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
- 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
Filling
- 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
Instructions
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.
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 425°F/ 220°C.
- Roll the puff pastry dough out into a 13-inch (33cm) circle 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 425°F/ 220°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 30 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.
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
Serving: 1sliceCalories: 233kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 54mgSodium: 142mgFiber: 2gSugar: 12g
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