Mini Blueberry Galettes

After making that peak summer Blueberry Pie (see previous post), I was anxious to make another Blueberry focussed summer treat.

I decided to whip up these mini galettes for a variety of reasons:

  1. They're adorable
  2. Easy to eat (fork free if needed!)
  3. No sharing

But seriously, any pie style recipe that results in a more efficient manner of transporting buttery crust and blueberries to your mouth is a massive win in my book. Bonus points for no cutlery needed.

I am obsessed.

Crust Ingredients
• 1 1/4 cups all-purpose flour
• 1/2 tsp sea salt
• 1/2 tbsp sugar
• 1/2 cup butter (straight from the fridge, cut into 1 inch pieces)
• 1/2 cup cold water
• 2 tbsp vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients
• 2 cups wild blueberries
• 1/4 cup blackberries
• 1 tbsp fresh lemon juice
• 1/4 cup sugar
• 1 tbsp packed brown sugar
• 1.5 tbsp ground arrowroot
• 1/8 tsp cinnamon
• Pinch of allspice
• 1/4 tsp sea salt
• Raw sugar, for sprinkling
• Egg wash (1 egg whisked with 1 tsp water)

Steps
To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

Then, splash in a bit of your water mixture (2 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Flatten into a disc and wrap and refrigerate for at least an hour.

Meanwhile, make your filling. Combine berries with lemon juice and sugars and gently stir to combine. Add arrowroot and spices and stir.

Remove dough disc from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter). Using a guide or going freehand, cut four 4-inch circles from the dough and place on a parchment lined baking sheet (I cut 3, then rolled my scraps into another round).

Sprinkle the middle of each round with a bit of sugar and flour to ensure a crisp crust. Evenly spoon the filling onto each round, leaving at least a 1.5 inch border around the edge.

Fold up the dough edge over the filling, pinching the bottom edge of the galettes to make sure it all stays together.  Refrigerate for 30 minutes.

Brush with egg wash and sprinkle pastry with raw sugar for garnish.
Bake at 425F for 20 minutes, until pastry is set and is beginning to brown.  Lower oven temperature to 375F and bake for 15 minutes until pastry is brown and juices are bubbling.  Allow to rest for 10 minutes and dig in!

Apple Galette

I’ve already professed my love for galettes in a previous post, but I must reiterate how simply they come together and how delicious they are!  If you have pie dough ready in your freezer, it’s even better.  Also, for those of you vowing to cut down on sweets as your New Year’s Resolution, galettes are lighter than a traditional pie (and come on just treat yoself!).

I was in the mood for something fruity, and apples are still alive and kicking and will be all winter.  If you want to take this up a notch, drizzle some caramel underneath the apples before you arrange them for a gooey caramel surprise.

Treat yoself indeed.

Ingredients

  • Single crust pie dough (see Blood Orange Custard Pie post)
  • 3 apples, sliced into 1/4 inch slices (I used granny smith, golden delicious and honey crisp for a mix of sweet and tart)
  • 1 tbsp white sugar
  • Juice of 1/2 a lemon
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • Pinch of allspice
  • Pinch of nutmeg
  • Pinch of cardamom
  • 1/4 tsp vanilla
  • Grind of black pepper
  • Pinch of sea salt
  • 1 tbsp flour
  • Egg wash (1 egg whisked with 1 tsp water)
  • Raw sugar, for sprinkling

Steps

Roll out pie dough to about 12 inches in diameter and carefully transfer to a parchment lined baking sheet.

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Toss apple slices with white sugar and lemon juice and allow to sit for 20 minutes.

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Meanwhile, mix together brown sugar, cinnamon, allspice, nutmeg, cardamom, vanilla, pepper, salt and flour in a medium bowl until combined.  Remove apples from excess liquid and mix into the dry ingredients, evenly coating each piece.

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Arrange apples as desired onto rolled out pie dough, ensuring there are 1-2 inches between the apples and the edge of the dough.  Fold crust edge over the apples, pinching the bottom edge of the galette to make sure it all stays together.  Refrigerate for 30 minutes.

Brush with egg wash and sprinkle pastry with raw sugar for garnish.

Bake at 400F for 20-25 minutes, until pastry is set and beginning to brown.  Reduce heat to 375F and bake for 30-35 minutes until pastry is brown and juices are bubbling.  Allow to cool for 2-3 hours.

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Peach Galette

I’ve discovered that having pie dough in your freezer is an amazing gift.  It makes it so easy to whip up a freeform galette one night after work and not have to wait for dough to sit in the fridge for an hour.

The time saved with this galette made it easier to arrange these (AMAZING, JUICY, PERFECT) peaches into a beautiful concentric circle design.  I started from the outside, about 1-2 inches from the edge of the dough and worked inwards.  Of course, it would be just as delicious dumping the peaches as is.

Keep enjoying peaches while you can!  This was the perfect finish to a weeknight BBQ.

Ingredients

  • Single pie crust, unbaked (see blood orange custard pie recipe)
  • 1 tsp flour
  • 4 large peaches, thinly sliced
  • 1/4 cup plus 1 tsp sugar
  • Juice of half a lemon
  • 1/4 tsp cinnamon
  • 1 1/5 tbsp arrowroot powder
  • 2 pinches sea salt
  • Egg wash (1 egg mixed with a bit of cold water)
  • Raw sugar to garnish

Steps

Preheat oven to 425F.

Roll out pie dough to about 12 inches in diameter and carefully transfer to a parchment lined baking sheet.  Mix 1 tsp sugar and flour in the middle of the dough to absorb extra juices.

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In a large bowl, mix together sliced peaches, 1/4 cup sugar, lemon juice, cinnamon, arrowroot and salt.  To make the concentric circle design, start arranging peaches slightly overlapping on the outside of the dough, about 1-2 inches from the edge, continuing in slightly overlapping circles until you reach the centre.

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Fold up the dough edge over the outside layer of peaches, pinching the bottom edge of the galette to make sure it all stays together.  Refrigerate for 30 minutes.

Brush with egg wash and sprinkle pastry with raw sugar for garnish.

Bake at 425F for 20 minutes, until pastry is set and is beginning to brown.  Lower oven temperature to 375F and bake for 30-35 minutes until pastry is brown and juices are bubbling.  Allow to cool for 2 hours.

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