Blueberry Galette with Puff Pastry
This blueberry galette with puff pastry is a stunning and easy dessert. The base is made of homemade rough puff pastry and filled with juicy blueberries.
This blueberry galette is made with a super flaky and light rough puff pastry. This bakes up beautifully and holds the blueberry filling well without getting a soggy bottom.
Serve with a generous scoop of vanilla ice cream.
What is a galette
A galette is a pie for a busy person. It’s a free-form pie, made from flaky pastry dough rolled into a circle and topped with fruit. The taste is just like a pie, with a little more crispness from the exposed pastry.
The galette dough
The galette dough in this recipe is using a rough puff pastry as opposed to traditional pie crust pastry. Puff pastry works super well in a galette. The finished product tastes like a blueberry danish pastry. This rough puff pastry is a lot faster than traditional puff pastry but the flavor and texture are still amazing.
With puff pastry, the dough is rolled and folded multiple times, which creates layers. As it is baked, the water in the butter evaporates and pushes these layers up.
The trick to keeping it flaky is to use cold butter and ensure it stays cold. That way the heat of the oven can quickly evaporate the water. If the butter melts into the pastry while you’re rolling it, you won’t get the layers of dough.
The whole process takes time because of a 2-hour fridge rest, but really it actually requires next to no work to make!
Rough puff pastry can be used to make galettes, turnovers, cheese straws, tarts, and more.
You could also use a store-bought 245g/8oz sheet of puff pastry.
This recipe makes enough dough just for the galette. If you follow the full rough puff pastry recipe here, you can make a more significant amount that can be frozen for future recipes.
The blueberry filling
The filling is vibrant, sweet, and juicy. It’s made of blueberries, lemon juice, lemon zest, vanilla, a hint of cinnamon, granulated sugar, and salt. There is also cornstarch added which helps to thicken up the filling so the galette doesn’t leak.
The best part of this blueberry galette is that you can use either fresh blueberries or frozen blueberries, so you can make this delicious dessert at any time of year. It’s not just for the summer months!
The ingredients
Find the full ingredient amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
Pastry
- Butter – unsalted butter. You can also use salted butter too, though the salt in the main dough may need reducing.
- All-purpose flour
- Salt – For flavor
- Ice water – To bind the dough. Using icy cold water will keep the butter cold.
- Vinegar – a little acid helps to create a more tender pastry by breaking down the gluten bonds in the dough.
Galette filling
- Blueberries – Fresh or frozen blueberries work well. No need to thaw frozen blueberries before using. You can substitute the blueberries for your other favorite berries too, or a combination of blueberries and different summer berries..
- Granulated sugar
- Fresh lemon – zest and the juice
- Cinnamon – a hint of ground cinnamon works well with blueberries
- Vanilla – good quality vanilla extract or vanilla paste complements the blueberries
- Salt – a flavor enhancer
- Cornstarch – works as a thickener for blueberry juices.
- An egg for the egg wash at the end.
Method
Begin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it’s nice and cold.
To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.
Next, use a pastry cutter to roughly cut the butter into the flour, but not too small. Leave most of the butter in fairly large chunks.
Pour the lemon juice or vinegar over the dough and add the ice-cold water. Secondly, add a tablespoon of water at a time then use a spatula or your hands to combine it into a shaggy dough. Add any extra water in slowly, a tablespoon at a time.
It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.
Laminating
On a floured work surface, roll the dough with a rolling pin into a 5x10inch rectangle. You will see large chunks of butter 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 of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.
Repeat this process 4 more times so you do 6 folds in total.
If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.
Note – The pictures below are of a triple batch of pastry dough, so there is a larger amount pictured.
Shaping
Preheat the oven to 400°F/ 205°C.
Roll the puff pastry dough out into a 16inch circle. It can be a rustic circle, with 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 bowl combine the blueberries, cornstarch, sugar, salt, lemon juice, lemon zest, cinnamon, and vanilla, and toss it all together to coat.
Lay the blueberries into the center of the dough leaving a 2-inch (4-5 cm) edge. Sprinkle on any of the left behind cornstarch/sugar mixture that’s 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 use a pastry brush to brush the edges of the pastry with the beaten egg.
If your oven isn’t at temperature yet, place the unbaked galette in the fridge while you wait.
Bake the galette at 400°F/ 205°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 of the galette are a deep golden brown and the filling is bubbly and thick.
Serving
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.
Other ideas
Try this rough puff pastry to make
- a peach pie galette or other stone fruit
- Pear galette
- Strawberry turnovers or strawberry galette
- Apple Puff Pastry Galette
Blueberry Puff Pastry Galette
This blueberry galette with puff pastry is a delicious dessert with a puff pastry base and juicy blueberry filling.
Ingredients
Pastry
- 125g (1 cup*) all-purpose flour
- 113g (½ cup) unsalted butter, cold
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon apple cider vinegar/white vinegar or lemon juice
- 40-55g (3-4 Tablespoons) cold water
Filling
- 450g (3 cups) blueberries fresh or frozen, no need to thaw if frozen
- 50g (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
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 egg for brushing
Instructions
Pastry
- Begin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it's nice and cold.
- To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.
- Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
- Pour the lemon juice or vinegar over the dough and add the ice-cold water. Drizzle it in slowly a tablespoon of water at a time. Use a spatula or your hands to combine it into a shaggy dough and add in enough water as needed but not too much. Add any extra water in slowly, a tablespoon at a time.
- It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don't want it sticky though. Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.
Laminating
- On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter 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 of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.
- Repeat this process 4 more times so you do 6 folds in total. If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
- After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.
Shaping
- Preheat the oven to 400°F/ 205°C.
- Roll the puff pastry dough out into a 16inch circle. It can be a rustic circle, with 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 it all together to coat.
- Lay the blueberries into the center of the dough leaving a 2-inch (4-5 cm) edge. Sprinkle on any of the left behind cornstarch/sugar mixture that's 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 use a pastry brush to brush the edges of the pastry with the beaten egg.
- If your oven isn't at temperature yet, place the unbaked galette in the fridge while you wait.
- Bake the galette at 400°F/ 205°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 of the galette 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.
Notes
*This recipe is written using grams as the main measurement. If you don't have a scale US cup equivalents are also included. Note that these are smaller than metric cups. For best results, use grams.
Make bulk rough puff pastry and portion it to freeze for future baking! See the full recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 142mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Question: How much (in grams) rough puff pastry, made using tour big batch recipe, would one need to make this recipe?
About 260g-280g of puff pastry, or around that amount 🙂
Made this for my family and they love it. I will definitely make it again.
So happy to read this Amy! 😀
In the ingredients for blueberries you don’t show any vanilla or the amount but down in the directions you say put in vanilla does a recipe have vanilla and if so what is the amount it’s supposed to have thank you so much
Thanks for the heads up! A teaspoon vanilla extract or vanilla paste 🙂