Description
This Blueberry & Almond Galette is a rustic, French-inspired dessert featuring a flaky almond-infused crust filled with juicy blueberries, lightly sweetened and accented with lemon zest and vanilla. It’s an easy-to-make tart perfect for summer gatherings, served warm or at room temperature with optional whipped cream or vanilla ice cream.
Ingredients
Scale
For the crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
For the filling:
- 2 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 tablespoons sliced almonds
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
- 1 tablespoon sliced almonds (for topping)
Instructions
- Prepare the crust: In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough forms. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven and prepare filling: Preheat the oven to 400°F (200°C). In a medium bowl, gently combine blueberries, sugar, cornstarch, vanilla extract, and lemon zest. Set aside to allow flavors to meld.
- Roll out dough and assemble galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough carefully to a parchment-lined baking sheet. Spoon the blueberry filling into the center, leaving a 2-inch border around the edges. Sprinkle 2 tablespoons of sliced almonds over the filling.
- Fold edges and add toppings: Fold the edges of the dough up over the filling, pleating the crust as you go to create a rustic edge. Brush the exposed crust with beaten egg to promote browning. Sprinkle with coarse sugar and the remaining sliced almonds for extra crunch and sweetness.
- Bake the galette: Bake uncovered for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. This ensures a flaky crust and perfectly cooked filling.
- Cool and serve: Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Best served warm or at room temperature with whipped cream or vanilla ice cream.
- You can substitute blueberries with blackberries or a mix of summer berries for variety.
