Blueberry Galette Recipe
- Daniel
- Sep 6
- 2 min read
Updated: Sep 9
Galettes are the rustic cousins of pies; no special pans, no lattices, no fuss. Just a freeform crust folded around fruit and baked until golden and bubbly.
This version uses my homemade pie dough and a super simple filling of fresh blueberries, sugar, lemon zest, and cornstarch. The result is a dessert that’s crisp on the outside, soft and jammy on the inside, and just the right amount of tart and sweet.
The word "galette" comes from French, originally referring to flat, round cakes made with unleavened dough. Over time, it became a catch-all term for anything from savory buckwheat crêpes (galette bretonne) to these rustic fruit tarts.
What I love about them is how forgiving they are. You don’t need perfect dough or precise folds, it's meant to look a bit messy. That’s part of its charm. It’s also a great way to show off seasonal fruit, and it works beautifully with other berries, stone fruits, or even apples in the cooler months.
If you’re intimidated by pies or just don’t want to deal with the hassle of crimping and blind baking, give this galette a shot. It’s great served warm with a scoop of vanilla ice cream (or just as is with a cup of coffee).
And honestly? It’s one of those desserts that looks like you spent way more effort than you actually did.
Ingredients:
(Serve 4)
Demerara Sugar, 50g + More For Dusting
Fresh Lemon Zest, 1/2 Lemon
Fresh Blueberries, 250g
Cornstarch 15g
Sea Salt, Pinch
Fresh Lemon Juice, 1 TSP
Pie Dough Homemade, 1/2 Recipe
Egg Wash, 1 Egg
Equipment:
Oven
Directions:
Please visit my "How To Make Pie Dough" page for the recipe.
Prep the Filling
Rub the sugar with lemon zest using your fingers. This helps release the lemon’s natural oils and boosts the flavor.
Toss the blueberries in this sugar mixture.
Add cornstarch, salt, and lemon juice.
Mix gently until the blueberries are well coated.
Set aside while you prep the crust.
Roll the Dough
Lightly flour your surface and roll out the pie dough to about 1/8-inch thick.
Don’t stress about making a perfect circle; rough edges are part of the charm.
Transfer the rolled dough onto a piece of parchment paper for easy handling.
Assemble the Galette
Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border all around.
Gently fold the edges of the dough over the filling, pleating as you go. You should end up with a rough hexagon or circle.
Brush the folded crust with egg wash.
Sprinkle with extra sugar for a little sparkle and crunch.
Freeze the galette for about 15 minutes while you preheat the oven.
Bake
Preheat the oven to 220°C (425°F).
Bake the galette for 30 minutes.
Reduce the oven to 180°C (350°F) and continue baking for another 30 minutes, or until the crust is deep golden and crisp.
Serve
Let the galette cool slightly.
Serve warm or at room temperature. A scoop of vanilla ice cream is optional, but highly recommended.
I don't think 1 slice is enough for me...
Crispy, flaky, crunchy and blueberrilicious...
Comments