée (pie crust) that you get in a normal pie, but in a much smaller amount that’s also much less fussy to make. No fluting or crimping is necessary for these little darlings.
If you don’t want to commit to any pie decorating skills, these mini blueberry galettes can be the perfect solution.
Is galette dough the same as pie dough?
Yes, the dough for galettes and classic pie are typically the same. The only difference, as mentioned earlier, is that pie dough tends to be molded to a pie pan, while the dough for a galette is merely curled over the filling and baked on a regular baking sheet.
You could make a blueberry galette with puff pastry if you wanted a lighter pastry crust. It would be equally delicious and is totally up to your personal preference.
You can also skip doing everything homemade for this recipe and simply use store-bought pie dough for a quicker dessert prep.
How do you serve blueberry galettes?
I love serving this blueberry galettes recipe with lemon cream. The filling for the galettes is sweet, tart, and has just the right zing of citrus from the splash of lemon that’s added. This compliments the delicious lemon cream beautifully.
Tips for Making Mini Blueberry Galettes:
- To make this dessert super quick and easy for a weeknight, simply opt for store-bought pie dough, whipped cream, and lemon curd! You can also forego the streusel topping and keep this really simple like my strawberry galette recipe.
- You can free hand cut the pastry dough into circles or you can use something like a large biscuit cutter, or the bottom rim of small saucer or bottom edge of a small bowl, to get perfect cut out circles.
- If you’re making this for 1 or 2 people, feel free to wrap the remaining dough circles in plastic wrap and place on a flat surface in the freezer for later use. You can also use tip #1 of using store-bought ingredients to keep it simple.
- For extra texture, I like to create a streusel topping made with a mix of flour, almond meal, sugar, and butter. The nutty mixture is sprinkled on top of the berries before these mini blueberry galettes are baked. To get some texture for your galettes without creating a streusel, I recommend adding sliced almonds or chopped up pecans.
- To complete this divine berry dessert, a dollop of lemon curd-laden whipped cream is served on top. The lemon curd folded into the cream gives the cream some weight that your palate will appreciate while complimenting the citrusy notes of the blueberry filling. A mini dessert never sounded more indulgent than this!
for the pâte brisée
- 1 1/4 cup all-purpose flour, plus more for dusting
- 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice cold water, plus more if necessary
- 1 egg, beaten, for egg wash
for the filling
- 2 cups blueberries
- 1/4 cup granulated sugar, or more to taste
- 2 tbsp corn starch
- splash of fresh lemon juice
for the lemon cream
- zest of 1 lemon, divided
- 4 tbsp fresh lemon juice
- 2 tbsp sugar
- 1 large egg
- 1 large egg yolk
- 1/4 tsp salt
- 3 tbsp unsalted butter, divided
- 1 cup heavy cream
- 2 tbsp of powdered sugar
for the almond streusel topping
- 3 tbsp butter
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 1/4 cup almond meal
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Preheat the oven to 375° F. Line a baking sheet with parchment paper; set aside.
- Start out by creating the lemon cream. In a small saucepan, combine half of the lemon zest, the lemon juice, sugar, egg, egg yolk, and salt; whisk to combine. Place the saucepan over medium heat, add 2 tbsp of the butter, and whisk the mixture the entire time for a couple of minutes, until the lemon curd turns into a thick, puddling-like consistency. Remove the saucepan from the heat and add the remaining lemon zest and remaining tablespoon of butter. Transfer the lemon curd to a small bowl and directly cover with a sheet of plastic wrap; refrigerate.
- Create the cream component by whisking the heavy cream on high speed for a minute or two, until soft peaks form. Add in the powdered sugar and continue to whisk until stiffer peaks form. Cover with plastic wrap and refrigerate as well.
- Now, onto the galette’s pâte brisée component. In a large bowl, combine the all-purpose flour, salt, and sugar. Drop in the cold cubes of butter, and use a pastry blender to cut the butter into the flour. Alternatively, you can do this with a food processor. The end result should be clumps of dough no bigger than the size of peas. Stream in the cold water until the mixture starts turning into a dough that you can mold rather than the previous shaggy state it was in.
- Turn out the dough onto a sheet of plastic wrap. Wrap the dough and press down on the dough to create a disc shape; freeze while you prepare the filling.
- For the filling: In a large bowl, toss the blueberries with the granulated sugar, corn starch, and fresh lemon juice. Use your hands or a spoon to ensure that all the blueberries are coated in this mixture. Temporarily set aside.
- Take your dough out and roll it out so that it’s, at the most, 1/4 inch thick. Use a 3 1/2 inch cutter (or some kind of round object like the bottom edge of a small bowl, small saucer, or large cup. Use your rolling pin to roll the cut out circle of dough even thinner - about 1/8 inch thick. Transfer the circle of dough to your baking sheet.
- Scoop a couple heaping tablespoons of blueberries right into the center of each circle of dough. Grab the edges of the dough and fold them in towards the center so that they hug the blueberries and keep them encased. Place the baking sheet in the refrigerator while you prepare your almond topping.
- To create the almond streusel topping, simply mix the sugar, all-purpose flour, almond meal, cinnamon and salt together. Drop in the butter and use your hands to rub the butter into the dry ingredients to create a crumble. Drop a couple of teaspoons of this crumble over each galette’s blueberry filling.
- Brush the pastry dough of each galette with the prepared egg wash and bake the galettes for approximately 30 minutes, until the pastry and streusel turn golden. Let the galettes cool until they’re just barely warm before serving.
- The final touch is to fold the lemon curd into the whipped cream using a rubber spatula, folding just until there are no more yellow streaks apparent in the cream from the lemon curd. Top each galette with a dollop of lemon cream.
Nutrition Information:Yield: 7 Serving Size: 7 Servings
Amount Per Serving: Calories: 609Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 232mgSodium: 352mgCarbohydrates: 54gFiber: 3gSugar: 27gProtein: 9g