There’s something irresistibly rustic about a galette – the free-form French pastry that’s elegant and effortlessly casual. This Flaky Blueberry Galette features a buttery, crisp crust folded around juicy blueberries, creating a dessert perfect for special occasions and lazy Sunday afternoons. The beauty of a galette lies in its imperfection – each fold and crease adds character to this stunning dessert.
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons cold unsalted butter, cubed
- 4-5 tablespoons ice-cold water
For the Filling:
- 3 cups fresh blueberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
For the Finish:
- 1 egg (for egg wash)
- 2 tablespoons coarse sugar
- 1 tablespoon sliced almonds (optional)
Nutrition Information
- Calories: 315
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 85mg
- Total Carbs: 41g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
Instructions
- In a food processor, combine flour, salt, and sugar by pulsing them together. Incorporate cold butter and pulse the mixture until it looks like coarse crumbs.
- Slowly incorporate ice water, using a pulsing motion until the dough forms a cohesive mass.
- Form dough into a disk, wrap it in plastic, and refrigerate for 1 hour.
- Preheat oven to 375°F.
- Combine blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon.
- Shape the dough into a 14-inch round on parchment paper that has been dusted with flour.
- Spoon filling into the center, leaving a 2-inch border.
- Fold edges over-filling, pleating as you go.
- Brush the crust with egg wash and sprinkle it with coarse sugar and almonds.
- Cook for 45-50 minutes until the crust turns a golden color and the filling starts to bubble.
How to Store Flaky Blueberry Galette
This galette is best enjoyed the day it’s baked but can be stored at room temperature, loosely covered with foil, for up to 2 days. To maintain the crust’s flakiness:
- Avoid using plastic wrap, which can trap moisture.
- Store it in the refrigerator for up to 4 days if it is kept longer.
- Reheat in a 350°F oven for 10 minutes to crisp up the crust before serving.
How to Serve Flaky Blueberry Galette
Serve warm or at room temperature. For the perfect finish, add:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of honey
- Additional fresh blueberries
- A light dusting of powdered sugar
The galette can be served as a dessert, brunch item, or indulgent breakfast treat. To achieve optimal results, allow it to cool for a minimum of 15 minutes post-baking so the filling can firm up.
Flaky Blueberry Galette
Ingredients
For the Crust:
- ½ cups all-purpose flour
- ¼ tsp salt
- 2 tbsp granulated sugar
- 12 tbsp cold unsalted butter, cubed
- 4-5 tbsp ice-cold water
For the Filling:
- 3 cups fresh blueberries
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
For the Finish:
- 1 egg (for egg wash)
- 2 tbsp coarse sugar
- 1 tbsp sliced almonds (optional)
Instructions
- In a food processor, combine flour, salt, and sugar by pulsing them together. Incorporate cold butter and pulse the mixture until it looks like coarse crumbs.
- Slowly incorporate ice water, using a pulsing motion until the dough forms a cohesive mass.
- Form dough into a disk, wrap it in plastic, and refrigerate for 1 hour.
- Preheat oven to 375°F.
- Combine blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon.
- Shape the dough into a 14-inch round on parchment paper that has been dusted with flour.
- Spoon filling into the center, leaving a 2-inch border.
- Fold edges over-filling, pleating as you go.
- Brush the crust with egg wash and sprinkle it with coarse sugar and almonds.
- Cook for 45-50 minutes until the crust turns a golden color and the filling starts to bubble.