Blueberry Galette
Rustic, elegant, and delightfully simple, this Blueberry Galette captures the essence of summer with its juicy blueberry filling and golden, flaky crust. Perfect for both beginner bakers and seasoned pros, it starts with a buttery handmade dough that wraps around a vibrant mixture of fresh blueberries, a touch of lemon juice, and fragrant vanilla. The freeform tart is brushed with an egg wash, sprinkled with coarse turbinado sugar, and baked until irresistibly crisp and bubbling. Ready in just over an hour, this dessert is as easy to make as it is beautiful to serve. Enjoy it warm or at room temperature, and for an extra indulgent touch, pair it with a scoop of vanilla ice cream. Whether for a casual gathering or an elegant dinner party, this Blueberry Galette is a showstopping yet approachable treat that’s destined to impress.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 115 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 300 grams Blueberries
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg (for egg wash)
- 2 tablespoons Turbinado sugar (for sprinkling)
Instructions
In a large bowl, combine the flour, 25 grams of sugar, and salt. Mix to combine.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, and gently mix until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the blueberries, remaining 25 grams of sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the blueberries evenly and set aside.
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Transfer the dough to the prepared baking sheet.
Spoon the blueberry filling onto the center of the dough, leaving a 5 cm (2-inch) border around the edges.
Gently fold the edges of the dough over the filling, pleating as needed, to create a rustic edge. The center should remain exposed.
In a small bowl, beat the egg and brush it over the exposed edges of the dough. Sprinkle the turbinado sugar over the crust for added texture and sweetness.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Allow the galette to cool slightly on the baking sheet before serving. Slice and enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 102.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
