This rustic blueberry galette recipe is a perfect dessert for your next dinner party. The dough holds just the right amount of blueberries, and the orange zest in the filling adds a touch of brightness. This is the perfect baking for new bakers that are looking learn more about baking with this fool proof recipe.
Enjoy the fresh berries in the season in as many ways as possible! If you’re not a big baker, this is an easy dessert to start with. Over time, you’ll be making desserts in no time!
While I don't have a big sweet tooth, we grew up eating desserts made with fresh fruit from the farm stand.
Why this recipe works
Blueberry galette is an easy dessert that's perfect for spring or summer. There are so many ways to make this recipe your own — you can swap the blueberries for other berries or stone fruits, or even use peaches or plums. You can also swap out the crust for a pre-made one if you'd like.
Why this recipe works:
- The finished product is a rustic galette with fruit filling filled with juicy blueberries
- This galette is easy to make and doesn't require any special equipment
- It's a crowd-pleasing dessert that can be served as either a sweet treat or an after-dinner snack
- orange + zest
- chia seeds: some will use corn starch as a thickener,
- turbinado sugar
- pre-made pie dough (instructions for homemade dough below)
A case for store-bought pie dough
If you’re not a baker or like me, a beginner baker, there’s no shame in buying pre-made dough. In fact, there’s a whole category of recipes—desserts and snacks made with store-bought dough—there are so many opportunities!
While many recipes make the case for making your own crust, I think that for those learning to build foundational skills in cooking for themselves that this shortcut is a-ok by me, especially for this crostata!
The blueberry filling is sweet and jammy, and the crust is flaky. That means less work and more time to sit back and enjoy the fruit of your labor (not to mention all its delicious rewards).
Homemade galette dough
Whisk together the flour, sugar, and salt in a medium mixing bowl. Add the butter and with your fingers or a pastry cutter, blend it into the flour until it resembles small peas. Add the water and mix with a fork until the dough just comes together. Do not overwork or knead the dough, which will make it tough.
Transfer the dough to a lightly floured surface and shape it into a flat disk about ¼-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 15 minutes before rolling out.
Roll out readymade or homemade pie crust
When ready to bake, remove the dough from the refrigerator and roll out on a floured surface to desired size (about 12 inches) — it should be no thicker than ½ inch — then transfer to a baking sheet lined with parchment paper. Prick all over with a fork,
Preheat the oven to 400°F (200°C).
Make the filling:
in a small bowl combine chia seeds and 1-2 tablespoons of water. Wait 10 minutes for chia to hydrate. Combine the chia, blueberries, orange juice, and zest in a medium bowl; Toss to coat well.
Spread blueberry mixture evenly over the center of the dough leaving about ¼ inch border around the edges. Fold edges of the unbaked galette up around the filling leaving the center exposed; seal well by pressing lightly with fork tines or fingers.
Bake galette until golden brown all over and juices are bubbling in center, 35–45 minutes; cool on a wire rack before serving warm or at room temperature with whipped cream or ice cream.
If you're looking for something that you can make in advance, then these rustic tarts are the dish for you. Just bake it up and store it in the fridge until your guests arrive. Then pop it out of the fridge and serve it warm from the oven. It couldn't be easier!
Warm vanilla ice cream and fresh blueberries are a great way to finish off this galette recipe. The soft, rich flavors of vanilla ice cream pair well with the sweetness of blueberries, and the crunchy crust will add a pleasing contrast to both. If you want to go all-out, top each serving with a dollop of whipped cream and a sprinkle of cinnamon for an extra sweet touch!
The classic blueberry pairing is lemon, so try adding a squeeze of lemon zest or fresh lemon juice over your galette at the end before serving. It's sure to add some zing to this sweet dessert!
- parchment paper
- food processor
- large bowl
- pastry cutter
- rimmed baking sheet
A crostata is a type of Italian pastry, traditionally made with laminated dough, that typically has an open or closed bottom and top crusts. A crostata can be filled with a variety of fruits, such as apples or berries.
A pie is typically a baked dish made from dough and usually has an uncooked filling that is usually sweetened with sugar.
A crostata is a type of pie made with pastry dough which is baked before filling and topped with fruit.
A crostata is a traditional Italian pastry made from layers of thin dough, usually layered with cheese or vegetables and baked. Pie is an American dessert that typically consists of a flaky crust topped with a sweet filling, such as fruit or custard.
A galette is a French pastry that typically consists of thin layers of baked dough spread with butter and sprinkled with sugar before baking. Galettes are said to be the Italian version of crostatas.
- 1 carton of blueberries
- ¼ teaspoon of chia seeds
- ¼ teaspoon water
- juice and zest of one orange
- 1 tbs of turbinado sugar
- 1 ready made pie crust
- Roll out readymade or homemade pie crust
- When ready to bake, remove the dough from the refrigerator and roll out on a floured surface to desired size (about 12 inches) — it should be no thicker than ½ inch — then transfer to a baking sheet lined with parchment paper.
- Prick all over with a fork.
- Preheat the oven to 400°F (200°C).
- Make the filling:in a small bowl combine chia seeds and 1-2 tablespoons of water. Wait 10 minutes for chia to hydrate.
- Combine the chia, blueberries, orange juice, and zest in a medium bowl; Toss to coat well. Assemble galette
- Spread blueberry mixture evenly over the center of the dough leaving about ¼ inch border around the edges.
- Fold edges of the unbaked galette up around the filling leaving the center exposed.
- Seal well by pressing lightly with fork tines or fingers.
- Bake galette until golden brown all over and juices are bubbling in center, 35–45 minutes; cool on a wire rack before serving warm or at room temperature with whipped cream or ice cream.
Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 216mgCarbohydrates: 37gFiber: 2gSugar: 15gProtein: 3g