It’s blueberry season. Cut to me running through my local farmer’s market like Maria von Trapp in the alps. Okay, I only bought one giant container, but they were perfectly ripe and irresistible to little hands and I still had plenty of leftovers for baking once my kids ate their fill. I think out of all the berries, I like blueberries the most. I know those are fighting words, but more so than strawberries or raspberries or blackberries (or lingonberries, which I’ve only ever had at Ikea, or huckleberries or elderberries or the many other berry varieties I haven’t tried and therefore shouldn’t judge), I find blueberries equally delicious raw or baked. And when they are baked in a flaky pie crust, they are down right perfect.
So perfect, in fact, that when presented with a blueberry pie, my instinct is to eat all of it. But is that a particularly healthy behavior to model for my kids? Probably not. My solution: let’s make mini-pies! Then everyone can have their own. But since I haven’t seen miniature pie pans in the baking goods aisle yet (I can only assume that, after cake pops and mini-cupcakes and mini-donuts, mini-pies are next), I decided to make mini-galettes.
A galette is a fancy-sounding French word for a rustic pie formed by hand. Instead of using a molded pie pan, you roll out your dough, put your filling in the middle, then fold the edges over it in sections, crimping the folds together as you go and leaving some of the filling exposed in the middle. With an egg wash and time in the oven, they turn golden brown and look perfectly imperfect.
I made enough pie dough for a standard double crust pie, then cut it into six roughly equal sections before individually wrapping and refrigerating them. For the filling, I used blueberries mixed with sugar, cinnamon and cornstarch. Once the dough was chilled, I rolled out each small piece, put a half cup of filling in the middle, then formed the mini-galettes and applied an egg wash. Thirty minutes in the oven later and they were smelling like a dream (or at least my dream).
At this point, I decided to add burrata cheese. This is an Italian cheese made from mozzarella and cream, and it was all over the food internet a few years ago. It is incredibly creamy and pairs beautifully with the sweet blueberries. I added a small amount in the center of each galette, then let them bake for five minutes more. I love cheese in all its forms, even on dessert, but if you want to skip this step and add a dollop of ice cream once they’ve cooled down a bit, I won’t judge.
So if you are able, get out to your local farmer’s market and get yourself some. Or even better, going straight to the source and picking them yourself while they’re still in season. Because these galettes are a bite of pure summer.
- 2 ½ cups all-purpose flour
- 1 cup butter (2 sticks), very cold and cut into ½ inch pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup ice cold water
- 3 cups blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 4 oz. burrata cheese
- 1 large egg
- In a food processor, combine the flour, sugar and salt. Pulse a few times to mix. Sprinkle the butter pieces over the top and pulse until the biggest butter pieces are the size of small peas. This took me fifteen pulses. Pour the mixture into a large bowl. If you don’t have a food processor, you could use a pastry blender instead.
- Add one quarter of a cup of the water to the dough and stir. Add more water, a teaspoon at a time, until the dough just comes together. There will likely still be some loose flour - don’t worry.
- Dump the dough out onto a floured counter and use your hands to form it into a ball. Cut it into six roughly equal pieces and wrap them individually in plastic wrap. Place in the refrigerator for at least thirty minutes or up to three days.
- Make sure that your blueberries are washed and dry. Combine the blueberries with the sugar, cinnamon and cornstarch in a medium bowl and stir gently to evenly coat the berries.
- Preheat the oven to 400° and line two cookie sheets with parchment paper.
- Take one of the dough pieces and unwrap it. Either on a floured surface or (and I prefer this method) between two layers of plastic wrap, roll out the dough. Start rolling from the middle and push upward, then rotate the dough an eighth turn and repeat, going in a circle until the dough is roughly six inches wide. It doesn’t need to be a perfect circle.
- Place a half a cup of blueberries in the middle of the dough so there is an inch of dough remaining on all sides. Take a section of the dough and fold it up. Continue folding around the circle, pinching the edges together as you go. Place on a cookie sheet. Repeat steps 2 & 3 for the other five pieces of dough.
- In a small bowl, beat one egg with one teaspoon of water. Brush the egg wash on to the crust of each galette with a pastry brush.
- Bake for 30 minutes. Remove from the oven, add a generous dollop of burrata cheese to each center, and cook for another 5 minutes. Allow to cool for at least 20 minutes before serving.