Mini Blueberry Galettes with Lemon Cream

This post may contain affiliate links. Please read my disclosure policy for more info.

These mini blueberry galettes are individual-size pastries you can make for yourself or for guests when you’re looking for a fuss-free alternative to pie.  They’re sweet, tart, and irresistible on buttery pastry dough. 

mini blueberry galettes

The Inspiration Behind Making a Galette

A couple of years ago, I leafed through Mireille Guiliano’s book [easyazon_link identifier=”B001LGJCOC” locale=”US” tag=”monpetitfour-20″]French Women Don’t Get Fat[/easyazon_link], and I was pleasantly surprised by her approach to food and weight loss.

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.

mini blueberry galettes

When I read Guiliano’s book, it all started making sense. All of the little quirks and habits I had noticed while there made me realize why I could eat three-course meals in France and not gain weight. First of all, the French have this beautiful habit of always sitting down at a table while they eat.

Sitting down at the table means you have put some time and thought into eating your meal. The French love to take their time when they eat. They’ll take 20 minutes to just eat a small salad, often resting their forks down after every bite. You learn to truly taste and savor each bite of food in France.

It’s a habit that will make you feel satiated and fulfilled before over-consuming too much.

mini blueberry galettes

They also love to eat their food on nice plates and china. Again, this goes hand in hand with sitting down at the table. Making meal time a luxurious experience forces your attention to the food, and makes eating it all the more pleasurable.

This is definitely a habit I was familiar with as I grew up being in charge of setting the table, and my mother had taught me to always include a full setting, nice chinaware, glasses for any and every type of beverage, and additional items that you might not always think to include (like extra small plates for the dinner rolls and butter, or the gripping tong to actually serve the bread rolls with).

I love setting the table like this even if it’s just me alone at home (along with some nice background music!). Ambiance is everything for the French. 

mini blueberry galettes

The three-course aspect of French mealtime is actually a deterrent from eating too much. While portions in France were not as tiny as I had thought they would be, they are definitely smaller than they are in America. They’re portioned out so that you are not overeating at any one course.

Also, knowing that you have dessert following dinner will make you feel content with the portion of dinner that you are given. In America, you might go back for seconds, but because the French know there’s going to be something following dinner, they’re perfectly content to just stop after the first round.

It was in this spirit that I started making myself three-course meals back home in California. Unless I have guests, the courses often aren’t as fancy as the ones I had in France because, let’s be honest, who wants to whip up a quiche, beef bourguignon, and a tarte tatin on a normal weeknight?

Instead, I might make an appetizer of bruschetta, herbed chicken and veggies for my main course, and something like these mini blueberry galettes for dessert. This way, there’s no need to snack in between meals, and I never feel jipped by eating smaller portions. 

mini blueberry galettes

Mini Blueberry Galettes

If you feel like you can’t handle being home alone with a nine-inch pie or berry crumble, these mini blueberry galettes can be the perfect solution. It’s also easier to serve if you’re having guests over, but even if you’re not, they’re a wonderful way of creating a smaller version of a classic pie.

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; some simple [easyazon_link identifier=”B0001X9H3W” locale=”US” tag=”monpetitfour-20″]biscuit cutters[/easyazon_link] and folding will do just fine.

The filling is sweet, tart, and has just the right zing of citrus from the splash of lemon that’s added. It’s thickened the way many pie fillings are with a bit of corn starch, before it’s scooped over rounds of the flattened and cut out pastry dough. The dough is folded in towards the center to keep the berries nestled inside a blanket of crisp pastry as they bubble and burst in the oven.

mini blueberry galettes

To add just a bit more texture, a streusel topping is 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. When they come out of the oven, the pastry and crumble topping are golden and crisp, stained with the succulent blueberry juices trailing out of the filling.

To complete this divine summertime 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!

mini blueberry galettes

Mini Blueberry Galettes with Lemon Cream

Yield: 7
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Mini rustic pies filled with a sweet and tart blueberry filling. 


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

  • 1 lemon, grated zest only, zest 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


  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 rim of a cup that measures 3 1/2 inches in diameter) to cut out circles from the dough. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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: 575

27 thoughts on “Mini Blueberry Galettes with Lemon Cream”

  1. I agree, the French eat and eat well. It’s such an art sigh Sadly, America isn’t nearly as good about that – what are sit down meals? Luckily being the daughter of immigrants, I’ve avoided these bad habits like TV (although I admittedly study a lot/type up medical notes while eating >_<)

    Love these mini galettes – mini anything is adorable. Your plates are always gorgeous

    • School always has a way of invading every sphere of our lives! ;p That’s good you avoid the TV though! Thank you so much for your sweet words, I really appreciate it, Natalie! <3

  2. So true Beeta. It’s funny, even though it’s just me and my boyfriend at home, we sit down every night to a home cooked meal eaten at the table. No TV, cutlery, napkins plates and conversation. I love it.

    Mini tarts like yours are also perfect, you can freeze or share what you don’t eat and a little leaves you satisfied.

    A beautiful post and a lovely dessert. Well done. x

    • That is so wonderful, Angela! It’s so important to truly enjoy meal time, and it seems like you know exactly how to do that. 🙂 Thanks so much for your kind words <3

  3. Ahhhh the French.. They do everything in style, don’t they?
    In my opinion, the best part of their eating and cooking habits is the fact that they take their time. That is the biggest difference.
    In the U.S. we are fast consumers. When we want or like something we want it NOW and fast. And once we have it, we consume it right away, and most of the time we forget about it.. How sad??
    This post made me think about a documentary/ movie I watched on Netflix the other day. It is called Haute Cuisine.. I would highly recommend it. Your writing and style remind me of her..
    These galettes look lovely.. Wish I had one right now..

    • I agree, Aysegul! Eating slow and taking the time to cook homemade meals makes a tremendous difference! In America, we’re always about everything being quick, easy, and fast, and most of the time that attitude can be carried to the table when we’re eating, or sacrifice healthfulness in terms of what we’re actually eating. I must check out that documentary on Netflix – thank you for sharing! I’m always looking for fun foodie films to watch. Thank you so much, sweets! <3

  4. Love your writing here – the french way of eating is definitely something we should aspire to be a bit more like! Living in France for a few months has been a long-time dream of mine – hopefully will get there sometime in the next few years. The galettes look gorgeous too – crumbly pastry crust and gooey berries are always a winning combination, and berries always go so well with citrus. x

    • Thank you so much, Claudia! Living in France is such a dream for me too. I’ve stayed for a month at a time, but not any longer. Here’s crossing fingers we end up in Paris soon and cross paths! 😉

  5. Well, that explains it! I blame being fat on my lack of French genes! 🙂 Ha! Anyways, its no secret I share your love of all things French Cuisine! Their food is so refined, all around elegant and classic, (<– like you!) yet not overly complicated… their way with food is a true art form and how they allow ingredients to shine always amazes my taste buds! I love that you share all of this and your love of French Cuisine with us! Your posts always make me feel all warm and fuzzy inside! But, I really love that you cook yourself three course meals! Wha? Ummmm… you can extend an invite my way ANY time! 🙂

    Anyways, this galette looks positively phenomenal! I LOVE that it is mini- because hello! mini is tres chic PLUS my fat self can have two without anyone knowing (don’t tell the French). As always your pictures are beautiful and have me drooling, but then you just HAVE to torture me with your description: Flaky, buttery pastry + No fluting + Sweet, tart zing + textured streusel golden brown deliciousness AND a dollop of lemon whipped cream = OMG hand me a fork! Or forget the fork… I’ll just face dive into this 🙂 That’s so not French Lady like… but some things require a little face plant. Like this galette! Pinned! Cheers, my sweets and happy Friday! xoxox

    • Girllll, you are the farthest thing from fat. You could eat a tub of hollandaise, and still make it look good! The hollandaise would taste awesome too if you were the one who made it! I love that you and I both share a love for French cuisine. I would love to cook with you in the kitchen and learn from you! <3 Also, like I said, my 3 course meals are just my way of extending out my meal, or else the actual items are probably sides for most people’s entrees haha! I’m not whipping up any pre-dinner mussels here, pretty lady! P.S. if your blog requires no spoons, mine requires no forks so go ahead and face dive right in! We’re French ladies when we need to be, and this is one of those moments where we don’t need to!! ;p Much love, sweet Cheyanne! Thanks for brightening up my day as usual <3 XOXO


Leave a Comment

Skip to Recipe