This mini galette is a rustic, small batch dessert filled with a quick homemade blueberry jam and wrapped in a buttery, flaky crust. Designed for toaster ovens, it’s perfect for small kitchens, dorms, or anyone without a full-sized oven. Simple, satisfying, and endlessly adaptable, it’s a sweet treat that’s homemade without the hassle.
Equipment
- Parchment Paper
- Rolling Pin
- Toaster Oven with Baking Sheet
- Pot
- Spatulas
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Wire Rack
Ingredients
JAM
- 1 ¼ cup blueberries fresh or frozen
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 ¼ tsp cornstarch
CRUST
- ½ cup all-purpose flour
- ⅛ tsp salt
- 3 tbsp unsalted butter cold and cubed
- 1 tbsp cold water
- 1 egg
- Coarse sugar optional for sprinkling
Instructions
- Start by making your jam. In a small pan, combine berries, sugar, and lemon juice. Place on the stove over medium-low heat, stirring occasionally. Note if you don’t want to make your own jam, just skip this step and use ½ cup of your preferred pre-made jam.
- Once the mixture begins to boil, sprinkle over your cornstarch if using and quickly mix it in. At this stage, you should be stirring constantly
- Continue to stir until it’s a thin jam consistency. Remove from heat and immediately pour into a heat-proof bowl. The jam will continue to thicken as it cools, so don’t cook it down too much!
- Allow to cool completely at room temperature (about an hour)
- For your crust, stir together your flour and salt in a medium-sized bowl. Add in your butter and rub together until it resembles coarse sand. Add in your cold water, stir, and start to compress with your hands to form a ball
- Roll into a circle between two sheets of parchment paper until ⅛” thick
- Cover your crust with the parchment paper and place it in the fridge for 15 minutes
- Preheat your toaster oven to 400°F
- Peel your parchment paper off the top of your dough, place back on, flip over, and peel off the other side of parchment paper. Place your rolled dough, with the parchment underneath, centered on the baking sheet for your toaster oven (not in the oven yet!)
- Spread your cooled jam into the center of your dough, leaving an inch rim. Fold your dough over the edge of your jam circle, leaving the center open
- In a bowl, beat your egg with a splash of milk or water. Brush your egg wash along the edge of your exposed pie crust. Sprinkle the crust with coarse sugar
- Trim away any excess parchment paper, so it doesn’t hang over the sheet in the toaster oven
- Bake your galette for 40-45 minutes until you have a golden crust and the filling is bubbling
- Remove and allow to cool on the pan for 10 minutes, before carefully moving to a wire rack to cool completely. Slice and enjoy!
