Blueberry Mini Galettes

 

Blueberries-Here's The Scoop

• Blueberries are made up of 85% water and contain 84 calories per cup and 21.5 grams of carbohydrates. When you think about growing fruit, often a greenhouse and warm temperatures come to mind. However, blueberries are one of the hardiest fruits and prefer colder climates. They also grow well in acidic and sandy soil. These tough conditions make blueberries one of the only fruit species native to North America.
• As of 2024 Washington, Oregon, Georgia, Michigan, California, New Jersey, North Carolina, and Florida are the top blueberry-producing states in the US.
• In Canada, blueberries are the most exported fruit by a huge margin. In fact, almost 60% of all fruit exported by Canada is lowbush and highbush blueberries! The cool climate and nutrient-dense soil make Canada the perfect place to grow blueberries.
• In 2010, Peru was only producing a measly 50 tons of blueberries per year. By 2019, that number had increased by an astonishing 250,000% to 125,000 tons. Today, Peru exports more blueberries than any other country in the world!
• The cool climate and nutrient-dense soil make Canada the perfect place to grow blueberries.
• Did you know that blueberry bushes can survive natural disasters? Many of the most blueberry-dense places in the world, like California, Washington, and British Columbia, are prone to forest fires. One of the first plants to come back after a fire is the blueberry, which often grows back better after being destroyed.
• The Guinness World Record for the heaviest blueberry ever grown was achieved in Lima, Peru in 2018. The monster blueberry weighed 11.28 g (0.4 oz) and measured 1.35 inches in diameter.

Mini Blueberry Galettes

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 significantly in size, and are typically easier to prepare. Also known as a crostata (Italy).

There are other ways to form the tarts. 

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

Ingredients:

• 1 pint blueberries or 2 cups
• 1/4 cup sugar granulated
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 
• 2 tablespoons of cornstarch 
  
• Zest of 1 lemon
• Juice of 1/2 lemon (2 tablespoons ) 
• One box that has 2 rolled pie crusts

• 1 egg beaten for egg wash
• 2 tablespoons of sugar mixed with 1/2 teaspoon of Saigon cinnamon or 1 teaspoon ground cinnamon  
• Fresh mint leaves for garnish, optional
• Ice cream or whipped cream is optional, but highly recommended

Directions;

• Preheat your oven to 400 degrees. Line 1 baking sheet with parchment paper. 
• In a medium-sized 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 the baking sheet to a wire cooling rack until serving.
  Garnish with fresh mint leaves. Serve warm with vanilla ice 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 baking.