Ingredients

The following ingredients have 4 Servings
  • Crust:
  • 1¼ cup flour
  • 3 Tbsp white granulated sugar
  • ¼ tsp salt
  • ¼ cup cold water
  • ½ cup cold butter
  • Filling:
  • 10 oz blueberries
  • Zest from 1/2 lemon
  • 1 tsp fresh lemon juice
  • 1 vanilla bean
  • 1/4 cup white granulated sugar
  • Vanilla sugar for topping - optional

Instruction

  • Preheat the oven to 400, line baking sheet with parchment paper and lightly grease it.
  • Combine flour, sugar, and salt in a bowl of an electric mixer. Chop cold butter into small pieces and add it to the flour.
  • Start mixing on low until it looks like coarse crumbs. Add cold water and keep mixing until dough comes together. Transfer onto a work surface and knead a few times. Cover in saran wrap and pop in the refrigerator for about 30 minutes.
  • In a medium mixing bowl, combine blueberries, sugar, lemon juice, lemon zest, and scraped vanilla beans. Mix well and set aside.
  • Separate the cold dough into 4 even pieces. On a very lightly floured surface, roll out each dough into a circle, about ⅛ of an inch thick (you may also want to lightly flour the rolling pin). Carefully pick up one dough circle and place it on the greased parchment paper.
  • (Mix the filling again.) Spread a quarter of blueberry filling in the center of the dough circle, leaving a little less than an inch space uncovered around the edges.
  • Fold edges of the dough up over the blueberries, all around the circle, folding the dough onto itself on the side. Press the folds gently, so they don't come apart.
  • Repeat with the remaining three dough circles and blueberry filling. Place mini galettes about two inches apart from each other.
  • Sprinkle some vanilla sugar all over the folded edges of galettes. (You can also use brown sugar or white granulated sugar.)
  • Bake for 20-25 minutes, until the crust is golden.