Mini Blueberry Galettes

They're made with my go-to all-butter pie dough recipe, a jammy blueberry filling, and more fresh blueberries on top. This recipe makes 3 small galettes, but you could also make one large galette! Top each one with a big scoop of vanilla ice cream right when they come out of the oven and enjoy!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Servings: 3 servings

Calories: 788 kcal per serving

Ingredients

1 ⅓ cups - all-purpose flour
¼ tsp - salt
½ cup - unsalted butter
1 ⅔ tablespoons - vodka
½ cup - ice water
1 - egg
Raw cane sugar
1 ¼ cups - fresh blueberries
⅓ cup - granulated sugar
1 tbsp - lemon juice
1 tsp - vanilla
½ tsp - cornstarch
pinch - salt
1 ¾ cups - fresh blueberries
¼ cup - granulated sugar
½ tsp - cornstarch

Instructions

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour.
Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Add the vodka and a small amount of water, then toss with your hands to combine.
Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
Wrap the dough tightly in plastic wrap, then chill for one hour.
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.
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.
Meanwhile, make the Jammy Blueberry Filling.
Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan.
Cook over medium heat for about 5 minutes until berries start to break down.
Turn the heat down to low, and simmer for another 5 minutes.
Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened.
Transfer to a bowl and then place in the fridge until cool and ready to use.
Combine the blueberries, sugar, and cornstarch in a medium bowl and set aside until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
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.
Spread about 3 tablespoon of the jammy filling onto each galette, leaving a 1" border around the edges.
Divide the fresh blueberry filling between the galettes.
Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar.
Transfer the galettes with the parchment paper into a baking sheet.
Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling.
Allow to cool for a couple minutes before serving.

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