From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Mini Blueberry Galettes
Warning0 allergens identified
Mini Blueberry Galettes
Galette Dough
Jammy Blueberry Filling
Fresh Blueberry Filling
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Galette Dough
1
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In a medium bowl combine the flour and salt.
2
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Cut the cold butter into cubes and toss in the flour.
3
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Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
4
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Add the vodka and a small amount of water, then toss with your hands to combine.
5
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Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
6
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Wrap the dough tightly in plastic wrap, then chill for one hour.
7
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On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
8
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Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight.
9
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Meanwhile, make the Jammy Blueberry Filling.
Jammy Blueberry Filling
1
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Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan.
2
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Cook over medium heat for about 5 minutes until berries start to break down.
3
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Turn the heat down to low, and simmer for another 5 minutes.
4
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Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened.
5
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Transfer to a bowl and then place in the fridge until cool and ready to use.
Fresh Blueberry Filling
1
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Combine the blueberries, sugar, and cornstarch in a medium bowl and set aside until ready to use.
Assemble
1
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Preheat the oven to 400 degrees F (200 degrees C).
2
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Divide the dough into three equal pieces and roll them out into rough circles about ⅛″ in thickness and about 8" in diameter. Roll them out on parchment paper for easy transfer.
3
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Spread about 3 tablespoon of the jammy filling onto each galette, leaving a 1" border around the edges.
4
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Divide the fresh blueberry filling between the galettes.
5
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Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar.
6
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Transfer the galettes with the parchment paper into a baking sheet.
7
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Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling.
8
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Allow to cool for a couple minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Properly ❄️Keep your all-butter pie dough cold throughout the process—chill for at least 30 minutes before rolling and refrigerate assembled galettes for 15 minutes before baking to ensure flaky, tender layers.
- Use Vodka for Superior Texture 🥃The vodka in your dough evaporates during baking rather than developing gluten, resulting in an exceptionally tender, flaky crust that's impossible to achieve with water alone.
- Balance Your Blueberry Filling 🫐Mix fresh blueberries with cornstarch and lemon juice, then let sit for 10 minutes before filling—this creates a jammy consistency while the lemon juice brightens flavor and prevents the filling from being overly sweet.
- Egg Wash for Golden Perfection ✨Brush the exposed dough edges with beaten egg wash just before baking to achieve a beautiful golden-brown color and professional appearance on your mini galettes.
- Strategic Ice Cream Timing 🍦Add vanilla ice cream within 30 seconds of removing galettes from the oven while the filling is still warm—this creates a luxurious contrast in temperature and texture that melts into the jammy filling.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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