Rustic fruit desserts always feel like summer’s reward. There’s something about buttery, flaky crust topped with bursting, juicy fruit that feels so richly satisfying. These mini blueberry galettes are like freeform tarts, imperfect bites of blueberry bliss.
Serve warm, topped with mini scoops of vanilla ice cream, or enjoy with your morning coffee (experience tells me fruit desserts make a dream breakfast!).
- 1/2 cup cold unsalted butter, divided
- 1 cup plus 2 Tbsp flour
- 2 Tbsp cornmeal
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/4 cup low-fat buttermilk
- 1-2 Tbsp vodka
- 1 cup blueberries
- 2 1/2 Tbsp sugar
- 2 tsp cornstarch
- pinch of salt
- 1/2 tsp lemon zest or 1/8 tsp minced thyme*
- 3/4 tsp lemon juice
- 1 large egg yolk
- 1 Tbsp water
- Turbinado sugar
- Grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
- Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
- Line a rimmed baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/8-inch thick. If dough starts to stick, use a bench scraper to lift dough from board. Use a 3 1/2-inch round cutter to cut out 8 circles; place circles on prepared baking sheet. Gently gather scraps and re-roll once; cut out 4 more circles. Cover and chill for 15 minutes.
- For the filling, combine blueberries, sugar, cornstarch, salt, lemon zest (or thyme*), and lemon juice in a small bowl. Whisk egg yolk and water together in a small bowl. Brush chilled circles lightly with egg wash. Place a scant tablespoon of filling in the center of each circle. Fold up all four sides, folding the corner seams over and pinching firmly to seal.
- Cover and chill galettes for 30 minutes. In the last 10 minutes of chilling, preheat oven to 400°F. Pinch corner seams again, and use a fork to carefully but firmly press corners to seal. Brush dough lightly with egg wash and sprinkle with turbinado sugar (if dough starts to soften, place baking sheet in the freezer to chill for 5 minutes). Bake for 16 to 17 minutes, until golden. Cool galettes slightly before serving.
Be sure to press corners firmly to seal, or the galettes might unfold in the oven. Inspired by Spoon Fork Bacon.