We’ve become a bit impatient in our home for spring to arrive. Sometimes I think that if I bake like its spring, the earth will take a hint and the trees will start to blossom. These little galettes (think rustic, simple, super-flat pie) are one of my attempts to bring in a new season. Since blueberries are not in season and are expensive if you buy them fresh. I’ve opted to use frozen blueberries. They are inexpensive and are usually perfectly small and vibrant in deep purple color. These galettes are very easy to make and require minimal ingredients. If you are feeling uber-productive, you can make your own pie crust instead of buying pre-made!
This recipe gives instructions for making mini galettes – if you want to, you can make two large galettes instead by simply leaving the pie crusts whole and dividing the blueberry filling between them. Fold up the edges as stated in the recipe and bake. You will need to leave them in the oven for a bit longer – at least another 10 minutes or so.
What You Need
Makes about 18 mini galettes
- 1 box (2 packages) rolled pre-made pie crusts
- 12 ounces blueberries, frozen
- Zest of 1 Lemon
- 3 tablespoons cornstarch
- 2 tablespoons honey, plus more for drizzling
- 1 egg
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Unroll the pie crusts and press down to smooth and flatten with your hands. Using a circular cookie cutter that is about 4 inches in diameter, cut circles out of the pie dough. You should get about 9 circles per sheet of dough. Alternatively, you can place a cup on top of the dough and cut around the base of the cup with a knife, if you don’t have circular cutters.
Place the circles in rows on the parchment lined baking sheet.
Place the blueberries in a bowl. Add the cornstarch, lemon zest, and honey, and mix until the blueberries are well coated. Place about 1 tablespoon of blueberries in the center of each pie dough circle. Press the edges of the dough up around the blueberries, pinching the dough together slightly to help it stay folded. Once all the mini galettes are formed, spoon any remaining liquid in the blueberry bowl on top of the blueberries – the cornstarch in the liquid will turn into a thick sauce once cooked.
Beat the egg in a small mixing bowl. Brush the beaten egg over the pie crusts with a basting brush.
Bake on the top rack of the preheated oven for 13-15 minutes, or until golden brown on top. Remove from oven and cool slightly. Drizzle a little honey over each gallete. Serve warm with vanilla ice cream.