Blueberry Galette with Rosemary Crust

March 23, 2014


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

Ingredients

Rosemary Crust

  • 1 1/4 cups all-pupose flour, plus extra for dusting
  • 1 1/4 cups 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 cups 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

Directions

  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. If you don't have a stand mixter, you can use a pastry cutter, kitchen knives, or even (cold) hands to crumble the butter in the dough. Just try to work quickly if using your hands so the butter doesn't melt!
  3. With the machine running or pulsing, add the ice water until the dough JUST begins to come together. Without the mixer, you can use your hands for this step.
  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.

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Reviews (30) Questions (2)

30 Comments

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?
 
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!!<br />
 
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?
 
Author Comment
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.
 
Author Comment
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!
 
Author Comment
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 kitchenaid...do 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.
 
Author Comment
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
 
Author Comment
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 :) -- http://bit.ly/blueberrygalette
 
Author Comment
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!
 
Author Comment
lisina June 28, 2014
ooh, i like this modification! i will have to try it out!
 
AntoniaJames June 19, 2014
Son is making this tonight for an impromptu gathering / send-off. Perfect timing! So looking forward to it. ;o)
 
Author Comment
lisina June 20, 2014
i hope you guys enjoyed it! i have one coming out of the oven as we speak :)
 
lakelurelady June 9, 2014
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.
 
Author Comment
lisina June 9, 2014
i'm SO glad you enjoyed it!! we have one on the counter at ALL times these days ;)