This blueberry galette features a perfectly baked, flaky crust filled with the most delectable sweet-tart blueberry filling. This recipe is a must-try summer dessert that is easy to follow and quick to assemble.
One of my favorite things to do in summer is to use fresh fruits and berries to make yummy desserts. Mango cheesecake, pavlova, and key lime pie are some of my go-to desserts that are absolute crowd-pleasers.
Making pie crust from scratch can be intimidating. If you are scared to attempt pies and tarts like cherry, pecan, and caramel, this rustic blueberry galette is the best place to start.
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.
Why you’ll love this recipe
- Easy. If you are a beginner-level cook, this recipe is perfect for you. The pastry is easy to make, and the filling is deceptively simple.
- 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. The beautiful golden pie crust creates a lovely contrast with the blueberry filling. It looks all the more appetizing when served with a generous scoop of vanilla ice cream.
What I love the most about this galette is how the texture of the gooey filling complements the crunchy, flaky crust.
With a few simple ingredients listed below, you can make this mouthwatering galette. Here’s what you’ll need:
- Plain flour. For the crust. I have used plain flour for this recipe, but you can use gluten-free flour according to your dietary preference.
- Butter. Cut butter into tiny cubes and use it to rub onto the flour. I have used unsalted cold butter for this step. But you can also use salted butter for a salty-sugary crust.
- Sugar. I like to sweeten my crust just a bit, but you can skip it altogether.
- Egg. To brush the pastry before baking. You can also substitute it with cream for the same effect.
- Ice cold water. You’ll need just a couple of tablespoons of chilled water to bring the dough together.
- Blueberries. I always use fresh blueberries to make this filling. You can also use frozen berries instead. If using frozen berries, I advise you to not thaw them before use, as thawed blueberries tend to pop in the oven.
- Lemon juice. For a bright, tart flavor, use freshly squeezed lemon juice.
- Sugar. To cut the acidity of blueberries.
- Corn starch. It helps to thicken the filling.
How to make the tastiest blueberry galette
All you need to do is make the crust, fill it with blueberries, fold the sides, and bake. Follow these six easy steps to make a delicious galette.
Step 1- Make a crumble
Add cold butter chunks to the flour, and rub it into the floor using your fingers or a pastry cutter. Once you notice the crumbly texture, you can add water.
Step 2- Make the dough
To the crumble, add a couple of tablespoons of ice-cold water. Then, bring the crumble together to form the dough and shape it into a disc without kneading. Wrap the dough disc with a cling film and refrigerate it for at least half hour.
Refrigeration helps to chill the butter so it does not melt when baked.
Step 3- Make the blueberry filling
When the dough rests, toss washed blueberries with cornstarch and add sugar and lemon. After making the filling, preheat the oven to 375F.
Step 4- Assemble the galette
Once the dough has rested, roll it into a 12-inch circle and add the blueberries to the center. Spread it so there is at least a 2-inch border outside the blueberries. Fold over the dough border inwards onto the filling.
Step 5- Egg wash and bake
Add one tablespoon of water to an egg and beat it until homogenous. Coat the folded dough with this egg wash.
Dust powdered sugar on top of the edges to sweeten the dough slightly. Bake the galette for 30-35 minutes until the top is golden.
Tips to make the best recipe
- 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, you need not add more water.
- Use a baking sheet. Roll and assemble the galette on the baking sheet 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.
Like any good galette, it’s super simple to change up the flavors to use different seasonal fruit 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. Or you can also make a strawberry galette using the same recipe.
- 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.
- Season the crust. Instead of making a sugary crust, you can make a savory crust by adding Italian herbs like rosemary or thyme and salt. And then, make a savory filling with goat cheese, figs, and honey.
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 box/bag in the freezer for several months. When ready to eat, bake it in the oven directly.
Recommended tools to make this recipe
- Pastry cutter. To seamlessly chop up the dough without creating any mess whatsoever.
- Food processor. The galette dough can be made using this instead of by hand!
- Baking sheet. I prefer to use a larger one to ensure the galette has plenty of room to spread.
More blueberry recipes to try
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.
Blueberries contain fibers and antioxidants, making them a healthy fruit option. But when combined with sugar and the buttery base, it is pure indulgence.
Crostata is the Italian name for the galette, and both refer to the same tart.
To make it vegan, substitute the regular butter with vegan butter and egg with plant-based cream.
- 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
- 4 cups blueberries
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 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.
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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.