Blueberry Galette
Blueberry Galette is a rustic French pastry featuring a flaky, buttery crust and a juicy blueberry filling.It is easier to prepare than a traditional pie while offering equally delicious results.Fresh blueberries, lemon, and vanilla create a naturally sweet and vibrant filling.The golden crust bakes to perfection, providing a crisp contrast to the soft fruit.Serve it warm with vanilla ice cream or whipped cream for a memorable dessert.Perfect for summer gatherings, holidays, brunches, or everyday baking.
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Blueberry Filling
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
For Finishing
- 1 egg, beaten
- 1 tablespoon coarse sugar
- Vanilla ice cream or whipped cream (optional)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a mixing bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon. Let the mixture rest for 10 minutes.
- Roll the chilled dough into a 12-inch circle on a lightly floured sheet of parchment paper.
- Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border around the edges.
- Carefully fold the dough edges over the blueberries, overlapping slightly while leaving the center exposed.
- Brush the crust with beaten egg and sprinkle with coarse sugar for a crisp, golden finish.
- Bake in a preheated oven at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
- Allow the galette to cool for 15–20 minutes before slicing. Serve warm with vanilla ice cream or freshly whipped cream.
Notes
- Fresh blueberries provide the best flavor and texture.
- Frozen blueberries can be used without thawing.
- Cornstarch helps thicken the fruit juices.
- Keep the butter cold for a flaky crust.
- Chill the dough before rolling for easier handling.
- Bake on parchment paper to prevent sticking.
- Let the galette cool slightly before slicing.
- Serve the same day for the crispiest pastry.