When it comes to summer desserts, there’s nothing quite as delightful as a blueberry galette. This rustic, free-form tart is one of my favorite treats to make, especially during blueberry season. The first time I made a blueberry galette was during a family vacation in Maine, where the wild blueberries are as abundant as the ocean waves. We spent the morning picking blueberries and by afternoon, our kitchen was filled with the sweet aroma of freshly baked galette.
This recipe is not only simple but also incredibly versatile. If you ever find yourself short on blueberries, you can easily substitute with other berries or even a mix of fruits. One of my favorite variations includes a handful of raspberries, adding a slightly tart contrast to the sweetness of the blueberries. For a richer flavor, you can add a pinch of cinnamon or nutmeg to the blueberry mixture. And if you’re feeling a bit indulgent, serve your galette with a scoop of vanilla ice cream or a dollop of whipped cream.
Making the dough from scratch might seem intimidating, but it’s actually quite straightforward. The key is to keep the butter cold and to work quickly to ensure a flaky crust. Refrigerating the dough before rolling it out is crucial for achieving the perfect texture. This galette is not about perfection; its charm lies in its rustic appearance. So, don’t worry if your edges are uneven or if the filling leaks a little—these imperfections are what make a galette so endearing.
Gather your ingredients and let’s get started on this delightful blueberry galette. Whether you’re serving it for a family gathering or just indulging on a quiet afternoon, this recipe is sure to bring a smile to your face and a touch of summer to your table.
How to Prepare the Blueberry Galette
Ingredients
- 3 tablespoons water (ice cold, divided)
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 4 cups blueberries
- 1 large egg
- 1/2 cup butter (cold, cut into cubes)
- 1 1/4 cups all-purpose flour
Directions
- Mix the flour and cold butter in a bowl using your fingers or a pastry cutter until coarse crumbs form.
- Add 2 tablespoons of ice cold water and stir until the dough forms. Shape into a disc and refrigerate for 30 minutes.
- Combine blueberries with cornstarch, lemon juice, and 1/4 cup sugar, ensuring they are well mixed.
- Preheat the oven to 375°F.
- Roll out the dough into a 12-inch circle and place on a lined baking sheet. Place the blueberry mixture in the center, leaving a 2-inch border. Fold the dough over the blueberries.
- Beat the egg with the remaining tablespoon of water. Brush this mixture on the edges of the dough, sprinkle with extra sugar, and bake for 30-35 minutes.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries if fresh ones are not available. However, be sure to thaw and drain them well before using to prevent excess moisture in the galette.
What is the best way to mix the dough if I don’t have a pastry cutter?
If you don’t have a pastry cutter, you can use two knives or your hands to cut the butter into the flour until it resembles coarse crumbs. Be sure to work quickly to keep the butter cold.
How can I make the galette dough ahead of time?
You can prepare the dough ahead of time and refrigerate it for up to 2 days. If you need to store it longer, wrap it tightly in plastic wrap and freeze it for up to 1 month. Thaw in the refrigerator before using.
Can I substitute lemon juice with another ingredient?
Yes, you can use lime juice or even a tablespoon of apple cider vinegar as a substitute for lemon juice. The acidity is essential for balancing the sweetness and helping to set the filling.
Why is my galette crust not as flaky as expected?
The flakiness of the crust depends on keeping the butter cold and not overworking the dough. Ensure the butter is very cold when you start, and handle the dough as little as possible to maintain the flaky texture.
What should I do if the edges of my galette are browning too quickly?
If the edges of your galette are browning too quickly, you can cover them with strips of aluminum foil midway through baking. This will prevent them from burning while allowing the rest of the galette to bake properly.
Blueberry Galette
Ingredients
- 1/4 cup sugar
- 1/2 cup butter cold, cut into cubes
- 2 tablespoons cornstarch
- 4 cups blueberries
- 1 tablespoon lemon juice
- 3 tablespoons water ice cold, divided
- 1 large egg
- 1 tablespoon sugar
- 1 1/4 cups all-purpose flour
Instructions
- In a bowl, combine flour and cold butter. Use your fingers or a pastry cutter to mix until it forms coarse crumbs.
- Add 2 tablespoons of ice cold water and stir until the dough comes together. Shape it into a disc and refrigerate for 30 minutes.
- Toss the blueberries with cornstarch. Add lemon juice and sugar, mixing well.
- Preheat your oven to 375F.
- Roll the dough into a 12-inch circle and place it on a lined baking sheet. Put the blueberries in the center, leaving a 2-inch border around the edges. Fold the dough over the blueberries.
- Whisk the egg with the remaining tablespoon of water and brush the edges of the dough. Sprinkle some extra sugar on top and bake for 30-35 minutes.
