I stumbled across this adorable little recipe from Ree Drummond, aka The Pioneer Woman, while searching the internet for the perfect low-key summer dessert. It uses store-bought crust, which makes it just about the easiest recipe out there. Stir together the simple fresh fruit filling, cut out and fold the dough, pop 'em in the oven, and voila! Top with fresh whipped cream or a scoop of vegan coconut milk ice cream and a mint leaf garnish. Easy AND impressive-looking! ;D
Pre-heat the oven to 425°F. In a large mixing bowl, start with 2 heaping cups of blueberries.
Add 1/4 cup sugar, 2 tablespoons cornstarch, a pinch of salt, and 1 teaspoon lemon zest. Stir everything together.
Next, add a teaspoon of vanilla extract, and stir that in too.
Set the filling aside and roll out a package of store-bought pie crust dough. Use a 5-inch pastry cutter (or a bowl with a diameter of 5 inches and a sharp knife) to cut out 5-inch circles of dough.
After you've cut out as many circles as you can, use a rolling pin to re-roll out the dough and cut out a few more.
Now for the fun part! Form your mini galettes by placing a scoop (about 1/4 cup) of filling in the center of each circle. Fold up successive portions of dough (as shown in the pictures above), pressing gently to form the sides of the galette.
Brush the edges of each galette with an egg wash made of one egg beaten together with a tablespoon of water. Sprinkle the crusts with a bit of sugar. Bake for about 15 minutes, until crusts are golden-brown and filling is bubbly. Allow to sit for 5 minutes before removing to a platter to cool.
Serve with a mint leaf garnish and whipped topping or ice cream. Beautiful!
Original recipe by The Pioneer Woman.