These mini galettes are a sweet and simple rustic style dessert full of fresh, juicy blueberries wrapped in a sweet lemon pastry crust. These mini treats will satisfy your taste buds and fill your kitchen with the loveliest aroma while baking. Enjoy!
Mini Lemon Blueberry Galettes
By Maci M. | Lovely Baking Co.
Prep time: 40 mins
Chill time: 30 mins
Bake time: 20 mins
Makes: 12-14 mini galettes
Ingredients:
Filling:
1 1/2 cups fresh blueberries
1/2 TB cornstarch
1 TB lemon zest
1 tsp lemon juice
1 tsp vanilla
2 TB brown sugar
Crust:
2 cups flour
1/2 tsp salt
2 TB sugar
2-3 TB lemon zest
1 cup cold butter, cut into cubes
3 TB cold water
3 TB lemon juice
2 TB heavy whipping cream
raw or coarse sugar (optional)
Step 1:
Zest 2-3 large lemons in a small bowl and set the aside. Next, juice the lemons into a small bowl and set aside. Line two baking sheets with parchment paper and set aside.
Step 2:
Prepare the filling by adding the blueberries, cornstarch, 1 TB lemon zest, 1tsp lemon juice, vanilla and brown sugar to a medium sized bowl. Mix together making sure the blueberries are fully coated. Once coated, place the filling mixture into the fridge to chill.
Step 3:
Prepare the crust by adding flour, salt, sugar and remaining lemon zest to a large bowl. Whisk together until fully combined. Next, cube the cold butter and add it to the flour mixture. Use a pastry cutter to incorporate the butter into the flour mixture until pea sized crumbles form. Lastly, add the cold water and lemon juice to the dough and mix in until combined. Use your hands to bring the dough together and form it into a ball shape.
Step 4:
On a floured surface, use a rolling pin to roll out the dough about an 1/8" thick. Use the top rim of a bowl or a large circular cookie cutter to cut out ~4 1/2" circles from the dough. Place cut out dough pieces onto the prepared cookie sheet. Repeat until all the dough has been used (or until you've cut out 12-14 circles.)
Step 5:
Remove the filling mixture from the fridge and use a tablespoon to scoop the blueberries onto the center of each dough circle leaving about a 3/4" border all the way around. Use the dough border to make 5 small folds around the blueberries starting on one side and working your way around - be sure to push the dough firmly onto the next fold so that it will keep its shape during baking. Once each galette is assembled on the baking sheets, place in the fridge to chill for 30 mins.
Step 6:
When 5-10 mins of chill time remains, preheat the oven to 375*F. Before baking, use a pastry brush to brush the top of the dough with heavy whipping cream then sprinkle on raw or coarse sugar, if desired. Place the baking sheet on the middle rack and bake for 20-22 mins. Once baked, enjoy the mini lemon blueberry galettes warm with some vanilla ice cream or let them cool on the baking sheet. Store in an airtight container to keep fresh for a couple of days. Enjoy!
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