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–+ servings

Blueberry Galette with Lemon

This blueberry galette recipe features a flaky, buttery crust made with frozen butter and a bright lemon-blueberry filling. It bakes fast at high heat for crisp edges and a thick, sliceable center.
Servings 8 wedges
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes

Equipment

  • food processor
  • Rolling Pin
  • Pastry mat or plastic wrap
  • parchment paper
  • baking sheet
  • Small bowl (for egg wash)
  • pastry brush

Ingredients

  • 2 1/2 cups all-purpose flour (300 g), plus more for rolling
  • 1/4 cup granulated sugar (50 g)
  • 1/4 teaspoon sea salt (heaping, ~1 g)
  • 1 cup unsalted butter (226 g), frozen
  • 1/4 cup ice water (60 mL), plus more as needed
  • 4 cups blueberries (750 g)
  • 1/4 cup sugar (50 g)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions

  • Add flour, sugar, and salt to a food processor and pulse a few times.
  • Cut frozen butter into tablespoon pieces, add to the processor, and pulse until butter forms lentil-sized clumps.
  • Drizzle in ice water while pulsing until dough holds together when squeezed. Add 1–2 tablespoons more water if needed.
  • Turn dough onto a pastry mat or plastic wrap and knead 2–3 times just to bring it together. Flatten into a 1-inch-thick disk, wrap, and chill for 1 hour.
  • Preheat oven to 425°F (218°C). Let chilled dough sit on the counter a few minutes to prevent cracking.
  • Roll dough into a rough circle about 1/4 inch thick and transfer to a parchment-lined baking sheet.
  • In a bowl, gently stir blueberries, sugar, flour, lemon zest, and lemon juice until coated.
  • Spoon filling onto the dough, leaving a 2–3 inch border. Fold edges up and over filling in loose pleats.
  • Whisk egg and milk until smooth, brush over crust, and sprinkle sugar if desired.
  • Bake at 425°F for about 25 minutes, until crust is golden and filling bubbles.
  • Cool 20–30 minutes before slicing, then cut into wedges and serve.

Notes

If the dough looks crumbly, squeeze a small handful, if it clumps, it’s ready. If it won’t clump, add a few more tablespoons of ice water.
Mix the egg wash thoroughly for an even golden crust.
Move the dough while rolling and add flour to prevent sticking.
If the dough cracks, pinch it together and let it rest 1–2 minutes; it’s likely too cold.
Frozen blueberries work well, use them straight from the freezer and expect a slightly longer bake.

Nutrition

Calories: 374kcalCarbohydrates: 44gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 69mgPotassium: 95mgFiber: 2gSugar: 16gVitamin A: 450IUVitamin C: 6mgCalcium: 20mgIron: 2mg
Author: Emma Novich
Calories: 374kcal
Course: Dessert
Cuisine: American
Keyword: blueberry galette, blueberry galette recipe, lemon blueberry galette, rustic blueberry tart