Mini Blueberry Galettes

Posted July 16, 2015 by Stephanie
mini blueberry galettes recipe -

mini blueberry galettes recipe -

mini blueberry galettes recipe - mini blueberry galettes recipe -

mini blueberry galettes recipe -

mini blueberry galettes recipe -

mini blueberry galettes recipe - mini blueberry galettes recipe -

I don’t have a super-cute story about me picking blueberries in the summertime on the side of the road. I wish I did, but blueberries weren’t really part of my childhood – I’m not sure why, but we never ate them growing up. Hmm, now that I think about it, it might have been because I grew up in Alberta, which is technically prairie land. I really don’t remember any blueberry bushes hanging around. There were a TON of wheat fields though.

Wheat fields have absolutely nothing to do with this tart… Nope, this tart is all about the blueberries and I’m currently obsessed. I absolutely loved the warm jammy centers contrasting with crisp and nutty crust. Vanilla ice cream on the top was a must. My galettes didn’t turn out quite as pretty as this month’s cover of Bon Appetit, but that’s the beauty of galettes: the imperfect edges and spilling juices are as beguiling as the combo of fruit, nuts, and buttery crust.

Mini Blueberry Pistachio Galettes Recipe slightly adapted from Bon Appetit
makes 8 mini galettes
prep time: 30 minutes
bake time: 45 minutes
total time: 1 hour 15 minutes


  • 1/4 cup pistachios
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces


  • about 1 cup blueberries
  • 1/2 tablespoon cornstarch
  • scant teaspoon fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoons milk, half-and-half, or heavy cream
  • raw sugar, to sprinkle, if desired

Preheat oven to 375°F. Roughly chop the pistachios. In a large bowl, combine the pistachios, flour, sugar, salt, and cinnamon. Cut in the butter until mixture resembles coarse meal with a few pea-size pieces remaining.

Drizzle with 2 tablespoons ice water and mix, adding another splash of water if needed, until dough comes together. Divide into eight balls and pat into disks. Wrap in plastic and chill at least 1 hour.

In a bowl, toss the blueberries, cornstarch, lime juice, and 1 tablespoon of sugar in a large bowl.

Roll out the disks of dough on a lightly floured surface and carefully transfer to a parchment-lined baking sheet. Mound blueberries in center and fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar, if desired.

Bake galette until crust is dark golden brown and filling is bubbling, 35-45 minutes. Let cool before serving. Enjoy with ice cream, if desired!

mini blueberry galettes recipe -
mini blueberry galettes recipe -


  1. tarts annoy me (they always crack and shrink and give me a hard time), so galettes are my new thing. esp ones with blueberries and pistachios (:

  2. Ahh these are perfect. Although I think it’s pretty likely I would eat about 4 in one go. Mini food is not meant to be eaten singularly ;)

  3. Medeja says:

    So cute! Single serve galettes!

  4. Ye-yah! These blueberry galettes can come hang out in my belly whenever they feel like it!

  5. i have been wanting to bake the BA cover all this month. bravoooo! i’m going to try this one with huckleberries, add a little tartness… cheeers!

  6. Mini galettes are so dangerous. I always want to eat more than one!! And these ones look incredible!

  7. Karishma says:

    Oh man, these are gorgeous! Plus anything mini is just waay too cute. I love how galettes are so rustic – for people like me who can never make anything look “perfect”, haha, they always look perfect because galettes are allowed to look messy!

  8. You know the best part of mini galettes is that they’re that much less caloric… Unless you eat 3 in one sitting like me. Thanks for the recipe!

  9. Siyao says:

    they look beautiful! i would really love to try these out but don’t have any cornstarch on hand. what’s the function of it in the recipe? and is there a suitable substitute that’s a common ingredient?

    1. Stephanie Le says:

      it helps thicken the fruit filling a bit. you could try without, the filling will probably be more loose and end up leaking a bit more. hope that helps!

  10. Mette says:

    Oh. My. God! This combo of pistachios and blueberries is brilliant. Have to make this ASAP :)

  11. Synnøve says:

    I just made these! they were so delicious. I never knew blueberries and pistachios were so great together. Thank you for the recipe!

  12. Alana says:

    Yay yay yay mini blueberry galettes make me so happy! Yours look GORGEOUS and super yummy!! Also, yay for baking the Bon App cover—they always have the prettiest covers.

  13. mmmm warm jammy centers! i dog-eared this page in the latest BA too! i love how yours look. they look totally inviting and rustic in the best way. PS – i forgot you grew up in alberta …. i’m sure you told me this once … ^__^ you and mike should go blueberry picking! there are some fun places in langley and ladner!! XO

  14. Valerie says:

    Absolutely stunning! Such a rustic, visually appealing dessert – they definitely look as good as Bon Appetit ;-)

  15. Lucy says:

    love blueberry season! these little guys are adorable.

  16. Tanya says:

    I love your cookbook and your recipes! I have cooked from your book countless times, and only one of the recipes had a problem. Unfortunately, this one did not work at all. I was super excited to try this, and rushed to the kitchen to make it. I baked it for 35 minutes, and then up to 45 minutes, and it still was not cooked. My mother in law and I love to bake, and she is an excellent baker. We were both shocked by how the recipe just didn’t work. The dough was not enough and the pistachios and blueberries did not complement each other :(

    1. Stephanie Le says:

      oh no Tanya, i’m so sorry! i adapted the recipe from here: the original uses pecans, which probably compliment the blueberries more. also, i halved the recipe, which is probably why the fruit to dough ratio was off: with a bigger galette you can just keep on piling the fruit on top.

  17. S says:

    i really love your blog and your photography is so captivating!!!! may i know which camera you’re using pleaseeeeeeee.

    1. Stephanie Le says:

      it’s a nikon d810 :)

  18. Sharing this recipe on my FB page today because your photos are gorgeous and those little gallettes are speaking to me. It is blueberry season! I can’t wait for a free day so I can try them out too!

  19. Florence says:

    I replaced the pistachios by walnuts and the blueberries by mango. I also added flaked coconut and the result was great! Thanks for the inspiration. ;-)

  20. G.Peraertz says:

    Can you use frozen blueberries in this recipe?

    1. Stephanie Le says:

      frozen blueberries will probably give off too much liquid and make the pastry soggy! i’d recommend whatever fruit is in season, just make sure to cut it into small cubes or slices. hope that helps!

  21. Nicole says:

    Can you do this without the pistachios?

    1. Stephanie Le says:

      yes, absolutely, just substitute in some other nut :)

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