Blueberry Galette Dessert

filed under: Pies + Tarts on February 7, 2019

Classic Blueberry Galette is a favorite treat around here. They are easy to make, bursting with flavor, and so easily customizable! I love easy desserts and know you are going to flip for this. Don’t miss my Piggy Pie Dessert for another easy option!


Blueberry Galette

What is Galette?

Simply put, it’s pastry dough wrapped around fresh fruit. We love easy, delicious desserts!

Galettes are a French pastry and similar to a pie or tart. They are free form and rustic in design. You don’t need any special tools or pans to make a galette and it truly is one of those desserts that anyone can make. The fruit is important, no frozen substitutions here! The fruit is the star of the show so you will want to pick one that is in season and that is really flavorful. (I often make this in winter with blueberries as that is one fruit that seems to be delicious all year long here in Minnesota.)

Homemade Galette Dough

Galette dough can be made by hand or in a food processor. Just mix it up like you would mix up your favorite pie dough.

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Start by combining the flour and salt with a few pulses and then add cold cubed butter. Don’t worry about lumps of butter, they are good in galette dough. Add just enough water so the dough holds when pressed together. Roll out dough into a rough 9-inch circle. Follow the directions below to finish your galette!


How to Make a Galette

Blueberry Galette

Not only are blueberries my favorite fruit (I add them to cake and brownies too) but they are a great choice because they are naturally high in pectin. If you are using very ripe or juicy fruit, you can help prevent a soggy crust by dusting the galette dough with flour, cornmeal, or breadcrumbs before adding the filling.

Easy Galette Recipe

How to Make a Galette

  • Add your sugar, cornstarch, and blueberries to a bowl.
  • Roll out your puff pastry.
  • Pile the fruit in the center.
  • Fold the border up over the fruit making sure the center portion of fruit is not covered.
  • Brush pastry with egg and sprinkle some sugar.
  • Bake and enjoy!

You may notice that I only use a cup of fruit in my galette and that is because I was taught to never pile your fruit too high. You could certainly add more if you preferred.

PRO TIP: Use a baking sheet lined with parchment paper to quickly clean up and spills from all that glorious roasted fruit!

Fruit for a Galette

What to Serve with a Blueberry Galette

I hope you know that you don’t have to serve anything with a galette, it is truly magical all on its own. If you happen to want to get fancy for a get-together, there are a few options that always work beautifully with galettes!

  • whipped cream (I don’t always but I much prefer homemade)
  • shaved chocolate
  • ice cream (lemon ice cream is amazing with this recipe!)
  • sprinkle finely chopped pecans on top

Feel free to make one than one at a time and very up the fruits. Apples, strawberries, pears, peaches, the possibilities are endless!


Puff Pastry Galette

Puff Pastry vs. Pie Dough

I chose to use a puff pastry because I happen to love how the dough puffs up and there are layers and layers of buttery goodness. A traditional galette uses pie crust (homemade or store bought). To use a homemade pie crust just simply swap it out for the puff pastry in this recipe. (I shared a recipe above!)

If you happen to want to make a Puff Pastry from scratch, I highly recommend my recipe. There is a hint of cinnamon in it which is PERFECT for galettes.

Strawberry Galette

As I mentioned, feel free to use whatever fruit you want! We love galettes with strawberries and whipped cream. Another favorite of mine is kiwi, but I haven’t quite convinced the kids how amazing that is yet. 😉

5 from 9 votes
Blueberry Galette
Prep Time
5 mins
Cook Time
25 mins
Cooling Time
10 mins
Total Time
38 mins

A simple, rustic dessert that is always satisfying!

Course: Dessert
Cuisine: American
Keyword: blueberry dessert, blueberry galette, galette
Author: Amanda Rettke
  • 1 layer frozen puff pastry, thawed
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 small egg, for brushing on pastry
  • raw sugar (or turbinado)
  • shaved white chocolate, for garnish
  1. Heat oven to 375°F.

  2. Unwrap one layer of puff pastry and place on a piece of parchment paper that is on a baking sheet. Trim off corners (if you want).

  3. In a bowl, add sugar and cornstarch and sift together with a fork or whisk. Add in the blueberries and lemon juice and stir to coat.

  4. Pour blueberry mixture into the center of the puff pastry. Start folding the edges up and over the edge of the fruit. Do this around entire puff pastry.

  5. Crack an egg and beat it with a fork. Brush the puff pastry with the egg,  covering it all. 

  6. Sprinkle with the raw sugar.

  7. Bake for 15-25 minutes or until the pastry is a golden brown, not burnt.

  8. When done, remove from oven. and let the pastry sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly. 

  9. Shave white chocolate over the top and serve. (If you want the white chocolate to be melted, add this right out of the oven.)

Recipe Video

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  • Lisa says:

    How many will this serve?

  • Susan Kalin says:

    This looks delicious. The only thing that I find missing from your site is the nutritional values of your recipes. Many of us our on diets and this would be of so much value to us.

  • Mary says:

    Hi Amanda!
    What a delicious, easy dessert! I made the traditional galette with home made pie crust and it is to die for. We had it with a scoop of vanilla ice cream. I’ll definitely be making this again and again. Thanks for the recipe!

  • Javva says:

    Mmmmm! Can’t wait to make this …Just wondering, if I do use any other fresh
    fruit like apples , peaches, strawberries, etc., do I mix cornstarch with the
    sugar in them also ? Thanks so much…

  • Jo klammer says:

    This is absolutely wonderful and ever so easy. I love your recipes. I’ve made several and all are good.
    Thank you

  • Deb says:

    Can I use frozen blueberries?

  • Judy Anderson says:

    How big is this across?
    Would this be big enough for two people or more.
    The reason I ask……can’t be real big with only 1 cup blueberries…..thank you

    • Amanda says:

      It’s like a bigger personal pan pizza. 🙂 (roughly 6-7inches across)

  • Marie says:

    Not sure how to use puff pastry. When you say one layer, are you saying one layer with several layers in between, or should I separate the layers and just use one thin one? Thank you for your help.

  • mary luckado says:

    Can you use peaces in this recipe

  • Lori says:

    Can you use filo dough?

    • Kelly says:

      Phyllo doesn’t rise, so the blueberries would be all over the pan. It would be a huge mess. You could do layers of the phyllo with butter and blueberries, in a 13×9 pan, similar to a baklava, maybe?

  • Kim Anderson says:

    You list 1 T. fresh lemon juice in the ingredients, but don’t mention it in the instructions. Do you use lemon juice or is this a mistake.

    • Amanda says:

      Whoops! Fixed. Sorry about that!

  • Merry Hinman says:

    If using frozen berries, do you need to drain off the liquid?

  • Myra Diuguid says:

    I love the different and easy recipes you make. Some I haven’t made in years, but I remember them. I will try them again. What I really love are all the cakes and desserts you make–and they mostly look easy. Thank You

  • Deborah Reed says:

    Have you ever saw ,made ,or heard of a recipe using crossents a type sweet spread and chopped almonds ,as a child they had them at the bakery so sweet and good it was on half of a crossent an kinda chewy ,never saw them.after the bakery closed

  • Susan Tipton says:

    I love anything with blueberries so I certainly am going to try this recipe but I have a question: I bought fresh blueberries when in season and froze them can I use them in this recipe? Also is the recipe you give here for the puff or regular pie crust?

  • Susan C Smith says:

    Nice desserts.

  • james malarky says:

    Have you ever made the Gallette using prunes.

    • Amanda Rettke says:

      I have not, but it sounds interesting!

  • CHARLOTTE says:

    Can you use blackberry

  • Kathy J. says:

    This was a great recipe! I made it for my daughter-in-law’s birthday. I made one with blueberries and one apple. For the apple I used brown sugar instead of white. The only change I will make next time is to use less lemon juice, maybe a half T.

  • Nargess Vahdat says:

    I would love to make this tomorrow but inky have frozen blueberries.. do I have to thaw them or do anything ? Can I use them?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Nargess. My gut is saying ‘no’ to frozen blueberries. But, if that is all you have, be sure to let the frozen blueberries thaw completely and drain and pat-dry them before using them in the recipe. I hope that helps! Let me know how it turns out!

  • Colinda Abshire says:

    I love blueberries are my favorite fruit

  • Ronda says:

    Hi. I’m about to make this (it looks delicious) but I’m a bit confused. The overview of the recipe says prep time – 5 minutes and cook time 3 minutes… total time 8 minutes. However, the directions say to bake it for 10-15 minutes. I’ll check it after 3 and continue baking til it browns.

    • Elizabeth Keeney says:

      Hi, Ronda! I work with iambaker and am happy to help with questions. Bake for 15-25 minutes, or until the pastry is golden brown. Remove from the oven and let it sit for about 10 minutes. Have a great day!

  • Miller Steven says:

    I’ve made this many times. I now have my own variations that I like.

    It’s always a winner when I serve this dessert.

  • Betsy says:

    Rushed home from working the long holiday weekend to get ready for a BBQ. Frozen puff pastry did not defrost well and I ended up piecing it together. Some of the sugar wasn’t melting and after 25 minutes I gingerly stirred it into the blueberries and put more berries on top. Baked it for another 8 minutes covered with foil. Added the shaved white chocolate. I’m sure it’s hard to believe I am NOT a baker and still it was delicious! Thanks!

  • Cheryl says:

    Lordy Ms. Amanda, you are killing me – LOL! I followed your recipe exactly as written – it was divine! The first piece was without ice cream, the second pi3ece will be with ice cream.