If you've never made a galette then go ahead and make one because it will be beautiful. I've yet to see a galette that's not beautiful thanks to the simplicity of this dessert. Serve it on its own or with vanilla ice-cream or how about cream? I think yes!
What Exactly Is A Galette?
It's a French pastry made with fruit, sugar and butter, that's if you're making your own pastry crust. The look is meant to be rustic not perfect or should we say rustic perfection?
Whenever blueberry season is here there's a lightness in the air because suddenly they're available and not so expensive! However with this blueberry galette there's no need to wait for the season, you can use any frozen berries. If you are using frozen add them into the batter in their frozen state don't thaw.
Stone fruit is also lovely in a galette as long as you make sure that the fruit is all sliced small so that it can cook the same time as the pastry cooks.
Ingredients You Will Need
Blueberries: In this recipe I'm taking advantage of the seasonal blueberries right now.
Sugar: For sweetness but feel free to use less sugar if you prefer.
Lemon juice and zest: I always think that lemon awakens the flavors already there.
Maizena/Cornstarch: Acts a thickening agent so the fruit holds together and doesn't leak.
Puff Pastry Any puff pastry (suggested: all butter puff pastry)
Egg Wash Egg and a cream/water or milk mix.
How To Make Blueberry Galette
With these simple steps;
- Roll out the puff pastry
- Mix the filling ingredients
- Bake and enjoy!
Roll The Thawed Puff Pasty Use a surface like a large board or kitchen counter. Sprinkle your work surface with a little flour and roll out the puff pastry sheet. Decide if you want to cut out a rough circle, in which case go ahead and do that now. Otherwise let the pastry take its own shape. Transfer to a baking tray or sheet pan lined with baking paper. Pile the blueberry mixture to the center of the pastry leaving about gap of about 3 to 4cm from the border. Bring the edges in overlapping all the way round as you fold it in. Remember this is a rustic type galette don't over analyze it and try to ale it perfect. Now brush with egg and cream wash and sprinkle with a little extra sugar on the folded edges.
Make The Filling Use a large bowl to combine the filling ingredients and set aside.
The filling is sweet and juicy made from the natural goodness of blueberries, vanilla, maizena / cornstarch, a hint of spice, sugar, salt, lemon juice and zest.
Bake: Bake the galette in a preheated oven for 30 to 40 minutes. The blueberries would have softened a little and the edges will be golden brown. Remove from the oven and allow to cool before slicing into it and serving with scoops of vanilla ice-cream.
How to prevent the crust from being soggy?
I simply had to start with this question because of all the times that I've made a galette I knew instantly that the soggy bottom was not something that I appreciated. It happens, not every time, but it happens and you don't want to ruin the time and love you've given your galette.
This is what I do for extra measure: Use a cream or something to spread on the base! Anything even a jam if its blueberry use blueberry jam, strawberry jam for a strawberry tart. My most favorite spread is the base (frangipane) in my Plum Frangipane Tart.
This blueberry filling can be made 2 hours ahead and the unbaked galette can be made an hour ahead and baked just before serving. This galette is best served warm since the blueberries do soften once baked. Try to serve it at least 30 minutes after baking.
Using other fruit?
Feel free to use other berries yes! Apples, pears and stone fruit. Blackberries, strawberries, plums, nectarines, peaches, cherries will all be delicious.
How To Store This Dessert
Only kidding, but there's never any left to store at our house! Firstly, it's not a big dessert and most of it is made up of the bubbling fruit. Secondly, it's so much better warm and fresh. However, I would say just leave it free and open the first couple of hours until you sure that it's really properly cold. Thereafter, a regular cake holder such a dome is handy.
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- 2 50 grams puff pastry 1 sheet of thawed puff pastry
- flour for sprinkling
- 1 tbsp. sugar to finish
- 2 cups blueberries
- ¼ cup sugar plus extra for sprinkling
- 1 ½ tbsps Maizena or flour
- 1 tbsp lemon zest
- 2 tbsps lemon juice
- 1 egg
- 1 tbsp. milk
- Preheat the oven to 180 C° / 350 °and line a baking tray / sheet pan with baking paper.
- Combine the blueberries with the sugar, lemon juice, zest and Maizena. Mix well and set aside.
- On a lightly floured surface roll the puff pastry out and you can either trim the pastry into a circle (about 25cm wide) or use it as is to overlap into a more rustic type galette. Transfer to a baking pan lined with baking paper.
- Pile the blueberry mixture into the center leaving about a 4cm border.
- Bring the pastry in with the lift and fold movement. Don't over analyze it simply lift and fold, keep overlapping all the way round. Remember galettes are rustic not perfectly cut and folded.
- Brush with egg wash and sprinkle a little sugar over.
- Bake the galette in a preheated oven for 30 to 40 minutes or until the edges turn golden brown and the berries turn soft.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice-cream or heaps of fresh cream!