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20 mini gallette
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Ingredients
All Butter Crust
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup butter cut into 1/4-inch cubes and chilled
- 8-10 tbsps ice water
Blueberry Filling
- 2 cups blueberries
- 1/2 cup sugar
- Juice and zest of 1 lemon
- 3 tbsp cornstarch
- 3 tbsp cornstarch
Ingredients
All Butter Crust
Blueberry Filling
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Instructions
All Butter Crust
- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
- Line 2 baking sheets with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is around 10 inches or the thickness of the crust is 1/4 inch thick.
- Use a 4 inch cookie cutter to make the circles. I was able to get around 20 circles. Place on the parchment paper. Let chill in the fridge while making the filling.
Blueberry Filling
- Preheat oven to 400 degrees F.
- In a medium bowl, toss the blueberries, sugar, lemon juice. lemon zest and cornstarch.
- Put 6 blueberries in the middle of the pie crust circle and fold the sides. Sprinkle the blueberries with a little bit of sugar
- Place 8 of the mini gallette on each of the prepared baking sheets.
- Brush the edges with egg wash and sprinkle with sugar.
- Bake for about 25-28 minutes until golden brown.
Recipe Notes
Adapted from : Five Heart Home and Jo Cooks
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