This easy blueberry galette is a crowd pleasing dessert that comes together quickly, and is sure to impress friends and family.
Fruit galettes are one of the easiest desserts you can make. They are minimal effort with maximum reward; a pretty and rustic dessert that almost always impresses folks. I’ve made and shared fruit galette and tart recipes on this blog, like my strawberry rhubarb galette, my plum galette, my mead poached pear galette, my mixed berry galette with chocolate crust, my mixed berry tart with corn crust. But there’s always room for one more galette, like this luscious easy blueberry galette!
What is a galette
A galette a rustic baked dish that is a free-form tart made with a single crust of pie or tart dough. Galettes comes in all shapes, from individual small size ones to large ones that you cut and share with folks. Typically, the edges of the galette are folded over on top of the filling, leaving the center open so you can see what fills the galette. You can fold over the crust a minimal amount, allowing you to see most of the filling, or you can fold over a lot of the crust, only showing a bare amount of the filling, giving a bigger crust to filling ratio. Galettes can be sweet or savory.
How do you make a blueberry galette?
Making a galette is super easy. But it starts with making the crust, which is similar to a pie crust. Place flour, sugar, salt, and cubed cold butter in a bowl. Smash the butter with your fingers until the butter is broken down into small bits. Then beat an egg yolk with some water and sprinkle it over dry ingredients, tossing with a fork until a dough forms. Press the dough together to form a 1-inch thick disk, then refrigerate for an hour or overnight.
Once the dough is chilled, combine blueberries, sugar, tapioca starch (or cornstarch) salt and a splash of balsamic vinegar together in a bowl. Mash the mixture lightly with a fork or potato masher, then add more whole blueberries into it.
Roll the dough into a large disk on a piece of parchment paper. Pile the blueberry filling into the center, and then fold over the edges of the dough over the filling, trapping the filling and juices in the center and forming the galette.
Move the galette to a baking sheet and then brush the top of the galette with an egg white beaten with a little water. Sprinkle the top with sugar and bake until golden brown and the center of the filling is bubbling and thick.
Can you use store-bought pie crust?
Yes! You can definitely use store-bough pie crust, though I think making this galette crust is easy. But if you are short on time, or just don’t like making crust, just use one thawed store-bought pie crust instead of making the galette dough. Form and bake as directed.
Can you use frozen blueberries?
Yes. Frozen blueberries are a great option when blueberries aren’t in season. Don’t bother defrosting the blueberries. Just use them directly from the freezer to make the filling, skipping the mashing part. Increase the tapioca or cornstarch to 3 tablespoons because frozen blueberries shed so much liquid though and bake the galette an additional 5 to 10 minutes to accommodate for the cold berries.
How to store this galette
Store this galette at room temperature for up to 2 days in an airtight container or under a cake dome. You can also store the galette in the refrigerator for up to 5 days. Just bring the galette up to the room temperature by letting it sit on the counter for 2 hours before serving, or refreshing it in a 300°F oven or toaster oven for 10 minutes.
If you like this blueberry galette, check out these other blueberry recipes:
- Blueberry Pie
- Blueberry Rhubarb Pie
- Grape and Blueberry Pie
- Swedish Blueberry Cake (Blueberry Tosca Cake)
- Apricot and Blueberry Cake
- Apricot Yeasted Bread with Dried Blueberries
Easy Blueberry Galette
- 1 1/4 cups all-purpose flour 175 g
- 2 tablespoons white sugar
- 1/8 teaspoon kosher salt
- 1/2 cup cold unsalted butter 115 g or 1 stick
- 1 large egg yolk
- 1 /4 cup cold water
- 4 cups fresh blueberries divided, 560 g (see note above for using frozen blueberries)
- 1/4 cup white sugar 50 g
- 2 tablespoons tapioca starch or cornstarch
- 1/4 teaspoon kosher salt
- 1 tablespoon balsamic vinegar or lemon juice
- 1 large egg white
- 1 tablespoon cold water
- 1 tablespoon turbinado sugar or white sugar
- Make the crust by first combining the flour, sugar and salt in a medium-sized bowl. Cut the butter into 1/2-inch cubes and sprinkle it over the dry ingredients. Using your fingers, smash the butter into small flat pieces, breaking them up so they are roughly the diameter of peas.
- Once the butter is broken down, beat the egg yolk into the cold water. Reserve the egg white for later. Drizzle the liquid over the dry ingredients, tossing with a fork. Continuing until all the liquid is absorbed and a loose shaggy dough forms.
- Dump the dough onto a clean surface. Fold and knead the ingredients until a cohesive dough forms. Form a 1-inch thick disk, wrap with plastic wrap, and then refrigerate for a minimum of one hour, or overnight.Once the dough has chilled thoroughly, preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper of silicone baking mat.
- Dust a clean surface with flour. Roll the dough out into a rough 11-inch wide circle. Move the disk to the prepared rimmed baking. The disk might overhang the edges of the pan, don’t worry about that if it does.
- Make the filling by placing roughly half the blueberries, sugar, tapioca starch (or cornstarch), salt and balsamic vinegar (or lemon juice) in a bowl. Gently mash the berries with a fork or a potato masher to release some of the juice. Then add the remaining blueberries and toss to combine.
- Heap the filling in the middle of the crust, then spread it out into an even layer, leaving about 2 inches around the edges of the crust.Fold part of the edge of the crust over the filling, then fold another part of the edge adjacent to it, repeating this process, until all the crust is folded in, enclosing the filling but leaving the center of the galette open.
- Beat the egg white with water and brush the top of the crust with the egg wash, trying not to get any egg wash on the parchment paper (it will make the galette stick). Sprinkle the turbinado sugar (or white sugar) all over the top of the crust and the filling.
- Bake in the oven 30 to 40 minutes, or until the center filling is bubbling, thick and jammy. Let cool 15 minutes before carefully moving the galette to a wire rack to cool completely (you can move it on the parchment paper if that is easier to do). Serve warm or at room temperature with vanilla ice cream if you wish.
- For an easy shortcut, use one store-bought pie crust to replace the galette crust. Prepare as directed, skipping instructions for the crust.
- You can use frozen blueberries if you don’t have fresh blueberries. Skip the crushing of the blueberries, and toss the frozen blueberries, without thawing, with the filling ingredients. Increased the tapioca starch or cornstarch to 3 tablespoons, as frozen blueberries shed more liquid. Increase the bake time by 3 to 5 minutes to accommodate for the cold berries.
- Balsamic vinegar compliments the earthy sweet blueberries, but you can use lemon juice if you want a brighter tasting galette. Red wine vinegar or sherry vinegar can also be substitute, but don’t use plain white vinegar, as it’s too harsh. Just omit the Balsamic vinegar or lemon juice if you don’t have any.