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Nothing says summer quite like a juicy blueberry galette. With its crisp, buttery pastry and fragrant fruit filling, this free-form tart is my go-to dessert for gatherings when the markets are brimming with berries. It is surprisingly easy to make at home, yet always looks impressive on the table.
I first made this galette for a picnic with friends and we ate every last crumb under the trees. It is a dessert that feels both relaxed and a little fancy all at once.
Ingredients
- All-purpose flour: gives the pastry structure and crispness Choose a fresh bag for the best results
- Unsalted butter: provides richness and flakiness Use the coldest butter you can for easy handling
- Granulated sugar: adds a light sweetness Opt for superfine sugar if you want a delicate crumb
- Salt: balances the flavors Look for pure sea salt for best results
- Ice water: helps bind the dough together Use water straight from the fridge
- Fresh blueberries: are the star Make sure they are firm bright and deeply colored
- Cornstarch: thickens the filling so it is not runny Buy a new box if your stash is older than six months
- Lemon zest and lemon juice: bring brightness Choose unwaxed lemons for zesting
- Vanilla extract: rounds out flavors Look for pure extract rather than imitation
- Egg for the wash: adds shine A farm fresh egg gives best color
- Coarse sugar for sprinkling: creates sparkle and crunch Turbinado or demerara works beautifully
Step-by-Step Instructions
- Make the Pastry:
- Whisk together flour sugar and salt in a large bowl Cut in the cold butter using a pastry cutter or your fingertips Pinch and rub until the mixture is full of pea-sized pieces Slowly add ice water a tablespoon at a time Stir gently with a fork until the dough just comes together Press into a disk and wrap tightly Chill in the refrigerator for at least thirty minutes and up to two days This gives the butter time to firm up for flakiness
- Prepare the Filling:
- Gently toss blueberries with sugar cornstarch lemon zest lemon juice vanilla and a small pinch of salt Be careful not to crush the berries Stir just enough to coat the fruit evenly Let this mixture stand for a few minutes so the juices begin to release
- Shape the Dough:
- On a lightly floured surface roll the dough into a rough twelve inch circle Turn the dough often and dust underneath if needed to avoid sticking Aim for even thickness all around which helps ensure even baking
- Assemble the Galette:
- Carefully lift the rolled dough onto a parchment-lined baking sheet Pile the blueberry filling into the center and spread it out gently leaving a two inch border all the way around Fold the edges up and over the filling pleating as you go to create soft rustic folds Do not worry about perfection it should look homey
- Finish and Bake:
- Brush the pastry border all over with beaten egg This helps achieve a golden sheen Sprinkle the edge generously with coarse sugar if you like Bake at four hundred degrees Fahrenheit for about thirty five to forty minutes The pastry should be deep golden brown and the filling bubbling and thickened
- Cool and Serve:
- Let the galette cool for at least fifteen minutes so the juices set Slice and serve either warm or at room temperature Sometimes I enjoy it with nothing more than a spoon
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My favorite thing about this recipe is the aroma of blueberries and butter wafting through the house as it bakes. I still remember my kids sneaking bites of warm galette straight from the baking sheet on a lazy Sunday.
Storage Tips
Once completely cool store leftover blueberry galette loosely covered at room temperature for a day If you need to hold it longer move to the refrigerator to keep the pastry from becoming too soft It is best enjoyed within two days for peak flavor You can gently reheat slices in a low oven if you like them warm
Ingredient Substitutions
If you are out of fresh blueberries frozen berries will work in a pinch Just use them straight from the freezer and increase the cornstarch slightly so the filling is not too runny You can also swap out the blueberries for a mix of summer fruit like peaches raspberries or blackberries Tossing in a little ground cardamom or cinnamon is also a nice way to add complexity
Serving Suggestions
This galette loves the company of cold things I often top slices with vanilla ice cream or a dollop of softly whipped cream For a truly French touch add a sprinkle of toasted almonds over the galette when it comes out of the oven If you are having brunch serve it with coffee and a spoonful of thick Greek yogurt
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A Little History
The galette is an old French country tradition For centuries home cooks would make these rustic tarts using whatever ripe fruit they had on hand Unlike a formal tart or pie you never need a special pan and small imperfections only add to its charm I like to imagine generations before me gathering in kitchens baking with the seasons
Recipe FAQs
- → How do I keep the galette crust flaky?
Use cold butter and cold water when preparing the dough. Handle gently and avoid overworking to keep the pastry tender and flaky.
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw before mixing with sugar and cornstarch to prevent excess moisture.
- → What’s the best way to prevent a soggy bottom?
Mix blueberries with cornstarch and bake on a preheated baking sheet to help ensure a crisp, golden bottom crust.
- → Can other fruits be substituted?
Absolutely. Try blackberries, raspberries, sliced peaches, or a combination for different seasonal flavors.
- → How should I serve blueberry galette?
Enjoy it warm or at room temperature, plain or topped with ice cream or a dollop of lightly whipped cream.
- → How long does it keep?
The galette keeps fresh at room temperature for up to two days, or refrigerated for up to four days. Reheat gently before serving.