This easy blueberry galette is the perfect dessert to bake during the fresh summer blueberry season or any time of the year. If you use frozen puff pastry, you can make it even faster!
A blueberry galette is basically a free-form pie without a pie plate, so it’s easier to make than a blueberry pie or tart. I love how fuss-free this rustic dessert is. Blueberries are tossed with lemon and lemon zest and lightly sweetened with monk fruit or sugar. All are as delicious as homemade pies, but much easier. For the best taste of this fruit galette, serve it with vanilla ice cream. For a flavorful galette, we recommend the tomato galette, which is perfect for this summer.
What is a Blueberry Galette?
A blueberry galette is a sweet free-form pastry with a blueberry filling baked in a sheet pan. You can make it with your favorite berries. For variations, try a mix of blueberries, blackberries, and raspberries. There is also a galette with plenty of vegetables.
Are galette dough and pie dough the same?
A galette uses the same dough as a pie, just baked differently. Galettes are baked on a baking sheet and the edges of the dough are folded over the filling. The pie is made in a circular pie plate, with the dough rolling up the sides of the plate. A pie may have his second pie crust on top of the filling.
Ingredients for blueberry galette
- Puff pastry: I used Pillsbury pie crust for this blueberry galette recipe, but you can use any brand. If you want to make homemade puff pastry recipe, try it.
- sweetener: I used Lo Han Guo sweetener, which has zero calories and less sugar than sugar, but you can substitute granulated sugar or turbinado sugar.
- lemon: You will need 2 teaspoons of lemon zest and 2 tablespoons of lemon juice.
- flour: Mixing blueberries with all-purpose flour or cornstarch prevents the galette from becoming sticky and thickens the sauce.
- Blueberry mix: If fresh blueberries are in season, give them a try! If not, frozen blueberries are fine.
- Egg wash: Beat 1 egg white or whole egg and brush on the dough.
How to make a blueberry galette
- Preparation: Line a large baking sheet with parchment paper and preheat the oven to 375°F. Remove the dough from the refrigerator and let it sit while you prepare the blueberries.
- Galette filling: Mix monk fruit or sugar, lemon zest and flour in a large bowl. Add blueberries and lemon juice, mix and let stand for 15 minutes.
- Galette dough: On a lightly floured surface, use a rolling pin to roll the pie dough into a 13-inch circle about 1/8-inch thick. Fold the pie crust in half and transfer to the prepared baking sheet.
- form a galette. Spoon blueberries into center of dough, leaving a 1 1/2 border. Fold the border over the blueberries. Brush the pie crust with egg whites and sprinkle with a few pinches of sweetener.
- bake the galette Wait 40 to 50 minutes until the pastry is golden brown and the blueberry filling begins to bubble. Transfer baking sheet to cooling rack and let cool until warm. Cut into 8 equal portions with a pastry cutter and serve warm or at room temperature.
How to store galette
Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 5 days. You can eat it cold or reheat it to keep it warm.
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yield: 8 one person
Serving size: 1 wedge
Line a large baking sheet with parchment paper. Remove the dough from the refrigerator and pack it in a bag to remove the cold air.
Preheat oven to 375F.
Make the stuffing:
Whisk together 1/4 cup monk fruit or sugar, lemon zest and flour in a bowl. Add blueberries and lemon juice and mix well to coat. Let stand for 15 minutes.
On a lightly floured work surface, roll out the dough to a 13-inch circle, about 1/8-inch thick.
Fold the pie crust in half and transfer to the prepared baking sheet.
Spoon blueberries into center of pie crust, leaving a 1 1/2-inch border around.
Fold edges of pastry over blueberries, pleating if desired. Brush the pie crust with egg whites and sprinkle with a few pinches of sweetener.
Bake in center of oven until pastry is golden brown and blueberry filling begins to bubble, about 40 to 45 minutes.
Transfer the baking sheet to a rack and let cool to warm. Cut into 8 equal portions and serve warm or at room temperature.
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Provided by: 1 wedge, calorie: 155 kcal, carbohydrates: 31 g, protein: 2.5 g, obesity: 6.5 g, saturated fat: 2.5 g, cholesterol: Five mg, sodium: 137.5 mg, fiber: 2 g, sugar: 7.5 g