An easy rustic Blueberry Galette made with a buttery pastry and filled with plump blueberries, a hint of lemon and vanilla. This recipe is make ahead ready and goes from freezer to oven with ease! Top with your favorite vanilla bean ice cream. This galette is vegetarian, easily egg free.
A Rustic and Easy Galette
Sweet and plump summer berries make for the easiest of desserts. Whippin’ up an pastry crust and having it on the ready in the freezer means summer pie can happen if my berry buying gets a little out of hand at the market.
And why not? It’s summer after all. Fresh summer berries will be a thing of the past soon enough. Let’s enjoy them while we can!
This Blueberry Galette is crispy, juicy and with a hint of lemon. It’s super simple to whip up with homemade buttery or store bought pastry. Homemade pastry is easily made days or weeks in advance, but even better, the assembled galette can be frozen and baked later for ultimate convenience!
How to Make This Blueberry Galette Recipe
Easy and on your schedule, this blueberry galette is simple to make and is make ahead ready. With a hint of lemon and vanilla, this galette is a fabulous addition to your summer dessert repertoire. Here’s how to make it:
- First, make the pastry. Rest in the fridge for at least one hour, up to two days or up to two weeks in the freezer.
- Second, bring the pastry to room temperature for rolling. Meanwhile mix the berries with sugar, cornstarch, lemon zest and juice and vanilla. Toss.
- Third, roll out the pastry and transfer the berries to the center of the pastry. Fold the pastry over the edges of the blueberries.
- Next, freeze for 20 minute or up to two weeks! The galette can go from freezer to oven (hooray!).
- Last, egg or milk wash the pastry and bake!
Allow the blueberry galette to rest at room temperature for about 20 minutes before slicing and serving with vanilla bean ice cream.
A Few Recipe Notes
- This buttery blueberry galette assembled can go from freezer to oven for ultimate convenience. Simply bake on a parchment lined sheet pan as directed.
- Plan Ahead! The pastry requires a rest in the fridge for at least one hour, but preferably for two before rolling and assembly. The pastry however, can be made up to two days in advance for refrigerator storage or weeks in advance if storing in the freezer.
- Vanilla ice cream is a must for this lemony blueberry galette! Be sure to stock up!
- I love the brightness lemon adds to this galette, and I always add two tablespoons of zest. But for a more mellow lemony flavor, add only one tablespoon. The brightness will still be there, just less of it.
More Fruity Dessert Recipes to Love
- Sweet Cherry Almond Cake
- Apple Pie – gluten free & vegan
- Blueberry Rhubarb Ice Cream Parfaits
- Blueberry Lemon Cornmeal Crisp
- Easy Sweet Cherry Galette
- Blueberry Lemon Curd Hand Pies
For the Pastry (11-12 oz / 311g -340g):
For the Galette:
- 1/2 C (110g) Cane Sugar
- 2 Tbs Corn Starch
- 1/4 tsp Fine Sea Salt
- 3 C (455g) Fresh Blueberries about 1 1/2 - 2 pints of blueberries
- 1-2 Tbs Lemon Zest Use 2 Tbs for an extra lemony boost, about 2 lemons
- 1 1/2 Tbs Fresh Lemon Juice from about 1 lemon
- 1 tsp Vanilla Extract
- 1 Egg for egg wash or use milk or nut milk for egg free
To Make The Pastry:
- Cut the cold butter into 1/4" (6mm) square pieces. Place the butter in the freezer for at least five minutes.
- Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes. This is your buttermilk.
- In a large bowl, mix the flour, sugar and salt. Using your hands (or a pastry cutter), cut in the butter by pinching/flattening the butter as you toss it with the flour. The butter should remain in larger chunks, such as almond size. Work quickly to keep the butter cold.
- Pour in the milk mixture. Use your hands to incorporate the buttermilk, folding and pressing the mixture. Flattening out the butter is okay. To test hydration, grab a hand full of dough and squeeze it. If it holds together, it's ready for further shaping without adding more liquid. If it's still crumbly or falls apart, add a splash of milk or cold water and continue folding and pressing to a shaggy consistency. If the butter is starting to get a bit warm at this point, put the mixture in the freezer for about 5 minutes. We want the dough to stay as cold as possible.
- On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle. Use the heel of your hand to press and schmear the dough onto the work surface. Gather the dough once again using the bench scraper and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers.
- Gather all the bits together and shape into a rough disk approximately 1/2" (12mm) thick. Wrap tightly in parchment paper and rest in refrigerator for at least and hour, but preferably two if you can. MAKE AHEAD TIP: at this point the dough may be rested in the fridge for up to two days or frozen for up to two weeks. Wrap snugly in parchment, then refrigerate or freeze in a lidded container or freezer bag.
For the Blueberry Filling:
- Place the refrigerated dough on a lightly floured work surface. Allow to set for about 30 minutes to soften as to make it more pliable to roll out. Set aside.
- While the dough is resting, in a small mixing bowl, mix the sugar, salt and corn starch. Set aside. In a large mixing bowl, add the blueberries, sugar mixture, lemon zest and juice and vanilla. Toss to coat the blueberries (you can use a spatula here, but be gentle as to not squash the blueberries ). Set aside.
Roll Out The Pastry and Assemble:
- Dust the top of the pastry with flour and dust your rolling pin. Roll the dough to 1/8" (3mm) thick to about 13 1/2" - 14" round, flouring the work surface as needed to prevent sticking. Transfer the dough to a parchment lined sheet pan.Mound the blueberry mixture evenly in the center of the pastry leaving about 2" (5cm) boarder. Fold edges over the blueberries, overlapping and pleating the edges all the way around leaving the center open.
- Freeze the galette for at least 20 minutes while the oven preheats to 375F (190C). MAKE AHEAD TIP: The assembled galette can be frozen solid at this point. Simply allow it to freeze then wrap snugly in parchment and foil. Freeze for up to two weeks. When ready to bake, bake on a parchment lined sheet pan as indicated below.
- Arrange a baking rack in the center of the oven and preheat the oven to 375F (190C).
- Just before baking, whisk the egg with 1 Tbs water and egg wash the crust. Alternatively, use milk or nut milk here (with no additional water) for egg free. Optionally sprinkle the pastry with turbinado or raw sugar to finish the crust.
- Bake the galette for 45-50 minutes until the center is bubbly and the pastry is golden (same for a frozen galette). Rest the galette at room temperature for at least 20 minutes before slicing. Serve with vanilla bean ice cream.
- The baked galette can be stored at room temperature for up to two days. For longer storage, wrap snugly in parchment and foil, then into a freezer bag for a few weeks. Reheat at 350F for about 15 minutes