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Blueberry Galette

  • Yield: 4 individual galettes (perfect for sharing); about 8-10 servings 1x


I tend to post a galette recipe a summer. It’s my favorite summertime dessert next to ice cream, which usually makes it’s way on top of the galette for serving. Oddly enough, I’ve never made a blueberry galette until now. It’s incredibly simple yet rustic. The blueberries do all the work. It’s even better (and more fun) with hand-picked, fresh blueberries.


  • Galette Crust
  • about 4 1/2 c. of fresh blueberries
  • 1 tbsp. lemon juice, fresh
  • 1/3 c. pure cane sugar
  • 2 tsp. unbleached all-purpose flour
  • pinch of nutmeg, freshly grated
  • 1 large egg, beaten
  • turbinado


  1. Make galette dough . Refrigerate for about an hour.
  2. Meanwhile, toss together blueberries, lemon juice, sugar, flour, and nutmeg.
  3. Preheat oven to 375°. Line a baking sheet with parchment paper or a Silpat; set aside.
  4. Divide dough into 4 equal parts. On a lightly floured surface, roll out dough. Evenly distribute the blueberry mixture in the center of each crust leaving at least a 1.5-inch clearing space around edges. Fold crust over blueberries. Brush crusts with egg wash and sprinkle with turbinado.
  5. Bake for 35 to 40 minutes or until crust edges are golden. Serve warm or cool. Top with vanilla Ice cream


• To warm up an earlier-made galette, place in 350 degree oven for about 10 minutes.

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