Blueberry Galette

My blueberry galette features a perfectly baked, flaky crust filled with the most delectable sweet-tart blueberry filling. It's so easy to make. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine French

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 262kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition