I nailed a Galette Recipe for mini blueberry galettes that are outrageously flaky and crisp, and I’m not kidding you have to see them.

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I’m obsessed with these mini blueberry galettes. I love how the crust shatters and flakes, and how the filling bursts with bright, honest fruit.

I don’t care about fuss; I want flaky edges, jammy centers, and that buttery note from cold unsalted butter. I keep repeating this Galette Recipe for friends who think Blueberry Desserts are boring.

No one says that after the first bite. And the fresh blueberries sing, juicy, tart, ridiculous.

Small, handheld, messy, perfect for summer. But mainly I make them because I can’t stop eating them.

I bring them to parties and nobody leaves hungry always.

Ingredients

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All purpose flour: the flaky structure, gives the crust that tender, slightly chewy bite.
Granulated sugar (dough): adds a whisper of sweetness, helps the crust brown nicely.
Fine salt: balances sweetness, makes everything taste like it actually matters.
Cold unsalted butter: pockets of buttery goodness, makes the crust wonderfully flaky.
Ice water: Basically, it brings dough together without melting the butter.
Large egg (egg wash): glossy finish and a little color, looks bakery-made.
Fresh blueberries: juicy pops, bright and tart against rich pastry.
Granulated sugar (filling): sweetens the berries so they’re not too sharp.
Cornstarch: thickens the filling so it’s not runny on your plate.
Lemon zest: bright, citrusy lift that wakes up the berries.
Lemon juice: adds tang and keeps the berry flavor lively.
Ground cinnamon (optional): warm hint that plays nicely with fruit.
Pinch of salt: tiny hero that sharpens all the tastes.
Unsalted butter (pieces): melts into the filling for extra silkiness.
Coarse or turbinado sugar: crunchy sparkle on top, pretty and satisfying.
Basically, these parts together are simple but totally comforting.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 tablespoon granulated sugar (for dough)

1 teaspoon fine salt

1 cup (226 g) cold unsalted butter, cubed

6 to 8 tablespoons ice water, chilled

1 large egg, beaten (for egg wash)

2 cups (300 g) fresh blueberries

1/3 cup (67 g) granulated sugar (for filling)

1 tablespoon cornstarch

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon (optional)

pinch of salt

1 tablespoon unsalted butter, cut into small pieces

1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling

How to Make this

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1. Put 2 1/2 cups flour, 1 tbsp sugar and 1 tsp salt in a bowl and whisk to combine, then add 1 cup cold unsalted butter, cubed. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits of butter still visible. Don’t warm it with your hands, chill if it’s getting soft.

2. Sprinkle 6 to 8 tbsp ice water over the flour mixture a tablespoon at a time and gently mix with a fork until the dough just comes together. You want it shaggy but holding when pressed. Stop when it clumps, don’t overwork it.

3. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the fridge for at least 30 minutes. Cold dough = flaky crust.

4. Meanwhile toss 2 cups fresh blueberries with 1/3 cup granulated sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 tsp ground cinnamon (optional) and a pinch of salt in a bowl. Let sit while dough chills so juices loosen a bit.

5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

6. Roll the chilled dough on a lightly floured surface to about 1/8 inch thick, then cut into rounds roughly 4 to 5 inches across (you should get several mini galettes). Transfer rounds to the prepared sheet.

7. Spoon a modest mound of the blueberry filling into the center of each round leaving a 1 inch border. Dot each pile with small pieces of the 1 tbsp unsalted butter. Fold the edges up over the filling, pleating as needed so a bit of fruit stays exposed in the middle.

8. Brush the dough edges with the beaten egg wash, and sprinkle the exposed fruit and crust with 1 to 2 tbsp coarse sugar or turbinado sugar for crunch. Chill the assembled galettes for 10 minutes if the kitchen is warm.

9. Bake at 400°F for about 18 to 22 minutes until the crust is golden and the filling is bubbling. Let cool on the pan for 10 minutes so the filling sets, then transfer to a rack. They’re best warm or at room temp.

Equipment Needed

1. Large mixing bowl for the flour and butter, and for the blueberry mix
2. Pastry cutter or clean hands to cut the butter into the flour (fingers work but don’t warm the butter)
3. Rolling pin and a lightly floured surface for rolling the dough out thin
4. Cookie cutter or a glass about 4 to 5 inches across to cut rounds
5. Baking sheet lined with parchment paper for baking the galettes
6. Small bowl and fork for the egg wash, plus a pastry brush to brush the edges
7. Measuring cups and spoons, plus a bench scraper or spatula to transfer rounds and lift dough pieces

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can, but thaw them first and drain off extra liquid, then toss with the sugar and cornstarch; frozen berries release more juice so you might need a little less lemon juice or a tad more cornstarch so the filling doesn’t get soggy.

Q: How do I keep the dough from getting tough? A: Keep everything cold, especially the butter and water, and don't overwork the dough; mix just until it comes together, chill it 30 minutes before rolling, and handle it gently, or your crust will be chewy not flaky.

Q: Can I make the dough or galettes ahead of time? A: Yeah, you can make the dough and keep it wrapped in the fridge for up to 48 hours or freeze for 1 month; you can also assemble the galettes and freeze them on a tray, then transfer to a bag, bake from frozen adding a few extra minutes.

Q: What if I don’t have cornstarch? What can I use? A: You can use an equal amount of tapioca starch or 2 teaspoons of all purpose flour as a last resort, tapioca is best though because it stays clear and gives a nice glossy filling.

Q: My crust is browning too fast while filling is still runny, what do I do? A: Tent the galettes loosely with foil to slow the browning and finish baking, or lower the oven temp by 15 to 25 degrees F and bake a bit longer so the filling cooks through without burning the edges.

Q: Do I have to use the egg wash and coarse sugar on top? A: No, they’re optional but they give a pretty golden sheen and crunchy top; if you skip the egg, brush with a little milk or cream instead, and you can still sprinkle turbinado sugar for texture.

Mini Blueberry Galettes Recipe Substitutions and Variations

All purpose flour: swap with 1:1 pastry flour for a more tender crust, or use 3/4 cup cake flour + 1/4 cup all purpose to lighten it up if you don’t have pastry flour.
Cold unsalted butter: use cold, cubed shortening for a flakier but slightly less flavorful crust, or half butter and half vegetable shortening to keep flavor and improve structure.
Granulated sugar (filling): replace with an equal amount of honey or maple syrup, but reduce the lemon juice a bit and add 1 teaspoon extra cornstarch since liquid sweeteners thin the filling.
Cornstarch: swap with arrowroot powder in a 1:1 ratio for a clearer, glossy filling, or use 2 teaspoons tapioca starch for better thickening if the berries are very juicy.

Pro Tips

1) Keep everything cold, seriously. Chill the butter, the water and the dough between steps. If the butter warms and melts into the flour you’ll lose those flaky pockets. If your kitchen is warm, pop the shaped galettes back in the fridge for 10 to 15 minutes before baking.

2) Don’t overload the centers. Use a modest amount of filling so the crust can fold up and bake through. Too much juice and the bottom gets soggy. If your berries look extra juicy, toss them with an extra 1/2 teaspoon cornstarch.

3) Use a fine layer of egg wash only on the crust edge, not the fruit. A thick wash can run onto the berries and burn or make the top too dark. Sprinkle the coarse sugar right after brushing so it sticks, then chill briefly if your kitchen is warm.

4) Let the galettes rest a bit after baking. Cooling 8 to 12 minutes on the sheet helps the filling set so you don’t have a leaking, scalding mess. They’re best slightly warm, not straight out of the oven.

Mini Blueberry Galettes Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I nailed a Galette Recipe for mini blueberry galettes that are outrageously flaky and crisp, and I'm not kidding you have to see them.

Servings

servings

Calories

440

kcal

Equipment: 1. Large mixing bowl for the flour and butter, and for the blueberry mix
2. Pastry cutter or clean hands to cut the butter into the flour (fingers work but don’t warm the butter)
3. Rolling pin and a lightly floured surface for rolling the dough out thin
4. Cookie cutter or a glass about 4 to 5 inches across to cut rounds
5. Baking sheet lined with parchment paper for baking the galettes
6. Small bowl and fork for the egg wash, plus a pastry brush to brush the edges
7. Measuring cups and spoons, plus a bench scraper or spatula to transfer rounds and lift dough pieces

Ingredients

2 1/2 cups (312 g) all purpose flour
1 tablespoon granulated sugar (for dough)
1 teaspoon fine salt
1 cup (226 g) cold unsalted butter, cubed
6 to 8 tablespoons ice water, chilled
1 large egg, beaten (for egg wash)
2 cups (300 g) fresh blueberries
1/3 cup (67 g) granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon (optional)
pinch of salt
1 tablespoon unsalted butter, cut into small pieces
1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling

Directions

Put 2 1/2 cups flour, 1 tbsp sugar and 1 tsp salt in a bowl and whisk to combine, then add 1 cup cold unsalted butter, cubed. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized bits of butter still visible. Don’t warm it with your hands, chill if it’s getting soft.
Sprinkle 6 to 8 tbsp ice water over the flour mixture a tablespoon at a time and gently mix with a fork until the dough just comes together. You want it shaggy but holding when pressed. Stop when it clumps, don’t overwork it.
Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the fridge for at least 30 minutes. Cold dough = flaky crust.
Meanwhile toss 2 cups fresh blueberries with 1/3 cup granulated sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 tsp ground cinnamon (optional) and a pinch of salt in a bowl. Let sit while dough chills so juices loosen a bit.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll the chilled dough on a lightly floured surface to about 1/8 inch thick, then cut into rounds roughly 4 to 5 inches across (you should get several mini galettes). Transfer rounds to the prepared sheet.
Spoon a modest mound of the blueberry filling into the center of each round leaving a 1 inch border. Dot each pile with small pieces of the 1 tbsp unsalted butter. Fold the edges up over the filling, pleating as needed so a bit of fruit stays exposed in the middle.
Brush the dough edges with the beaten egg wash, and sprinkle the exposed fruit and crust with 1 to 2 tbsp coarse sugar or turbinado sugar for crunch. Chill the assembled galettes for 10 minutes if the kitchen is warm.
Bake at 400°F for about 18 to 22 minutes until the crust is golden and the filling is bubbling. Let cool on the pan for 10 minutes so the filling sets, then transfer to a rack. They’re best warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.