We’re on our way to a fun trip to Las Vegas today. The flight is finally giving me a few minutes to sit down in one place and write a little. Busy is good, right? However, it’s essential to balance the hard work with some play, so that’s our plan for the next few days. Seeing good friends, fantastic music, and Cirque du Soleil and Beatles’ LOVE are the makings of a great celebration.
Last week, while still in Boulder, I discovered large, beautiful, and juicy local organic blueberries at our market, which inspired me to make mini galettes for a small dinner party. They were so delicious and the perfect size to send home with our guests.
Mini Blueberry Galette
My husband calls these “pop-tarts”, as they are just the right size for a quick snack and can be served as a hand pie, but they can also be dressed up with a dollop of crème fraîche, whipped cream, or a scoop of vanilla bean ice cream.
Mini Blueberry Galettes Crust
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1¾ sticks cold unsalted butter diced
- 1/2 cup chilled water more or less as needed
- 1 egg yolk for egg wash
- Sugar for sprinkling
Instructions
- In a food processor or by hand, cut together the butter, flour, and salt until just barely blended (there should still be small pea-sized bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Add only enough water for the dough to hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper, and chill for 30 minutes or so (you can also freeze it at this point for future use).
- Remove the dough from the refrigerator and separate into six balls. Keep two of the balls out and put the rest in the fridge to keep cold.
- On a lightly floured surface, roll the dough out to approximately 7 inches, trimming the edges as needed. Dust with flour and place on a plate in the refrigerator. Continue this process with the remaining dough until you have formed six rounds.
- Once all of the dough is rolled out, prepare the fruit filling.
Notes
Mini Blueberry Galettes
Ingredients
- 3 cups blueberries washed and blotted dry with a paper towel
- ⅓ -1/2 cup sugar adjust the amount based on the sweetness of the berries
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400°.
- Mix all the ingredients in a large bowl.
- Place the pastry rounds on a lightly floured work surface.
- Divide the blueberries between the pastry rounds, mounding the berries as best as possible in the center of each round (those blueberries tend to roll and scatter).
- With each galette, gently fold edges of dough over the fruit mixture, pleating as you go, and leave an opening in the center.
- Brush the pastry with the egg wash.
- Sprinkle the pastry dough with a little bit of sugar.
- Using a spatula or a cake lifter, transfer the galettes to a parchment-lined sheet pan.
- Place galettes in the oven and bake at 400° F for 10 minutes, and then reduce the heat to 375° F.
- Bake in 375°F oven until pastry is golden brown and fruit center is bubbling, about 30 to 35 minutes.
- Remove galettes from oven and allow to cool for about 20 minutes, and then carefully, using a spatula to lift them, transfer to a wire rack to cool completely.
- Garnish with a few fresh blueberries.
- Serve with a scoop of vanilla ice cream, crème fraiche, or a dollop of whipped cream.
Enjoy!
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