Don't think the name blueberry galette means this is fancy or difficult. This rustic free form tart is easy to make and so delicious. Crisp, tasty and oozing with berries.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
Blueberries are definitely a favorite fruit to add to snack boxes and they're great in things like muffins, of course. But one of my favorite ways to bring out their flavor is roasting - they are always in the roasted fruit I make for my individual Dutch baby pancake.
This blueberry galette is basically a free form tart packed with juicy berries. It's simple but so delicious and just the kind of dessert I don't mind turning the oven on for even in summer.
That said, you can make this any time of year as it works just as well with frozen berries as fresh. In fact I used frozen berries here and they worked perfectly. You don't even need to defrost the frozen berries first - just add them as you would fresh berries and they will defrost as they cook.
How to make a blueberry galette
- Mix together the pastry ingredients in the food processor.
- Bring the dough together into a ball, wrap and chill.
- Toss the blueberries with lemon juice and zest, cornstarch and sugar.
- Roll out the pastry into roughly a circle, put the berries in the middle and fold in the edges.
- Brush the outside pastry with eggwash and sprinkle on some cane sugar.
- Bake until golden.
Using the food processor for the pastry makes it both quick and easy. It's also a very forgiving pastry to roll out - it will be relatively soft and will easily join back up if it cracks.
I've drawn on the berry galette recipe from Smitten Kitchen for this, especially in terms of adding lemon into the galette pastry. I love the slight flavor it adds, and lemon and blueberries are, of course, great friends as well.
Don't be tempted to skip the eggwash and sugar on the outside. I know they might seem like a little extra work, but the eggwash helps to give you that wonderful color that just wouldn't happen otherwise (at least not as prettily). And the coarse sugar is not only pretty but adds a lovely extra crunch as you take a bite.
You could serve this topped with cream or ice cream, but quite honestly it's delicious just as it is. It works both warm and room temperature, as you prefer.
This blueberry galette is so easy to make, and a delicious way to enjoy this summer berry. A wonderful balance of sweet juicy berries and crisp pastry, it's a dessert to enjoy any time.
Looking for more desserts with berries? Try these!
- Summer pudding (a British classic, with a berry filling inside a sponge-like outside that's actually bread)
- Strawberry tiramisu
- Blueberry clafoutis (blueberries in a baked custard-like base)
- Plus get more ideas in the dessert recipes archives.
For the pastry
- 1 cup all purpose flour 140g
- ¼ tsp salt
- 5 tbsp unsalted butter
- 5 tbsp mascarpone
- 1 tbsp lemon juice
- ½ lemon zest (ie from ½ lemon)
- 3 tbsp cold water
For the filling
- 1 ¾ cups blueberries 245g, fresh or frozen
- ½ lemon zest (ie from ½ lemon)
- ½ lemon juice (ie from ½ lemon)
- 2 tbsp cornstarch
- 3 tbsp sugar
- 1 egg for eggwash (won't use all)
- 1 tsp cane sugar (or other coarse sugar)
To make the pastry
- Put the flour, salt and butter in a food processor and pulse until it forms a breadcrumb-like texture. Add the mascarpone, lemon juice, zest and water and pulse until it comes together as a ball. You can also make by hand by rubbing the butter into the flour then mixing in other ingredients.
- Remove the dough from the food processor, bring it together in a ball then wrap in plastic wrap/cling film. Chill ideally for at least 30 minutes. Note you can make it a day or two ahead.
To make the galette
- Preheat oven to 400F/200C.
- Toss the blueberries with the lemon zest and juice, cornstarch and sugar.
- Roll out the pastry into roughly a circle approx 12in/30cm diameter. Transfer the pastry to a baking sheet/tray. Put the blueberries in the middle and spread out into an even layer leaving around 1 ½ in/ 6cm around the edge.
- Fold in the pastry edge, making pleats as you go round at even intervals, so the pastry partially covers the blueberries. Seal up any cracks that may form.
- Brush the pastry that you can see from the top with egg then sprinkle over the sugar.
- Bake the galette for around 25 minutes until the pastry is crisp and golden (bake a little longer if it isn't). Serve warm or room temp.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other blueberry recipes:
- Blueberry Lime Margaritas by The Baking Fairy
- Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
- Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla
- Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
- Blueberry Crumb Bars by Sweet Beginnings
- Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie
- Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime