Rustic Blueberry Galette – Simple Summer Recipe with an All-Butter Crust

I recently bought no less than 3 kg of fresh blueberries because… why not? 😀 I had the wonderful opportunity to support local farmers, so I didn’t think twice and instantly said “yes” to a whole crate full of freshly picked blueberries. Right after, all sorts of delicious blueberry recipes started running through my mind, wondering what I could create with these beautiful berries. I made up my mind quickly: the star of the week is going to be a homemade blueberry tart. But not just any classic pie or tart in a tin, I decided on a rustic blueberry galette. It features an incredibly flaky, all-butter pie crust packed with a generous, juicy berry filling that bubbles up to perfection.

This rustic blueberry galette is absolutely perfect for warm summer days. The recipe is incredibly easy, quick, and requires no special tart pan or baking dish. Its free-form, beautifully imperfect look is exactly what makes this fresh blueberry tart look so elegant and effortless on your kitchen counter. Once baked, you can serve it warm, topped with a generous scoop of vanilla ice cream that slowly melts into the crust, or simply enjoy it as is, alongside a refreshing iced coffee. Either way, it makes for a simple summer dessert that is absolutely delicious! 😉

Tips for the Perfect Blueberry Galette

Before we dive into the ingredients and the exact steps of the recipe below, here are a few simple baking tips and tricks that will guarantee your rustic blueberry galette turns out amazing on your very first try:

1. Keep the butter ice-cold: The ultimate secret to an incredibly flaky pastry crust that melts in your mouth is the temperature of your ingredients. Your unsalted butter must come straight from the fridge (or even spend 10 minutes in the freezer) before being cubed. If the butter melts while you are working the dough, the crust will lose that signature crisp and flaky texture.
2. Don’t skip the cornstarch in the filling: Fresh summer blueberries release a lot of juice as they bake. Cornstarch is essential to absorb that excess liquid and turn it into a thick, glossy berry sauce, which effectively prevents a soggy bottom and keeps the crust perfectly crisp.
3. Add a splash of lemon or orange juice: A touch of fresh citrus acidity beautifully balances the sweetness of the sugar and enhances the natural, vibrant flavor of the blueberries.
4. Can you use frozen blueberries? If you don’t have fresh fruit on hand, frozen blueberries work just as well. The trick is to NOT thaw them beforehand. Toss them with the sugar and cornstarch while they are still completely frozen, pile them onto the dough, and simply extend the baking time by about 5 minutes.

Rustic Blueberry Galette – Simple Summer Recipe with an All-Butter Crust

Recipe by Loredana Arion

Ingredients

• For the crust

• 9 tablespoons all-purpose flour

• 4 tablespoons sugar

• 100g cold butter (straight from the fridge)

• 1 egg

• a pinch of salt

• For the filling

• 500g fresh blueberries

• juice of 1/2 orange

• 2 tablespoons sugar

• a few drops of vanilla extract

• 2 + 1/2 tablespoons cornstarch

• For finishing/decoration

• 1 egg

• 1 tablespoon sugar

Directions

• First, I prepared the pie dough: in a large mixing bowl, I combined the flour, sugar, salt, and the cubed cold butter.
• I worked the dough by hand (if you have a food processor, you can definitely use it) until the mixture resembled coarse crumbs. Then, I added the beaten egg and mixed with a spoon until it began to come together.
• I transferred the dough from the bowl onto my work surface and kneaded it just a bit more by hand until it became smooth, glossy, and completely non-sticky.
• I placed the dough directly onto a sheet of parchment paper and rolled it out into a rustic round shape.
• I transferred the parchment paper with the rolled-out crust onto a baking sheet and set it aside while I prepped the filling.
• Next, I made the blueberry filling: in a medium bowl, I tossed the washed blueberries, fresh orange juice, vanilla extract, sugar, and cornstarch together, mixing gently so as not to crush the delicate fruit.
• I piled the berry filling into the center of the dough, leaving a 5-6 cm border uncovered, and then gently folded the edges of the pastry over the filling, using the parchment paper to help lift and pleat the crust.
• I brushed the folded crust with the remaining beaten egg for a golden finish and sprinkled a bit of sugar all over.
• I placed the baking sheet in the oven preheated to 430°F (220°C) and baked it for 20 minutes. Then, I reduced the oven temperature to 350°F (180°C) for another 10 minutes. Finally, I turned off the oven completely and let the galette sit inside for an additional 15 minutes to set beautifully.

Enjoy!