Mini Blueberry Galette

4 Servings
50 min

Our first French recipe, Mini Blueberry Galette! These small-sized desserts are an easy bake if you have about 2 hours in your hands. The key part here is the way the pastry is made. The cutting of butter into the flour makes all the difference in the texture of the pastry, giving it a flaky, puffy texture and you can sooo taste the butter in it. You will see what I mean in a bit. You can make this into a variety of versions with different fruits stuffed in the centre or even make it savory, but that’s for another time.

A Bit about Galettes

Galette is a lesser known take on Italy’s pizza, coming from Brittany in France. While traditionally made as a savoury dish, and with buckwheat flour, over the years, it has obviously and inevitably gone through changes and adaptations.

A traditional galette looks like a dark brown pancake or crepe, though you might not want to call a galette, a crepe if you ever visit France. Apparently sometimes, people find it weird and take offense. Galette, more properly known as Breton galette, is a common name given to savoury buckwheat flour pancakes, in most French crêperies. 

For the longest of time, galettes from buckwheat flour was a staple for the people in Brittany. To this day, buckwheat is still grown in Brittany, however, it is not the staple food. Though French food is usually associated with wine, galettes are accompanied by ciders, sipped from a large mug.

Galettes are popularly garnished with egg, meat, cheese, veggies and other ingredients. One of the most popular ones known as galette complète, is one where the galette is covered with Emmental cheese, ham and egg. Other varieties include a sausage wrapped in a galette, similar to a hot dog. I have never tried buckwheat myself before, so I cannot comment much on the taste of it, but seeing how popular it used to be and still is, I am assuming it must be pretty darn good. Hope to try someday! 

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 2 Cups - Unbleached all-purpose flour
  • 1/2 Tsp - Salt
  • 4-6 Tbsp - Ice cold water
  • 3 Cups - Fresh or frozen blueberries
  • 1 Tbsp - Sugar (plus more for topping)
  • 1 Tsp - Cornstarch
  • 4 Tbsp - Almond Flour
  • 12 Tbsp - Vegan Butter (cold)

Preheat oven to 400 degrees F (204 C) .
In a large mixing bowl, mix the flour and salt. Cut cold butter into the flour until well blended using a pastry cutter or fork.
Add chilled water 1 Tbsp at a time until the dough comes together (as shown in video). If you add too much water, add more flour to compensate.
Refrigerate for 1 h.
In the meantime, add blueberries to the bowl and toss it with sugar and cornstarch. Set it aside.
After 1h of refrigeration, transfer dough to a lightly floured surface. Then divide it into four parts to make 4 mini galettes.
Working one at a time, roll each piece of dough out into a rough circle.
Then, use the rolling pin to carefully transfer to the baking sheets by placing the rolling pin at one end of the dough and gently folding the dough over the rolling pin. Then lift, transfer, and fold the dough off of the rolling pin onto the baking sheet.
Sprinkle almond flour in the center of the rolled dough.
Next, place blueberries in the center.
Next, carefully fold the crust edges up, overlapping them as you go (Check video to see how!)
Brush pies with a touch of melted vegan butter and sprinkle with sugar to ensure a golden, crisp crust.
Bake for 28-35 minutes or until the crust is golden brown and the fruit is bubbly.
Store leftovers loosely covered at room temperature up to 2-3 days, in the refrigerator up to 3-4 days, or in the freezer up to 1 month.
  • Cutting butter into flour: This delicate process basically involves mixing cold chunks of butter into flour.There are few ways of cutting the butter into the flour. One is to use two knives and cut the butter as it gets mixed into the flour. Second, is to use a fork (which is what we did). Third, is to use your own hands. Now, very important for the last method is to not use your palm while blending the butter as it might melt the butter too fast. So using your fingers should be kept as a last resort. The consistency of the flour after the butter is cut in and before the water is added, should be chunky, since the butter is not completely not soft yet.
  • Temperature of the butter: The butter being cut into the flour, has to be cold. If the butter is melted before adding to the flour, then while baking the pastry would not be soft and flaky like we want it to be.
  • Using almond flour: Sprinkling almond flour to the pastry before adding the blueberry is a way to ensure that some of the moisture of the blueberries are absorbed during the bake. You could try to skip this step, but sometimes the bottom gets soggy and could crack.
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