Blueberry Galette
Making a blueberry galette is simpler than a blueberry pie or tart as it’s basically a free-form pie without a pie dish. I love how fuss-free this rustic dessert is. The blueberries are tossed with lemon and lemon zest and lightly sweetened with monk fruit or sugar. It’s every bit as delicious as a homemade pie but much easier. If you want to make this fruit galette over-the-top good, serve it with a scoop of vanilla ice cream! For a savory galette, you will love this summer tomato galette.
What is a blueberry galette?
A blueberry galette is a sweet free-form pastry with a blueberry filling baked on a sheet pan. You can make this with any berries you like. Try it with a mix of blueberries, blackberries and raspberries for a variation. There are also savory galettes with vegetables.
Is galette dough the same as pie dough?
A galette uses the same type of dough that is used for a pie, it’s just bakes different. A galette is baked on a baking sheet, and the edges of the dough are folded up over the filling. A pie is made in a circular pie plate, with the dough going up the sides of the dish. A pie sometimes has a second pie crust on top of the filling.
Blueberry Galette Ingredients
Pie Dough: I made this blueberry galette recipe with Pillsbury pie dough, but any brand will work. And if you want to make your own homemade pie crust recipe, go for it. Sweetener: I used monk fruit sweetener, which has zero calories and fewer carbs than sugar, but you can also substitute granulated sugar or turbinado sugar. Lemon: You’ll need two teaspoons of lemon zest and two tablespoons lemon juice. Flour: Mix the blueberries with all-purpose flour or cornstarch, this will keep the galette from getting soggy and will make thicken the sauce. Blueberry mixture: If fresh blueberries are in season, definitely use them! If not, frozen blueberries will work too. Egg Wash: Beat one egg white or whole egg to brush on the crust.
How to Make a Blueberry Galette
Prep: Line a large baking sheet with parchment paper, and preheat the oven to 375°F. Take the dough out of the refrigerator and let it sit while you prepare the blueberries. Galette Filling: Mix the monk fruit or sugar, lemon zest, and flour in a large bowl. Fold in the blueberries and lemon juice and let stand for 15 minutes. Galette Dough: Roll out the pie dough to a 13-inch round with a rolling pin about 1/8-inch thick on a lightly floured surface. Fold the pastry in half and transfer it to the prepared baking sheet. Form the Galette: Spoon the blueberries into the center of the dough, leaving a 1 ½-border. Fold the border up and over the blueberries. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener. Bake the galette for 40 to 50 minutes until the pastry is golden brown and the blueberry filling starts to bubble. Transfer the baking sheet to a cooling rack and let it cool until warm. Cut into eight wedges with a pastry cutter and serve warm or at room temperature.
How to Store a Galette
Cover leftovers with plastic wrap and refrigerate for up to 5 days, you can eat cold or reheat to warm it up.
More Blueberry Recipes You’ll Love
Blueberry Cream Pie Blueberry Peach Crisp Blueberry Buttermilk Cake Blueberry Compote Blueberry Frozen Yogurt
