Today I decided to make these cute Mini Blueberry Galettes using some of our recent batch of blueberries. Since I've never made a galette before, I thought I'd make a twist on a classic by adding blueberries. A few alterations I made include using butter instead of vegan butter, as well as granulated sugar instead of organic raw sugar cane, these substitutions were done as I didn't have the ones listed in the recipe at home at the time. However, the galettes turned out delicious and didn't affect the overall flavour and/or texture. One alteration that you could also make would be to substitute arrowroot powder for cornstarch, for those of you who are allergic to corn like me. I find this substitute works just as well as a binding agent. One of my favourite things about this recipe was how you could make them as small or large as you wanted. However, I decided to make them mini, which created six galettes in total, but they were still a good portion size. In terms of baking time, it took 25min in the oven for both batches, as I used two baking sheets with three galettes per sheet. Also, make sure to brush each galettes with water and sprinkle them with sugar on top to ensure it turns a golden brown and becomes crispy on top. One of the best things about this recipe is also that blueberry filling wasn't overpowering and had the right amount of sweetness. Overall, this recipe turned out really well and I hope you enjoy making these, happy baking :)
Here is the link to the recipe: minimalistbaker.com
All photos are taken by Lauren Tang for (c) 2020 Baking with Lauren
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