This rustic blueberry galette is the perfect summer no fuss dessert. This free form, open faced pie is simple to make, versatile and incredibly delicious. Serve this galette warm á la mode style for the ultimate summer dessert.
Galette crust is nearly identical to pie crust but with the addition of cornmeal, lending a little bit of extra crunch to the crust. Buttermilk gives the dough a bit of tang and makes for a more tender dough. It's one of my favorite pie doughs and pairs the best with berries and stone fruits.
Why You Will Love This Recipe
- Easier and more approachable to make than a traditional pie. This galette is meant to look rustic so no need for perfection here.
- This blueberry filling is super easy, requires few ingredients and is perfect for using up any summer fresh blueberries.
- Only takes about 30 minutes to cool and serve, compared to a traditional pie that takes hours to cool to set the filling.
- The crust is crisp, flaky and buttery, and filled with jammy, sweet blueberries.
- Recipe is easy to follow with step by step photo instructions for a perfect galette every time.
All purpose flour
Yellow cornmeal - adds flavor and crunch
Fine sea salt - for flavor
Unsalted butter - cold and cubed
Buttermilk - tenderizes the dough and lends a slight tangy flavor
Blueberries - fresh are best but frozen works here too
Lemon zest - brightens the blueberries and contributes a pop of lemon flavor
Tapioca starch (tapioca flour) - Tapioca starch is my go to pie filling thickener. It isn't as opaque as cornstarch so the filling is glossy and translucent.
Heavy cream - to aid in browning of the crust
Turbinado sugar - adds a sugary crunch to the crust
- Process the flour, cornmeal, sugar, and salt together in the bowl of a food processor.
- Add the butter cubes to the flour mixture and pulse until the mixture starts to stick together but is still sandy.
- Stream in the buttermilk until the dough starts to stick together and is moist and slightly sticky, but not wet.
- Turn the dough out onto a lightly floured surface or non-stick rolling mat and form the dough into a disk shape, about 1 inch thick.
- Wrap in plastic wrap and chill for a hour. Preheat the oven to 400F.
- Roll the dough to a 12" round, ⅛" thick, place on a large baking sheet lined with parchment paper and refrigerate the dough while preparing the blueberry filling.
- Mash half of the blueberries in large bowl.
- Stir in the remaining blueberries, sugar, lemon zest, tapioca starch and salt.
- Pile the blueberries in the center of the chilled dough, leaving a 1 ½" border.
- Fold dough edges up and over the filling, forming about 8-10 pleats as you go.
- Brush the dough with the cream and sprinkle with turbinado sugar.
- Bake 45-50 minutes until bubbly. Cool for at least 30 minutes before serving.
- When rolling out the galette dough, don’t worry if it’s not a perfect circle. Leave it as is. Galettes are meant to be free form and imperfect.
- Make sure the dough stays chilled when noted in the recipe. A chilled dough will keep the crust flaky and light and will also keep its shape when baking.
- Rolling the dough out to the proper thickness (⅛") ensures that you don't end up with a thick, gummy crust.
Storage and Freezing
Galettes are best eaten the day they're baked, but it can be stored at room temperature for up to two days. For longer storage, wrap tightly with cling wrap and foil and then place into a freezer bag and store in the freezer for up to a month. Reheat the galette at 350F for about 20 minutes.
Unbaked galettes can be wrapped tightly with cling wrap and foil and then into a freezer bag and frozen for up to two months. Do not defrost before baking.
Absolutely. Just note that other fruit can be much juicer than blueberries and require more thickener. Increase the tapioca starch to 2 ½ tablespoons is using a juicier fruit, like strawberries.
You can use 1 tablespoon of cornstarch in place of tapioca starch.
If you make this blueberry galette, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.
More Blueberry Recipes to Try
- 1 Food processor optional
- 1 ⅓ cups all purpose flour
- ⅓ cup yellow cornmeal
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, cubed and cold
- ¼ cup buttermilk, cold
- 3 cups blueberries
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons tapioca starch (also known as tapioca flour)
- ⅛ teaspoon fine sea salt
- 1 tablespoon heavy cream
- 2 teaspoons turbinado sugar
- Process the flour, cornmeal, sugar, and salt together in food processor until combined, about 5 seconds.1 ⅓ cups all purpose flour, ⅓ cup yellow cornmeal, 2 tablespoons granulated sugar, ¼ teaspoon fine sea salt
- Add the butter cubes to the flour mixture. Pulse until the mixture starts to clump together but is still sandy.½ cup unsalted butter, cubed and cold
- Stream in the buttermilk, pulsing in 4 second increments until the dough is moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.¼ cup buttermilk, cold
- Turn the dough out onto a lightly floured or non-stick rolling mat. Form the dough into a disk shape, about 1 inch thick. Use a light hand to keep the butter from melting.
- Wrap the dough tightly with plastic wrap and press down to flatten the disk. Refrigerate the dough for one hour or for up to three days.
- Line a large cookie sheet with parchment paper. Preheat the oven to 400F.
- Place the chilled dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking.
- Roll the dough to about ⅛" thick and about 12" round. Transfer the dough onto the parchment lined cookie sheet.
- Chill for 20 minutes.
Make the blueberry filling.
- Place half of the blueberries in a medium sized bowl and mash with a fork or a potato masher.3 cups blueberries
- To the mashed blueberries, add the remaining blueberries, sugar, lemon zest, tapioca starch, and salt. Stir to combine well.½ cup granulated sugar, 1 teaspoon lemon zest, 2 tablespoons tapioca starch (also known as tapioca flour), ⅛ teaspoon fine sea salt
- Mound the blueberry filling in the middle of the crust, leaving about 1 ½" border.
- Fold and crimp the dough up, about 8-10 pleats.
- Brush the edges of the dough with the cream using a pastry brush. Sprinkle the turbinado sugar over the cream.1 tablespoon heavy cream, 2 teaspoons turbinado sugar
- Bake the galette for 40-50 minutes, or until golden brown and bubby.
- Serve warm or at room temperature.