Giangi's Kitchen

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Blueberry galette. Blueberries are abundant this time of year, and I believe they deserve to be honored by making a dessert with them.

A little bit of summer heaven with each bite.

With this super easy puff pastry blueberry recipe, you will reminisce all the summer flavors and memories while enjoying a flaky pastry filled with lemon sugar-infused blueberries.

An experience not easily forgotten, at least in our books.

Galette is an easy way to showcase fresh blueberries or any fruits without the stress of making pie dough. A luscious flaky pastry that envelops perfectly ripe blueberries in a free-form.

The marinate of the blueberries with the lemon juice and the zest gives it such a fresh, uplifting flavor to your galette.

What is the difference between a galette and a pie?

A galette is a round free-form pastry in which fruits are wrapped and baked on a baking sheet. Quite easy to make as they do not require a specific shape to be made into.

A pie is a sweet or savory dish with a pie crust evenly placed in a baking dish, adding a filling.

The galette can be referred to as the baby brother to the pie. The pie is more defined, baked in a circular form pan, and presented on a dish once done.

The Galette, on the other hand, is free form assembled as a child’s drawing. Placed over parchment paper and baked. No fancy adornments to it.

Tips to make this delicious dessert

Although super easy to make I would like to share a few of my tips that helped make this galette perfect.

• Start with the filling by placing the blueberries, sugar, lemon juice, lemon zest, and cornstarch in a large bowl.
• If your blueberries are very sweet, you may want to reduce the amount of sugar used.
• You can prepare the filling the night before, and store it in the refrigerator. Before baking, please bring it back to room temperature.
• Cornstarch is a binding agent that is flavorless, thus not altering the flavor of the fruits.
• It freezes well, unbaked, and you can transfer it directly from the freezer to the oven and bake as directed.
• The bottom crust is made large enough that it comes up slightly over the fruit filling.
• For time-saving, I used an already made puff pastry.  Having time in your hands, you may want to make the crust yourself.
• Line your cookie sheet with parchment paper and you can directly assemble the galette over it.
• Preferably and I strongly recommend using parchment paper. It absorbs better the slight wetness of the pie once out of the oven.
• For a crunchier crust, add some extra sugar to the flour when you roll it.  Optional, of course.

I know you may be tempted to enjoy a slice as soon as it emerges from the oven, who can resist it, but let it cool off for a bit.

The baked blueberries can hold the heat a lot longer than you think.

Slice into wedges and enjoy it as it or with your favorite vanilla ice cream.

Feel free to improvise your own galette with any mixes that you fancy. Peaches are excellent when in the season prepared with this same method.

The rustic appearance is the perfect dessert recipe for those who enjoy baking but do not want to fuss with the crust.

Top off this blueberry dessert with a large scoop of whipped cream for an even more decadent sweet dessert.

Storage

If your home is like mine, we never have leftovers. However, if you do, I would suggest using a cake dome to store your pie, or cover it with plastic wrap and store it in the refrigerator.

Bring it back to room temperature, or place it in the oven, or toaster oven, to give the crust that crunchiness back.

You may want to try those desserts as well:

• Raspberry Buttermilk Cake
• Fresh Fruits with Chantilly  – A French Tradition
• Mascarpone Roasted Peaches

Products and Equipment used to prepare this wonderful recipe

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