This blueberry galette recipe makes the perfect sticky, sweet treat for the summer. By making it when blueberries are in season, you’ll get the freshest possible fruit! As a result, this rustic beauty will be impressing your party guests all summer long.
WHAT IS A GALETTE? (A SECOND OPINION)
If you search the internet for “galette recipes” you’ll mostly find the type of rustic, freeform tart we’re cooking here. In fact, this is how we described galettes in our savory recipe. However, it’s a little more complicated (and interesting) than that.
In Brittany (Western France), if you ask for a galette, you might get a dark, savory pancake made from buckwheat. Alternatively, if you’re with the French on January 6th, you might get a slice of the kingly Galette de Rois. This is a flaky, buttery tart that bakers fill with almond cream and serve for the feast of the Epiphany.
Of course, we’d happily devour a vegan version of either of these fantastic looking treats. However, for now, we’re sticking with this simple blueberry galette recipe that anyone can make at home!
HOW TO MAKE THE GALETTE DOUGH
The process for making the galette dough is relatively simple. The aim is to create a flaky crust that complements the jammy berry filling. The trick to making the pastry flaky is chilledand ice water. This keeps the dough cold and stops the from melting before the baking starts. We then flatten the dough and fold it six times to develop flaky layers. Finally, we roll the dough into a flat, round layer (like a pizza base!) and put it in the freezer to chill. Again, this makes sure the fats don’t melt too much before baking.
WHAT’S IN THE FILLING?
Well, it is called a “blueberry” galette – but we didn’t stop there! We also added blackberries to double-down on the “summer berry vibe.” In addition, we added a little sugar to give us a lovely jammy texture. An addition of lemon juice and zest balances all that sweetness. Finally, a sprinkle ofties the blueberries and lemon together beautifully.
All of this goodness goes in the center of our flattened dough, and we fold up the edges to hold everything in.
CAN YOU MAKE THIS GALETTE WITH FROZEN BERRIES?
Well, we always prefer to cook with fresh fruit that’s in season. However, we must admit that blueberry galette would be wonderful on a cold winter night! So yes, it is possible to cook this using frozen berries. In fact, the open top of a galette allows extra liquid to evaporate, which helps stop any sogginess. Other precautions you can take are:
- Don’t let the berries thaw before mixing up the filling. Otherwise, they’ll go mushy and soak the crust.
- Add a little extra to the galette dough (to repel more of the berry liquid).
- Bake the galette a bit longer because the frozen berries will slow down the cooking process.
CAN YOU REHEAT A GALETTE?
Yes! So if you’re trying to get the jump on some party organization, you’re in luck! This dessert will keep for 2-3 days in the fridge. Reheating is easy – simply place it in the oven at 350 – 375°F (180 – 190°C) for about 10 minutes.
We hope you enjoy baking – and sharing – this sweet, crusty blueberry galette. Enjoy it hot, cold, with a cup of coffee, or slathered in ice cream! If you gave this recipe a try please tell us how it turned out with a comment and rating. Every bit of feedback helps make The Plant Riot even better.Print
Enjoy some sweet, sticky blueberries in this seasonal summer galette! The recipe for our berry galette is as simple as can be – so what are you waiting for?
- 2 flax eggs (made using 2 tablespoons of ground flax seeds)
- 1 1/3 cup gluten-free baking flour + extra for dusting
- 2 tablespoons organic raw sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 stick (4 ounces / 113 grams) cold vegan butter, chopped
- 4 cups fresh blueberries (feel use a combination of blueberries + blackberries)
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- Freshly squeezed lemon juice
- Organic powdered sugar (optional)
- Vegan vanilla ice cream (optional)
- Prepare ice water by adding a handful of ice cubes into a bowl and filling with water. Set aside to chill.
- Prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes.
- Place all dry pastry ingredients into a food processor, pulse to mix. Add 1 tablespoon of ice water, vanilla extract and lemon zest to the dry ingredient, pulse to mix. Next, add the vegan butter and pulse until the mixture is well combined and the pastry resembles breadcrumbs. If dough is too thick, add another 1-2 tablespoons of ice water.
- Turn pastry out onto a flour-dusted surface. Roll out the pastry, fold in half and roll out again. Repeat rolling and folding 6 times (this step helps with the flakiness of the pastry).
- Roll pastry into a 12 inch / 30cm circle (I like to roll out the dough on top of a piece of parchment paper so it doesn’t stick to the counter), then carefully transfer to a baking tray. Place the rolled dough into the freezer for 10 minutes to allow the the pastry to firm up.
- Preheat your oven to 400F / 204C and start preparing the filling.
- Add blueberries, (and blackberries, if using), lemon zest, ground cinnamon and brown sugar to a medium sized bowl and mix well.
- Spread fruit mixture over the pastry, leaving a bare edge of about 1 inch/2.5cm wide. Carefully fold bare edge of the pastry over the filling to form a crust.
- Bake for 30 to 35 minutes until the galette crust is golden brown and the fruit is bubbling.
Enjoy your Blueberry Galette warm with some vegan vanilla ice cream.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
- This Blueberry Galette will keep for 2-3 days in the fridge. Reheating is easy – simply place it in the oven at 350 – 375°F (180 – 190°C) for about 10 minutes.
Keywords: blueberry galette, galette recipe, galette dough, vegan recipes, The Plant Riot
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