Blueberry Galette with Rosemary Crust

By • March 23, 2014 • 18 Comments

73 Save


Author Notes: The crust for this recipe is adapted from Alexandra Stafford's superb recipe for Peach Frangipane Galette. I like to use half whole-wheat flour for a bit of texture, plus a little extra salt. I added some rosemary, which I think pairs really well with the fresh blueberries. This recipe is also wonderful with equal parts strawberry and rhubarb.lisina

Food52 Review: This rustic galette is quick to make and, if you don’t pile in too many blueberries, it fits wonderfully into a picnic spread -- or could even be eaten as the entire meal. Besides, with all the fresh fruit and whole grains, it's fairly healthy, right? I am going to keep telling myself that while I grab more.snowcitygirl

Serves 8

Rosemary Crust

  • 1 1/4 cup all-pupose flour, plus extra for dusting
  • 1 1/4 cup whole-wheat flour
  • 2 tablespoons fresh rosemary, very finely chopped
  • 2 tablespoons turbinado sugar, plus extra for dusting
  • 1 teaspoon salt
  • 16 tablespoons cold butter, cut into small cubes
  • 1/4 to 1/2 cup ice-cold water
  • 1 egg, beaten, for glazing the crust

Blueberry Filling

  • 2 pints fresh blueberries
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1 lemon, juiced
  • 3 tablespoons flour
  1. Preheat oven to 400° F
  2. In a Kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients. Add the cubed butter and mix or pulse until butter breaks down into pea-sized pieces.
  3. With the machine running or pulsing, add the ice water until the dough JUST begins to come together.
  4. Turn the crust mixture out onto some plastic wrap, then wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
  5. Throw all the filling ingredients into a bowl and mix well, so that that the sugar and flour coat all the blueberries.
  6. Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll out the dough until it is between 1/8 and 1/4-inch thick.
  7. Spoon the filling and its juices into the middle of the crust and spread it out, leaving a 2-inch border of crust. Fold the border of the crust over onto the filling, creating nice rustic edges.
  8. Brush the crust with the beaten egg and sprinkle it with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet. Bake for about 40 minutes, or until crust is golden brown.
Jump to Comments (18)

Comments (18) Questions (0)

Default-small
Default-small
Default-small

29 days ago Benita

Made this back in June and was such a big hit will be making it again this coming weekend.

Default-small

30 days ago Jen

I made this for a family party and it was a big hit. The berry filling is not too sweet and the combination of rosemary crust and tart/sweet ripe berries is amazing. Everyone who tried it loved it. Will definitely make again--soon!

Default-small

about 1 month ago Deborah~

This is a lovely combination with the rosemary and blueberries. I added some lemon curd on the bottom for a nice variation.

Default-small

2 months ago Anne

Lovely recipe... just for fun I swapped almond flour for the whole wheat flour, cut back by a quarter on the butter to balance the fat in the almond flour and instead of the rosemary used the zest of a lemon and ¼ teaspoon mace. This is an homage to a very old blueberry cake recipe we love. Then because I love the blueberry filling I put the crust in pie plate, increased the filling by 50%, but rolled the dough over the edge like a galette. It was fabulous!!!! The crust my most favorite! Thank you for the inspiration!

Default-small

3 months ago Kelly C

I don't have the fancy kitchenaid...do you think I can get by without one?

Bananacakewithtangyvanilla

3 months ago cookingintheheights

absolutely! i made it a second time and used both a pair of knives plus my bare hands to prep the galette dough and it worked just fine.

Default-small

3 months ago mesato

We loved the crust, but my spouse ended up drizzling a bit of maple syrup on the berries since he needed a bit more sweetness. We used demerara instead of turbinado sugar, so maybe that was the difference. It's probably not quite such a bad thing, since people have different preferences for sweetness. We didn't have any problems with rolling out the crust.

Bananacakewithtangyvanilla

3 months ago cookingintheheights

Uh oh my galette dough isn't rolling out easily - it is cracking off on edges in chunks. Not sure what went wrong as am following instructions closely

16334_177350088649_8076169_n

3 months ago lisina

this happens to me sometimes when i don't add enough water. usually 1/2 cup is more than enough, but if you're not sure, add a little more. to save the dough you're working with, try sprinkling the edges with a bit of water to reattach the chunks that have come loose, then sprinkle your dough with more flour so the pin doesn't stick. i hope this helps!!

Bananacakewithtangyvanilla

3 months ago cookingintheheights

It all worked out in the end and was a hit for dessert. Very rustic looking but pretty ... And not a scrap left over after five of us went back for seconds and then slivers after that as we sat around the table

Bananacakewithtangyvanilla

3 months ago cookingintheheights

Thanks for this delicious recipe - will definitely make again! Here's the visual evidence :) -- http://bit.ly/blueberrygalette...

16334_177350088649_8076169_n

3 months ago lisina

love it!

Default-small

3 months ago ruby le rouge

i didn't have whole wheat flour and substituted corn meal and it was wonderful!

16334_177350088649_8076169_n

3 months ago lisina

ooh, i like this modification! i will have to try it out!

New_years_kitchen_hlc_only

3 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Son is making this tonight for an impromptu gathering / send-off. Perfect timing! So looking forward to it. ;o)

16334_177350088649_8076169_n

3 months ago lisina

i hope you guys enjoyed it! i have one coming out of the oven as we speak :)

Stringio

4 months ago lakelurelady

Just wanted you to know that I made your recipe this morning and it is amazing. I entered my results in the testing option. Loved the crust and the blueberry filling. It will be repeated in my kitchen many times. Thanks for a great recipe.

16334_177350088649_8076169_n

4 months ago lisina

i'm SO glad you enjoyed it!! we have one on the counter at ALL times these days ;)