- Blueberry Galette
- Puff pastry recipe
- Fresh blueberries
- Lemon zest
- Cornstarch
- Baking with blueberries
- Easy dessert recipe
- Homemade galette
- Vanilla ice cream topping
- Summer fruit dessert
- Flaky pastry crust
- Sweet and tangy filling
- Baking instructions
- Quick and delicious dessert
- Simple pastry recipe
- Seasonal fruit dessert
- Rustic dessert
- Lemon juice
- Bubbling blueberry filling
- Dessert with puff pastry
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Indulge in the irresistible flavours of a Blueberry Galette! This delectable dessert features a golden puff pastry crust enveloping a vibrant filling of fresh blueberries and a hint of tangy lemon. The galette is baked to perfection, resulting in a beautifully golden pastry with bubbling blueberries that are bursting with flavour. Served warm or at room temperature, each slice of this delightful treat pairs wonderfully with a scoop of creamy vanilla ice cream, creating a delightful harmony of sweet and tart notes. This recipe is a must-try for anyone seeking a simple yet elegant dessert that showcases the natural sweetness of blueberries in a rustic and visually stunning presentation.
Why You'll Love This Blueberry Galette
- Flavour Explosion: Experience the perfect balance of sweet and tart flavours with this Blueberry Galette, where fresh blueberries are combined with zesty lemon for a delightful filling.
- Easy to Make: This recipe offers simplicity and ease, as the thawed puff pastry and handful of ingredients come together effortlessly to create a beautiful and impressive dessert.
- Vanilla Ice Cream: Serve the warm Blueberry Galette with a scoop of creamy vanilla ice cream for a delightful contrast of temperatures and textures that will leave you craving for more.
Ingredients Needed
1 (9″x9″) Sheet of Puff Pastry, thawed
1/4 Cup All Purpose Flour
2 Cups Fresh Blueberries
1/2 Cup Granulated Sugar
1 Teaspoon Lemon Zest
1 Lemon, juiced
2 Tablespoons Cornstarch
1 Egg, beaten
1 Tablespoon Coarse or Raw Sugar
Vanilla Ice Cream, for serving
How To Make Blueberry Galette
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
In a bowl, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch. Gently toss the mixture until the blueberries are coated evenly. Let it sit for about 5 minutes to allow the sugar and cornstarch to dissolve slightly.
On a lightly floured surface, roll out the thawed puff pastry into a circle with a diameter of about 12 inches. Transfer the pastry to the prepared baking sheet.
Spoon the blueberry mixture onto the centre of the puff pastry, leaving a 2-inch border around the edges. Gently fold the edges of the pastry over the blueberry filling, overlapping slightly as you go. Press down lightly to secure the folds.
Brush the edges of the pastry with the beaten egg, then sprinkle the coarse sugar over the edges.
Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the blueberries are bubbling.
Once baked, remove the galette from the oven and let it cool on the baking sheet for a few minutes. Serve the Blueberry Galette warm or at room temperature. Cut it into wedges and serve with a scoop of vanilla ice cream on top. Enjoy! 🙂
Notes + Tips for Blueberry Galette
- Flavour Enhance: To enhance the flavour of the Blueberry Galette, consider adding a pinch of cinnamon or nutmeg to the blueberry mixture for a warm and aromatic twist.
- Use Different Fruits: Customize your galette by incorporating other fruits such as raspberries or blackberries along with the blueberries for a mixed berry delight.
- Crust Options: For a gluten-free version, use a gluten-free puff pastry or substitute the puff pastry with a gluten-free pie crust of your choice. Using pie crust will also work just as well, although the texture and flavour may vary slightly.
- Leftover & Reheating: Leftover galette can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven before serving to regain the flaky texture.
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Ingredients:
- 1 (9u0022x9u0022) Sheet of Puff Pastry, thawed
- 1/4 Cup All Purpose Flour
- 2 Cups Fresh Blueberries
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Lemon Zest
- 1 Lemon, juiced
- 2 Tablespoons Cornstarch
- 1 Egg, beaten
- 1 Tablespoon Coarse or Raw Sugar
- Vanilla Ice Cream, for serving
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- In a bowl, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch. Gently toss the mixture until the blueberries are coated evenly. Let it sit for about 5 minutes to allow the sugar and cornstarch to dissolve slightly.
- On a lightly floured surface, roll out the thawed puff pastry into a circle with a diameter of about 12 inches. Transfer the pastry to the prepared baking sheet.
- Spoon the blueberry mixture onto the centre of the puff pastry, leaving a 2-inch border around the edges. Gently fold the edges of the pastry over the blueberry filling, overlapping slightly as you go. Press down lightly to secure the folds.
- Brush the edges of the pastry with the beaten egg, then sprinkle the coarse sugar over the edges.
- Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the blueberries are bubbling.
- Once baked, remove the galette from the oven and let it cool on the baking sheet for a few minutes. Serve the Blueberry Galette warm or at room temperature. Cut it into wedges and serve with a scoop of vanilla ice cream on top. Enjoy! 🙂
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