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.
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
1/2cupcold butter, shredded on a box grater and frozen
1-1/2cupsfresh or frozen blueberries (if using frozen, thaw in advance)
2teaspoonsdried lavender, crushed with a mortar and pestle (or VERY finely chopped)
1largeegg, 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!