classic blueberry galette

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Classic blueberry galette topped with vanilla ice cream makes the best summer dessert! If you live for pie, then this easy blueberry galette is a must bake – it’s the best way to showcase summer blueberries without the stress of pie. Recipe makes one 10-inch galette.

Classic Blueberry Galette

Why you’ll love this easy blueberry galette:

Flaky pastry envelops bursting blueberries in this free-form pie, so simple and so scrumptious.

Topped with a buttery crumb topping for an extra delicious touch, this galette recipe is easy to assemble and incredibly versatile. Feel free to improvise your own galette with any mix of berries you love!

As much as you’ll be tempted to dig in as soon as the galette emerges bubbling from the oven, let it for at least 1 hour before diving in (the filling continues to thicken as it cools). Slice into wedges and enjoy with scoops of vanilla ice cream!

Classic Blueberry Galette

Key Ingredients

Here’s what you need to make this classic blueberry galette:

  • Flour – Use all-purpose flour in this recipe.
  • Salt – For flavor.
  • Granulated sugar – Sweetens the blueberry filling and crumb topping. You’ll also sprinkle the pastry with sugar before baking.
  • Unsalted butter – Use cold, cubed unsalted butter in the pastry and crumb topping.
  • Ice water – The key to a flaky, tender pie crust.
  • Rolled oats – For the crumble topping.
  • Fresh blueberries – A must for blueberry galette! Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined.
  • Cornstarch – Thickens up the filling.
  • Lemon juice – Adds balance to the blueberry filling. Feel free to add some fresh lemon zest too!
  • Heavy cream – Brush over the pastry before baking.
Classic Blueberry Galette

How to Make Blueberry Galette

Pastry –  Combine flour, salt, and sugar in a food processor. Add cubed butter and process just until the mixture resembles coarse meal. With the food processor running, add ice water in a steady stream through feed tube. Process just until dough holds together in large clumps, then wrap dough in plastic and flatten slightly to form a disc. Chill dough for 1 hour.

Crumb Topping –  Combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.

Roll Dough – Place dough on a floured board and dust dough lightly with flour. Roll out dough into a 12-inch circle and transfer to a parchment-lined baking sheet. Chill in the refrigerator for 15 minutes and preheat oven to 400°F.

Blueberry Filling – Place 1/2 cup fresh blueberries in a large bowl and crush gently with a fork. Add remaining 2 1/2 cups blueberries, sugar, cornstarch, salt, and lemon juice and toss to combine.

Assemble Galette – Spoon blueberry filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping and fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.

Bake Galette – Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving.

Make Ahead Galette

The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.

Classic Blueberry Galette

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Classic Blueberry Galette

Classic Blueberry Galette

  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes (plus chilling time)
  • Yield: 1 galette, 8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Description

Classic blueberry galette topped with vanilla ice cream makes the best summer dessert! You’ll love this easy blueberry galette recipe with blueberries baked in flaky pastry. Recipe makes one 10-inch galette.


Ingredients

Crust

  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2 to 4 Tbsp ice water

Topping

  • 1/3 cup flour
  • 6 Tbsp rolled oats
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 Tbsp cold unsalted butter, cubed

Filling

  • 3 cups fresh blueberries, divided
  • 2/3 cup sugar (see note below)
  • 2 Tbsp cornstarch
  • 1/8 tsp salt
  • 1 tsp lemon juice

Assembly

  • 1 Tbsp heavy cream
  • 1 Tbsp sugar

Instructions

  1. Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
  2. Make topping: Combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.
  3. Roll dough: Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
  4. Make filling: Place 1/2 cup blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice and toss to combine.
  5. Assemble galette: Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping and fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
  6. Bake galette: Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 25 minutes, then rotate the baking sheet. Tent with foil if needed to prevent over-browning. Continue baking another 15 to 20 minutes (for a total baking time of 40 to 45 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving (filling thickens as it cools).
  7. Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.

Notes

Filling: The amount of sugar for the filling depends on the sweetness of the blueberries. If the blueberries are very sweet and flavorful, reduce the sugar to 1/2 cup.

Blueberries: I use and recommend fresh blueberries in this galette. Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined and proceed with the recipe as directed.

Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.

Keywords: Blueberry, Blueberry Galette, Easy Blueberry Galette, Galette

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28 Comments

  1. Added lemon zest to the filling and a bit of cardamom to the topping. One of the best things I’ve ever put in my mouth.

  2. What’s the best way to store this after baking? – although it never lasts that long! :). How long will it be good for?

    1. Hi Doug, I usually wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325 degrees or so) before serving.

    2. Doug, I’m a reader on the blog like you.

      As Laura says in the recipe, cooling the galette on a rack will preserve the flakiness of the bottom crust. A tip I share: instead of putting galettes or pies in the refrigerator where humidity can have an impact on them, I store them in my microwave overnight (cooled, uncovered on a plate). It protects desserts such as these from any fruit flies (that can accompany fruit season in homes) and best of all, the crisp flakiness of the crust remains beautifully unchanged.

      Obviously the microwave is not for long-term storage or for items that must be refrigerated due to dairy content. It does work perfectly for 1-2 days.