Mini Blueberry Galettes

Makes twelve 3-inch galettes

Ingredients: 

Pâte Brisée

• 1 ¼ cups all-purpose flour
• ¼  teaspoon salt
• ½ teaspoon sugar
• ½  cup (1 stick) unsalted butter
• 2-3 tablespoons ice water

Pie Filling

• 2 ½ cups blueberries
• 3 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 large egg yolk beaten + 2 tablespoons heavy cream for egg wash
• Turbinado sugar
  

Equipment

• 4″ Biscuit Cutter

Instructions:

1.Make Pâte Brisée – Place the flour, salt, and sugar into a food processor and pulse until well combined. Cube butter and add half to the food processor; pulse. Add the other half of the butter cubes; pulse. Mixture should resemble a coarse meal with pieces no larger than peas. Add two tablespoons of ice cold water to the food processor bowl and pulse several times. Then add a little more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. Remove the crumbly mixture from the food processor and place on a clean flat surface. Using your hands, press the dough together to form a ball and flatten into a disk. Wrap the disk in plastic wrap and place in the refrigerator for one hour.

2. Make pie filling – in a medium bowl, combine blueberries, granulated sugar, cornstarch, lemon zest and lemon juice. Set aside.

3. Prepare pastry – When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes so that it becomes easier to roll out. Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk. Roll the dough to a thickness of about 1/8 of an inch thick. Using a bowl or paper template, cut the dough into twelve 4-inch circles.

4. Assemble galettes –  Preheat oven to 400 degrees. Arrange 1-2 tablespoons of blueberry filling in the center of each round disk.Then fold edges of dough up over the filling. Place galettes on a parchment lined baking sheet. Brush with an egg wash and sprinkle with turbinado sugar.

5. Bake galettes – Bake at 400 degrees for 25-30 minutes until the pies are golden brown. Remove from the oven and allow to cool on a baking rack to room temperature.