Blueberry Galette French Dessert (Print Version)

Buttery pastry hugs vibrant blueberries in this rustic French galette, golden and bursting with fresh summer flavor.

# What You’ll Need:

→ Pastry

01 - 160 g all-purpose flour
02 - 115 g unsalted butter, cold and cubed
03 - 2 teaspoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3–4 tablespoons ice water

→ Filling

06 - 350 g fresh blueberries
07 - 50 g granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon lemon zest
10 - 1 tablespoon lemon juice
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt

→ To Finish

13 - 1 egg, beaten
14 - 1 tablespoon coarse sugar (optional, for sprinkling)

# How to Make It:

01 - In a large bowl, whisk together flour, sugar, and salt. Add the cold butter and blend using a pastry cutter or fingertips until the mixture forms coarse crumbs. Gradually add ice water, mixing until the dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat oven to 200°C. Line a baking sheet with parchment paper.
03 - In a medium bowl, gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla, and a pinch of salt. Set aside.
04 - On a lightly floured surface, roll the chilled dough into a 30 cm circle. Transfer to the prepared baking sheet.
05 - Mound the blueberry mixture in the center of the pastry, leaving a 5 cm border. Fold the pastry edges up over the filling, pleating as necessary.
06 - Brush the pastry edges with beaten egg and, if desired, sprinkle with coarse sugar.
07 - Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Uses basic pantry and market ingredients
  • Bursting with vibrant blueberry flavor
  • Easier and more forgiving than a traditional pie
  • Can be customized with other fruits
  • Perfect for both casual and special occasions
02 -
  • High in antioxidants from all those blueberries
  • Easy to double for a crowd
  • Egg wash is key for a beautiful finish
03 -
  • Keep your butter and water as cold as possible to make a crisp and flaky pastry
  • Do not overwork the dough when mixing or rolling or you will end up with tough crust
  • Let the galette cool long enough for the filling to thicken before slicing otherwise you will have a juicy mess

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