Summer means fruit pies and galettes! No-fuss rustic galette filled with fresh, juicy blueberries and tart lime
When it comes to summer desserts, I really believe that less is more. The fruit and berries are so perfect that you don’t have to get too fussy with the prep. These Mini Blueberry Lime Galettes are the perfect example. A simple all-butter whole wheat pie crust is the perfect vehicle for these ripe, juicy summer bluebs. I add a bit of lime juice and zest to the mix, because nothing brings out the flavor of berries like a little citrus. To finish it off, I zest a bit more lime on top and its perfect. I love to serve these with a scoop of vanilla right in the center, but you could totally go with whipped cream or whipped coconut cream!
On another note, here we are in mid July, and we’ve basically had back to back house guests since June. The funny thing is, when we moved out to the country, I was actually really nervous that we wouldn’t see our friends and family, and that no one would visit us. The opposite has proven to be true!! Because we live in a ‘destination’ area, our friends have all the more reason to come up, and now that we’re in a house (instead of a small apartment) we actually have space to host! We all love guests and hosting, and it has made the summer so rich! I feel a little like AirBNB, I should start to leave a guest book for everyone to sign…do any of you do that??
Most of our meals have been really simple and made on the grill, or out on the open fire in the fire pit. Cooking and eating outdoors gives me life. EVERYTHING tastes better outside. For example, get all of the farmer’s market veggies (peppers, onions, zucchini, sweet potatoes…) cover them in olive oil and salt + pepper, throw them on the grill, and serve them on a big platter with a side of tahini, a baguette, and a salad! Then you whip out these effortless galettes and you’re a domestic demi-goddess/god.
A few notes about the galettes:
- You want to keep the crust as cold as possible until you bake! I usually throw all of the galettes into the freezer on a baking sheet for about 15 minutes right before i bake them. This helps them keep their shape and keeps the crust super flakey.
- Taste the blueberries! Berries vary in sweetness so much, so depending on their sweetness you can add a tablespoon more or less sugar.
- These are best eaten the same day they are baked, but you can make them ahead earlier in the day, and let them sit at room temp until you’re ready to serve!
I love to hear your feedback and see your pics, so let me know what you think below in the comments, and tag your pics on Insta with #lionsbread or @leanne.shor 🙂
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Mini Blueberry Lime Galettes
No-fuss rustic galette filled with fresh, juicy blueberries and tart lime
Ingredients
Whole Wheat Crust
- 1 1/2 c unbleached all purpose flour
- 1/2 c whole wheat flour
- 1 c (2 sticks) salted butter, very cold, cubed in 1/2" pieces
- 3 T brown sugar
- 1 tsp kosher salt
- 4-5 T ice water
Blueberry Lime Filling
- 2 pints fresh blueberries
- 3 T sugar
- 2 T fresh lime juice
- zest of 1 medium lime, finely grated
- 2 T cornstarch
- 1/4 tsp kosher salt
- 1 tsp pure vanilla extract
- 1 egg beaten, for egg wash
- 1/4 c coarse turbinado sugar
Instructions
Make the crust: In a medium-sized bowl, combine the flours, sugar, and salt, and whisk to combine. Add the cold cubed butter. Using your clean fingers, or a pastry cutter, smoosh the cubes of butter into the flour, coating each cube with flour. Add the ice water, and stir gently to combine, until the dough just starts to come together, but you should still see pea-sized pieces of butter. Dump half of the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Wrap tightly, and refrigerate for 30 minutes. Repeat with the second ball of dough.
In a large bowl, combine the blueberries, sugar, cornstarch, lime juice, about 3/4 of the lime zest, vanilla extract, and kosher salt. Stir until the berries are well coated with the cornstarch. Set aside.
Preheat oven to 400 degrees F. Roll out 1 ball of dough on a floured surface with a floured rolling pin, to 1/4" thickness. Use a small plate as your guide, and cut out three 6" circles. Transfer the dough to a rimmed baking sheet, lined with parchment paper. Place about 1/2 c of the blueberry filling (make sure to leave any extra juices in the bowl, otherwise your crust will get soggy) in the center of each circle. With your fingers, crimp the edges of the crust up around the filling. Brush the beaten egg around the edges, and sprinkle with the turbinado sugar. Place the whole pan in the freezer for 15 minutes to firm up the crust. Repeat with the second ball of dough.
Bake for about 30 minutes, or until the crust is very golden brown. Allow to cool to room temperature. Top with vanilla ice cream or homemade whipped cream.