Simple Blueberry Galette Recipe

Recipe Information

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 35–40 minutes
Total Time: 2 hours
Yield: 6–8 servings

Ingredients

For the Pastry Crust

• 1¼ cups (160g) all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, very cold and cubed
• 3–4 tablespoons ice water

For the Blueberry Filling

• 3 cups (450g) fresh blueberries
• ⅓ cup (65g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Assembly

• 1 large egg
• 1 tablespoon water
• 2 tablespoons coarse sugar

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Powdered sugar
• Honey drizzle
• Lemon zest

Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes.
3. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with small butter pieces remaining.
4. Add ice water one tablespoon at a time, mixing gently until the dough comes together.
5. Shape into a disk and wrap in plastic wrap.
6. Refrigerate for at least 1 hour.

Step 2: Prepare the Filling

1. In a medium bowl, combine:
   • Blueberries
   • Granulated sugar
   • Cornstarch
   • Lemon juice
   • Lemon zest
   • Vanilla extract
   • Salt
2. Toss gently until evenly coated.
3. Let the mixture sit for 10 minutes.

Step 3: Roll Out the Dough

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
4. Transfer the dough to the prepared baking sheet.

The shape doesn’t need to be perfect—the rustic look is part of the galette’s appeal.

Step 4: Fill the Galette

1. Spoon the blueberry mixture into the center of the dough.
2. Leave a 2-inch border around the edges.
3. Avoid pouring excess liquid from the bowl onto the dough.

Step 5: Fold the Edges

1. Fold the dough edges up and over the filling.
2. Pleat as needed around the circle.
3. Leave the center exposed.

Step 6: Apply Egg Wash

1. Whisk together the egg and water.
2. Brush the folded pastry edges with the egg wash.
3. Sprinkle the crust with coarse sugar.

Step 7: Bake

1. Bake for 35–40 minutes, or until:
   • The crust is deep golden brown.
   • The blueberry filling is bubbling.
   • The juices have thickened.

Step 8: Cool

1. Remove the galette from the oven.
2. Allow it to cool for 20–30 minutes before serving.

The filling will continue to thicken as it cools.

Expert Tips

Keep Ingredients Cold

Cold butter is essential for creating a flaky crust.

Use Fresh Blueberries

Fresh berries hold their shape better during baking.

Don’t Overfill

Too much filling can cause leaks and a soggy crust.

Bake Until Deep Golden

A richly browned crust ensures the best texture and flavor.

Variations

Blueberry Peach Galette

Add 1 sliced peach to the filling.

Mixed Berry Galette

Combine blueberries with raspberries, blackberries, or strawberries.

Blueberry Almond Galette

Sprinkle sliced almonds over the filling before baking.

Lemon Blueberry Galette

Increase the lemon zest and add a simple lemon glaze after baking.

Storage

Room Temperature

Store loosely covered for up to 1 day.

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze baked galette for up to 2 months.

Reheating

Warm in a 300°F (150°C) oven for 10 minutes before serving.

Serving Suggestions

Serve warm with:

• Vanilla ice cream
• Fresh whipped cream
• Lemon curd
• Honey drizzle
• Hot coffee or tea