Blueberry Galette
This blueberry galette makes a beautiful dessert. The base is made of homemade pastry filled with juicy blueberries. I use rough puff pastry, which bakes beautifully and holds the blueberry filling well without it getting a soggy bottom. If you’re short on time, you can also make this with store-bought puff pastry too.
The whole process takes time because of a 2-hour fridge rest, but the hands-on time isn’t much!
Blueberry Puff Pastry Galette
If you’re not making your own puff pastry, use around 245g/8oz store-bought puff pastry and skip to the shaping step.
Ingredients
Pastry
125 g (1 cup) all-purpose flour
113 g (1/2 cup) unsalted butter cold and cubed
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon lemon juice or white vinegar
50 g (1/4 cup) cold water
Filling
450 g (3 cups) blueberries fresh or frozen, no need to thaw if frozen
50 g (1/4 cup) granulated sugar
2 Tablespoons cornstarch
1 1/2 Tablespoons fresh lemon juice
1/2 Tablespoon lemon zest
1 teaspoon vanilla extract or paste
¼ teaspoon cinnamon
¼ teaspoon of salt
Egg wash
1 large egg
1 Tablespoon water
Method
Add the flour, sugar, and salt to a large bowl and mix them together. Add the cold butter cubes to the flour.
Use a pastry cutter to roughly cut the butter into the flour but not too small. Some small pieces are fine, but the rest can be left in large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
Pour the lemon juice into the ice-cold water. Drizzle it into the dough slowly, a tablespoon at a time. Use a spatula or your hands to combine it into a shaggy dough. Add enough water as needed but not too much. Add any extra water slowly, a tablespoon at a time.
The dough should hold together easily when pressed but not be sticky. If the dough is super crumbly, it needs a bit more water. However, don’t add too much water, as you don't want the dough to become sticky.
Form the dough into a mound, wrap it up, and let it chill in the fridge for 10 minutes.
Roll the dough with a rolling pin into a roughly 5x10-inch (12x25cm) rectangle on a floured work surface. Large chunks of butter will be visible in the dough. Dust off any excess flour from the top of the dough.
Fold the bottom third of the dough up to the middle, then fold the top third over the top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn, roll it back out into a rectangle, and repeat the folding. That was fold 2.
Repeat this process four more times so you do six folds in total.
If you are making this on a cold day, there is no need for a fridge rest between rolling the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest between every second fold to ensure the butter stays chilled.
After the last fold, wrap the dough tightly and refrigerate for at least 2 hours.
Shaping
Preheat the oven to 400°F/ 200°C.
Roll the puff pastry dough out into a 13-inch (33cm) circle. It can be a rustic circle; there is no need for perfection. Place the dough onto a sheet of parchment paper. It will hang over the edges for now, but later, you will fold the edges of the pastry over, and then it will fit.
In a large bowl, combine the blueberries, cornstarch, sugar, salt, lemon juice, lemon zest, cinnamon, and vanilla, and toss to coat.
Lay the blueberries into the centre of the dough, leaving a 2-inch (4 - 5 cm) edge. Sprinkle on any of the cornstarch/sugar mixture left in the bowl.
Fold the edges of the dough over the filling, going around the edge of the circle. Transfer the galette to a baking sheet.
In a small bowl, whisk the egg and water and use a pastry brush to brush the edges of the pastry. If your oven isn't at temperature yet, place the unbaked galette in the fridge while you wait.
Bake the galette at 400°F/ 200°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 25 minutes more until the edges are a deep golden brown and the filling is bubbly and thick.
Once baked, let the galette cool for at least 15 minutes before serving to let some of the juices in the filling thicken up. Serve with vanilla ice cream or whipped cream.
Happy baking!