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Blueberry Galette Recipe

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4.1 from 8 reviews

This rustic Blueberry Galette recipe features a flaky, buttery crust made with a blend of all-purpose flour and fine cornmeal, filled with juicy fresh or frozen blueberries mixed with sugar, lemon zest, and cornstarch for the perfect balance of sweet and tangy flavors. Baked until golden and bubbling, this delightful galette is an easy yet elegant dessert, perfect for showcasing summer berries or anytime you crave a simple, comforting fruit tart.

Ingredients

Crust

  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (30g) fine cornmeal
  • 3 Tablespoons (38g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
  • 1/4 cup (60ml) cold buttermilk, plus more as needed

Filling

  • 4 cups (about 600g) fresh or frozen blueberries (do not thaw)
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon (7g) cornstarch
  • 2 teaspoons lemon zest
  • 1 Tablespoon (15ml) fresh lemon juice

Topping

  • 1 large egg beaten with 1 Tablespoon milk (egg wash)
  • Optional: coarse sugar for sprinkling

Instructions

  1. Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up. If the dough seems dry, mix in 1 more Tablespoon of buttermilk. Pour crumbly dough onto a lightly floured work surface and bring it together with your hands. Shape the dough into a ball and flatten it into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate for at least 1 hour, up to 3 days, or freeze for up to 3 months.
  2. Prepare the filling: Right before rolling out the crust, mix the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl. Stir gently until the berries are evenly moistened and there are no powdery lumps. Place the filling in the refrigerator until ready to use. Avoid mixing it too far ahead to prevent extra juice release.
  3. Preheat the oven: Set oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12- to 14-inch circle or any shape you prefer. Trim the edges for a clean finish if desired. Transfer the dough carefully to the prepared baking sheet.
  5. Assemble the galette: Remove the filling from the refrigerator and spoon it onto the center of the dough, leaving a 2- to 3-inch border all around. Gently fold the edges of the dough over the fruit, slightly overlapping to contain the filling. Press edges gently to seal.
  6. Apply egg wash and sugar: Brush the exposed dough edges with the beaten egg and milk mixture. Sprinkle with coarse sugar for added texture and sparkle, if desired.
  7. Bake: Place the galette in the oven and bake for 28 to 32 minutes or until the crust is golden brown and the blueberry filling is bubbly.
  8. Cool and serve: Let the galette cool on the baking sheet for about 10 minutes before slicing. Serve warm with vanilla ice cream or whipped cream for a delicious treat.

Notes

  • Use cold butter and buttermilk for a flaky crust texture.
  • Do not thaw frozen blueberries to prevent excess moisture and soggy crust.
  • Adjust buttermilk quantity as needed for dough consistency.
  • Mix filling gently and only shortly before assembling to avoid watery filling.
  • For a sweeter touch on the crust edges, sprinkle coarse sugar before baking.
  • Galette dough can be refrigerated for up to 3 days or frozen for up to 3 months; thaw overnight before use.
  • Serving suggestion: warm galette with vanilla ice cream or freshly whipped cream enhances flavor contrast.

Find it online: https://recipefeastful.com/blueberry-galette-recipe/