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Mini Blueberry Galettes

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These flakey and buttery Mini Blueberry Galettes are bursting with juicy blueberry flavor with a hint of fresh lemon. Serve this warm out of the oven with a scoop of dairy free vanilla ice cream for the perfect dessert everyone will be raving about.

Years ago this was known as a lazy person’s dessert. Nowadays we applaud the simple, rustic yet elegant flat crust that doesn’t require the perfection of a plated pie with uniform crimped edges.

A rustic version of a blueberry pie. A flat pie crust with formed sides to hold a blueberry filling surrounded by more galettes on all sides. On the side is a fresh mint leave.

Every bite of these gluten and dairy free mini blueberry galettes is newsworthy. Eating one will ensure a blissful food moment of total deliciousness.

Honestly this dessert makes me forget I’m even eating gluten and dairy free. The rustic crust is the perfect amount of flakiness.

While the filling is full of blueberry goodness with a hint of lemon. Yes, you read that right! Our favorite summer combo of blueberry and lemon is legit in this recipe. You have to try them to believe the taste.

A rustic version of a blueberry pie. A flat pie crust with formed sides to hold a blueberry filling surrounded by more galettes on all sides. On top is a fresh mint leave.

mini blueberry galette recipe notes

  • all-purpose gluten free flour— I use Bob’s Red Mill Gluten Free 1 to 1 Baking Mix. This mix already contains xanthan gum too. I purchase it in a large bulk bag here to save money. Another brand that works well is Mama’s Almond Blend.
  • xanthan gum— omit if your all-purpose flour blend has this in it
  • dairy free butterEarth Balance Buttery Baking sticks work fantastic and can be purchased vegan and soy free too
  • sugar
  • salt
  • dairy free buttermilk— in this recipe card is an easy 2 ingredient recipe for dairy free buttermilk. You will need dairy free milk and vinegar. Dairy free milk can include soy milk, coconut milk, and what we use unsweetened almond milk.
  • water— if baking with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour I add in 1/2 c of water to the dough. Depending on the flour brand you bake with you might need to adjust this amount.
  • blueberries— fresh or frozen work; frozen berries will have a slightly longer bake time
  • cornstarch— arrowroot can be substituted for corn allergies
  • fresh lemon zest
  • nutmeg— always double check all your spiced are allergen free
  • egg
  • dairy free ice cream— optional topping. So Delicious Vanilla Bean is fabulous on these warm mini galettes.
  • So Delicious CoCoWhip— a dollop of this is also wonderful with this galette recipe
  • mint— another optional garnish is a couple fresh, green mint leaves
  • bakeware— this recipe calls for 2 large baking sheets lined with parchment paper
A rustic version of a blueberry pie. A flat pie crust with formed sides to hold a blueberry filling surrounded by more galettes on all sides. On top is a fresh mint leave.

galette crust instructions

  • prepare the dairy free buttermilk first. Mix your dairy free milk and vinegar in a small bowl and refrigerate for 5 minutes.
  • while the buttermilk rests prepare the crust in a large bowl. Stir together the flour, xanthan gum if needed, sugar, and salt. Add in the cubed butter and mix well with a hand held pasty blender.
  • next remove the buttermilk from the refrigerator. And add in one tablespoon of buttermilk at a time to the crust ingredients. Mix ingredients well. IMPORTANT NOTE– you may need to add in cold water if the dough appears dry and crumbly. Some gluten free flours need liquid added to recipes. If you’re baking with Mama’s Almond Blend follow the directions as in the recipe card. If you’re using another flour blend you might need to add in water. For the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour I add in ½ c cold water.
  • then divide dough into 6 balls and wrap individually in plastic wrap. Place in the refrigerator for an hour or overnight.
  • now preheat the oven to 400 F. Line 2 baking sheets with parchment paper and set aside.
  • remove dough from refrigerator one ball at a time. On a lightly floured surface roll out the dough with a rolling pin. Continue adding gluten free flour as needed so the dough does no stick to the countertop. The dough will make an 8-10 inch circle. Transfer the round mini dough form to the baking sheet. Remove another ball of dough from the refrigerator and roll out as previously completed. Continue until all dough has been rolled and transferred to the baking sheets. Keep in mind the best part of these galettes is their simple rustic form; their is no perfect uniform shape.

for the juicy and bubbly galette filling

  • combine the sugar, cornstarch, nutmeg, and lemon zest in a large bowl; mix well. Add in fresh or frozen blueberries and gently incorporate.
  • place 1/6 of the filling in the center of each crust. Then fold the dough over the filling. You should still see quite a bit of filling in the middle. Once the galette is formed I like to add a few extra blueberries to the very center of the galette.
  • lastly, mix the egg with a fork and then brush dough with the egg wash. Then sprinkle the top of each mini galette with a light dusting of sugar.

baking instructions

  • bake for a total of 30-35 minutes. After the first 15 minutes rotate the pans for an even baking experience. The crust should look golden brown and the filling be bubbly and oozing through the crust cracks..
  • remove from oven and serve warm.
  • add a scoop of dairy free ice cream or whipped topping to each mini galette.

can these be prepared ahead of time

Yes and no. This rustic dough can be prepared and placed in the refrigerator a day ahead of time. Keep in mind this dessert is best served warm out of the oven with a side dollop of cold dairy free ice cream or whipped topping.

what to do with leftovers

Leftovers can be stored in an airtight container and refrigerated. They do make for a decadent breakfast as leftovers too.

A rustic version of a blueberry pie. A flat pie crust with formed sides to hold a blueberry filling surrounded by more galettes on all sides. On top is a fresh mint leave.

more recipes to pin now

lastly

These mini blueberry galettes are a win-win for everyone. They are easy to make and taste like a homemade pie you spent hours baking. Bake these for your summer picnic, BBQ, 4th of July celebration, and Father’s Day.

And the best part is this dessert can easily feed a crowd with several different allergies. And those who eat gluten and dairy won’t even guess these are without any of the traditional gluten or dairy.

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Here is the traditional mini blueberry galette recipe from Completely Delicious that inspired me to create a gluten and dairy free version my family and yours could enjoy.

Eat well and feel well,

Jill

Mini Blueberry Galettes

Keyword: Dairy Free, Dessert, Gluten Free
Servings: 6 Mini Galettes
Author: Eating Gluten and Dairy Free

Ingredients

1 cup Dairy Free Buttermilk:

  • 1/2 c unsweetened almond milk other nondairy milks work well too
  • 1/2 tbsp vinegar

For the Crust:

  • 1 c dairy free butter, Earth Balance buttery sticks work well cold and cut into cubes
  • 3 c all-purpose gluten free flour, Mama's Almond Blend is has a nice flavor
  • 1 1/2 tsp xanthan gum, omit if your all-purpose gluten free flour has this in it already
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 c dairy free buttermilk, cold
  • ½ c water, important see note below

For the Galette Filling:

  • c blueberries, fresh or frozen frozen will require a slightly longer bake time
  • 1/3 c sugar
  • 2 tbsp cornstarch
  • 1/4 tsp gluten free ground nutmeg
  • 1 zest of lemon

For Garnish:

  • 1 egg for egg wash skip this step if needing an egg free recipe
  • sprinkle sugar on the top of each galette

Instructions

  • Prepare dairy free buttermilk first. Mix dairy free milk and vinegar in a small bowl. Refrigerate for 5 minutes.
  • While the buttermilk rests prepare the crust in a large bowl. Stir together the flour, xanthan gum if needed, sugar, and salt. Add in the cubed butter and mix well.
  • Next add the dairy free buttermilk one tablespoon at a time to the crust ingredients. Mix ingredients well.
    IMPORTANT NOTE– you may need to add in cold water if the dough appears dry and crumbly. Some gluten free flours need more water added to recipes. If you're baking with Mama's Almond Blend follow the directions as above. If you're using another flour blend you might need to add in water. For the Bob's Red Mill Gluten Free 1 to 1 Baking Flour I add in ½ c cold water.
  • Divide dough into 6 mini balls and wrap individually in plastic wrap. Place in the refrigerator for an hour or even overnight.
  • Preheat oven to 400° F. Line 2 baking pans with parchment paper and set aside.
  • Remove dough from the refrigerator one ball at a time. On a lightly floured surface roll out the dough with a rolling pin. Continue adding gluten free flour as needed so the dough does no stick to the countertop. The dough will make an 8-10 inch circle. Transfer the round mini dough form to the baking sheet. Remove another ball of dough from the refrigerator and roll out as previously completed. Continue until all dough has been rolled and transferred to the baking sheets. Keep in mind the best part of these galettes is their simple rustic form; their is no perfect uniform shape.
  • For the filling combine sugar, cornstarch, nutmeg, and lemon zest in a large bowl; mix well. Add in blueberries and gently incorporate.
  • Place 1/6 of the filling in the center of each crust. Then fold the dough over the filling. You should still see quite a bit of filling in the middle. Once the galette is formed I like to add a few extra blueberries to the very center of the galette.
  • Lastly, mix the egg with a fork and then brush dough with the egg wash. Then sprinkle the top of each mini galette with a light dusting of sugar.
  • Bake for 30-35 minutes. After the first 15 minutes rotate the pans in the oven for an even baking experience. The crust should look golden brown and the filling be bubbly and oozing out of the crust cracks.
  • Remove from oven and serve warm . Add optional dairy free ice cream or whipped topping to the center of each mini galette.
  • Refrigerate any leftovers in an airtight container. These make great breakfast leftovers!
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