Blueberry Galette Recipe Quick Easy

Love fruity tarts? Try my crostata, healthy apple crisp, strawberry crisp, and gluten free blueberry cobbler next. One of my favorite things to do in summer is to use fresh fruits and berries to make yummy desserts. Whenever anyone in my family picks up some blueberries from the market, my blueberry galette recipe will always be made!

Why I love this recipe

Easy. If you are a beginner-level cook who is intimidated by working with pastry, my recipe is perfect for you. Customizable. Once you know the basics of galette making, you can use a berry of your choice to make the filling. Add toppings, and serve it warm with whipped cream or ice cream. Looks incredible. For how easy it is, everyone will think you spent hours working on it! Perfect texture. Buttery, flaky crust, and a gooey filling… my mouth is watering!

Ingredients Needed

All-purpose flour. I have used plain flour for this recipe, but pastry flour and gluten-free flour will also work. Unsalted butter. Chopped into small cubes. If you use salted butter, skip the salt. Sugar. I like to sweeten my crust just a bit, but you can skip it altogether. Egg. To brush the pastry before baking. Ice water. You’ll need just a couple of tablespoons of chilled water to bring the dough together. Salt. Just a pinch to balance the sweetness.

Blueberry filling. Popularly known as a rustic French tart, a galette is an open free-form pastry filled with fruits and roughly folded borders. Because it is free-form, you don’t need any special pan to shape the dough.

Blueberries. I always use fresh blueberries to make this filling as they are usually available year-round, but frozen ones work too. Just be sure to thaw them out completely to avoid any excess moisture. Lemon juice. Adds some tang and prevents the filling from seeping out. Sugar. To cut the acidity of blueberries. Corn starch. It helps to thicken the filling.

How to make a blueberry galette

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Avoid overfilling the galette. However tempting, avoid overstuffing the galette. If overfilled, the crust becomes soggy, and the filling oozes out. Trust me; you don’t want this texture. Don’t skimp out on the sugar coat. The sugar dusting caramelizes inside the oven, giving the galette top the perfect golden finish. Clump test for the dough. To know when the dough is ready, take a pinch of dough and try to make a ball. If it holds its shape, it’s ready to roll out. Use a baking sheet. Roll and assemble the galette on the baking sheet (or parchment paper) so that fruity mess and juices stay on the paper and your tray/baking sheet stays clean. Let the galette sit for some time. Don’t cut into the galette as soon as you remove it from the oven. Wait half an hour before slicing into it so the filling thickens slightly. Don’t want to make my homemade pie crust? Any chilled store-bought pie crust (unrolled) can be used.

Storage instructions

To store. You can prep the crust and the filling in advance and store it for up to 3 days inside a refrigerator. Keep the baked galette inside the refrigerator for 2-3 days, wrapped in aluminum foil. Like any good galette, it’s super simple to change up the flavors to use different seasonal fruits or change up the crust. Here are some ideas:

Add lemon zest. Amp up the citrusy notes by adding lemon zest and juice to the filling. Make a mixed berry galette. Instead of using only blueberries, combine blueberries, raspberries, and blackberries to bake a berry galette. I’ve also made this with just one kind of berry,. Add creamy toppings. While there is no denying that vanilla ice cream tastes the best with this galette, you can always serve it with creme anglaise, fraiche, or whipped cream.

To freeze. Freeze the assembled galette in a freeze-safe container for several months. When ready to eat, bake it in the oven directly.