Aug 11 2014
Mini Blueberry Galettes
Post by melissa fenlon


post by Melissa

It was blueberry season in Michigan, so of course we had to make something sweet with all of the bounty! I love making peach galettes in the summertime in Crested Butte, using all the amazing fruit from just over the hill in Paonia. Blueberries grow all over Michigan near our folks house and they are so good for you. I decided to make miniature blueberry galettes for my parents. They turned out so cute and honestly were so easy to make. I made the crust in 10 minutes, chilled it for 20 and then it really only took 10 minutes to assemble. Read more for the recipe.

Galette Dough (from How to Cook Everything)

1 1/8 cup flour

½ teaspoon salt

1 teaspoon sugar

8 Tablespoons unsalted butter, chilled and cut in 8 pieces

3 Tablespoons ice water


Blueberry Filling

3 cups fresh blueberries

2 T cornstarch

1 Tablespoon lemon zest

2 Tablespoons lemon juice

¼ teaspoon salt





  1. Combine the flour, salt and sugar in a bowl or a food processor. Stir or pulse. Add in the butter and blend with pastry blender or food processor until like course meal.
  2. Sprinkle with water and combine until dough forms. Add more water if needed. Form into ball. For mini galettes, I divided the dough into four equal parts, then wrapped them individually in saran wrap and chilled in fridge for 20 minutes.
  3. Take dough from fridge and roll on floured surface into rounds. Transfer rounds onto cookie sheet covered with parchment paper.
  4. Spoon 2/3 cup of blueberry mixture into center of galette dough. Leave one inch at border to fold over top of blueberries.
  5. Fold over dough and pinch. Then brush egg wash and sprinkle with sugar.
  6. Bake in 425 degree oven for 15 minutes, or until crust is golden brown.


photos by Melissa Fenlon for alice & lois design studios. all rights reserved.

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