Blueberry Galette
User Reviews
5
Blueberry Galette
Description
The Blueberry Galette starts with a pastry dough made by pulsing cold butter with flour, sugar, and salt in a food processor, then slowly adding ice water to form a cohesive dough. After chilling, the dough is rolled out and placed on a baking sheet. The filling mixes fresh blueberries with sugar, flour, lemon juice, and zest to enhance the fruit’s natural sweetness and add a subtle citrus brightness.
Once assembled, the galette is brushed with an egg wash to encourage an even, golden crust during baking at 425°F. The tart’s edges are folded over the berries, forming a rustic border that contains the juicy filling as it bakes to bubbling tenderness. The pastry’s flaky, buttery texture contrasts with the soft, slightly thickened berry filling, making it appealing both visually and texturally.
This galette suits casual occasions and can be adapted to other fruits such as apples. Cooling slightly before slicing allows the filling to set, preventing it from running. Frequent flouring while rolling helps prevent cracking, and resting cracked dough briefly can make it more pliable. The egg wash should be well mixed to avoid streaks for a smooth finish.
Ingredients
- 2 1/2 cups all-purpose flour 300g, plus more for rolling
- 1/4 cup granulated sugar 50g
- 1/4 tsp salt 1g, heaping, sea salt
- 1 cup butter 226g, frozen, unsalted
- 1/4 cup water 60 mL, ice
For the Filling
- 4 cups blueberries 750g
- 1/4 cup sugar 50g
- 2 tbsp all-purpose flour
- 1 tbsp lemon 15mL, zest
- 2 tbsp lemon juice 30mL
For the Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
For the Pastry:
- Add the 2 1/2 cups flour, the sugar, and salt into a food processor. Give it a few pulses.
- Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
- Slowly drizzle in about 1/4 cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse.
- Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap and chill for an hour.
- Once your pie crust is chilled, preheat oven to 425F and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.
For the Filling:
- In a bowl, gently stir together the berries, lemon juice, zest, sugar, and flour.
For the Assembly:
- In a small bowl, lightly beat the egg with a tablespoon of cream.
- Spoon the filling onto the dough, leaving a 2-3 inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
- Bake at 425F until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.
Notes
- If dough feels crumbly when pressed, add small amounts of ice water until it forms a clump that holds together when squeezed.
- Use any preferred berry or fruit; apples are a good alternative to blueberries.
- Roll dough gently and frequently move it, adding flour to prevent sticking and patch cracks by pinching gently.
- Mix egg wash thoroughly to avoid uneven coloring and unwanted texture on the baked crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 374kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 69mg | 3% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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