Blueberry Galette

5 from 3 votes

This easy yet delicious blueberry galette has a buttery, flaky pie crust loaded with blueberries and is baked to bubbling perfection!

Prep Time15

Cook Time30

Waiting Time1 30

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 359kcal

Author: Katalin Nagy

Equipment

Ingredients

190 g All purpose flour
Pinch of salt
Pinch of baking powder
12 g Granulated sugar
115 g Unsalted butter very cold
15 g Heavy Cream very cold
30 g Cream cheese very cold

Filling

300 g Blueberry fresh
30 g Granulated sugar
10 g Corn starch

Other

2 tablespoons Almond flour under the fruit filling
½ Egg with a drop of water to egg wash

Metric - US Customary

Instructions

Sift the dry ingredients (flour, sugar, baking powder, and salt) into a mixing bowl.
Add very cold cubes of butter and rub the mixture between your hands until it forms a sand-like consistency. Stop when the mixture looks sandy with some larger pea-sized pieces of butter still visible. These little butter chunks will melt in the oven and create a flaky crust.
Add the cream and the cream cheese and mix with your hands until the dough comes together. Knead the galette dough with the palm of your hand for a minute, just until the dough becomes smooth. The goal is to bring the dough together without warming it up or developing too much gluten.
Press the dough into a flat disk about 1-inch thick. Wrap it tightly in plastic wrap so it doesn’t dry out, and refrigerate for at least 1 hour. Chilling gives the gluten time to relax, makes rolling easier, and ensures the butter stays cold for a flaky crust. You can also leave it overnight.
Prepare the filling by mixing the berries, sugar, and starch together in a bowl. Toss gently with a spoon or spatula so the berries are coated without breaking them. The cornstarch will thicken the juices during baking so the filling doesn’t run out.
Remove the dough from the fridge. If it’s rock hard, let it rest for 5 minutes at room temperature. Roll it on a lightly floured surface or between two sheets of parchment paper or silicone baking mat until it forms a rough 12-inch circle, about ⅛ inch thick. Try to keep even pressure so the dough doesn’t crack. If cracks appear, pinch them back together.
Carefully transfer the rolled dough to a parchment-lined baking sheet. Sprinkle almond flour evenly over the center, leaving about 1 inch clear around the edges. Almond flour acts as a barrier to absorb some of the blueberry juices and keeps the bottom crust crisp.
Spoon the prepared blueberry mixture into the center of the dough. Spread it out evenly, but keep a 1-inch border around the edges so you have room to fold. Avoid pouring in any excess liquid that has collected at the bottom of the bowl, as it can make the crust soggy.
Gently lift the edges of the dough and fold them inward over the filling, overlapping sections to create pleats. Work your way around until all sides are folded in, leaving the center of the blueberries exposed.
Whisk half an egg with a splash of water. Use a pastry brush to coat the folded crust edges with the egg wash. This step ensures the crust bakes up golden and shiny. If you like, sprinkle a little coarse sugar on top for extra crunch.
Put the unbaked galette into the freezer for 10-15 minutes while pre-heating the oven to 200°C / 390°F.
Preheat the oven to 200°C / 390°F. Bake the galette in the center of the oven for about 30 minutes. The crust should turn a deep golden brown, and the blueberries should be bubbling in the middle. If the crust edges brown too quickly, loosely cover them with foil partway through.
Remove the galette from the oven and let it cool on the tray for at least 15–20 minutes. This allows the juices to thicken slightly so they don’t run when sliced. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Storage
The baked galette can be kept covered at room temperature for up to 1 day. After that, the crust can soften.
Store leftovers covered in the refrigerator for 2–3 days. Reheat slices in a 350°F (175°C) oven for about 8–10 minutes to re-crisp the crust before serving.

Notes

Ingredient notes

Always weigh ingredients using a digital scale for best results.
Keep all ingredients (especially butter and cream cheese) very cold.
The almond flour is essential to prevent the dough under the filling from going soggy. You can use another nut flour instead, like hazelnut flour.
If using frozen blueberries, don’t thaw them. Use them straight from the freezer and add one extra teaspoon of cornstarch.
You can add spices to the blueberry filling, like cinnamon, to give extra warmth. Also, feel free to replace some or all of the blueberries with other fruits like strawberries or raspberries.

Technique notes

Do not overknead the galette dough, and avoid using a mixer.
If the dough cracks while rolling, patch it with a small piece of dough and press gently; no need to start over.
The galette is ready when the crust turns an even golden brown color and the blueberry filling is bubbling.
The filling will be very hot when it comes out of the oven, so allow it to cool / thicken before serving.

Nutrition