Blueberry Galette
A homemade blueberry galette is a rustic, golden pastry filled with juicy, sweet-tart blueberries that taste like summer in every bite.
Servings: 6
Calories: 368
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
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