Mini Blueberry Galatte

These little galettes are free form tarts-the perfect single serving summer pie. 
They're crisp, flaky and delicious. A great way to take advantage of a summer berry bounty.

Galette is a French name and refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary greatly in size, and are typically easier to prepare. Also known as a crostata (Italy).

Mini Blueberry Galette

Cook's Notes: There are other ways to shape the crust. Some include:

Cook's Notes: Recipe adapted from jocooks.com and serves six.

Ingredients:

• 1 pint blueberries or 2 cups
• 1/4 cup sugar granulated
• 1 tsp. cinnamon
• 2 TB. cornstarch 
• zest of 1 lemon
• juice of 1/2 lemon (2 TB.) 
• One box that has 2 rolled pie crusts

• 1 egg beaten for egg wash
• 2 TB. sugar mixed with 1/2 tsp. cinnamon 
• Fresh mint leaves for garnish, optional
• Ice cream or whip cream optional but highly recommended

Directions;

• Preheat your oven to 400 degrees. Line 1 baking sheet with parchment paper. 
• In a medium size bowl combine the blueberries, sugar, cinnamon, cornstarch, zest and juice of one lemon. Set aside.
• Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 6 inches in diameter, cut 3 rounds from the pie crust, by pressing down on the bowl or running a pizza wheel around it. 

• Spoon about 2-3 tablespoons of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
• Place the galettes onto the prepared baking sheet using a spatula. Brush each galette with beaten egg then sprinkle with cinnamon sugar mixture.
• Bake the galettes for 25 minutes or until golden brown. Use a spatula to remove galettes from baking sheet to a wire cooling rack until serving . 
• Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.

Cooking Tips:

• If your pie crust has come down to room temperature, place the baking sheets with the unbaked galettes in the fridge for about half an hour so that the dough gets cold again, otherwise your galettes might open up during baking and you'll end up with a mess.
• Be sure to press corners firmly to seal galettes or may unfold during when baking. 
• Turbinado sugar is obtained from pure sugar cane, less processed than brown sugar. It has a light caramel flavor.