So after the AMAZING discovery of the weekend aka making puff pastry my mind was swimming with possibilities. Sweet, savoury, cutting out shapes, mini things, big pies, just eat the pastry, you know. I finally settled on blueberries & lemon curd. Rightly so. The last few days have started to feel like spring is in the air (finally) and the combination of blueberries and lemon curd just screams spring to me!
Apparently these little pies are called galettes. I still think they’re just mini flat pies but calling them galettes makes me feel fancy. And how impressive does saying, “I’ll just whip up a few blueberry & lemon curd mini galettes” sound? But don’t let the name put you off – out of all the things I could have made, this is probably the easiest. You don’t even need a pie dish – just a baking tray.
After you’ve made the pastry and let it chill in the fridge for 30 minutes or longer, roll it out until it is about 3mm thick. This recipe only uses half the pastry that this recipe makes but it also only makes 4 galettes, so feel free to use all the pastry and make more!
Using whatever round object you can find in your kitchen – I used the lid from my coffee grinder – cut out 5″ circles and place them on a lined baking tray.
Spread with a little lemon curd – you can buy it, or try making your own and be super fancy!
Then divide the blueberry mixture between the pies, trying to keep it away from the edge. The lemon curd will help as the bluberries will stick to it! Sprinkle the leftover sugar/cornflour on top.
Working around the pie, fold up the edges so that they are sort of covering the blueberries. Press the pastry gently to hold it together.
So pretty. Look how fancy we are!
Finally, bake for 25-30 minutes until the pastry is golden brown, cooked through and the blueberry mixture is bubbling away. You may have a volcanic effect like I did. That’s ok. It’s part of the charm.
Garnish with a sprig of mint.
Or some yoghurt and more mint.
And enjoy your delicious little spring nests!
- 1/2 sheet of puff pastry
- 1 cup blueberries
- 2 TBSP sugar
- 1 TBSP cornflour cornstarch
- 8 tsp lemon curd
-
Place the blueberries, sugar & cornflour in a small bowl and mix to combine. Set aside.
-
Roll out the pastry until it is 3-5 mm thin and cut out 4 circles about 5" in diameter. Place the circles on a lined baking tray.
-
Put 2 teaspoons of lemon curd on the pastry and spread, not quite to the edges.
-
Divide the blueberries between the 4 pastry rounds, trying to keep them away from the edges and sprinkle the remaining sugar/cornflour over top.
-
Moving around the pastry, gently fold the sides of the pastry over, in towards the blueberries. Gently press the pastry together.
-
Bake at 200 degrees C for 25-30 minutes until the pastry is golden brown and the blueberry mixture is bubbling.
-
Remove from the oven and allow to cool on the tray for 5 minutes before serving with whipped cream, yoghurt or ice-cream.
I’ve made these with blueberries now, just as yum! I was in a bit of a hurry making them so they didn’t look as pretty as my last lot. Yum with vanilla yoghurt.
Yum, they would be perfect with vanilla yoghurt!
These look so pretty, I almost wouldn’t want to wreck them by eating them!
Aw thanks Lauren! I thought so too, but definitely didn’t have any problems once I took the first bite! 😉
These are seriously the most gorgeous little things ever. Blueberries with lemon are just amazing!!! Lemon curd always reminds me of my gran – she used to make it all the time when we were little. Thanks so much for linking up with our Fabulous Foodie Fridays party. xx
Thanks so much Lucy! I agree, blueberries with lemon is a winner for sure. And I love recipes that remind me of grandma’s…I have chocolate chip cookies for one and apple shortcake for the other! Have a great weekend xxx
What a super easy and delicious recipe. I have all the ingredients to make these now and definitely think I will!
Woohoo! Go for it – I hope you love them as much as we did! 🙂
Yum! Do u think frozen berries would work OK? Would you thaw first?
Hey Kirsty! I used frozen berries and put them in straight from the freezer – no need to thaw them and they worked perfectly 🙂
I’ve got mine cooking in the oven as I type this! I used frozen raspberries instead (leftover from one of your other creations I’ve made!) So, is puff pastry OK to make a lemon meringue pie with? I have a recipe for lemon meringue pie and it says to use sweet short pastry. Can puff still work good too? I’ve got leftover puff pastry I can use. Thanks.
Ohhhh my gosh you read my mind…I was just thinking yesterday how good raspberries would be in this!! Let me know how they turned out! I would definitely give the lemon meringue pie a go with the puff pastry – just if you are baking the crust first before putting the filling in, make sure you “blind bake” it – put down some tinfoil or baking paper on top of the pastry and weigh it down with baking beads or even dried lentils or rice as you bake it so that it doesn’t puff up too much. Yuuuum lemon meringue pie is one of my favourites!
These made with raspberries were absolutely delicious!!!! We had them with vanilla flavoured yoghurt. The puff pastry didn’t work with the lemon meringue pie. I blind baked it first but it shrunk down from the sides and ended up being a flat piece of pastry – I made it into a bacon and egg pie with no top which we put in the freezer. So instead I made sweet short pastry and the pie turned out delicious. If I had made the sides of the pastry extra high in the dish it may have worked, not sure though.
Yay raspberries! Oh that’s a bugger about the pie…lucky for bacon & eggs saving the day! 🙂 Love the feedback, thanks heaps!
These look absolutely gorgeous and how awesome you learned how to make puff pastry, I watched Martha Stewart make it a few months ago on TV and thought nah, Pampas will do me just fine LOL
Thanks so much Carolyn! Haha I wouldn’t be making pastry either if it wasn’t as easy as this! But I definitely wouldn’t turn my nose up at bought pastry…makes these pies even quicker and easier! 🙂