Here’s one way to satisfy your pie craving! Easy to make, can feed lots of people, and it’s surrounded by crust!! For the 5th day of the 12 DAYS OF CHRISTMAS, let’s enjoy Mini Blueberry Galette!!
Now I really have to say that this is one of my favorite pie to make and eat!! Big pies are delicious but I like have a 2-bite kind of pie!! And this is the kind of pie that is very rustic. No perfection just deliciousness!
I used blueberries for this recipe but I have seen peaches, raspberries, strawberries too! And I’ve actually seen savory recipes too! Mushroom, chorizo, tomatoes, zucchini. So you can a meal out of this galette. Make a savory on for entree then a sweet one for dessert!! And the meal is done!! Galette for the win!!
For the crust, I like the all butter crust that I used for the Bourbon Pecan Pie that I made for the 4th day of the 12 Days of Christmas Pies and Tarts. After rolling it our to about 1/4 inch thickness, use a 4-inch cookie cutter to make the rounds. Place it on the prepared baking sheet then chill it in the refrigerator while you make the filling.
Then place 6 blueberries on top of the crust.
Then fold the sides so it will surround the blueberries. Brush the sides with egg was then sprinkle either regular sugar or turbinado sugar on top.
I especially love it when the juices of the blueberries oozes on the sides. It’s rustic looking and you know that it’s delicious!! And it’s not a bad idea if you put a small scoop of vanilla ice cream on top!! Enjoy!!
Happy Baking!!
| Servings |
20 mini gallette
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- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup butter cut into 1/4-inch cubes and chilled
- 8-10 tbsps ice water
- 2 cups blueberries
- 1/2 cup sugar
- Juice and zest of 1 lemon
- 3 tbsp cornstarch
- 3 tbsp cornstarch
Ingredients
All Butter Crust
Blueberry Filling
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- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
- Line 2 baking sheets with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is around 10 inches or the thickness of the crust is 1/4 inch thick.
- Use a 4 inch cookie cutter to make the circles. I was able to get around 20 circles. Place on the parchment paper. Let chill in the fridge while making the filling.
- Preheat oven to 400 degrees F.
- In a medium bowl, toss the blueberries, sugar, lemon juice. lemon zest and cornstarch.
- Put 6 blueberries in the middle of the pie crust circle and fold the sides. Sprinkle the blueberries with a little bit of sugar
- Place 8 of the mini gallette on each of the prepared baking sheets.
- Brush the edges with egg wash and sprinkle with sugar.
- Bake for about 25-28 minutes until golden brown.
Adapted from : Five Heart Home and Jo Cooks
