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My blueberry galette features a perfectly baked, flaky crust filled with the most delectable sweet-tart blueberry filling. It’s so easy to make.
Love fruity tarts? Try my crostata, healthy apple crisp, strawberry crisp, and gluten free blueberry cobbler next.
One of my favorite things to do in summer is to use fresh fruits and berries to make yummy desserts. Whenever anyone in my family picks up some blueberries from the market, my blueberry galette recipe will always be made!
What is a galette?
Popularly known as a rustic French tart, a galette is an open free-form pastry filled with fruits and roughly folded borders. Because it is free-form, you don’t need any special pan to shape the dough.
Table of Contents
Why I love this recipe
- Easy. If you are a beginner-level cook who is intimidated by working with pastry, my recipe is perfect for you.
- Customizable. Once you know the basics of galette making, you can use a berry of your choice to make the filling. Add toppings, and serve it warm with whipped cream or ice cream.
- Looks incredible. For how easy it is, everyone will think you spent hours working on it!
- Perfect texture. Buttery, flaky crust, and a gooey filling… my mouth is watering!
Ingredients Needed
- All-purpose flour. I have used plain flour for this recipe, but pastry flour and gluten-free flour will also work.
- Unsalted butter. Chopped into small cubes. If you use salted butter, skip the salt.
- Sugar. I like to sweeten my crust just a bit, but you can skip it altogether.
- Egg. To brush the pastry before baking.
- Ice water. You’ll need just a couple of tablespoons of chilled water to bring the dough together.
- Salt. Just a pinch to balance the sweetness.
Blueberry filling.
- Blueberries. I always use fresh blueberries to make this filling as they are usually available year-round, but frozen ones work too. Just be sure to thaw them out completely to avoid any excess moisture.
- Lemon juice. Adds some tang and prevents the filling from seeping out.
- Sugar. To cut the acidity of blueberries.
- Corn starch. It helps to thicken the filling.
How to make a blueberry galette
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Add butter to the flour and rub together until crumbly. Slowly add cold water. Slowly shape it into a smooth round dough.
Step 2- Make the filling. Toss the blueberries with cornstarch and add sugar and lemon.
Step 3- Assemble. Roll the dough into a 12-inch circle and add the blueberries to the center. Fold over the dough border inwards onto the filling.
Step 4- Bake. Brush the egg wash around the edges and bake for 30-35 minutes or until golden brown.
Arman’s recipe tips
- Avoid overfilling the galette. However tempting, avoid overstuffing the galette. If overfilled, the crust becomes soggy, and the filling oozes out. Trust me; you don’t want this texture.
- Don’t skimp out on the sugar coat. The sugar dusting caramelizes inside the oven, giving the galette top the perfect golden finish.
- Clump test for the dough. To know when the dough is ready, take a pinch of dough and try to make a ball. If it holds its shape, it’s ready to roll out.
- Use a baking sheet. Roll and assemble the galette on the baking sheet (or parchment paper) so that fruity mess and juices stay on the paper and your tray/baking sheet stays clean.
- Let the galette sit for some time. Don’t cut into the galette as soon as you remove it from the oven. Wait half an hour before slicing into it so the filling thickens slightly.
- Don’t want to make my homemade pie crust? Any chilled store-bought pie crust (unrolled) can be used.
Variations
Like any good galette, it’s super simple to change up the flavors to use different seasonal fruits or change up the crust. Here are some ideas:
- Add lemon zest. Amp up the citrusy notes by adding lemon zest and juice to the filling.
- Make a mixed berry galette. Instead of using only blueberries, combine blueberries, raspberries, and blackberries to bake a berry galette. I’ve also made this with just one kind of berry,.
- Add creamy toppings. While there is no denying that vanilla ice cream tastes the best with this galette, you can always serve it with creme anglaise, fraiche, or whipped cream.
Storage instructions
To store. You can prep the crust and the filling in advance and store it for up to 3 days inside a refrigerator. Keep the baked galette inside the refrigerator for 2-3 days, wrapped in aluminum foil.
To freeze. Freeze the assembled galette in a freeze-safe container for several months. When ready to eat, bake it in the oven directly.
Frequently asked questions
You can pulse flour, butter, and sugar in the food processor until you see a crumbly texture. Then add a few teaspoons of chilled water to form the dough.
To make it vegan, substitute the regular butter with vegan butter and egg with plant-based cream.
More blueberry recipes to try
- Almond flour blueberry muffins
- Blueberry oatmeal cookies
- Blueberry cinnamon rolls
- Blueberry banana bread
Blueberry Galette
Video
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 cup butter cold, cut into cubes
- 3 tablespoons water ice cold, divided
- 1 large egg
Filling
- 4 cups blueberries
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Combine flour and cold butter in a bowl. Work the butter with flour using clean fingers or a pastry cutter, until you have coarse crumbs.
- Add 2 tablespoons of the ice cold water and stir until the dough comes together. Shape the dough into a disc and refrigerate for 30 minutes.
- Toss the blueberries with cornstarch. Add lemon juice and sugar and toss to combine.
- Preheat the oven to 190C/375F.
- Roll the dough into a 12-inch circle and place on a lined baking sheet. Place the blueberries in the center, leaving a 2-inch border. Fold the dough over the blueberries.
- Whisk the egg with the remaining tablespoon of water and brush the edges of the dough. Sprinkle the dough with extra sugar and bake for 30-35 minutes.
Notes
Nutrition
Originally published May 2023, updated and republished July 2024
Blueberries I always buy frozen and one of my favourite fruits. I can try using them in this recipe!
Arman…could this recipe be made lower carb at least with a low carb crust and do you have such a recipe?
I don’t but I’m sure you can experiment and see using my keto pie crust.