Add a beautiful, delicious blueberry galette recipe to any picnic or dinner table and watch it disappear.
The Best Blueberry Galette!
- This dessert has such rustic charm. No need for perfect edges, this free-form pie is beautifully imperfect and effortlessly impressive.
- Jewel-toned blueberries sprinkled with coarse sugar and baked to jammy perfection in a buttery, flaky crust creates an insta-worthy dessert.
- Easier than pie but looks straight out of a bakery window, making it perfect for any occasion.
- Top with a scoop of ice cream or a dollop of whipped cream for dessert bliss.
Ingredients
- Puff Pastry: Galettes have built-in edges that bake up around the fruit and give it a rustic, cozy look. Thaw the puff pastry in the refrigerator until ready to use.
- Blueberries: Use fresh blueberries or frozen in this recipe. Be sure to remove any little stems if you see them. No need to thaw blueberries, which is another reason why a galette is recipe-ready when you are.
- Filling: Cornstarch, sugar, lemon juice, and zest are used to thicken the blueberry filling.
Galette Game-Changers
- Use a regular pie crust instead of puff pastry. While it won’t have that flaky texture, it will still be delicious.
- In a pinch, sub in rice flour, or arrowroot powder for all-purpose flour.
- Dress up a blueberry galette with festive cranberries, thinly sliced nectarines, peaches, nuts, or coconut.
- Make mini galettes by pressing small circles of puffy pastry in a muffin tin, topping with fruit, and dusting with powdered sugar before serving for a bite-sized sweet treat.
- Try a savory galette with sliced pears or apples tossed in vinaigrette with pieces of cream cheese or brie tucked around the fruit. Drizzle the galette with balsamic vinegar before serving, perfect as an appetizer with a glass of white wine!
How to Make Blueberry Galette
- Unroll and cut puff pastry into a large circle and place on a baking sheet.
- Mix blueberries, sugar, cornstarch, lemon juice with zest, and cinnamon.
- Add the blueberry mixture to the puff pastry and fold the edges inward. Add butter pats.
- Brush pastry edges with milk and sprinkle with sugar.
- Bake (full recipe below).
Baking Tips for Blueberry Galette
- Line the baking sheet with parchment paper to catch any baked filling that might spill over.
- Keep puff pastry refrigerated while preparing the filling to ensure puff pastry perfection.
- Fold the puff pastry edges gently to create a 2-inch border, and work quickly so the puff pastry stays light and airy. Overworking the pastry makes it dense.
- To keep the crust from uneven puffing, poke the center of the crust with a fork so the steam can escape. Add the filling and bake as directed.
Keeping Galette Fresh
- Store leftover blueberry galette in a covered container in the refrigerator for up to 3 days. Enjoy it cold or reheat it in the microwave in 30-second intervals.
- To freeze blueberry galette, wrap portions in plastic wrap before transferring them to a zippered bag and freezing for up to 2 weeks. Once thawed, pop it under the broiler for a few minutes to re-crisp the crust or just add some ice cream or whipped cream and enjoy.
More Blueberry Bliss
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Blueberry Galette
A homemade blueberry galette is a rustic, golden pastry filled with juicy, sweet-tart blueberries that taste like summer in every bite.
Equipment
Ingredients
- 1 sheet puff pastry thawed but cold
- 3 cups blueberries fresh or frozen (do not thaw)
- ½ cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon zest optional
- 1 teaspoon lemon juice fresh preferred
- ¼ teaspoon cinnamon
- 1 Tablespoon butter cut into small pieces
- 1 Tablespoon milk
- 1 teaspoon coarse sugar optional for sprinkling (or granulated sugar)
Instructions
- Preheat oven to 400°F. Add parchment paper (from puff pastry) to a baking tray.
- Unroll puff pastry, roll out to about 14 inches. Cut dough into a circle if desired and put on the parchment lined baking tray. Refrigerate while making the blueberry mixture.
- In a medium bowl, mix blueberries, sugar, cornstarch, zest if using, lemon juice, and cinnamon.
- Place blueberry mixture in the center of the puff pastry, leaving a 2 inch border. Fold pastry over top of berries, turning as you go. Pastry will overlap. Dot blueberry mixture with butter.
- Gently brush pastry with milk and sprinkle with 1 teaspoon sugar if using.
- Bake for 45-55 minutes or until pastry is golden brown and berries are bubbling. After 30 minutes, loosely tent with foil if pastry is getting browned. Cool for 5 minutes before cutting and serving.
- Serve with whipped cream or vanilla ice cream.
Notes
- Keep leftovers in an airtight container in the refrigerator for 3 days and in the freezer for 2 weeks.
Nutrition Information
Calories: 368 | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 88mg | Fiber: 3g | Sugar: 25g | Vitamin A: 103IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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