Blueberry Galette Recipe

Featuring blueberries, lemon, and ginger, all wrapped inside a sheet of shortcrust pastry, this blueberry galette recipe is the best summer dessert! Made 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 from start to finish. Serve it warm, ideally with a big scoop of homemade vanilla ice cream on top.

Blueberry Galette Ingredients

• Blueberries – You’ll need 500 grams (18 ounces, or about 4 US cups) of blueberries. Opt for fresh berries for this recipe. Frozen blueberries contain too much moisture, which can result in a soggy galette. And if you overbuy on blueberries, save them for blueberry simple syrup, blueberry lemonade, and blueberry iced tea!
• Granulated Sugar – Granulated sugar (or caster sugar) sweetens the blueberry filling. Don’t reduce the amount of sugar; in addition to complementing the tart berries, it helps to thicken the filling so it doesn’t run as it bakes.
• Cornflour – Added to the fruit mixture, cornflour (cornstarch) acts as a thickening agent.
• Lemon – Lemon juice and zest add an acidic note to balance out the sweetness of the sugar and berries. For a change of pace, you can use orange or lime zest and juice instead, but stick with fresh juice rather than bottled. Bottled lemon and lime juices contain preservatives and can sometimes have a bitter or chemical taste.

• 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, or replace with bits of candied ginger instead.
• Shortcrust Pastry – I use store-bought shortcrust pastry (pie crust), but feel free to make your own. If using frozen pastry rather than refrigerated, allow time to thaw it according to the directions on the package.
• Egg – Egg-washing gives the pastry a deep, golden color. For a darker shade of brown, egg-wash the pastry with the beaten yolk only, and save the egg white to make meringues or French macarons.
• Demerara Sugar – A generous sprinkling of Demerara sugar (cover the blueberries and the crust!) adds sweetness and crunch. You can skip it if you don’t have Demerara, or substitute Sugar in the Raw or Swedish pearl sugar instead.
• Thyme – A sprinkling of fresh thyme leaves adds a pop of green color to the finished tart. Feel free to substitute another fresh herb, such as basil, rosemary, mint, or even sprigs of fresh lavender. Avoid dried herbs, which lack color and flavor, and won’t add much in terms of visual appeal.

Tips and Tricks

• Use a dinner plate. 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. Some brands also sell frozen or refrigerated pie crusts that come in pre-cut circles.
• Fold carefully. Carefully fold the edges of the pastry around the blueberry filling, then 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 okay. This galette is meant to be rustic, after all!

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Blueberry Galette

Recipe by becky

• Total Time1 hour
• Yield1 8-inch round galette 1x

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A rustic blueberry galette recipe with shortcrust pastry, lemon, and ginger.  Best served with a scoop of vanilla ice cream on top!

Ingredients

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500 grams fresh blueberries (4 cups; 18 ounces)
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; about 2 tablespoons)
1 sheet shortcrust pastry or pie crust, thawed according to package directions if frozen
1 egg, lightly beaten
Demerara sugar, for sprinkling
Fresh thyme leaves, to garnish

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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 blueberry filling 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 filling.

Brush the pastry with egg wash.

Sprinkle entire galette with Demerara sugar.

Bake in preheated oven for 30-35 minutes, or until 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, lavender ice cream, or buttermilk ice cream.

Wrap leftover galette in foil. Store in the refrigerator for up to 3 days.

 

Equipment

demerara sugar

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pastry brush

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rolling mat

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• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Pies and Tarts
• Method: Oven

How to Serve This Blueberry Galette

Serve with homemade vanilla ice cream, buttermilk ice cream, or lavender ice cream (a big scoop of cold ice cream pairs perfectly with the warm, juicy fruit filling!); whipped cream, or lavender whipped cream (or a dollop of coconut whipped cream for a dairy-free option); confectioner’s sugar (use a fine-mesh strainer to dust the confectioner’s sugar over each slice); honey or hot honey (brushed on top of the baked tart for additional sweetness and a glossy sheen); or nuts (chopped walnuts, almonds, or pecans). 

Make-Ahead and Storage Suggestions

To use homemade shortcrust pastry: Make the pastry up to two days, shape into a disc, and refrigerate until ready to use.

To rewarm: Wrap the leftover galette in foil and store in the refrigerator for up to three days. Reheat in a 350° F (176° C) oven for 5-10 minutes or until warmed through.

To freeze: Cool completely, wrap in foil, and freeze for up to three months. 

Other Galette and Tart Recipes You Might Enjoy

Strawberry Galette
Fig and Goat Cheese Tart
Rustic Tomato Tart
Apple Galette
Miniature Strawberry Basil Galettes
Strawberry Nutella 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!