Make Ahead

Blueberry Galette With Rosemary Crust

April  1, 2022
9 Ratings
Photo by James Ransom
  • Serves 8
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

Test Kitchen Notes

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. Not in the mood to go all-out and make a pie? Then a galette is the perfect alternative; in fact, the charm is in its imperfections. The homemade dough really puts this galette over the top, and it comes together quickly thanks to a stand mixer or food processor. If you don't have either, you could simply use your hands. The combination of all-purpose flour and whole-wheat flour give the crust lots of nutty flavor as well as creates the perfect texture. Just make sure the butter is as cold as can be before working it into the dry ingredients for the flakiest dough.

The delicious filling requires just blueberries, sugar, cinnamon, lemon, and a touch more flour. Simply mix in a bowl and then spread on your beautifully crafted crust. Bake for about 40 minutes and your showstopper of a dessert will be ready to go. Use whatever type of berries you'd like; we don't think you'll be disappointed with your favorites. Also try with frozen berries if the ones you seek aren't in season. You'll find yourself making this galette again and again, at least every time you buy some fresh fruit at the farmers' market. 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

What You'll Need
  • Rosemary Crust
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 2 tablespoons turbinado sugar
  • 2 tablespoons very finely chopped rosemary
  • 1 teaspoon kosher salt
  • 16 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 to 1/2 cups ice-cold water
  • Blueberry Filling & Assembly
  • 2 pints fresh blueberries
  • 1/4 cup turbinado sugar, plus more for sprinkling
  • 1 lemon, juiced
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten to blend
  1. Make the Dough: Heat the oven to 400°F. In a a stand mixer fitted with the paddle attachment or a food processor, mix the all-purpose flour, whole-wheat flour, sugar, rosemary, and salt. Add the butter and mix until the butter breaks down into pea-sized pieces. If you don't have a stand mixer, use a pastry cutter, kitchen knives, or even (cold) hands to crumble the butter into the dough. Just try to work quickly if you're mixing with your hands so the butter doesn't melt!
  2. With the motor running, add the water until the dough just begins to come together (you can also use your hands for this step).
  3. Turn the dough out onto plastic wrap, then wrap and flatten into a disk. Refrigerate for about 10 minutes while you prepare the filling.
  4. Make the Filling: In a medium bowl, mix the blueberries, sugar, lemon juice, flour, and cinnamon so that that the sugar and flour coat all the blueberries.
  5. Unwrap the dough onto a silpat or piece of parchment paper large enough to cover a baking sheet. Dust with flour, then roll out the dough to a ⅛- to ¼-inch thickness.
  6. Assemble and Bake: Spoon the filling and its juices into the middle of the dough and spread, leaving a 2-inch border. Fold the border over onto the filling, creating nice rustic edges.
  7. Brush the dough with the egg and sprinkle with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet. Bake for about 40 minutes, until the crust is golden brown.

See what other Food52ers are saying.

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  • Amy OHara
    Amy OHara
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  • Jenya | BlueGalley
    Jenya | BlueGalley
  • Victoria V Firth
    Victoria V Firth

37 Reviews

Amber September 5, 2023
I can’t wait to make this!! 😍
Amy O. November 8, 2022
I’ve made this twice in the last two days…..(don’t judge). Like others, I subbed lemon zest for rosemary. Frozen berries meant longer cooking time. This was a big hit!
Lydiasue November 8, 2022
Thanks for reminding me about this recipe. I will make it today and maybe tomorrow 😘
Lydiasue September 1, 2022
I made 2 galettes yesterday and they are gone! Delicious with fresh blueberries. I did not have rosemary so subbed with lemon zest in the crust. Several people commented on the flaky crust. I used my hands instead of the mixer for the crust, rolled it out on a silpat, slid it on a pan. The turbinate sugar was a nice addition. Wonderful, thanks for another perfect recipe.
Marie B. August 28, 2022
Wow!! This was amazing! I used frozen berries, added a little nutmeg, and added lemon zest seeing as I adding lemon juice anyway. This was so easy and we couldn’t stop eating it!!! The slightly salty wheaty crust interplay with the tart blueberries was fantastic! Can’t wait to make it again!!!
Geo June 6, 2019
Made this tonight. I didn't have any whole-wheat flour, so the basic had to suffice. Also, I didn't think my husband would been too keen on the rosemary, so I went basic there too. Result: Simply fantastic! Next time, we WILL try the rosemary.
Rubita H. July 11, 2017
Would like to make this tonight, but I don't have any whole wheat flour. Would the recipe work if I used 2 1/2 cups of AP flour?
lisina August 28, 2022
It would totally work. Maybe use a little less water.
Megan October 2, 2016
Made this with 6 oz raspberries, 6 oz blackberries, and 4 oz strawberries, and it was perfect! I also just used cane sugar instead of turbinado. Amazingly delicious. Strongly recommend.
LauriL July 4, 2016
Made this yesterday with such rave reviews that I have been requested to make it again today!!! Awesome!!
Jenya |. January 15, 2016
This gorgeous dessert is making me crave summer!! Can't wait for blueberries and to try adding rosemary to the crust..sound like a great match.
marlene M. August 26, 2015
I am making a blueberry galette. I have a lovely bottle of blueberry wine from Whispering Oaks winery. I have looked at at least 12 recipes, so that I can use the wine. Haven't found any. I am afraid adding a couple tablespoons might any recipe watery. Any ideas for this recipe?
lisina August 26, 2015
i don't think a couple tablespoons will tip the scales. maybe use it in place of the lemon juice?
Josie M. July 16, 2015
Anyone tried using frozen berries? Wondering if I should thaw then first.
Josie M. July 17, 2015
Works great with frozen berries! Used a few frozen blackberries, too. This is a great recipe, though I have not yet included the rosemary.
Victoria V. June 20, 2015
Has anyone tried this with blackberries?
Benita August 25, 2014
Made this back in June and was such a big hit will be making it again this coming weekend.
Jen August 24, 2014
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!
Deborah~ August 3, 2014
This is a lovely combination with the rosemary and blueberries. I added some lemon curd on the bottom for a nice variation.
lisina August 26, 2015
looooooove the lemon curd idea!
Anne July 13, 2014
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!
lisina August 26, 2015
that sounds so good anne! i will definitely try that!
Kelly C. July 8, 2014
I don't have the fancy you think I can get by without one?
helicopterina July 8, 2014
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.
lisina August 26, 2015
kelly/helicopterina, i will update the recipe to note this. i should have done it in the first place. sorry for the oversight!
mesato July 5, 2014
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.
helicopterina June 28, 2014
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
lisina June 28, 2014
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!!
helicopterina June 28, 2014
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
helicopterina June 30, 2014
Thanks for this delicious recipe - will definitely make again! Here's the visual evidence :) --
lisina June 30, 2014
love it!
ruby L. June 26, 2014
i didn't have whole wheat flour and substituted corn meal and it was wonderful!
lisina June 28, 2014
ooh, i like this modification! i will have to try it out!