Blueberry Galette Flaky Tart (Printable Version)
# What You Need:
→ Pastry
01 -
1 1/4 cups (160 g) all-purpose flour
02 -
1/2 cup (115 g) unsalted butter, cold and cubed
03 -
2 tsp granulated sugar
04 -
1/4 tsp salt
05 -
3–4 tbsp ice water
→ Filling
06 -
2 1/2 cups (350 g) fresh blueberries
07 -
1/4 cup (50 g) granulated sugar
08 -
1 tbsp cornstarch
09 -
1 tsp lemon zest
10 -
1 tbsp lemon juice
11 -
1/2 tsp vanilla extract
12 -
Pinch of salt
→ To Finish
13 -
1 egg, beaten (for egg wash)
14 -
1 tbsp coarse sugar (for sprinkling, optional)
# Steps to Follow:
01 -
In a large bowl, whisk together flour, sugar, and salt. Add the cold butter and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes (or up to 2 days).
02 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 -
In a medium bowl, gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Set aside.
04 -
On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer to the prepared baking sheet.
05 -
Pile the blueberry mixture into the center of the pastry, leaving a 2-inch (5 cm) border. Fold the dough edges up and over the filling, pleating as needed.
06 -
Brush the pastry edges with beaten egg and sprinkle with coarse sugar if desired.
07 -
Bake for 35–40 minutes, until the crust is golden and the filling is bubbling.
08 -
Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
Try adding a pinch of cinnamon or cardamom to the filling for a subtle twist.
02 -
Serve with vanilla ice cream or lightly whipped cream.
03 -
Substitute other berries or stone fruits as desired.