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 juicy blueberries. I use a rough puff pastry. It bakes up beautifully and holds the blueberry filling well without getting a soggy bottom. If you’re short on time, you can make this with store-bought puff pastry too!

a slice of blueberry galette with a fork and melted ice cream

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 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 whole process takes time because of a 2-hour fridge rest, but really it actually requires next to no work to make! This recipe below makes enough dough just for the galette.  If you follow the full rough puff pastry recipe , you can make a larger amount that can be frozen for future recipes.

You could also use a store-bought 245g/8oz sheet of puff pastry.

side view of galette.

The blueberry filling

The blueberry 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 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!

a slice of blueberry galette with a fork and melted ice cream on a plate.

Let’s see how to make it!

  1. If you’re making your own pastry, you’ll need to allow 2 hours of chilling time.
butter pieces in flour.
  1. Cold butter cubes are added to flour, a little sugar and salt.
Pieces of butter in flour.
  1. Chop them in with a pastry cutter, but keep the chunks quite large.
folded pastry.
  1. Add enough liquid so it holds together when pressed, then roll it into a rectangle
puff pastry.

Fold it like a pamphlet. The you turn it a quarter turn and do this process again. Fold and roll a total of 6 times.

  1. Chill the dough for at least 2 hours after all the rolling and folding has been completed.
Galette dough rolled into a circle.
  1. Roll out the pastry into a large circle.
a bowl of blueberries.
  1. Toss blueberries with cornstarch, sugar, cinnamon, salt, vanilla, and lemon.
folding over galette dough over blueberries.
  1. Add the blueberry filling to the middle of the dough and fold over the edges.
egg washed galette birds eye view.
  1. Brush the pastry with egg wash.
birds eye view of puff pastry blueberry galette.
  1. Bake until golden brown and the filling is bubbling.
blueberry galette with ice cream.
  1. Serve with vanilla ice cream or whipped cream

Blueberry Puff Pastry Galette

Elien Lewis
This blueberry galette with puff pastry is a delicious dessert with a puff pastry base and juicy blueberry filling.
4.84 from 6 votes
Prep Time 35 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes
Course Pies
Cuisine American, French
Servings 8
Calories 233 kcal



  • 125 g all-purpose flour
  • 113 g unsalted butter cold and cubed
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon lemon juice or white vinegar
  • 50 g cold water


  • 450 g blueberries fresh or frozen, no need to thaw if frozen
  • 50 g 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


Rough Puff Pastry (Or use 245g/8oz store-bought puff pastry and skip to the Shaping step)

  • Begin by chopping the butter into 1 inch 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 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.
  • 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.
  • 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.


  • 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. 


  • Preheat the oven to 400°F/ 200°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 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.


*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.


Serving: 1sliceCalories: 233kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 54mgSodium: 142mgFiber: 2gSugar: 12g
Keyword blueberry, galette
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  1. Question: How much (in grams) rough puff pastry, made using tour big batch recipe, would one need to make this recipe?

  2. 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

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