Blueberry Galette

by Sarah

in Desserts, Galettes

Blueberry Galette -- Whole

I love summer. Not only for the beautiful weather, but because berries go on sale every summer! Blackberries, rasberries, strawberries, and **blueberries**

Blueberry Galette -- whole, side

Most of the year, I rarely buy blueberries because I don’t like the taste of raw blueberries very much. But in the summer, I keep lots and lots of them in the fridge to use in smoothies, and now — for this galette. This recipe is super quick and easy, and the best part is you can make the dough ahead of time and freeze it, then thaw it out on the day you want to make the galette. This way you can keep your galette fresh, without the stress of having to make the dough and fill it and bake it all on the day you want to eat the galette.

Blueberry Galette Slice -- Side View

This galette can be scaled up for a larger one, or down for mini-ones. The galette in the picture is about 10 inches in diameter, and I used 1 small container of blueberries to fill it. To get the crust flaky, make sure you use extra cold butter, and don’t let it melt as you mix the dough up. If the dough ever gets too soft to work with, just stick it in the fridge for a few minutes and it will regain its shape — the key to a pretty galette is to fold the dough over the blueberries while the dough is still pretty cold. For a crunchy outermost layer, I brushed egg and stuck brown sugar on the top of the dough, framing the blueberries. When the galette bakes, the egg wash creates a golden color on the dough, and the sugar gives it a healthy brown — making your galette look as good as it tastes.

Blueberry Galette Slice-Top view

When you cut a slice, there will be a little bit of blueberry juice that runs off the galette, but in general this galette stays together very well when cut. This galette is a light and healthy dessert — it’s sweet enough it tastes like dessert, but not so sweet as brownies, chocolatey things, etc. When you cut this galette into pieces, I highly recommend placing a piece of parchment or wax paper under the galette so the galette is not in direct contact with your cutting board. The blueberry juice is a bright purple color, and can stain your cutting board — especially if you use a wood one.

This dessert is super yummy if you like fruity things! Enjoy (and go buy some blueberries). Recipe was adapted from The Devils Food Advocate blog.

Blueberry Galette

Prep Time: 30 minutes

Cook Time: 50 minutes

Calories per serving: 211

Fat per serving: 12


  • 3/4 cup unbleached all purpose flour
  • 1 teaspoon confectioner's sugar
  • 1/4 teaspoon salt
  • 5.5 tablespoons cold, unsalted butter
  • 1/2 large egg yolk
  • 1.5 tablespoon milk
  • Filling
  • 2 cups blueberries (about one small store-brought container)
  • 1/8 cup confectioner's sugar
  • 1/2 tablespoons all-purpose flour
  • pinch of salt
  • 1/2 teaspoons lemon zest
  • Egg wash
  • 1/2 egg
  • 1/2 teaspoon milk / water
  • brown sugar for sprinkling on crust before baking


    Making Dough
  1. In medium bowl, mix flour, sugar, salt. Cut the butter into half inch cubes and add to flour. Make sure you use cold butter straight from the fridge.
  2. Cut butter into flour using 2 forks/a pastry cutter until butter pieces are pea-sized and mixture clumps when you hold with your fingers. Video on cutting butter
  3. In small bowl, mix egg yolk and milk, and add to flour mixture. Mix till liquid is distributed. The dough will look crumbly and dry.
  4. Put dough on floured cutting board, and massage the dough: use heel of your hand to push and smear dough away from you, gather it up, and repeat till dough is pliable.
  5. Press the dough into a flat disc, and wrap it up with plastic and refrigerate for at least 20 min. You can refrigerate for up to 4 days, or freeze up to 2 months. Thaw frozen dough overnight in the fridge before you use it.
  6. Making Tart
  7. Preheat oven to 350F. Roll dough onto floured cutting board into an 8-10 inch disk. Transfer dough to wax paper / parchment lined baking sheet and refrigerate as you make filling.
  8. Toss blueberries with sugar, flour, salt, and lemon zest in a large bowl. Taste for sweetness and add sugar, salt, or lemon zest till you get the taste you want. Remove dough from fridge and let stand for 5 minutes to soften.
  9. Heap fruit filling into the middle of the dough. Fold dough edges over the fruit, making an edge about 1-1.5 inch wide. Work your way around, pleating the dough edge as you go.
  10. Make egg wash: beat egg and milk/water in a small bowl. brush rim of dough with egg wash (you won't use all of it). For extra crunch, sprinkle top of tart with ~1 tablespoon of brown sugar.
  11. Bake tart until pleats in the dough are completely golden, without any trace of pale and unbaked dough. Takes about 50 minutes at 350F. Let cool and serve.


The butter helps make the crust flaky, because when you heat the galette, the pea-sized bits of butter melt in the crust, creating air pockets. So it's important to cut the butter into the flour and to use cold butter to preserve the butter bits till baking time.

Recipe serves 6


Leave a Comment

{ 3 comments… read them below or add one }

1 Helen August 18, 2013 at 1:04 am

girl i see you are keeping yourself busy with all the baking at home! Here is to wish you gaining a few more pounds, heeeheeeheeeeeeeeee


2 Luo August 18, 2013 at 6:11 pm

This is my favorite pie, so good!


3 Lily August 28, 2013 at 7:56 pm

It looks incredible! I can’t wait to try them! Thanks for sharing this yummy recipe!


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