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Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust. This French dessert recipe is easy to make for a beautiful, impressive, and delicious treat!
Is A Galette A Pie
In the world of pastry desserts, galette recipes fall somewhere between tarts and pies. They are all cousins, for lack of a better term.
Both pies and tarts are baked in a pan. In contrast, galettes are shaped free-form, then baked on a parchment paper lined baking sheet.
All three desserts feature a flaky crust. The difference is, galettes and tarts have a single bottom crust, whereas pies can be either single or double-crust.
Technically, a blueberry galette is really a single crust, open-faced blueberry pie. The bottom crust is made large enough that it comes up and slightly over the fruit filling.
A galette is very rustic in appearance. As a result, it’s the perfect dessert recipe for those who enjoy baking but don’t like to fuss with crust.
How To Make A Blueberry Galette
There are just 4 steps involved in making an easy blueberry galette:
Step 1: Creating The Pastry Dough
If you don’t want to make homemade pastry, you can also just purchase refrigerated pie crusts.
However, those store-bought pastry sheets are never as flaky and delicious as homemade pie dough, and I have the best tart pastry dough recipe for you. It’s so good!
Step 2: Making The Blueberry Mixture
Again, homemade blueberry filling made with fresh blueberries is the most delicious option. But if you’re in a rush, opening a can of blueberry pie filling will get the job done.
For the blueberry galette filling, you’ll need:
- 4 cups of blueberries
- lemon zest and lemon juice
- sugar
- instant tapioca
- corn starch
Step 3: Filling The Crust
See the recipe below for instructions on how to form the crust around the blueberry galette filling.
Step 4: Bake The Galette
One of the nicest things about making a blueberry galette is the short baking time. All you need is 25 minutes. The juices begin to thicken, the crust will become golden brown, and your kitchen will smell amazing!
Frequently Asked Questions
This recipe is only 158 calories per serving.
What To Serve With Blueberry Galette
Blueberry galette is delicious alone, along with your favorite cup of tea or coffee. For an afternoon tea party, I recommend the following recipes.
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Other Recipes You Might Like
Blueberry Galette
Ingredients
Tart Pastry Dough:
- 1 1/2 cups all purpose flour, or plain flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick, 4 oz. / 115 g cold unsalted butter
- 1 large egg, beaten
Blueberry Topping:
- 4 cups blueberries
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 lemon zest
- 2 tablespoons instant tapioca
- 1 egg, beaten
- 1 tablespoon Demerara sugar, for sprinkling, (or use regular sugar)
Instructions
To Make the Tart Pastry Dough:
- Pour the flour, confectioners’ sugar, and salt into the bowl of a food processor and pulse to combine. Add the diced butter and pulse about 10 times to break it up. With the machine running, add the beaten egg and process until the dough begins to form a mass on the blade, about 15–30 seconds.
- Dump the dough onto a clean (not floured) work surface, gather it into a ball, and knead briefly to ensure everything is incorporated. On a lightly floured surface, roll the dough into a 13-inch (33 cm) circle. Transfer the dough to a rimless, parchment-lined baking sheet and chill in the fridge while you prepare the blueberry filling.
- Preheat the oven to 425°F (218°C). Place the blueberries in a medium bowl and sprinkle them with granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
- Sprinkle the tapioca granules over the dough, leaving a 1 1/2-inch (4 cm) border all around; this will help ensure the galette isn’t runny with juice. Mound the berry mixture onto the pastry dough and spread it out with a spatula, leaving a 1 1/2-inch (4 cm) border around the edge.
- Fold the edge of the dough over the filling, creating pleats as you go. Brush the edge with the beaten egg and sprinkle with Demerara sugar.
- Bake until the crust is beautifully golden, about 25 minutes. Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i don’t have tapioca, or, semolina. will cornstarch thicken the juices just as well, how much to use?
Yes, according to Google: Use one tablespoon of arrowroot, cornstarch or flour for every 1-1/2 teaspoons of tapioca starch called for.
Wow wow wow can I use another berry?
I’ve made these with apples, mixed berries, peaches, just about any kind of fruit works :D
Yum sounds good! :)
This galette is amazing, I just made it.
Looks really easy and delicious!!
Yes it is.
1/4 tsp of salt = .04 oz not 4
Thanks for catching it. It was a mistake, the 4 oz. was meant for butter.
For those outside the usa a stick of butter is 125gms and if you can’t find instant tapioca just use same amount of semolina. A good book to translate american recipes is The Joy of Cooking by Rombauer and Becker. Absolutely love your book Rasa!
Thanks Adrienne, thanks for your useful information. :)
Why does the pastry have blueberries in its list of ingredients?
Is the dough made by just combing those ingredients?
As this is a flakey pastry, don’t we have to roll and fold, roll and fold, roll and fold?
I have updated the recipe card, please check.
This looks delicious but what kind of dough do you use?????
Please scroll down to check the recipe. The dough is a tart pastry dough.
I would love to make the Blueberry Galette. How can I get the recipe for the homemade pastry dough?
Looking forward to your answer. Joan
Hi Joan, please check the recipe again. I have updated it.
There doesn’t seem to be a recipe for the pastry. I presume a regular pate brisee sucree is it?
Please check the recipe card again, it’s updated.