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This beautiful Rustic Blueberry Galette marries juicy blueberries with a flaky homemade pastry for a fruit-forward dessert that reminds us that simplicity can be incredibly satisfying.
This galette is a simple yet elegant dessert that celebrates the natural sweetness of ripe blueberries nestled into a golden, buttery crust that’s easy to make at home.
What is a Galette?
The beauty of the galette is that it is celebrated for its imperfections. Originating in France, the galette is a free-form pastry. This rustic tart is a charming dessert that’s sure to become a favorite for gatherings or quiet evenings at home with family. What’s more, the galette can be made for sweet or savory palates and the ingredients are highly versatile.
Recipe Ingredients
Here’s what you’ll need to make this delicious Rustic Blueberry Tart.
For the Pastry:
- All-purpose flour
- Sugar
- Salt
- Unsalted butter
- Ice cold water
For the Blueberry Filling:
- Blueberries
- Cinnamon
- Sugar
- Cornstarch
For Finishing:
- 1 egg
- Turbinado sugar
How to Make a Rustic Blueberry Galette
Step 1. Prepare the pastry dough.
In a food processor with a pastry blade, pulse the flour, sugar and salt. Cut in the cold, unsalted butter until the ingredients form course crumbs. Gradually add the ice water, one tablespoon at a time, continuing to pulse until the course crumbs form a dough. The dough should be smooth, not sticky or runny. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
Step 2. Make the blueberry filling.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spray the parchment with olive oil spray. In a separate bowl, mix the blueberries, cinnamon, sugar and cornstarch and set aside.
Step 3. Prepare the galette.
On a lightly floured surface roll out the chilled pastry dough and knead it several times, adding more flour as needed. Roll out the dough into a circle that is about 1/8 inch thick. Remember, it doesn’t have to be perfect—that’s part of the fun of this recipe.
Transfer the dough from the lightly floured surface to the baking sheet with parchment paper. Gently add the blueberry mixture to the center of the pastry, making sure to leave a small border around the edges. Fold the edges of the dough over the filling, one side at a time.
Make an egg wash with a beaten egg and gently brush it over the top sides of the pastry dough.
Bake the galette for 40 minutes, or until the crust is golden brown and the filling is bubbling.
When the pastry has finished baking in the oven, gently transfer the galette on the parchment paper from the baking sheet to a cooling rack. Let the galette cool for about 10 minutes before serving and savoring.
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How to Store a Rustic Blueberry Galette
There are rarely leftovers when this recipe is served, but for those in need of storage directions, I’ve got you covered.
Store leftover galette in an airtight container at room temperature for up to 48 hours. Alternatively, you can store the galette in an airtight container in the refrigerator for double the time, about four days. Gently reheat the galette in the microwave before enjoying.
Serving Suggestions
There are so many options when it comes to serving and enjoying this simple dessert recipe. Here are a few of my favorites:
- Ice Cream—Serve warm slices of the blueberry galette with a scope of ice cream for a velvety dessert that feels like a treat.
- Balsamic glaze—Drizzle a sweet balsamic glaze over the tart. The richness of the glazer adds depth to the galette, and is sure to impress your guests.
- Greek yogurt—Go for a light option with a dollop of Greek Yogurt.
- Fresh cream—Fresh whipped cream is a delicious addition to this recipe.
- Lemon Zest—Take the flavor up a few notes by using lemon zest as part of the fruit mixture or as a bright and flavorful garnish.
- Powdered sugar—A small dusting goes a long way.
- Fresh herbs—Fresh mint, rosemary, basil … fresh herbs pair beautifully with this galette.
Rustic Blueberry Galette FAQs
Can I make the pastry dough in advance?
Yes, absolutely. Prepare the pie dough for up to three days in advance and keep it wrapped in plastic until you’re ready to bake. You can also freeze the dough for up to three months. Thawing is easy: let it slowly soften in the refrigerator overnight.
Can I use frozen blueberries instead of fresh?
Yes, just ensure you thaw frozen berries and drain the juice. The extra liquid can result in a moist and sticky filling.
What are some other fruits that work well with this recipe?
Truly endless results to answer this question! We’ll start with peaches, apples, raspberries, plums and citrus fruits.
Rustic Blueberry Galette
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Ingredients
For the Pastry:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 4 ounces cold unsalted butter
- ⅓ cup ice cold water
For the Blueberry Filling:
- 1 pint fresh blueberries
- ½ teaspoon cinnamon
- 1-2 tablespoons sugar
- 2 teaspoons cornstarch
For Finishing:
- 1 egg
- Turbinado sugar for garnish
Instructions
- In a food processor with a pastry blade, pulse the flour, sugar and salt. Cut in the cold, unsalted butter until the ingredients form course crumbs. Gradually add the ice water, one tablespoon at a time, continuing to pulse until the course crumbs form a dough. The dough should be smooth, not sticky or runny. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spray the parchment with olive oil spray. In a separate bowl, mix the blueberries, cinnamon, sugar and cornstarch and set aside.
- On a lightly floured surface roll out the chilled pastry dough and knead it several times, adding more flour as needed. Roll out the dough into a circle that is about 1/8 inch thick. Remember, it doesn’t have to be perfect—that’s part of the fun of this recipe.
- Transfer the dough from the lightly floured surface to the baking sheet with parchment paper. Gently add the blueberry mixture to the center of the pastry, making sure to leave a small border around the edges. Fold the edges of the dough over the filling, one side at a time.
- Make an egg wash with a beaten egg and gently brush it over the top sides of the pastry dough.
- Bake the galette for 40 minutes, or until the crust is golden brown and the filling is bubbling.
- When the pastry has finished baking in the oven, gently transfer the galette on the parchment paper from the baking sheet to a cooling rack. Let the galette cool for about 10 minutes before serving and savoring.
- Savor the simplicity of this Rustic Blueberry Galette!
