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!
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!
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.
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!
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 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.
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. 😉
- 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.