Blueberry Galette Recipe: A galette is a dessert, like an easier version of a pie. A galette recipe has 2 parts: The crust (buttery! flakey!) and filling is normally fruit-based (thick! tasty!) Optional: topping it with oat streusel (buttery-oaty goodness) and your fave ice cream.
Steps To Make a Blueberry Galette:
First, make the galette crust. My recipe is a combo of all purpose flour and almond flour. Make sure you chill the crust in the fridge for 2 hours. (So…do this step in the morning or the day before)
Second, make the oat streusel recipe. Streusel is a buttery topping for the galette. This recipe will be enough for 2 galettes. So, either half the recipe or save the remaining (in a sealed container in the freezer). Or use your own recipe instead!
Third, make the filling and set aside.
Fourth, roll out the crust, until 1/4 inch thick (I roll on a rolling mat).
Fifth, Fill it with the blueberry filling.
Sixth, fold the edges in, about 1 inch. Rotate. The edges should slightly overlap.
Seventh, transfer the galette to a lined-cookie try. Be careful! (I used an offset spatula to help me)
Eighth, top with 2 tbsp unsalted, chilled and cubed butter
Nineth, Brush edges with egg wash (1 egg + 1 tbsp water, or milk).
Tenth, If you have it, top edges with demerara sugar. Top with streusel. Bake. Enjoy.
Lastly, let cool and enjoy!
QUESTIONS ON MAKING A GALETTE
How does a galette differ than a pie?
Galettes are French. They are more rustic in shape. The shape is free form. No fancy pie dish is needed. Perfect for beginner bakers or someone who has never baked a pie before.
Blueberries are high in pectin, which is a fiber found in fruits. So….it acts like a natural thickener. Plus I love ’em.
Can I skip the oat streusel topping?
Yup of course!
What do I serve with a bluberry galette?
Vanilla ice cream or homemade whipped cream are the two best choices.
Blueberry Galette Recipe | Dessert | Easier than making a pie!Course: DessertCuisine: AmericanDifficulty: Easy
Galette Crust Recipe – enough for 1 galette (or pie)
Oat Streusel Recipe – enough for 1 galette (or pie)
3 cups frozen blueberries
Zest of 1 lemon + 1 tbsp lemon juice (fresh or bottled)
2 tbsp cornstarch
2 tbsp white sugar
1 tsp sea salt
2 tbsp chilled, cubed unsalted butter
1 egg + 1 tbsp milk (or water) for egg wash
- Prep your galette crust. Chill for 2 hours.
- Prep your oat streusel. Once made, set aside
- Make filling, place all in a large bowl: 3 cups frozen blueberries, zest of 1 lemon, 1 tbsp lemon juice, 2 tbsp cornstarch, 2 tbsp white sugar and 1 tsp sea salt. Mix all until all the blueberries are combined.
- Set filling aside
- Roll out galette crust to 1/4 inch thick (it is best to do this on a rolling mat)
- Place filling in the middle
- Fold in edges. About 1 inch towards inside.
- Transfer to a silicone lined or parchment paper lined cookie tray. Be careful, use an offset spatula
- Brush edges with egg wash (1 egg + 1 tsbp milk or water). Top edges with demera sugar, if you have it.
- Take 2 tbsp unsalted, cubed, chilled butter and top it over the filling
- Top filling with oat streusel.
- Bake at 375 degrees F for 30-35 minutes. Until golden brown and bubble-y!
- Demerara sugar is optional. Feel free to leave it out