Mini Blueberry Galettes (Vegan!)
A simple vegan blueberry galette recipe - Delicious blueberry baked into a pocket of buttery pastry! These are also known as Corstata, Rustic pie or Rustic tart. Perfect for new bakers - cannot go wrong with this one.
Ingredients
- 2 Cups Unbleached all-purpose flour
- 1/2 Tsp Salt
- 4-6 Tbsp Ice cold water
- 3 Cups Fresh or frozen blueberries
- 1 Tbsp Sugar (plus more for topping)
- 1 Tsp Cornstarch
- 4 Tbsp Almond Flour
- 12 Tbsp Vegan butter (cold)
Instructions
- Preheat oven to 400 degrees F (204 C)
- In a large mixing bowl, mix the flour and salt. Cut cold butter into the flour until well blended using a pastry cutter or fork.
- Add chilled water 1 Tbsp at a time until the dough comes together (as shown in video). If you add too much water, add more flour to compensate.
- Refrigerate for 1 h.
- In the meantime, add blueberries to the bowl and toss it with sugar and cornstarch. Set it aside.
- After 1h of refrigeration, transfer dough to a lightly floured surface. Then divide it into four parts to make 4 mini galettes.
- Working one at a time, roll each piece of dough out into a rough circle.
- Then, use the rolling pin to carefully transfer to the baking sheets by placing the rolling pin at one end of the dough and gently folding the dough over the rolling pin. Then lift, transfer, and fold the dough off of the rolling pin onto the baking sheet.
- Sprinkle almond flour in the center of the rolled dough.
- Then place blueberries in the center.
- Next, carefully fold the crust edges up, overlapping them as you go (Check video to see how!)
- Brush pies with a touch of melted vegan butter and sprinkle with sugar to ensure a golden, crisp crust.
- Bake for 28-35 minutes or until the crust is golden brown and the fruit is bubbly.
- Store leftovers loosely covered at room temperature up to 2-3 days, in the refrigerator up to 3-4 days, or in the freezer up to 1 month.
Video
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