Fresh Mini Blueberry Galettes are a quick and easy dessert that is perfect for a light sweet treat! Crispy, flaky pie dough bursting with blueberries and topped with vanilla creme fraiche.
- 1 lb. blueberries
- 1/3 cup coconut sugar
- 2 tablespoons lemon juice
- 1 tablespoon arrowroot
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 prepared pie crusts
- 1 egg, beaten
Vanilla Creme Fraiche:
- 1/2 cup creme fraiche
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste
- Preheat to 400 degrees F and line one baking sheet with parchment paper.
- To a medium bowl, add blueberries coconut sugar, lemon juice, arrowroot, vanilla extract, lemon zest, cinnamon and nutmeg. Toss to coat the blueberries and set aside.
- Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it’s flat. Using a bowl that’s about 6 inches in diameter, cut 3 rounds in each pie crust. Do the same with the other pie crust. Each pie crust should give you 3 rounds. Place the pie rounds on prepared baking sheet.
- To the center of the round add 1/6 of the blueberry mixture, leaving room around the edges. Then gently fold the pie crust over the blueberry filling, you should have about 1/2″ – 1″ of pie dough to fold over.
- Brush the edges of pie dough with a beaten egg.
- Bake 20-23 minutes or until lightly browned on edges and blueberries are bursting.
- Remove from oven and let cool slightly, for 5 minutes or so.
- In the meantime, to a small bowl add creme fraiche, maple syrup and vanilla bean paste. Whisk until ingredients are combined.
- Serve the creme fraiche over the galettes. Garnish with fresh mint.
- Serving Size: 1/2 galette
- Calories: 230
- Sugar: 20 g
- Sodium: 179 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 16 mg
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