This blueberry galette is an incredibly easy-to-make French pastry that is baked until golden-brown and loaded with fresh blueberries! It is so much less work than your traditional pie, but with all of the wonderful flavor! Once you try this dessert, you'll want to make it all the time!
1tablespooncoarse sugar(optional, such as Turbinado)
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Instructions
Make The Pie Pastry
To get started, add your flour, sugar, and salt into a food processor. Pulse the food processor a handful of times.
Add the butter into the food processor and pulse it repeatedly until the butter has broken down into small, pea-sized chunks.
While continuing to pulse the food processor, slowly add the ice water in small increments. Pick up a small piece of the dough and squeeze it in your hand. If the mixture doesn't hold together, add a bit more water, pulse, and try again.
Place the pastry dough onto a pastry mat or sheet of parchment paper and knead it 2-3 times. Gently, press the dough down and flatten it into a one-inch thick circle. Next, cover it in plastic wrap and place it in the fridge to chill for 1 hour.
Meanwhile, preheat your oven to 425°F (220°C). Once the dough has finished chilling, transfer it to the counter and let it sit at room temperature for a few minutes (to prevent cracking).
Roll out the pie crust until it is approximately ¼-inch thick and then place it onto a baking sheet.
Make The Blueberry Filling
To make the blueberry filling, add the blueberries, lemon juice, zest, sugar, and flour into a mixing bowl. Stir gently to combine the ingredients (*see note).
Assemble The Galette
In a small mixing bowl, add the egg and tablespoon of milk and lightly beat them together.
Next, spoon the blueberry filling onto the prepared pastry dough. Make sure that you leave a 2-3 inch border around the edge.
Fold the edge of the dough over the filling while forming loose pleats along the way. Brush the pleated edges with your egg wash mixture and sprinkle it with sugar, if desired.
Place the prepared galette into the preheated oven and bake it for 25 minutes, or until the filling is bubbling and the pastry has turned a golden-brown color.
Remove the baked galette from the oven and allow it to cool slightly before serving.
For another easy, delicious, filling option, you can use this blueberry pie filling!
If you want to save some time (and make this even easier), you can also use a store-bought pie crust or puff pastry sheets.
If your dough cracks while you are rolling it out, press the crack together and then let it rest for a few minutes before continuing.
To store: Place any leftovers into a sealed container and store it in the fridge for up to 4 days.
To freeze: Place the leftovers into a freezer-safe, airtight container and freeze for up to 1 month. Let it defrost in the fridge overnight before reheating.
To reheat: You can reheat your leftovers in small, 20-second increments in the microwave. Additionally, you can pop it in the oven at 325°F (165°C) until it is warmed all the way through.
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