Blueberry Lemon Galette Recipe
I have been asked many times to share my popular lemon blueberry galette recipe, and since it’s blueberry season I thought this might be a good time to share.
Galettes are one of my favorite desserts to make. You can break the traditional flavor combinations and get very creative with the fillings.
The lemon blueberry galette is very refreshing especially if you add some vanilla ice cream on top!
WHAT IS A GALETTE?
A galette is one of the most beloved dishes in the French cuisine. It’s a rustic version of an American pie. They are known for the butter and crumbely crust and they have very simplistic fillings, and don’t require any fancy bakeware, which makes them perfect for beginners.
- 1.5 cups flour (plus some for dusting
- 1 tsp sugar (you don't have to add sugar)
- Pinch salt
- 8 Tbsp cold butter (chopped in small cubes)
- 3 Tbsp ice water
BLUEBERRY LEMON FILLING
- 1/2 lb. blueberries (frozen or fresh)
- 1 -2 Tbsp sugar (depending on how sweet you like it)
- 1 tsp cornstarch
- 1 fresh lemon + Zest
- Preheat oven to 400 degrees.
- Whisk together flours and salt. Add cold butter cubes and use your hands to work the butter into the flour until the flour looks like damp sand with some small pieces of butter.
- Add ice water, one tablespoon at a time, until a dough forms and no dry flour remains. On a lightly floured surface, give your pie dough a quick knead. Divide your dough into equal pieces.
- Lightly flour a clean work surface. Roll each dough/ball into a 10 inch circle.It doesn't have to be a perfect circle or have perfect edges.
- Line a large baking sheet with parchment paper. Transfer the rolled dough onto the parchment.
- Combine the blueberries, sugar, cornstarch, 1/2 tsp of zest and 2 Tbsp of juice from the lemon.
Stir the blueberries one last time and pour them over the dough, including all of the juice from the bowl. Begin folding up the sides of the dough over the berries, leaving the center open.
- Place the baking sheet with the galettes in the refrigerator to chill for 30 minutes.
- Brush milk over the surface of the chilled galette dough.
- Bake the galettes for 30-35 minutes, or until the crust is golden brown. Let the galette sit for 10 minutes before serving.