bountiful blueberries!
One of the best things about the summer season is the abundance of beautiful, fresh, juicy fruit, blueberries being no exception. While I do enjoy blueberries year-round, they’re at their peak in the summer months and make for amazing fruit-forward dessert filling. Take this blueberry galette. The main star is the gooey blueberry center, but the flaky pie-like crust around it brings this recipe to an A+. The rosemary in the crust adds an extra special essence to the dessert. Serve it with a scoop of vanilla ice cream, or don’t – the blueberries can sure speak for themselves if need be.
⟶ the recipe
fresh blueberry & rosemary galette
ingredients
For the crust
3 cups pastry flour
2 tablespoons turbinado sugar
½ teaspoon Kosher salt
1 cup of unsalted butter (or two sticks), chopped and chilled
2-4 tablespoons ice water
2 tablespoons finely chopped fresh rosemary
For the filling
2 pints fresh blueberries
¼ cup sugar
1 lemon, freshly juiced
3 tablespoons all-purpose flour
1 egg, beaten
Prep time
1 hour
Cook time
40 minutes
Total time
1 hour 45 minutes
8 servings
instructions
Start by making the crust. Sift flour, sugar, and salt into a large bowl, and stir to combine. Add the butter, and use your hands to form the mixture into a dry crumble. Start by adding 2 tablespoons of the ice water. The dough should combine well enough to form a cohesive clump, but if it’s still crumbly, add a bit more water. Work in the rosemary. Flecks of butter in the dough are okay and actually help make the pastry dough nice and flaky.
Form the dough into a log, and flatten it into a sheet of plastic wrap. Flatten the dough into a disc and place in the fridge for about 30 minutes.
White the dough is refrigerating, prepare the filling. In a medium bowl, mix the blueberries, sugar, lemon juice, and flour so blueberries are completely coated.
Remove the dough from the fridge and plastic wrap, and place it on a lightly floured surface. Roll out the dough so it’s about ¼ inch thick. Place the dough on a baking sheet covered with parchment paper.
Spoon the blueberry filling into the center of the dough, leaving about a 2-inch border. Fold the border over the mixture, making sure none of the blueberry filling spills out over the edges. Brush the dough with the beaten egg wash, and sprinkle some additional sugar over the top if desired.
Bake the galette for about 40 minutes, or until edges are golden and the blueberry filling is lightly bubbling. Transfer galette to a cooling rack and serve after about 5 minutes either by itself or with a scoop of vanilla ice cream.
⟶ recipe notes
- I used turbinado sugar for the crust in this recipe, which is a great option for pastry instead of using more refined sugars. Turbinado is like a less-processed, coarser grained sugar, almost similar to brown sugar that has a richer flavor that regular white sugar
- When making the crust, it’s pretty essential to make sure your butter is nicely chilled. You can always use a pastry cut to cut the butter in, but my kitchen’s not the fanciest, so I opt to use my hands. Either works well as long as your butter is cold!
⟶ modifications
- Instead of pastry flour, you can also use a combination of all-purpose and whole wheat flour for a more rustic-feeling crust
- Blueberries are in season for me, but feel free to try this dessert with a different type of berry. Strawberries and blackberries both work really nicely as well
⟶ make it ahead and store it
- You can make the filling ahead of time and store it in the fridge until you’re ready to fill the pastry. Just make sure it’s in a tightly sealed container and doesn’t sit for more than about 3 days
You can definitely make the dough ahead of time and chill it in the fridge for up to 2 days before rolling out
