Easy Puff Pastry Blueberry Galette
This blueberry galette made with puff pastry is a super easy dessert that comes together in minutes. Serve with vanilla ice cream for a real treat.
Ingredients and Substitutions
The beauty of this recipe is how easy it is to put together. Using seasonal, fresh blueberries are obviously first choice but this rustic blueberry galette recipe works just as well with frozen blueberries. Using frozen and thawed puff pastry makes this recipe even easier but feel free to use any pastry, pie dough or homemade pie crust recipe of your choice.
- Blueberries. I used fresh but you could also use frozen. No need to thaw.
- Sugar.
- Lemon juice and zest.
- Cornstarch / Cornflour.
- Puff pastry. I used all butter frozen puff pastry. Feel free to substitute with pie crust or shortcrust pastry if you prefer.
- Milk / Cream for brushing the pastry. You can use egg wash too.
How to make easy blueberry galette
- Make the filling: Combine the filling ingredients in a large bowl. Mix well then set aside.
- Assemble the galette: Dust your kitchen counter with a little flour then roll the puff pastry out just a little (to approximately ½cm thickness) then trim into a rough circle. Transfer to a sheet pan or baking sheet lined with parchment paper. Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border, then bring the edges in, overlapping as you fold the pastry up around the filling all the way around. No need to be too careful, the more rustic the galette looks, the better. Brush with milk or cream and sprinkle with a little extra sugar.
- Bake: Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly. Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream.
Can I make this ahead?
The blueberry filling can be made up to 2 hours ahead and the unbaked galette can be made an hour ahead and baked just before serving. The pastry will soften once baked because of all the juices from the fruit so it’s best served warm, no more than 30 minutes after baking.
Can I use other fruit for this galette?/
Absolutely. All berries, stone fruit, apples and pears will work well. Cherries, peaches, plums, nectarines, strawberries, blackberries, blueberries and raspberries will all be delicious.
Video
Ingredients
- 3 cups blueberries fresh or frozen (no need to thaw)
- 1½ tbsp cornstarch / cornflour
- 1½ tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- ¼ cup sugar + 1 tbsp for sprinkling
- 1 tbsp milk / cream for brushing
- 250 g (½lb) puff pastry (1 sheet of thawed puff pastry)
Instructions
- Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper.
- Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside.
- On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter. Transfer to the sheet pan lined with parchment paper.
- Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border.
- Bring the edges in, overlapping as you fold the pastry up around the filling all the way around. No need to be too careful, the more rustic the galette looks, the better.
- Brush with milk or cream and sprinkle with a little extra sugar.
- Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream.
Nutrition
FREQUENTLY ASKED QUESTIONS
A pie usually has a bottom crust, a lattice top or pie crust lid and a thicker layer of filling. Baked in a pie pan, a pie has more structure than a galette that is a free-form fruit tart.
The first tip is to bake the galette in a pre-heated oven on the lowest rack in the oven so that the bottom crisps up. The filling also shouldn’t be too watery so don’t skip the cornstarch as this will thicken the juices released from the fruit.
Work gently with the pastry and patch any holes that might appear with a little pastry.
Blueberry recipes
Enjoyed making blueberry galette from your recipe this morning. Good directions and simple yet beautiful dessert. Too hot to try at the moment, looking forward to having some later. Thank you for sharing your recipe.
Thanks so much Brenda!
I read the recipe over several times because I could not believe a 9″ round puff pastry would hold THREE CUPS of blueberries. Thought perhaps the berries would cook down a lot. Nope. Sadly, I cleaned my oven yesterday. Today it has drippings from this blueberry goo. I could have reduced it to two cups of berries. We haven’t tried it yet, it smells good, but won’t make it again.
3 cups of blueberries really isn’t all that much? two cups would deliver a very sad galette. I prefer plenty of filling and have never had so much juice that it pours over the side of the baking sheet?
I’ve made this many times. It’s a favorite.
Made it twice! Loved it
So glad you liked it Ulrike!