Blueberry Galette Flaky Tart

This easy blueberry galette is my answer whenever ripe berries crowd my market haul and I crave something buttery and beautiful without a fuss. Golden flaky pastry cradles a heap of juicy blueberries that burst and bubble as they bake—making it just as lovely for brunch as for dessert.

I baked my first blueberry galette in July when my oldest came home sticky with berry juice after picking with friends. Since then it is become a summer tradition we look forward to every year.

Ingredients

• All-purpose flour: Provides structure to the crust choose unbleached flour for best texture
• Unsalted cold butter: Creates the flaky layers look for European style for extra richness
• Granulated sugar: Sweetens both the crust and berries use a fine sugar so it dissolves easily
• Salt: Balances the sweetness and enhances flavor use a natural sea salt if you have it
• Ice water: Binds the dough together add just enough to keep it tender
• Fresh blueberries: Are the star bursting with tart sweetness pick plump berries with smooth skins
• Cornstarch: Thickens the filling so you get a sliceable galette not a soupy mess check the date for freshness
• Lemon zest and juice: Brighten the blueberries select a firm lemon with shiny skin for maximum zest
• Vanilla extract: Rounds out all the fruit flavors use pure vanilla for best aroma
• Egg: Gives the crust its golden shine use a fresh egg for a glossy finish
• Coarse sugar: Adds sparkle and crunch on top opt for turbinado or demerara sugar

Step-by-Step Instructions

Make the crust:

Whisk together flour sugar and salt in a large bowl then work in the cold cubed butter with your fingers or cutter until the mixture looks like coarse sand with pea sized pieces of butter still visible. Drizzle in ice water a tablespoon at a time mixing just until the dough holds together. Shape into a thick disk wrap in plastic and chill in the fridge for at least thirty minutes so the butter stays cold and the dough can relax.

Prepare the filling:

Gently toss fresh blueberries with sugar cornstarch lemon zest lemon juice vanilla and a pinch of salt in a medium bowl. Stir just enough to coat the berries and let them sit while you prepare the crust so the juices can begin to release.

Roll out the pastry:

On a lightly floured surface roll the chilled dough into a circle about twelve inches wide. Move the dough gently to keep it from sticking and patch any cracks as you go for a rustic look.

Fill and fold:

Carefully lift the dough round onto a parchment lined baking sheet. Heap the blueberry mixture into the middle leaving a two inch border of dough all around. Fold the dough edges over the fruit pleating as needed so you get ruffled edges that will catch the juices.

Finish and bake:

Brush the pastry edges with a beaten egg for shine and sprinkle with coarse sugar if you want extra sparkle. Bake in a preheated oven at four hundred degrees Fahrenheit for thirty five to forty minutes until golden brown and bubbling.

Cool and serve:

Let the galette cool on the pan for at least fifteen minutes so the filling can set a bit. Slice and serve warm or at room temperature with a scoop of vanilla ice cream if you like.

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My favorite part is the pastry edges that turn perfectly golden and crisp—you will catch me sneaking little scraps before slicing for everyone else. Once my daughter tried to fold an extra fancy dough ruffle and it baked up so prettily we now compete for the prettiest border every time.

Storage Tips

Store leftover galette loosely covered at room temperature for up to one day or in the fridge for up to three days. The crust does soften slightly in the fridge but the flavor deepens and the filling stays delicious. To bring back the crispness reheat slices in a low oven for ten minutes. I almost always sneak a chilled slice for breakfast with my coffee.

Ingredient Substitutions

If you are out of blueberries substitute half with raspberries cherries or sliced peaches for a different spin. Swap in orange zest if lemons are not on hand or skip the egg wash and brush the crust with milk for a similar sheen.

Serving Suggestions

Top each slice with a scoop of vanilla ice cream or a dollop of whipped cream. This galette is equally perfect alongside a cup of afternoon tea or as the grand finale of a summer feast. If you have guests let them sprinkle their own sugar before baking for a fun touch.

Cultural Context

Galettes originated in rustic French kitchens where bakers prioritized flavor and simplicity over fuss. I love how they capture the relaxed spirit of French countryside baking—unfussy but deeply comforting. Making one always reminds me of a sun drenched family trip through Provence with pit stops at every bakery we saw.

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Common Questions

→ How do I make the pastry extra flaky?

Use cold butter and mix it in until pea-sized pieces remain. Chill the dough well before rolling for best results.

→ Can I use frozen blueberries?

Yes, use frozen berries straight from the freezer and add a little extra cornstarch to help absorb juices.

→ How do I prevent a soggy bottom?

Don't overfill the galette, and bake until the crust is fully set and golden brown for best texture.

→ What can I serve alongside?

A scoop of vanilla ice cream or lightly whipped cream pairs wonderfully with warm or cooled slices.

→ Can I use other fruits?

Absolutely! Cherries, peaches, or a mix of berries all make delicious substitutes for a galette.