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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
Can you double or triple the dough or is it best to make individually?
Follow the recipe.
I and my family loved this recipe. I used chia seeds instead of tapioca and it worked great.
Hi Ursula, great idea. :)
I give this 4 stars for superb taste and yummy crust. I made this today and it taste delicious! I will make it again. That being said there are 2 things I wii do differently next time, which have nothing to do with the flavor and taste?
1:. Will NOT chill the dough. Reason: when I went to fold the dough over the berries it broke, what a mess! So I had to patch it back on.
2.: will NOT bake it on a rimless pan, that’s just asking for trouble, as in blueberry juice leaks out of the torn crust running over the pan into oven!
Hi Patricia, thanks for your feedback. I think there is a reason to chill to make the dough crumbly.
Question – in the above directions (before the printable ones) it says 1 lemon – zest and juice, although I do not see where the juice is ever used, only the zest. Was that an omission or should you sprinkle the juice on the berries or something? Thanks so much,
I am responding because I tried the recipe and I actually did not see where it says to add the juice so I only added the zest. The sugar did not adhere to the blueberries so I would suggest adding the juice. The final product was good but some of the sugar clumped up in a few spots.
There is no lemon juice in the ingredients.
Can this recipe be made as gluten free and if so what ingredients need to be changed?
Sorry I am not familiar with GF ingredients.
I love making these with all kinds of fruit, yours came out so pretty! Great suggestion for the tapioca! I usually use cornstarch or flour, but it’s great to have options. :)
Yep thanks Monica.
Fantastic recipe. Tks for sharing!
Look at the amount of blueberries!!!! Fantastic galette
Thanks Jon!
Yum! Galettes look and sound intimidating but you make them seem so easy.
It’s very easy, trust me! If I can make galette, you can!