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Berry season is here, and what better way to celebrate than with a fresh Blueberry Galette For Two? It’s a bright and sweet treat for a small crowd or a hot date.
The imperfect party pastry
Whether you need an easy dessert or a fun date night idea, turn to the blueberry galette. I really like making this French pastry because the recipe is simple and far from technical. You could mess this one up and no one would even notice!
Unlike a pie or tart, galette’s are very easy to wrap your head around. All you need to do is make (or buy!) a pie dough, let it chill for an hour, then fill it with sweet, seasonal fruits. Blueberries are excellent in galettes because they aren’t overly juicy and pair wonderfully with lemon, pastry, and vanilla ice cream.
In less than 2 hours, you’ll have a beautiful dessert! This recipe creates a small serving for two to four people. It’s the ultimate choice when treating your friends to a homemade dessert, or if you’re craving something sweet.
What is a galette?
You may be thinking, “where’s the top on this pie?” or “what did you do to this tart crust?”. While related, galettes were created for the tired baker. Instead of spending hours on delicate details like you would with a pie, a galette is instead an open-faced pastry that embraces imperfection.
Galette is a broad term used in France, essentially defined as a dish that is round, flat, and baked. The country has many different varieties of galette’s, however, we’ve gone with the standard version in this recipe. All you need to know is that this French pastry is delicious and welcomes either sweet or savory fillings.
Ingredients
The things you’ll need to make this galette are super simple. I’ve got a quick breakdown to help you out when making this recipe!
The dough
My favorite tool when making pie dough is a food processor. If you don’t have one, you can use a pastry cutter or a fork. This recipe makes a small amount of dough, perfect for a two-person dessert.
Feel free to use storebought dough if you don’t have the time to make your own! You’ll only need half or ¾ of it. Or, if you feel like it, double the filling and make a crowd-pleasing galette instead.
The berries
Is there anything better than fresh berries in the summertime?
Blueberries are ideal for pastry fillings because they won’t turn the crust to mush. They naturally have a high amount of pectin (an ingredient that helps jam set) and a great skin to fruit ratio. This keeps their juices from leaking.
If you have a local farmer’s market, definitely give them a little love and grab some berries from your favorite vendor!
The filling
Blueberries are delicious on their own, but when in a pie or galette, they require a little something to brighten the flavor. That’s why I’m mixing fresh blueberries with sugar, all-purpose flour, salt, and lemon juice.
How to make it
You’ve landed on the right recipe if you hate doing dishes. There are very little tools and steps needed to make this summery pastry. Check out my YouTube video for this recipe if you need a few more instructions!
Step 1: Make the pie dough in a food processor, pulsing until the dough just comes together! Don’t let the dough form a ball in the food processor.
You’ll press the dough into a disk and chill it for at least an hour.
Step 3: Roll your dough into a 10-inch circle and transfer to a parchment-lined baking sheet.
Poke the dough with a fork a few times in the center (this is called docking and you do it to help release steam!).
Step 4: Place the blueberry filling onto the center of the dough. Fold the edges of the dough up around the blueberry filling, leaving the filling in the center exposed.
Brush with a little egg white, sprinkle with a little sugar and you’re ready to bake!
Step 5: Bake your baby galette until the crust is nice and browned and the filling is bubbly!
Helpful tips
Want to use different berries?
This can be done, but you’ll need a thickening agent! If replacing blueberries with strawberries, blackberries, or another fruit without a thick skin, their natural juices could leak all over the place if there is no thickener. Add at least half to 1 tablespoon of cornstarch or all-purpose flour to the filling before placing it on your dough.
Make the best dough
Unlike bread or cookie dough, we do not want our dough to form one big ball in the food processor. We also don’t want it to be too wet! Pulse the dry ingredients in a food processor with butter and a few tablespoons of water. You’ll know it’s perfect when the mixture is crumbly but forms a ball when squeezed in your hand.
If the dough is rolled too thin, the crust has a higher potential to burn or leak. If too thick, there won’t be enough space to fit all the berries! So make sure to roll out the dough until it’s a 10-inch circle.
How far in advance can I make this?
Make the pie dough up to 3 days in advance before making the galette. Store it tightly wrapped in parchment in the fridge.
The uncooked dough can be frozen for up to 1 month when wrapped in plastic. Thaw the dough by leaving it in the fridge overnight.
Can I store a cooked galette?
A juicy, buttery, sweet blueberry galette is best enjoyed the day it’s baked (another great reason to make a small batch like this recipe)! If stored away, the dough will become too soggy. If there are leftovers, the dessert can sit loosely covered on the counter overnight and enjoyed the next day.
How to serve it
This dessert was made for vanilla ice cream! Slice it up and throw on a scoop (or two) of ice cream or even whipped cream. On a hot day, pour yourself a refreshing glass of Mint Lemonade on the side.
Serve and enjoy!
Your pals will love this sweet summer treat! Let me know how they liked it in the comments below.
Recipe
Blueberry Galette for Two
Ingredients
Pie Dough
- ¾ cup all-purpose flour
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cut into small pieces
- 1 large egg, divided
- ¼ cup ice water
- ½ tablespoon sugar optional
Filling
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- 1 ¼ cup blueberries
- 1 tablespoon lemon juice
Instructions
Pie Dough
- Place flour, sugar, salt and butter into a food processor. Pulse a few times until the butter is about the size of a pea.
- Add the egg yolk and 1 tablespoon ice water. Pulse a few times, add in another tablespoon ice water and pulse a few more times until the dough begins to come together.
- Add more water and pulse until a small portion of the dough stays together when squeezed into a ball, as needed. ***Do not allow the dough to form a ball in the food processor.
- Transfer dough to a large piece of parchment and press together until it comes together. Form into a disk and wrap up in parchment. Chill dough for 1 hour.
Filling
- Whisk together sugar, flour and salt in a medium bowl.
- Add in blueberries and lemon juice. Mix to combine and set aside.
Assembly
- Preheat oven to 375 degrees (F), and place a rack to the bottom position in the oven.
- Roll dough into a 10-inch circle and transfer to a parchment-lined baking sheet.
- Using the tines of a fork, dock the dough in the center a few times.
- Place blueberry filling onto the center of the dough. Fold the edges of the dough up around the blueberry filling, leaving the filling in the center exposed.
- Whisk the reserved egg white and lightly brush the dough with it. If desired, sprinkle the dough with ½ tablespoon of sugar.
- Bake 375 degrees (F) for until the filling, is bubbly and crust is golden brown, 30 to 35 minutes.
- Allow to cool slightly, about 30 minutes, before serving!
Watch the Video!
Nutrition
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