Blueberry Galette Recipe

Recipes

Blueberry Galette Recipe

Ingredients

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, cold and cut into small cubes
  • 1/4 cup milk
  • 1/2 tablespoon apple cider vinegar or white vinegar

For the Filling:

  • 3 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 egg yolk (combined with 1 tablespoon water for egg wash)

Instructions

  1. Prepare the Crust:
    • In the bowl of a food processor, combine the flour, 1 1/2 tablespoons of sugar, and salt. Pulse until well mixed.
    • Add the cold butter cubes to the dry ingredients and pulse 20-30 times until the mixture resembles coarse meal with pea-sized butter chunks.
    • In a measuring cup, mix the milk and vinegar together. With the food processor running, slowly pour the milk mixture through the feed tube until the dough begins to clump and form a ball. Be careful not to overmix; stop as soon as the dough holds together when pinched.
  2. Chill the Dough:
    • Pour the dough onto a board, form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out the Dough:
    • Preheat your oven to 375°F (190°C).
    • Once the dough is chilled, place it on a lightly floured surface and roll it out into a 12-inch wide circle (about 1/8 inch thick).
    • Line a large baking sheet with parchment paper. Carefully roll the dough loosely around a rolling pin, then unroll it onto the prepared baking sheet.
  4. Prepare the Filling:
    • In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Stir until the blueberries are evenly coated.
  5. Assemble the Galette:
    • Pour the blueberry mixture into the center of the rolled-out dough, leaving a 1 1/2 to 2-inch border around the edges.
    • Fold the edges of the dough over the filling, overlapping the dough sections slightly.
  6. Bake the Galette:
    • Brush the folded edges of the dough with the egg wash.
    • Bake the galette in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the galette loosely with foil.
    • To ensure the dough is fully baked, gently lift a portion of the galette with a spatula to check the underside; it should be golden brown.
  7. Cool and Serve:
    • Allow the galette to cool on a wire rack for about 10 minutes before serving. Enjoy!