Mini Blueberry Galettes

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It's blueberry season (or it was when I first started drafting this blog post)! Admittedly, they're not my favorite fruit, but we had a whole Costco-sized container of them that my boyfriend's mom bought. I had used a bunch for smoothies, but there were still some left so I thought, how about mini blueberry galettes? 

I used an air fryer to bake these!

My landlord had just replaced our stove/oven, and the new oven was giving off this "new oven" / burnt plastic smell, so I was a little wary of using it. I decided to try air frying the galette, and it worked out great! The dough was crisp and nicely browned. 

One downside is that one galette took up all the space in my air fryer, and this recipe makes about 3 mini galettes. At the time of making my galettes, I was experimenting with using the air fryer so I only made one galette and then put the remaining dough in the fridge. I then made the rest of the galettes the next day. If you want to make all galettes in one go, probably a sheet pan and the oven is the way to go. 

Recipe inspiration

The original recipe for the dough is from Foolproof Living and the original recipe for the blueberry filling is from Minimalist Baker. I chose to halve the recipe because my food processor is tiny and I didn't think it could handle so much flour/butter! Also since I'm mostly cooking for two, I didn't want to make too many galettes.



(my tiny food processor!) 

mini blueberry galettes recipe

Makes about 3  galettes (~4" diameter)



  • 3/4 cup (106g) all purpose flour, and extra for dusting
  • 1/4 tsp salt
  • 1 tsp sugar (optional)1
  • 5 tbsp (121g) cold unsalted butter, cut into small cubes
  • 2-3 tbsp of ice cold water
  • 1 egg (beaten, for egg wash)
  • Extra sugar for sprinkling


  • 1.5 cups of fresh blueberries
  • 1 1/2 tsp sugar
  • 1/2 tsp cornstarch


  1. In a food processor, add flour, salt, and sugar. Quickly pulse to mix
  2. Add your cold cubed butter and pulse 8-10 times until the butter is cut into small clumps -- the size of large peas
  3. Add ice cold water 1/2 a tbsp at a time, adding just enough to create a shaggy dough
  4. Transfer the dough to a floured surface and press the dough into a flat 4 inch disc. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. When you're ready to bake your galette, preheat your oven to 400F/205C or air fryer to 360F/180C and take your dough out of the fridge
  6. In another bowl, mix blueberries, sugar, and cornstarch together
  7. After the dough has rested at room temperature for a few minutes, we can start rolling out the dough. Either divide the dough into 3 parts and roll each out into a rough circle, or roll out the dough and use a bowl as a stencil to cut out 3 rounds (I did the latter). The dough should be approximately 1/8" (0.3cm) thick. If you are not baking/air frying all your galettes at once, cover dough with plastic wrap and refrigerate
  8. Transfer dough to a parchment-lined pan (if baking in an oven) or just parchment paper (if air frying)
  9. Spoon the blueberries into the middle of your galettes, leaving about a 3/4" (2cm) margin
  10. Pleat your edges around your blueberries, about 6 pleats
  11. Brush your dough with egg wash, and then sprinkle with some sugar
  12. Bake in the oven for 20-25 minutes or air fry for about 12-14 minutes, or until dough is golden brown
  13. Allow to cool slightly before enjoying





I'm Alicia, the floundering cook. Thanks for joining me on my kitchen adventures. I hope you can pick up a few tips or tricks while you're here. Happy cooking!

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