Blueberry Galette French Style

Blueberry galette is my favorite way to enjoy the sweet burst of summer blueberries wrapped in a crisp buttery pastry It is incredibly forgiving to make and always looks inviting even without the fuss of a pie tin

I first fell for this recipe on a lazy Sunday afternoon when blueberries were piled high at my farmers market Now it is my crowd pleaser at barbecues and picnics since it looks beautiful and rustic every time

Ingredients

• All purpose flour: this gives structure to the crust use a good quality unbleached flour for best results
• Unsalted butter: cold and cubed for the flakiest pastry pick a European butter for extra flavor
• Granulated sugar: adds gentle sweetness plus helps the crust brown evenly
• Salt: just a pinch sharpens all the other flavors Use fine sea salt if possible
• Ice water: keeps the pastry tender and easy to roll work it in a little at a time to avoid a tough dough
• Fresh blueberries: they must be plump and ripe for juiciest results Pick through to remove any mushy berries
• Cornstarch: thickens the juices making the galette easy to slice Use a fresh box so your filling is never runny
• Lemon zest and lemon juice: brighten both taste and aroma always choose unwaxed lemons for zesting
• Vanilla extract: gives depth and warmth to the berry flavor select a pure extract for the richest aroma
• Egg: for egg wash it gives the crust that irresistible golden crisp exterior
• Coarse sugar: for optional sprinkling it finishes the look and lends a sweet crunch Demerara or turbinado sugars are especially nice

Step by Step Instructions

Make the Pastry:

Whisk flour sugar and salt in a large bowl Add cold cubed butter Use a pastry cutter or your fingertips to work butter into the flour until the mixture is like coarse breadcrumbs with a few pea sized bits of butter remaining Gradually drizzle in ice water mixing gently until the dough barely comes together Shape into a flat disk wrap tightly and chill in the fridge for at least thirty minutes

Prepare Blueberry Filling:

Combine blueberries sugar cornstarch lemon zest lemon juice vanilla and a pinch of salt in a bowl Gently turn with a spoon to coat every berry evenly and set aside while you roll out your dough

Roll Out the Dough:

Lightly dust your counter with flour Roll out your chilled dough into a wide circle about twelve inches across Move the dough a quarter turn every couple of rolls to keep it from sticking and to keep the shape even

Assemble the Galette:

Transfer the dough onto a parchment lined baking sheet Pile your prepared blueberry mix into the center leaving about two inches of dough all around the edge Use your hands to fold up and pleat the dough border over the berries adjusting as needed for a rustic look

Finish and Bake:

Brush all exposed pastry with beaten egg making sure every bit gets a touch for gloss Sprinkle pastry edges with coarse sugar if desired Bake in a preheated oven at four hundred degrees Fahrenheit for thirty five to forty minutes The crust should be deeply golden and juices bubbling Serve after allowing to cool at least fifteen minutes

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My absolute favorite ingredient here is that mound of blueberries especially at their ripest In my family sitting around the table sharing sunwarm berry galette topped with melting vanilla ice cream feels like a small summer celebration every time

Storage Tips

Leftover galette keeps well covered at room temperature for up to one day or in the fridge for three days If chilled let it come to room temperature or pop it in a low oven to revive the crust If you plan to freeze it wrap slices tightly and reheat from frozen for about ten minutes at three hundred and fifty degrees

Ingredient Substitutions

For the pastry try half whole wheat flour for a nutty extra flavor If you have only frozen blueberries use them straight from the freezer but toss in an extra half tablespoon of cornstarch for the extra juices If you are dairy free substitute cold plant based butter and brush the crust with canned coconut milk instead of egg

Serving Suggestions

Serve blueberry galette on its own at room temperature for a casual treat For something special pair with vanilla ice cream or softly whipped cream Fresh mint leaves make a pretty garnish A dusting of powdered sugar just before serving gives it a bakery finish

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French Roots and Rustic Charm

Galettes hail from the French countryside where resourcefulness and ripe fruit rule This dessert celebrates imperfections a little unevenness in the crust or a drip of blueberry juice is just part of its honest country feel Galettes have been baked for centuries and are a sweet window into rural farmhouse traditions

Recipe FAQs

→ How do I keep the galette crust flaky?

Use cold butter and ice water, handle the dough gently, and chill it before rolling to ensure a tender, flaky crust.

→ Can I make the pastry ahead of time?

Yes, you can refrigerate the dough for up to two days. Allow it to soften slightly before rolling out.

→ Can frozen blueberries be used?

Frozen blueberries work well, but use them straight from the freezer and increase the cornstarch slightly to absorb extra juices.

→ Which fruits can substitute for blueberries?

Try blackberries, raspberries, or sliced stone fruits like peaches or plums for equally delicious variations.

→ How do I know when the galette is done baking?

The crust should be deeply golden, and the fruit filling should be bubbling in the center for best results.

→ What pairs well with blueberry galette?

Serve warm slices with vanilla ice cream or lightly whipped cream to complement the fruity flavors.