Crisp, flaky, and bursting with blueberries: this blueberry galette is a new summer staple.
Course Dessert
Cuisine American
Keyword blueberry, blueberry galette, galette
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 18-inch galette (4 servings)
Author katiebirdbakes.com
Ingredients
For the crust:
1/2cupunsalted buttercold (1 stick)
1 1/4cupall-purpose flour
1/2Tablespoonsugar
1/2teaspoonsalt
1/4cupbuttermilkor use regular milk mixed with 1/2 tsp vinegar
For the filling:
2cupsblueberries
1/4cupsugar
1Tablespooncornstarch
Zest and juice of 1 lemon
For assembling the galette:
Heavy cream or half & half
Turbinado or coarse sugar
Instructions
For the crust:
Combine all ingredients except buttermilk in food processor. Pulse until butter is well combined with the flour mixture. Add buttermilk and pulse until a dough forms. Turn dough out onto a clean surface and shape into an even, flat disk. Wrap in plastic wrap, then roll the sides to form an even edge. Refrigerate for 1 hour while preparing the blueberry filling.
For the filling:
In a small saucepan, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens - this should take about 5 minutes. It should be slightly syrupy and coat the back of a spoon.
Remove from heat and let cool completely - I often put it in the fridge to speed along this process. Don't put warm filling on the rolled out pie dough or it could get soggy.
For the galette:
Preheat oven to 375 degrees F. On a clean countertop or surface, roll out the dough to 1/4 inch thickness in an even-ish circle. Place the circle of dough on a parchment-lined baking sheet. Pour the blueberry filling mixture onto the center and spread it out to within about an inch of the edges.
Fold the edges of the dough at least over the filling (at least 2-3 inches over), creating a freeform pie shape. This can be very rustic, and certainly does not need to be perfect! Just try to keep it even and not create any holes for filling to come out.
Brush the folded-over edges of dough with a little heavy cream or half and half, then sprinkle with sugar. If you feel like the dough has gotten warm during this process, put the whole galette in the fridge or freezer for a few minutes to make sure it's really cold when it goes in the oven. This creates flaky, crisp crust!
Bake for about 45 minutes, until crust is golden brown and filling is bubbling. You may have some filling leak out, and that's ok.
Serve warm with ice cream!
Notes
Store leftovers in the fridge for up to 3 days, though galette is best the day it's made.Recipe adapted from my Peach Almond Galette.