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This easy blueberry galette is the proper dessert to bake when fresh summer blueberries are in season or any time of the yr. Using refrigerated pie dough makes it even faster!

Blueberry Galette

Making a blueberry galette is easier than a blueberry pie or tart because it’s principally a free-form pie with out a pie dish. I really like how fuss-free this rustic dessert is. The blueberries are tossed with lemon and lemon zest and flippantly sweetened with monk fruit or sugar. It’s every bit as delicious as a homemade pie but much easier. If you should make this fruit galette over-the-top good, serve it with a scoop of vanilla ice cream! For a savory galette, you’ll love this summer tomato galette.

What’s a blueberry galette?

A blueberry galette is a sweet free-form pastry with a blueberry filling baked on a sheet pan. You may make this with any berries you want. Try it with a combination of blueberries, blackberries and raspberries for a variation. There are also savory galettes with vegetables.

Is galette dough similar to pie dough?

A galette uses the identical sort of dough that’s used for a pie, it’s just bakes different. A galette is baked on a baking sheet, and the sides of the dough are folded up over the filling. A pie is made in a circular pie plate, with the dough going up the edges of the dish. A pie sometimes has a second pie crust on top of the filling.

Blueberry Galette Ingredients

• Pie Dough: I made this blueberry galette recipe with Pillsbury pie dough, but any brand will work. And if you should make your individual homemade pie crust recipe, go for it.
• Sweetener: I used monk fruit sweetener, which has zero calories and fewer carbs than sugar, but it’s also possible to substitute granulated sugar or turbinado sugar.
• Lemon: You’ll need two teaspoons of lemon zest and two tablespoons lemon juice.
• Flour: Mix the blueberries with all-purpose flour or cornstarch, it will keep the galette from getting soggy and can make thicken the sauce.
• Blueberry mixture: If fresh blueberries are in season, definitely use them! If not, frozen blueberries will work too.
• Egg Wash: Beat one egg white or whole egg to brush on the crust.

Make a Blueberry Galette

• Prep: Line a big baking sheet with parchment paper, and preheat the oven to 375°F. Take the dough out of the refrigerator and let it sit whilst you prepare the blueberries.
• Galette Filling: Mix the monk fruit or sugar, lemon zest, and flour in a big bowl. Fold within the blueberries and lemon juice and let stand for quarter-hour.
• Galette Dough: Roll out the pie dough to a 13-inch round with a rolling pin about 1/8-inch thick on a flippantly floured surface. Fold the pastry in half and transfer it to the prepared baking sheet.
• Form the Galette: Spoon the blueberries into the middle of the dough, leaving a 1 ½-border. Fold the border up and over the blueberries. Brush the egg white on the pastry and sprinkle with just a few pinches of sweetener.
• Bake the galette for 40 to 50 minutes until the pastry is golden brown and the blueberry filling starts to bubble. Transfer the baking sheet to a cooling rack and let it cool until warm. Cut into eight wedges with a pastry cutter and serve warm or at room temperature.

Store a Galette

Cover leftovers with plastic wrap and refrigerate for as much as 5 days, you possibly can eat cold or reheat to warm it up.

More Blueberry Recipes You’ll Love

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 15 minutes mins

Yield: 8 servings

Serving Size: 1 wedge

• Line a big baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chilliness out.

• Preheat the oven to 375F.

Make the filling:

• In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold within the blueberries and lemon juice and blend well to coat; let it stand for quarter-hour.

Prepare the dough:

• On a flippantly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.

• Fold the pastry in half and transfer it to the prepared baking sheet.

• Spoon the blueberries in the middle of the pastry, leaving a 11/2-inch border throughout.

• Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with just a few pinches of sweetener.

• Bake in the middle of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.

• Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.

Last Step:

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Serving: 1 wedge, Calories: 155 kcal, Carbohydrates: 31 g, Protein: 2.5 g, Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 5 mg, Sodium: 137.5 mg, Fiber: 2 g, Sugar: 7.5 g