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.
The Inspiration Behind Making a Galette
A couple of years ago, I leafed through Mireille Guiliano’s book French Women Don’t Get Fat, 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.
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.
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.
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
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 biscuit cutters 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.
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!
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
- 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 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.
- 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: 575