Blueberry Galette

Name: Blueberry Galette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup confectioners’ sugar; 1/4 teaspoon salt; 1 stick; 1 large egg; 4 cups blueberries; 1/2 cup granulated sugar; 2 1/2 tablespoons cornstarch; 1 lemon zest; 2 tablespoons instant tapioca; 1 egg; 1 tablespoon demerara sugar

User Reviews

4.6

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 people
Calories
158 kcal
Course
Dessert
Cuisine
International

Blueberry Galette

Kelsey Carr

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Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust. This French dessert recipe is easy to make for a beautiful, impressive, and delicious treat!

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Ingredients

Servings

Tart Pastry Dough:

1 1/2 cups all purpose flour or plain flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick 4 oz. / 115 g cold unsalted butter
1 large egg beaten

Blueberry Topping:

4 cups blueberries
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
1 lemon zest
2 tablespoons instant tapioca
1 egg beaten
1 tablespoon demerara sugar for sprinkling, (or use regular sugar)

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Instructions

To Make the Tart Pastry Dough:

Pour the flour, confectioners’ sugar, and salt into the bowl of a food processor and pulse to combine. Add the diced butter and pulse about 10 times to break it up. With the machine running, add the beaten egg and process until the dough begins to form a mass on the blade, about 15–30 seconds.
Dump the dough onto a clean (not floured) work surface, gather it into a ball, and knead briefly to ensure everything is incorporated. On a lightly floured surface, roll the dough into a 13-inch (33 cm) circle. Transfer the dough to a rimless, parchment-lined baking sheet and chill in the fridge while you prepare the blueberry filling.
Preheat the oven to 425°F (218°C). Place the blueberries in a medium bowl and sprinkle them with granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
Sprinkle the tapioca granules over the dough, leaving a 1 1/2-inch (4 cm) border all around; this will help ensure the galette isn’t runny with juice. Mound the berry mixture onto the pastry dough and spread it out with a spatula, leaving a 1 1/2-inch (4 cm) border around the edge.
Fold the edge of the dough over the filling, creating pleats as you go. Brush the edge with the beaten egg and sprinkle with Demerara sugar.
Bake until the crust is beautifully golden, about 25 minutes. Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.

Nutrition Information

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Serving 6people Calories 158kcal (8%) Carbohydrates 37g (12%) Protein 1g (2%) Fat 1g (2%) Cholesterol 27mg (9%) Sodium 11mg (0%) Fiber 2g (8%) Sugar 26g (52%)