Blueberry Galette Flaky Pastry

This rustic blueberry galette is the easiest way I know to bring out the sweetness of fresh summer berries in a flaky, golden pastry. With only a handful of simple ingredients and very little fussing, you get a show-stopper dessert that looks and tastes like you spent hours—yet it comes together in about an hour.

I made this galette for a picnic and friends raved about how the crust melted in their mouths. Honestly, nothing beats hearing that delighted crunch as you slice through the edges right at the table.

Ingredients

• All-purpose flour: gives structure and tenderness Choose unbleached and fresh for best flavor
• Unsalted butter cold and cubed: makes pastry flaky Use best-quality European butter for rich taste
• Granulated sugar: brings just the right amount of sweetness Organic or superfine sugar dissolves evenly
• Salt: balances flavor Use fine sea salt for even mixing
• Ice water: brings dough together and keeps it tender Only add as much as needed to hold
• Fresh blueberries: make the filling juicy Choose plump berries with deep blue skin
• Cornstarch: thickens the fruit juices Look for a fine non-GMO brand
• Lemon zest and juice: brighten the berries Always zest first then juice
• Vanilla extract: adds sweetness and warmth Pure vanilla makes a noticeable difference
• Egg: for brushing gives a shiny golden finish A fresh local egg works best
• Coarse sugar: for finishing adds sparkle and crunch Try turbinado or demerara if you have it

Step-by-Step Instructions

Make the Pastry:

In a large bowl combine flour sugar and salt thoroughly Add cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs Drizzle in tablespoons of ice water one at a time gently tossing until the dough holds together with no dry bits Shape it into a disk cover in plastic and chill for at least thirty minutes

Prepare the Filling:

Mix fresh blueberries with sugar cornstarch lemon zest lemon juice vanilla and a pinch of salt in a medium bowl Toss gently so the berries stay whole and coated evenly Let this sit while you roll out the dough so the flavors start mingling

Roll Out the Dough:

Dust your countertop lightly with flour and roll the chilled dough into a rough twelve inch circle about one eighth inch thick Move the dough onto a parchment lined baking sheet for easy transfer

Assemble the Galette:

Spoon the blueberry mixture into the center of the pastry circle leaving a two inch border all around Carefully fold the pastry edges up over the filling overlapping and pleating the dough as you go for those pretty rustic folds

Finish and Bake:

Brush the folded edges of pastry with beaten egg for shine then sprinkle with coarse sugar for crunch Place galette in the oven and bake at four hundred degrees Fahrenheit for thirty five to forty minutes The pastry should turn a deep golden brown and the berry filling will bubble

Cool and Serve:

Let the galette cool for at least fifteen minutes so the juices settle Slice and enjoy warm or at room temperature Each wedge will be full of juicy berry goodness and crisp crust

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My favorite part is using just-picked blueberries from a local farm The memory of making this galette with my kids on the porch and the blueberry juice on their faces makes this recipe extra special for us

Storage Tips

Keep any leftover galette lightly covered at room temperature for up to twelve hours For longer storage place in the fridge covered loosely with foil or parchment to prevent sogginess Reheat slices in a low oven to bring back the crunchy crust

Ingredient Substitutions

You can swap in raspberries blackberries or sliced stone fruit like peaches or plums If you need a dairy free pastry try a good quality plant based butter For an egg free finish brush edges with cream or plant milk

Serving Suggestions

A scoop of vanilla ice cream brings out the berry flavor Whipped cream or thick Greek yogurt also pair nicely For brunch try serving with a drizzle of honey and extra lemon zest

A French Classic with Flexibility

Galettes like this hail from rustic French tradition where cooks improvise with seasonal fruit and whatever pastry scraps are on hand There is no need to fuss about perfect circles or filling Everything about this dessert celebrates homemade comfort

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Common Questions

→ What keeps the galette pastry flaky?

Using very cold butter and minimal handling creates tender, flaky layers in the pastry. Chill the dough before rolling for best results.

→ Can frozen blueberries be used?

Yes, frozen blueberries work well—no need to thaw, but you may need to add some extra cornstarch to absorb juices.

→ How do I prevent a soggy bottom?

Use a hot oven, avoid over-filling, and make sure your pastry isn’t rolled too thick. Baking on a preheated tray can help, too.

→ Can I use other fruits?

Absolutely! Try mixed berries, cherries, peaches, or plums. Adjust sugar to taste and add a little extra starch for juicier fruits.

→ What should I serve with blueberry galette?

Pair slices with vanilla ice cream, whipped cream, or a sprinkle of powdered sugar for added indulgence.