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A slice of blueberry galette

Blueberry Galette

Prep Time: 20 minutes
Cook Time: 30 minutes
Chill time: 15 minutes
Total Time: 50 minutes
Servings: 8 slices
Author: Nico Pallotta

PASTRY DOUGH

  • 1½ cups (225 grams) all-purpose flour
  • ¼ teaspoon (1 pinch) salt
  • 5 ounces (150 grams) butter or non-dairy butter, cold and diced
  • 1½ tablespoons (20 grams) iced water
  • 2 tablespoons (25 grams) sugar

BLUEBERRY FILLING

  • 3 cups (400 grams) blueberries
  • ¼ cup (50 grams) sugar + 1 tablespoon for top
  • 1 teaspoon lemon zest grated
  • 1 tablespoon (15 grams) lemon juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons (15 grams) all-purpose flour or cornstarch

MAKE PIE CRUST

  • To a food processor, add 1½ cups all-purpose flour, 2 tablespoons sugar, ¼ teaspoon salt, 5 ounces butter (cold and diced).
    butter cubes and flour in a food processor
  • Pulse a few times until the butter has absorbed the flour. Add 1½ tablespoons iced water and pulse a few more times till you have a crumbly dough.
    blended butter and flour in a food processor
  • Transfer the dough to a worktop and compact it into a disc. Put it in an air-tight container and let rest in the fridge for 15 to 30 minutes.
    pie crust ball on a cutting board

MAKE BLUEBERRY FILLING

  • Rinse 3 cups blueberries with cold water and add them to a bowl while still wet.
    Add ¼ cup sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons all-purpose flour and 1 tablespoon vanilla extract
    Toss with a spoon.
    blueberries with sugar in a bowl

SHAPE BLUEBERRY GALETTE

  • Preheat oven to 400°F or 200°C. Take pastry dough out of the fridge and place it on a worktop between two sheets of parchment paper.
    Roll out the dough with a rolling pin. Try to get a roughly round shape 13 inches or 33 cm wide.
    Transfer the dough and the parchment paper to a baking sheet. Remove the paper on top (you can save it and reuse it for another recipe).
    flattened and circle shaped pie crust
  • Arrange the blueberry mixture in the center. Leave about 1.5 inches or 4 cm at the edges.
    blueberries on pie crust
  • Fold the pastry around the berries, pulling the corners of the parchment paper towards the center (see video recipe).
    Brush the edges with water, then sprinkle with a few pinches of sugar.
    Blueberry galette before baking
  • Bake at 400°F or 200°C for 30 to 35 minutes or until golden brown.
    Let cool down for at least 30 minutes before slicing and serving.
    Blueberry galette after baking
  • We recommend serving it with a scoop of vanilla ice cream or whipped cream (of course non-dairy alternatives work well here).
    Blueberry galette with ice cream and powdered sugar
Nutrition information is an estimate for 1 slice of blueberry galette out of 8 slices made with vegan butter.
STORAGE
Make ahead: you can make a blueberry galette ahead of time and keep it at room temperature for a couple of days. It'll be delicious on the second day as the flavors have time to meld. You can also make and freeze the galette, then bake it from frozen.
Refrigerator: put it in the fridge if you store leftovers for over a few days.
Freezer: we don't recommend freezing the galette once it has been baked. However, you can freeze it before baking, then bake it from frozen. It keeps in the freezer for three months.
Reheat: if you like a warm galette, reheat it in the microwave for a few seconds.
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