Fragrant lavender, creamy mascarpone, and juicy blueberries are a trio made in heaven in these mini blueberry galettes! Perfectly mini-sized for a handheld summer dessert.
Wanna hear about the time I accidentally bought a HUGE bag of lavender on Amazon? We’re talking a bag with about 5 cups of lavender in it.
FYI, generally when you bake with lavender you only use a couple teaspoons at most. I knew this prior to buying it and yet I still managed to buy the XXL bag. ??
Soooo lavender mascarpone blueberry galettes are happening every week for literal years, guys. Lavender mistakes happen for a reason is all I can tell ya.
Can I even be upset in the slightest though? No, because these galettes are literally little handheld pies filled with juicy lavender blueberries, creamy mascarpone cheese, and flaky pastry.
THE BEST!! And also the freaking cutest, I mean c’mon, they’re adorable! Plus you get a personal little pie all to yourself. Every person’s dream.
It’s also my personal dream to eat these for breakfast. Which you TOTALLY can because they’re filled with fruit. It all makes sense.
It’s mini blueberry galettes time! >>
- Let’s talk pastry. If you’re super short on time, you can absolutely use a premade pie pastry. But if you’ve got a few extra minutes, I would highly recommend grabbing flour, butter, salt, sugar, and ice water and making it from scratch. Worth the extra few minutes!
- For the blueberry filling, you’ll only need blueberries, (fresh or frozen!) cornstarch, sugar, lemon juice, and crushed lavender. I’ve also experimented with using blackberries and raspberries in this recipe with excellent results!
For folding your galettes, you’ll want to divide your dough into 6 little discs then roll them out into 5-inch circles. Then mascarpone gets spread on each circle followed by blueberry filling.
Fold up the galettes by gathering up the edges and folding them over each other. NO need for perfection here! The beauty of galettes is that they can be rustic and imperfect.
A little egg wash around the crust edges and time to let the oven take care of the rest!
These galettes bake up like an actual dream and the SMELLS, my gosh. The lavender definitely works its magic here and complements the creamy mascarpone and sweet juicy blueberries like dream.
And again, having your own personal galette you don’t have to share is not gonna suck in the least bit. ??
Let’s bake some more blueberry goodies! ♥
Mini Lavender Mascarpone Blueberry Galettes
- 1-1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, shredded on a box grater and frozen
- 1/4 cup ice water
- 1-1/2 cups fresh or frozen blueberries (if using frozen, thaw in advance)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons dried lavender, crushed with a mortar and pestle (or VERY finely chopped)
- 4 oz mascarpone cheese
- 1 large egg, beaten with 1 tablespoon water
- Additional sugar for sprinkling
- Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
- Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle ice water over flour and gently toss until dough comes together into a shaggy mass.
- Turn dough onto a surface and very gently knead several times until smooth. Divide dough in 6 equal pieces and form each piece into round discs. Wrap each disc in plastic wrap. Chill dough while you prepare the filling.
- In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and lavender.
- Remove dough discs from fridge and turn onto a floured surface. Roll each disc into a 5-in circle and place 2-in apart on prepared baking sheets. Spread 1 tablespoon mascarpone cheese on each disc to within 1 inch of edges.
- Place 3 tablespoons blueberry filling in the center of each dough circle over mascarpone. Gather up edges of each dough circle and fold over blueberries to create a 1-in border. Brush crust edges with egg/water wash and sprinkle with sugar.
- Bake galettes at 400F 20-25 minutes until crust is a deep golden brown and blueberries and bubbly. Allow galettes to cool at least 1 hour before serving. Enjoy!
Thank you for this delightful recipe. I had three that turned out great. The other three I should have folded more tightly because they fell apart in the oven. I included the juicy liquid from the blueberry mix, so the liquid started to drip out during the baking process. I also probably made the crust discs a tad too thick and should have rolled them out a full 5 inch diameter to make it easier to fold the edges. Thinner discs would have made baking time shorter too; I actually had to keep them in the oven for twice as long because the crust just wasn’t cooking quickly enough.
That said, the portions were perfect. The lavender makes it magical. The crust was the best I’ve made! Just wonderful!
It takes a little bit of practice to nail a perfect galette with rolling/baking, but it sounds like you were so close, Tina! Let me know if you try to make these again and feel free to tag my account on Instagram if you have a picture!