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.)

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. 😉

4.92 from 12 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!


  • 1 layer frozen puff pastry, thawed
  • ½ 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


  • Heat oven to 375°F.
  • 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).
  • 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.
  • 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.
  • Crack an egg and beat it with a fork. Brush the puff pastry with the egg,  covering it all. 
  • Sprinkle with the raw sugar.
  • Bake for 15-25 minutes or until the pastry is a golden brown, not burnt.
  • When done, remove from oven. and let the pastry sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly. 
  • Shave white chocolate over the top and serve. (If you want the white chocolate to be melted, add this right out of the oven.)


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

    1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. Quick, simple and delicious! Not sure what else you would want in a summer dessert. I did double the blueberries-turned out amazing! Thanks for the great recipe.

    1. Feel free to cut back on the sugar to fit your tastes. Isn’t it wonderful that folks have different tastes and preferences and can make recipes to suit that? 🙂

  6. Easy as pie! Sorry! Used a pie crust, rather than puff pastry, bumped up the blueberries to 1 1/2 cups (they’ve become huge in recent times) and added a dash of vanilla to the lemon juice. A gorgeous result, and tasty, too! If I were using smaller, wild berries, a cup would likely have worked.

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