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Made with blueberries, lemon, ginger, all wrapped inside a sheet of shortcrust pastry, this blueberry galette recipe is the best summer dessert! It’s delicious served warm, ideally with a big scoop of vanilla ice cream on top.
Why Make This Blueberry Galette Recipe?
A galette is a rustic, free-form fruit pie. This easy-to-make blueberry version uses ripe summer berries, lemon juice and zest, and freshly minced ginger, plus a generous sprinkling of Demerara. These simple ingredients allow the fruit’s natural sweetness to shine, striking just the right balance of juicy berries, tart lemon, spicy ginger, flaky pastry, and crunchy sugar.
Making a blueberry galette is quick and satisfying, with minimal cleanup. With basic ingredients and no special tools (unlike traditional pies, galettes do not require a pie pan—I bake mine on a parchment-lined tray) you can pull this blueberry galette together in an hour or so.
Blueberry Galette Ingredients
To make this rustic blueberry galette, begin by gathering the following ingredients:
Blueberries – You’ll need 500 grams, or about 4 cups. Opt for fresh berries for this recipe—frozen blueberries contain too much moisture, which can result in a soggy galette.
Granulated Sugar – To add a touch of sweetness to the blueberries. Caster will also work—just be sure to measure by weight rather than volume.
Cornflour – Or cornstarch, if you’re in the US. Added to the fruit mixture, cornflour acts as a thickening agent.
Lemon Juice and Zest – For a touch of acidity. For a change of pace, you can also change things up and use orange or lime zest and juice instead.
Ginger – I love the combination of blueberries and ginger, so I’ve added minced fresh ginger to the blueberry mixture. You can omit it if you don’t like fresh ginger.
Shortcrust Pastry – I use store-bought, but feel free to make your own. If using frozen pastry, thaw it according to the directions on the package.
Egg – Egg-washing gives the pastry a deep, golden color.
Demerara Sugar – A generous sprinkling of Demerara (cover the blueberries and the crust!) adds sweetness and crunch. You can skip it if you don’t have Demerara, or substitute something like Swedish pearl sugar instead.
Thyme Leaves – To garnish. Feel free to substitute another fresh herb, such as basil, rosemary, mint, or even lavender.
How to Serve This Blueberry Galette
There are plenty of ways to garnish and serve this blueberry galette. Some of my favorites include:
- Vanilla Ice Cream: A scoop of vanilla ice cream pairs perfectly with the warm, juicy fruit filling.
- Whipped Cream: I like homemade whipped cream, sweetened with a touch of confectioner’s sugar, but the canned stuff will work, too. And for a dairy-free option, try serving your galette with a dollop of coconut whipped cream.
- Fresh Herbs: For a pop of green. I’ve used thyme leaves, but mint and basil would be nice, too.
- Confectioner’s Sugar: Use a fine-mesh strainer to dust confectioner’s sugar (icing sugar) over each slice.
- Honey: Brush honey on top of the baked tart for additional sweetness and a glossy sheen.
- Nuts: Try chopped walnuts, sliced almonds, or pecans for a bit of crunch.
Galette Tips and Tricks
To make the round pastry disc, you will need something to trace. I like to use a large (approximately 10-inch) dinner plate or a large metal pastry ring. If necessary, use a rolling pin to roll the pastry until it is wide enough to trace around the plate. And if you don’t have a plate or pastry ring, you can make a square or rectangular galette instead.
Make sure to carefully fold the edges of the pastry around the blueberry filling, and use your fingertips to seal any open spots. This helps to prevent the blueberry juice from leaking as the galette bakes. (It will still leak a little bit anyway, and that’s ok—this galette is meant to be rustic, after all!)
Make-Ahead and Storage Suggestions
This blueberry galette is best made just prior to serving, and ideally while still slightly warm.
If you want to use homemade shortcrust pastry, you can make the pastry up to two days in advance and refrigerate until ready to use, but I prefer to keep things simple and make my galettes with store-bought pastry.
Wrap the leftover galette in foil and store in the refrigerator for up to three days. Eat leftovers cold, or gently reheat in a 350° F / 176° C oven for 5-10 minutes or until warmed through.
Other galette and tart recipes you might enjoy:
Strawberry Galette
Fig and Goat Cheese Tart
Rustic Tomato Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Blueberry Galette
- Total Time: 1 hour
- Yield: 1 8-inch round galette 1x
Description
A rustic blueberry galette recipe with shortcrust pastry, lemon, and ginger. Best served with a scoop of vanilla ice cream on top!
Ingredients
500 grams fresh blueberries (4 cups)
70 grams granulated sugar (1/3 cup)
18 grams cornflour/cornstarch (2 tablespoons)
15 milliliters lemon juice (1 tablespoon)
2 teaspoons lemon zest, packed
20 grams finely minced fresh ginger (2-inch piece, peeled and minced)
One sheet pre-made shortcrust pastry, thawed according to package directions if frozen
1 egg, lightly beaten
Demerara sugar, for sprinkling
Fresh thyme, to garnish
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
In a medium bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and ginger. Set aside.
Unroll the shortcrust on a silicone baking mat or lightly floured countertop.
Use a knife to trace around a large dinner plate or pastry ring, cutting a disc approximately 10 inches in diameter. If necessary, use a rolling pin to roll the pastry until it is wide enough to trace around the plate.
Transfer to prepared tray.
Spoon the blueberry mixture into the middle of the pastry, allowing a 1 1/2-inch border around the edge.
Fold the edges of the pastry inward to seal in the blueberry mixture.
Brush the pastry with egg wash.
Sprinkle entire galette with a generous amount of Demerara sugar.
Bake in preheated oven for 30-35 minutes, or until pastry is flaky and deeply golden brown, with blueberry juice bubbling around the edges.
Garnish with fresh thyme.
Slice into wedges. Serve warm, accompanied by vanilla ice cream.
Wrap leftover galette in foil. Store in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: Dessert
