Mini blueberry galettes

In a food processor or by hand using cutlery, combine the butter, flour, sugar, and a pinch of salt to create a fine crumble. Add the ice-cold water and egg yolk, and quickly work into a smooth, only slightly sticky dough. Do not overwork it, to avoid leaving unmixed chunks of butter.

Divide into 5 equal pieces, each weighing approximately 60 g, and place in the fridge to rest for at least 45 minutes.

Preheat the oven to 180 °C and prepare a large baking sheet lined with baking paper.