Savor the simple pleasures of French-style baking with this guide on how to whip up a mouthwatering Fruit Galette, a rustic dessert that brings a tantalizing blend of sweet blueberries encased in a flaky yet buttery pastry crust.
Prep Time: 15 minutes
Cook Time: 22 minutes
Yields: 6 servings
We’re about to attempt a recipe that is super close to your home baker’s heart: a Galette. “Galette” is a just a fancy term for a wild, no-holds-barred tart, usually pumped up with juicy fruit. It’s my favorite thing when I’m craving something sweet, tangy, and fancy, but with a touch of homey vibes. It’s a lot like a pie, only cooler, ’cause it doesn’t bother hiding the stunning, colorful filling beneath the crust. It’s a lot like my Lemon Buttermilk Pie with Blueberries in this regard. There’s a certain warm coziness to this sweet treat that captures the whole casual baking-at-home vibe.
The recipe we have on deck today is spiritually akin to those other rural beauties the Tart Tatin, clafoutis, and the American classic apple pie (or my version, the Slow Cooker Apple Crisp). Each of these desserts does a perfect tango of the fruits natural sweetness with the to-die-for pastries, making us feel cozy with every single mouthful. But, hold on! Let’s put the spotlight on our excellent, bursting-at-the-seams with blueberries, Galette. There’s no way around it, this one’s absolute fab! You ready to channel your inner baker?
Ingredients
Want to be in galette heaven? Here’s what you’re gonna need:
- 1 ½ cups flour, plus a little more for dusting
- ½ tsp salt
- 10 tbsp cold unsalted butter, cut into cubes
- 4-5 tbsp ice water
- 3 cups blueberries
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp brown sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F
- Add the flour, salt, and butter to your food processor and run until it makes a crumb. Drizzle in the ice water while the machine is running until the dough forms a ball.
- Shape the ball into a disc and cover it with plastic wrap. Refrigerate for 30 minutes.
- Cut a sheet of parchment paper to the size of your baking tray, ensuring it can contain the galette.
- Use a rolling pin to thin out the dough so that it is 1/4-inch thick. Lay the dough onto the parchment paper and add the blueberries, lemon juice, and zest on top. Leave about 4 inches around the outside.
- Gently fold the sides in. Overlap them a bit to make it into a circle. Whisk the egg and brush it onto the top of the pastry.
- Sprinkle on the sugar and bake for 15 – 20 minutes or until golden brown on top and crisp on the bottom.
Tips & Tricks
- Chill that butter before attempting this recipe. Cold butter gives pastry crust its light, flaky texture. You can even freeze the butter for 10-15 minutes before using it.
- Zesting your lemon may seem like an unnecessary chore but the zest, along with the juice, subtly enhances the blueberries’ flavor and prevents the filling from being overly sweet.
- Don’t worry about the appearance of your dough edge. If it doesn’t look perfect, don’t worry: it’s supposed to have a rustic look!
- Brush the edges with an egg wash to make them golden and shiny. And don’t overlook the brown sugar! It adds a warm sweetness and a slight crunch to every bite.
- Let the freshly baked galette rest for a few minutes so that the filling can set. This waiting game ensures a perfect slice every time.
Serving Suggestions
Your delicious galette can be enjoyed warm or at room temperature for optimal flavor. For a touch of indulgence, add a dollop of my Heavenly Homemade Marshmallow Cream or a scoop of vanilla ice cream on the side (Use this recipe for homemade ice cream — just leave out the food coloring and sprinkles!). A sprinkle of powdered sugar on top also adds a sweet, sophisticated touch to this rustic dessert.
FAQs
Yes, you can. Puff pastry is a bit flakier than this dough, and will rise higher, so you may want to use it for the texture alone; however, it’s less sturdy than the crust described here, so be mindful of that when serving.
Yep, you can use vegan butter instead of dairy butter.
A Galette recipe is flexible. Swap out the blueberries and use apples, peaches, or raspberries. Just be a little mindful about the added sugar – you might need to play around with the quantity depending on how sweet your chosen fruit is.
No problem! You’ll just have to get your hands dirty for this one. Get a pastry cutter (or even your fingers will do). Cut the butter into the flour and rub it until you get a crumb-like texture. You may end up with sore arms but you know what else you’ll end up with? A beautiful galette!
Your Galette crust should be slightly browned on top and the bottom should be firm and not at all mushy. Wondering how to check? Just gently lift a corner of your Galette with a spatula.
Go ahead and throw in spices like cinnamon or nutmeg that complement your chosen fruit. One you might not have thought of is cardamom, which works well the blueberry filling.
No worries. Just fix it with some extra patch of dough. Remember, your Galette is supposed to have that rustic, homemade look – it’s part of its charm!
Variations
- Is it autumn where you are? If so, complement the season by using cinnamon-covered apples as your galette filling!
- Can’t decide which fruit to go with? Mix it up! Use a small amount of raspberries, blueberries, and blackberries for a tart and tangy treat.
- Swirl in some cream cheese into your filling to add a luscious, creamy touch to your Galette.
- Toast some sliced almonds and sprinkle them on top for a delightful added crunch.
- Slice fresh peaches thinly and layer them in your Galette for a sweet and juicy summer dessert.
How To Prep and Store A Galette
You can totally whip up your Galette dough in advance! Pop it in the fridge, where it will do just fine for up to two days. As for leftovers, you can stash them in an airtight container and leave it at room temperature. It should stay good for a couple of days. And when you’re ready for more, warm it up in the oven set at 350°F. Leave it in for about 10 minutes to get it all warmed up and give that crust its crunch back.
How to Make a Delicious Galette
Ingredients
The Pastry:
- 1 ½ cups flour (and a little more for dusting)
- ½ tsp salt
- 10 tbsp cold unsalted butter cut into cubes
- 4-5 tbsp ice water
The Filling:
- 3 cups blueberries
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp brown sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F. Add the flour, salt, and butter to your food processor and run until it makes a crumb. Drizzle in the ice water while the machine is running until the dough forms a ball.
- Shape the ball into a disc and cover it with plastic wrap. Refrigerate for 30 minutes. Cut a sheet of parchment paper to the size of your baking tray, ensuring it can contain the galette.
- Use a rolling pin to thin out the dough so that it is 1/4-inch thick. Lay the dough onto the parchment paper and add the blueberries, lemon juice, and zest on top. Leave about 4 inches around the outside.
- Gently fold the sides in. Overlap them a bit to make it into a circle. Whisk the egg and brush it onto the top of the pastry.
- Sprinkle on the sugar and bake for 15 – 20 minutes or until golden brown on top and crisp on the bottom.
Notes
- Chill that butter before attempting this recipe. Cold butter gives pastry crust its light, flaky texture. You can even freeze the butter for 10-15 minutes before using it.
- Zesting your lemon may seem like an unnecessary chore but the zest, along with the juice, subtly enhances the blueberries’ flavor and prevents the filling from being overly sweet.
- Don’t worry about the appearance of your dough edge. If it doesn’t look perfect, don’t worry: it’s supposed to have a rustic look!
- Brush the edges with an egg wash to make them golden and shiny. And don’t overlook the brown sugar! It adds a warm sweetness and a slight crunch to every bite.
- Let the freshly baked galette rest for a few minutes so that the filling can set. This waiting game ensures a perfect slice every time.
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