Fresh Blueberry Galette

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Buttery, flaky, and bursting with juicy blueberries this Blueberry Galette is topped with a sweet, buttery crumble for the perfect combination of crisp, golden goodness and fresh berry flavor. Easier than pie but every bit as delicious, it’s a dessert you’ll want to make all season long!

Last week blueberries were on sale at the market for really cheap.   While I like blueberries I didn’t think I could eat two pound containers on their own. 

However, I knew that I could bake some yummy treats with the blueberries so I went ahead and bought them. One of my favorites, though time consuming, is Blueberry Babka. I also can’t resist a Blueberry Scone with Lemon Glaze on top. No Churn Blueberry Ice Cream is a summer time favorite. 

Originally I was thinking I would make muffins but I make muffins all the time and didn’t feel like making them again.  Then I thought about making a pie but I wasn’t sure I had enough berries.  I finally decided that a galette would be perfect. 

What is a galette?

A galette is a rustic French pastry that’s made by rolling out dough, adding a filling to the center, and folding the edges over without using a pie dish. The result is a free form tart that’s simple, elegant, and intentionally imperfect.

While you can make your own pie crust, I didn’t have a whole lot of time. That’s why I like to use Wick’s Pies 9-inch dough circle sheet for all my pie dough needs when I’m in a time crunch or just don’t feel like making my own dough.

Since the dough circles come frozen I took mine out of the freezer 15-20 minutes before I was ready to use it so that it was still chilled but it was soft enough that I could fold up the sides without it breaking on me. 

To make the filling I simply combined fresh blueberries, cornstarch, granulated sugar, lemon juice, and crystallized ginger. I mixed it all together and put it in the center of the pie dough circle, leaving about an inch to an inch and a half the entire way around the circle.  The filling will be mounded in the center. 

Then I carefully folded over an inch and a half of the pie dough circle over top of the blueberry filling.  I then used a fork to help me crimp the places where the dough broke so that the filling would stay inside.  

Finally, I topped the galette with the crumble topping and popped it into the oven. I found that the galette needed to bake for 40-45 minutes before it was totally finished cooking. 

What can I do if my filling starts leaking out?

A little filling leakage is completely normal with a galette, especially if you’re using juicy fruit like blueberries.  If you are really concerned about an area once the baking has started simply sprinkle a bit of cornstarch in the area to help stop more leaking. 

Ingredients:

• Wick’s Pies 9-inch dough circle sheet
• Blueberries (fresh or frozen will work)
• granulated sugar
• cornstarch
• lemon juice (or lime juice)
• crystallized ginger (or you can just use ginger or cinnamon if you prefer)
• butter
• all purpose flour
• oats (quick or old fashioned will work)

After the galette came out of the oven I carefully used a butter knife and remove any of the blueberry filling that has leaked out of the galette so it doesn’t stick to the crust and make it soggy. 

Allow the galette to cool for at least 30 minutes before cutting and serving. This will allow the filling to set up before you cut the galette.

The blueberry galette was delicious!  I haven’t made once with a crumble topping before and it really elevated this dish.  The blueberries were plump and juicy and I love that there isn’t much added to them so their true flavor shined through. 

What do you serve with the galette?

I personally like mine with a bit of fresh whipped cream but it’s also delicious with a scoop of vanilla ice cream.  You can even add a bit of lemon curd or caramel sauce to the top of the galette or just eat it as it is. 

I like how easy the galette was to make and the rustic look of it.  You can brush the folded over dough with egg wash and sprinkle with coarse sugar to make it sparkle which really makes it look rustic chic. 

How do you store the galette?

Wrap the galette in foil and store in the refrigerator for up to 2 days. When ready to eat let it come back to room temperature or warm it in the oven at 350 degrees for 10 minutes.  

If you’ve tried my Blueberry Galette or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Fresh Blueberry Galette

Piles of blueberries in a rustic pie crust topped with a crumble topping.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 cookie sheet
• 1 Wire Cooling Rack

Ingredients

• 1 9 inch dough circle

For the Filling:

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 3 Tablespoons cornstarch
• 2 Tablespoons crystallized ginger minced
• 1/4 teaspoon salt
• 1 Tablespoon lemon juice

For the Topping:

• 1/3 cup all purpose flour
• 1/3 cup rolled oats
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 4 Tablespoons butter

Instructions

• Preheat the oven to 400 degrees.
• Take the dough circle out of the freezer and let thaw for 15 minutes on a piece of parchment paper on a baking sheet. Set aside.
• Meanwhile, in a large bowl combine the blueberries, sugar, cornstarch, salt, crystalized ginger, and lemon juice. Mix well to combine.
• In a small bowl combine the flour, oats, sugar, and salt and mix well. Cut the butter into small pieces and place in the bowl. Use your fingers and mix together until a crumble forms.
• Spoon the blueberry mixture into the center of the dough circle, leaving 1 1/2 inches around the edges. If there is extra liquid in the bowl from the blueberries discard it instead of pouring it onto the dough circle.
• Sprinkle the blueberry mixture with the crumble topping.
• Carefully fold up the 1 1/2 inch border of the dough circle up over top of part of the blueberry filling. Use a fork to press the edges to seal them.
• Bake for 30 minutes. If the top of the dough is getting too brown cover with a piece of foil and continuing baking for an additional 15 minutes.
• Remove from the oven and cool on a wire cooling rack for at least 30 minutes before cutting and serving.

Notes

A Hezzi-D original recipe