The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.
Recipe information
Yield
10 Servings
Ingredients
Dough
½
1
2
½
¼
½
Filling and Assembly
12
1
1½
¼
2
Preparation
Dough
Step 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Step 2
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Step 3
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
Step 4
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
Step 5
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Step 6
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Step 7
Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
Leave a Review
Reviews (555)
Back to TopAnyone complaining about the crust obviously didn’t make it correctly. It’s flaky and tender and delicious , not dry. I make this all the time turns out amazing every time.
J.P.
8/14/2023
I’ve made this multiple times and always get compliments. Add a bit more fruit-use frozen or fresh blueberries, add a little cinnamon or cardamom to the filling. It’s a winner.
Anonymous
Chicagoland
6/11/2023
I really liked this and will make it again. I really liked the crust...very short and with a great nuttiness. I used vegan butter with great results. I was careful to make sure that everything was really cold and rested the dough in the fridge for several hours before rolling it out. The only thing I will do differently next time is significantly increase the filling. I prefer a but more fruit. I may also up the cinnamon in the crust a bit. Overall definite winner ...everyone liked it.
Allison
British Columbia
8/5/2022
Really bad. The crust is so dry and crumbly it is hard to work with, and completely lacking in flavor. If you cover it with ice cream or whipped cream it is at least edible.
HTyler
North Carolina
7/19/2022
This was my very first galette and it was rustic, beautiful and delicious! The only modification I made was to double the cinnamon in the crust, which I do in just about every recipe that calls for it. I read reviews that said the crust should be flaky, mine was a bit more dense (someone said scone-like and I agree). Overall we loved it though and I'd 100% make it again. In fact, my husband said I need to make it everyday ... I'd call that a win!
Mrs. H.
Northern Colorado
10/3/2021
I have a friend with a corn allergy, so I am looking for a substitution for the cornstarch in the filling. Any suggestions that would keep the integrity for the filling recipe?
Eve O
Chattanooga TN
8/26/2021
I didn't have a pie plate (hard to imagine and tragic!), so I tried this and it was wonderful. Like most reviewers, I enjoyed the crust - the addition of the nuts was a nice touch (I used almonds because that's what we had - it was straightened circumstances indeed). I have to say, after trying many galettes, the fruit to crust ratio doesn't really work for me personally (I like more fruit), but this was still very tasty. Thanks, BA!
Catherine M
Fort Wayne
7/10/2021