Easy Blueberry Lemon Galette
So simple to assemble that you will want to make this impressive looking dessert all the time! Customize with any fruit that you like or what you have on hand.
Ingredients
Pastry Dough
- 1 1/2 cups 15 oz All purpose flour, see note below
- 1/4 tsp kosher salt
- 4.5 oz unsalted butter, chilled & cut into small cubes
- 4-5 tbsp cold water
Blueberry Filling
- 2 cups frozen blueberries, or fruit of your choice
- 1/8 cup granulated sugar, you can use more if you like your filling a little sweeter
- 1 small lemon, zest and juice (approx. 1 tbsp. juice)
- 1 tbsp all purpose flour
- egg yolk or egg wash, for brushing
- 1 tsp granulated sugar or sugar in the raw, to sprinkle on the crust
Instructions
Pastry Dough
- Mix flour and salt into a large bowl.
- Cut the chilled butter into the flour mixture until the butter is about pea sized.
- Add the water until it comes together. I like to add 1 or 2 tablespoons at a time so I don't add too much water. The dough should just come together when you squeeze it in your hand. If there are little pieces at the bottom of your bowl, just gently knead it into the dough.
- Once the dough has come together wrap in plastic wrap to chill. Chill for at least 1 hour, up to two days.
- When your dough is done chilling, mix your filling together.
Blueberry Filling
- In a medium bowl mix the frozen blueberries, sugar, lemon zest and juice, and flour.
Assembly
- Preheat oven to 400°F.
- Roll out 1/2 of the dough on a lightly floured surface to a 1/8"-1/4" circle. Mine was more of an oval shape but it didn't really matter. (See my note below on the dough).
- Place the rolled dough onto a piece of parchment paper and add blueberry filling into the middle of your circle.
- Starting on one side, fold up the edge and work your way around the circle folding so that the dough is over lapping.
- Move the parchment paper with the galette onto a baking sheet and brush with egg yolk or egg wash. Sprinkle the 1 tsp. of granulated sugar or sugar in the raw onto the egg washed crust.
- Bake 25-30 minutes or until golden brown and juices have thickened.
- Cool at least 10-15 minutes before cutting, to allow time for the juices to set.
Notes
- The pastry recipe listed above is 1/2 of my original pastry recipe from my baked turkey curry puffs. You may not need all of the dough for the galette as I generally use whatever is leftover from that recipe. I would recommend only using half of the dough, or you can make two galettes, or an extra large one.
