A delightful and delicious way to celebrate seasonal produce. This blueberry galette has all the flavors of a pie without having to make a pie
Why you'll love it
If you love the taste of homemade pie, but aren't a fan of the time and work involved, a galette is the perfect answer.
Galettes are a freeform open type of pie that requires very little work or pie skills compared to making a full pie. You roll out the dough into a rough circle on your baking pan, top with blueberries, and fold over the edges of the circle.
It's meant to look rustic, so you don't have to worry about being perfect which is great when you just want to satisfy that craving.
There are only a few ingredients needed to make a delicious blueberry galette. Let's review some of the important aspects.
- Galette dough - We start off with the dough, which is basically a simple pie crust dough. It's nothing to be intimidated about! The important things you need are flour, salt, butter, and ice cold water.
- Blueberries - You can use frozen or fresh blueberries. The important things is to get them at their peak for optimal flavor and sweetness. Frozen blueberries are great because they're picked and flash frozen at their most ripe. But I also think blueberries when in-season can't be beat.
- Lemon - I like to add a bit of lemon zest to add brightness to the galette and keep the filling from tasting one-note.
How to make
There is something so nice and therapeutic making a galette at home. The steps are a lot easier than you think.
- Mix the flour, salt, and sugar together for the dough.
- Cut the butter into the flour until it resembles large crumbs.
- Slowly add the water just until the mixture can stick together.
- Shape into a disc and tightly wrap in plastic wrap, then chill.
- Roll out the dough.
- Mix together the filling for the galette and place on the center of the rolled out dough, leaving a nice border.
- Fold over the dough at the edges and brush with egg wash, then top with sugar.
- Bake until the berries are cooked and the juices are thickening.
There are a few tips for the absolute best blueberry galette.
- Keep your dough cold. For the best results, your dough needs to be as cold as possible. It helps get that irresistible flakiness.
- If your dough feels too crumbly after you've added the water, you can gently wet your hands with cold water and press the mixture together. It should bind together. The last thing you want is dough that has too much water as it becomes nearly impossible to handle and won't give you a flaky crust.
- Don't over stuff the galette with your blueberries. It will be tempting to pile on the berries, but you don't want to do that because it can leave you with a crust that doesn't bake through or berry juice that bursts everywhere and leaves you with a big mess.
- Make sure your egg wash is fully mixed well before brushing on the crust. This helps give you the best looking crust.
Typically, the recipe won't leave you with a soggy bottom. Before you add the berry filling, make sure there are no cracks along the dough where berry juices could seep out. You can fix any cracks by pressing the dough together.
They are very similar. Crostatas are Italian, while galettes are French. Usually crostatas are are more composed unlike the very rustic looking galette.
If you loved this galette, you will probably love this mixed berry rhubarb galette, fig and honey cheesecake galette, and plum spice galette.
- [Galette dough]
- 4 cups blueberries frozen okay as long as you thaw
- zest two lemons
- ¼ teaspoons salt
- 1 teaspoon vanilla extract
- ½ cup sugar
- 3 tablespoons all purpose flour
- egg wash 1 egg + 1 tablespoon milk
- turbinado sugar
- Make the galette as per the instructions. Chill for at least one hour. Preheat the oven to 400F, line a baking sheet with parchment paper
- In a large bowl, mix together the blueberries, lemon zest, salt, vanilla, sugar, and flour together. Set aside.
- Divide the galette dough into two balls. Flatten and roll out into circles that are ¼ inch in thickness. Place one of the galette discs onto the baking sheet. Place half the blueberry mixture onto the disc, spreading out the blueberries out in an even layer, leaving a one-inch border along the dough.
- Fold the border onto the blueberries, folding the dough onto itself as necessary. Place the second disc onto the baking sheet and add the blueberries and fold as before.
- Brush the egg wash onto the folded over dough and sprinkle with turbinado sugar.
- Bake for 25 - 30 minutes, or until the dough is a nice golden brown and the juices of the blueberries are bubbling.
- Allow the galette to cool completely before serving.