Fresh Mini Blueberry Galettes
Ingredients
The filling
-
1
lb
blueberries
-
⅓
cup
coconut sugar
-
2
tablespoons
lemon juice
-
1
tablespoon
arrowroot
-
1
teaspoon
vanilla extract
-
1
teaspoon
lemon zest
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
2
prepared pie crusts
-
1
egg
beaten
The topping
-
½
cup
creme fraiche
-
1
tablespoon
maple syrup
-
1
teaspoon
vanilla bean paste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine blueberries, coconut sugar, lemon juice, arrowroot, vanilla extract, lemon zest, cinnamon, and nutmeg. Toss to coat the blueberries.
- Roll out one pie crust and cut out 3 rounds using a 6-inch bowl. Repeat with the second pie crust.
- Place the pie rounds on the prepared baking sheet and add 1/6 of the blueberry mixture to the center of each round, leaving space around the edges.
- Fold the edges of the pie crust over the filling, leaving a pocket for the fruit.
- Brush the edges of the pie dough with the beaten egg.
- Bake for 20-23 minutes until the edges are lightly browned and the blueberries are bursting.
- Let cool for about 5 minutes.
- In a small bowl, whisk together creme fraiche, maple syrup, and vanilla bean paste.
- Serve the creme fraiche over the galettes and garnish with fresh mint.
Nutrition Facts (estimated)
Servings
6 mini galettes
Calories
230
Total fat
11g
Total carbohydrates
31g
Total protein
3g
Sodium
179mg
Cholesterol
16mg
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