Mini Blueberry Lemon Galette
Make a mini blueberry lemon galette whenever the craving hits. Ten minutes of prep, twenty in the oven, and dessert is ready!
Ingredients
- 1 box refrigerated pie crust 2 pack
- 2 cups frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 lemon juiced and zested
- 1 egg beaten +1 tablespoon water for egg wash
- Optional: coarse sugar for sprinkling
Instructions
- Preheat the oven to 400 °F and line a sheet pan with parchment.
- Unroll dough on a lightly floured counter and use a five-inch bowl to stamp out rounds. Transfer to the pan.
- In a medium bowl, toss frozen blueberries, sugar, cornstarch, lemon zest, and juice in a bowl until the berries are coated.
- Spoon blueberry mixture onto the center of each crust, leaving a one-inch border, then fold edges over the filling and pleat.
- Brush crust edges with egg wash and sprinkle with coarse sugar (optional). Bake for 20-22 minutes until crust is golden brown and juices bubbly.
- Let galettes rest five minutes so the filling sets before serving warm with yogurt or ice cream!
Notes
- Mix filling just before baking: Combine the berries and sugar right before you assemble the galettes, so the fruit doesn’t have time to release extra juice and soften the crust.
- Storage: loosely cover and enjoy within 12 hours, refrigerate up to 3 days and re-crisp at 325 °F for 6–7 minutes, or freeze baked galettes up to 2 months.
- Serving ideas: Enjoy the mini galettes warm with a spoonful of vanilla Greek yogurt for extra protein, a small scoop of ice cream for a classic à la mode touch, or a dollop of whipped cream finished with a pinch of fresh lemon zest!
Nutrition
Calories: 289kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 20mgSodium: 213mgPotassium: 103mgFiber: 3gSugar: 10gVitamin A: 53IUVitamin C: 11mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!