If you love Blueberry Pie but you don’t love the hassle of making it then this Blueberry Galette is for you. With its rustic buttery crust that is filled with plump juicy blueberries, its like blueberry pie without all the fuss.
Everyone loves a good pie, but not everyone wants to put the time into making one. Thats when a Galette is perfect. Also known as a rustic tart, a Galette is basically a pie without all the fuss. A Galette is the perfect summer dessert. It has a flaky buttery crust that can be filled with the fruit of your choice, whether it be with cinnamon coated apples, sweet peaches or juicy blueberries, it will be sure to please.
Why You Will Love This Recipe
- Ease: It’s like having a pie without all the fuss. This crust is meant to be rustic. No special edges needed. Just roll out the pastry, place the filling in the center, fold the crust up around the filling and brush with an egg wash and cook. It’s that easy.
- Flavor: Between the flaky buttery crust and the sweet juicy blueberries, you will have your guests looking for seconds.
Ingredients For Making This Recipe:
- Flour: All purpose works best
- Butter: I use unsalted butter so that I can better control the salt in my recipes.
- Salt: Just a pinch will enhance the flavors in this recipe.
- Blueberries: For this recipe I prefer fresh blueberries but frozen will work as well. If using frozen, do not defrost.
- Granulated Sugar: Just a small amount of sugar goes a long way. This will add just a bit a sweetness to your berries.
- Lemon Zest & Juice: Lemon and blueberry complement each other and will add a bit of brightness to your recipe.
- Egg: An egg scrambled with water to thin it out will be used to brush the top of your pastry so that when cooked it becomes golden and glossy.
Tips For Making This Recipe:
- Butter: This pastry is made with butter, no shortening added. The butter still produces a light flaky crust and unlike shortening is all natural. As with making any pastry, just make sure that your butter is extremely cold. I like to cut my butter up first and store it in the freezer until I am ready to use it. This will guarantee that my butter is very cold.
- Blueberries: For this recipe I used fresh blueberries but you can substitute frozen. I suggest that you do not defrost them because this will cause them to get mushy.
- Tart Pan: Because blueberries are loaded with juice, I like to cook this Galette in a parchment lined tart pan. This way no juices can escape.
- Serving: This Galette is best served warm with some vanilla ice cream. If there is some left over, it can be stored in an air tight container in the refrigerator.
Blueberry Galette
Course: DessertDifficulty: Easy8
servings20
minutes40
minutesThis Blueberry Galette is the perfect summer dessert. With its buttery flaky crust and sweet juicy blueberry filling, it is a dessert that will be sure to please.
Ingredients
- For The Pastry
1 1/2 Cup all purpose flour
1/2 Teaspoon salt
9 Tablespoons very cold unsalted butter cut into cubes.
3 To 4 tablespoons ice water
- For The Blueberry Filling
3 Cups fresh blueberries
2 Tablespoons all purpose flour
1/4 Cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
Directions:
- Start by cutting your butter into cubes and place it in a small bowl. Store the cubed butter in the freezer until ready to use.
- Place the all purpose flour and salt into the bowl of a food processor. Pulse several times to combine. Add the butter and pulse several times until it resembles a course meal. Pour in the ice water one tablespoon at a time, pulsing after each addition until it starts to come together. Remove pastry from the food processor, form into a disk, wrap with plastic wrap and chill for 30 minutes.
- Preheat oven to 350º. Line a large tart pan with parchment paper and spray with baking spray then set to the side.
- Add blueberries and flour to a medium sized bowl and toss to coat. Add the granulated sugar, lemon zest and lemon juice and once again toss to coat then set to the side.
- Roll out the chilled pastry on a lightly floured surface until 1/8” thick. Center the pastry on the prepared tart pan. Pour the blueberries onto the center of the pastry, leaving a 2” boarder around the edge. Fold the dough over onto the berries. Scramble an egg with 2 tablespoons of water. Brush the top of the pastry with the egg wash. Place in preheated oven and bake for 35 to 40 minutes or until crust is golden in color and blueberries have started to release their juices. Remove from oven and serve warm with some vanilla ice cream.
- Enjoy.
