Blueberry Galette French Style (Print Version)
Flaky pastry wraps luscious blueberries in this rustic free-form French tart, ideal for easy summer desserts.
# Ingredients:
→ Pastry
01 -
160 g all-purpose flour
02 -
115 g unsalted butter, cold, cubed
03 -
2 teaspoons granulated sugar
04 -
1/4 teaspoon salt
05 -
3–4 tablespoons ice water
→ Filling
06 -
350 g fresh blueberries
07 -
50 g granulated sugar
08 -
1 tablespoon cornstarch
09 -
1 teaspoon lemon zest
10 -
1 tablespoon lemon juice
11 -
1/2 teaspoon vanilla extract
12 -
pinch of salt
→ To Finish
13 -
1 egg, beaten
14 -
1 tablespoon coarse sugar, optional
# Steps:
01 -
In a large mixing bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work it in with a pastry cutter or fingertips until the mixture forms coarse crumbs. Drizzle in ice water gradually and mix just until the dough begins to come together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes or up to 2 days.
02 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
03 -
Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt in a medium bowl. Set aside.
04 -
On a lightly floured surface, roll out the chilled dough into a 30 cm circle. Carefully transfer the dough to the prepared baking sheet.
05 -
Heap the blueberry mixture in the center of the dough, leaving a 5 cm border. Fold the edges of the dough up and over the fruit, pleating as necessary.
06 -
Brush the exposed pastry edges with beaten egg. Sprinkle with coarse sugar if desired.
07 -
Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
08 -
Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
# Notes:
01 -
Add a pinch of cinnamon or cardamom to the filling for aromatic depth.
02 -
Enjoy with vanilla ice cream or lightly whipped cream for an indulgent finish.
03 -
This method works well with other berries or sliced stone fruits according to season.