Homemade Blueberry Crostata Recipe (Galette)
User Reviews
5
Homemade Blueberry Crostata Recipe (Galette)
Description
The Homemade Blueberry Crostata is a free-form tart made with a rolled dough of flour, butter, salt, and cold water, chilled before baking to maintain flakiness. Its filling blends fresh blueberries with sugar, cornstarch as a thickener, ground cinnamon, and fresh lemon juice and zest to add brightness and balance the sweetness. The dough edges are folded up around the filling, brushed with an egg wash, and sprinkled with turbinado sugar for a crunchy contrast. Baking at 375°F until the crust is golden yields a tender, flaky pastry and a thickened, juicy fruit filling. It can be served warm or at room temperature, optionally with whipped cream.
Variations can include substituting other fruit fillings like apples. The crostata can be made ahead, refrigerated up to five days, or frozen for three months, making it practical for planning ahead.
Ingredients
For the Dough:
- 1 ½ cups all-purpose flour or bread flour
- 1/2 teaspoon salt
- 4 ounces unsalted butter cold, cut into chunks
- 4 to 5 tablespoons water ice cold
- 1 egg whisked with 1 tablespoon milk to make egg wash
- 2 tablespoons turbinado sugar
For the Filling:
- 4 cups blueberries fresh
- 1 cup sugar
- 3 tablespoons corn starch
- ½ teaspoon ground cinnamon
- lemon juice and zest of 1/2
Instructions
- Preheat the oven to 375°
- In a food processor add in the flour and salt and pulse to mix.
- Next add in the butter and pulse until the butter is the size of a small grain.
- Slowly drizzle in the water while pulsing until it is combined.
- Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use.
- In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula.
- Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center.
- Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top.
- Bake at 375° for 40 to 45 minutes or until golden brown.
- Serve warm or completely cooled with optional whipped cream.
Notes
- You can prepare this crostata up to a day in advance and keep it refrigerated.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months; thaw in the refrigerator before serving.
- Feel free to substitute the blueberry filling with other fruits like apples for variation.
- This dessert can be served either warm or cold based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 150mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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