- Serves 8
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
- Rosemary Crust
1 1/4 cups
1 1/4 cups
very finely chopped rosemary
cold unsalted butter, cut into small cubes
1/4 to 1/2 cups
- Blueberry Filling & Assembly
turbinado sugar, plus more for sprinkling
all-purpose flour, plus more for dusting
large egg, beaten to blend
- 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!
- With the motor running, add the water until the dough just begins to come together (you can also use your hands for this step).
- Turn the dough out onto plastic wrap, then wrap and flatten into a disk. Refrigerate for about 10 minutes while you prepare the filling.
- 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.
- 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.
- 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.
- 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.