Blueberry Galette
80% authentic · French-inspired American
A rustic, free-form tart with a simple, folded crust encasing a sweet blueberry filling, offering a more casual and elegant presentation.
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Ingredients
- All-purpose flour1.5 cups
- Unsalted butter, cold and cubed1/2 cup
- Ice water4-6 tbsp
- Fresh blueberries4 cups
- Granulated sugar1/3 cup
- Cornstarch2 tbsp
- Lemon juice1 tbsp
- Egg, beaten (for wash)1
- Coarse sugar (for sprinkling)1 tbsp
Steps
- 1
Make the dough: In a bowl, combine flour and a pinch of salt. Cut in cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
- 2
Prepare the filling: In a bowl, gently mix blueberries, granulated sugar, cornstarch, lemon juice, and a pinch of salt.
- 3
Preheat oven to 400°F (200°C).
- 4
Assemble the galette: On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet (Pro tip: use a baking sheet as a makeshift pizza stone if you have a pizza stone, otherwise a regular baking sheet is fine).
- 5
Spoon the blueberry filling into the center of the dough, leaving a 2-inch border.
- 6
Fold the dough border up and over the edges of the filling, pleating as you go. Brush the folded crust with the beaten egg wash and sprinkle with coarse sugar.
- 7
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- 8
Let cool slightly on the baking sheet before transferring to a wire rack. Serve warm.
