Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

French Blueberry Galette Ep. 63

BY Kevin Lee Jacobs | 30 Comments

Last updated on August 18th, 2018

Need (yet) another great blueberry dessert? Try this rustic French galette! Here’s the video how-to, plus the click-to-print recipe.

Note: If this recipe looks familiar to you, that’s because I made a variation of it back in 2015. Another version of the dessert exists in my cookbook. 

Thank you for letting me plug my cookbook.

And here, as promised, is the printable recipe:

Print
French Blueberry Galette Ep. 63

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 8 servings

Sweet, juicy blueberries. Zippy lemon zest. Flaky French pastry dough. Can you blame me for falling in love with this gorgeous galette?

Ingredients

    For the pastry dough:
  • 1 1/2 cups flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 stick (113g) cold, unsalted butter, diced
  • 1 large egg, beaten
    • For the filling:
  • 1/2 cup granulated sugar
  • The grated zest of 1 lemon
  • 2 1/2 tablespoons cornstarch
  • 4 cups fresh blueberries
    • For finishing the galette:
  • 2 tablespoons instant tapioca (a/k/a "Minute Tapioca")
  • 1 egg, beaten
  • 1 teaspoon granulated sugar

Instructions

  1. Making the dough -- Tip the flour, confectioners' sugar and salt in the bowl of a food processor. Process for 2 seconds to combine. Add the butter, and pulse the machine several times until the mixture resembles coarse crumbs. Add the beaten egg, and process until the dough begins to mass on the blade -- 5-10 seconds. On a lightly-floured (or non-stick) work surface, form the dough into a ball, flatten it into a disk, and then wrap the disk in plastic wrap. Refrigerate for 30 minutes.
  2. Rolling out the dough -- On a lightly-floured surface, roll the dough into a 13-inch-diameter circle. Then transfer the dough to a rimless, parchment-lined baking sheet. Refrigerate for 10 minutes or so while you move on to the next step.
  3. Making the filling, and forming the galette -- Put the sugar and lemon zest in a large bowl, and rub them together with clean fingers until the sugar is scented. Add the cornstarch, and whisk to combine. Then add the blueberries, and toss them about with a spatula until all are coated. Sprinkle the chilled dough with the instant tapioca granules (the granules will absorb excess juice). Mound the berry mixture onto the center of the dough, then spread the berries to within 1 1/2 inches of the edge of the dough. Fold the edge over the filling, making pleats as you go. Pop the galette into the fridge while you heat the oven to 425°F.
  4. Baking the galette -- Brush the edge of the dough with the beaten egg, and give it a sprinkling of graulated sugar. Bake on the center rack until the crust turns deep golden brown -- 25-30 minutes. Cool on a wire rack for at least 15 minutes, then slide the galette onto a wooden board for easy slicing. Serve warm or at room temperature, with or without a dollop of ice cream or whipped cream.
https://www.agardenforthehouse.com/french-blueberry-galette-ep-63/

Comments

  1. 1

    Mark says

    I saw this video this morning and couldn’t let the sun go down on this recipe. It’s out of the oven and cooling now. The smell is wonderful.

    I can never fold pastry without breaking it (I blame the wrong colored utensils) so I just rolled it out directly on the parchment, which worked fine.

  2. 2

    Jerry Miller says

    Kevin, I made this yesterday and it was delicious! The crust is super easy to make and roll out.

    I loved combination of lemon and blueberry; there’s definitely synergy between those two ingredients! I’ve never mixed the two before but I’m a convert now.

  7. 7

    Nancy Fopeano says

    Thanks for the tapioca idea! I never thought of that and hate the soggy crust that comes with fresh fruit tarts.

  8. 8

    Carlota says

    Kevin, thank you so much for this video! I’ve never tried making pie because reading instructions to make the dough always made me unsure… watching you, and enjoying your side comments, made all the difference. I’m trying this recipe this weekend, can’t wait! Thanks again!!!

  9. 9

    Kevin Lee Jacobs says

    Hi Nancy – Three cheers for tapioca. It’s the best thickener for fruit tarts and pies.

    Hi Carlota – I’m glad the video was helpful to you. Honestly, the crust is really easy to make!

  10. 10

    Peggy Ma says

    A great time for this recipe! Blueberries are on sale here.
    Congratulations on 20 years of great ideas and recipes!

  11. 11

    Julie says

    Hi, Kevin! I can’t get the video to load..hopefully later. In the meantime I have questions: I have lots of blackberries in my yard…think they’ll work? And why is tapioca so pricey and how long does it last? I don’t have much use for it..does it freeze until there’s another use? Thanks!

  12. 12

    Kevin Lee Jacobs says

    Hi Peggy Ma – ‘Tis the season for blueberries!

    Hi Julie – I’ve only tried this recipe with blueberries. Still, I can’t imagine why blackberries wouldn’t work as well. Tapioca granules will keep for months (or indefinitely?) if stored in an airtight container in the freezer.

  13. 13

    Tiffany George says

    I can’t wait to try this recipe! Blueberries and lemon are my favorite combo. Also, LOVED the “live audience” and kudos on the fancy kitchen renovation, it makes me want to redo mine.

  15. 15

    Debbie says

    Julie – if you need to use up tapioca, it can be used in any fruit pie instead of cornstarch or flour. It also makes a nice pudding.

  17. 17

    Ardelle says

    I LOVE blueberries and will make this for guests this weekend. Thanks for another simple blueberry dessert.

  18. 18

    John says

    Kevin, this looks delicious. I finally got my kitchen back, and your blueberry galette will be the dessert for my first dinner party this Saturday. I’m so happy to have a working kitchen, again! I’ll send pics, if you like? We made some same design choices.

    Happy Anniversary! Mine is next month –27 years! Yikes.

  19. 19

    Kevin Lee Jacobs says

    Hi Olivia – I’d use the tapioca. The granules will make all the difference between a too-juicy galette, and a just-juicy-enough galette.

    Hi Ardelle – Enjoy the galette!

    Hi John – Happy (early) Anniversary to you and yours! I’d love to see your kitchen photos. To submit them, first send me an email. After I respond, you’ll be able to attach pix.

  20. 20

    shirley murphy says

    Hi Kevin…I will make this for sure, but a quick question..would wild frozen blueberries work…

  22. 22

    Susan McNally says

    This looks wonderful, Kevin. I’ll make this next week for hubby and grandsons. Thank you so much! And Happy Anniversary! Susan

  27. 27

    Jo Anne Kassner says

    Kevin,
    Thanks so much for this recipe. It’s to die for and not hard at all to make. I love the idea of making the crust in the food processor. I always have trouble making pie crust–the dough is either too moist or not moist enough. This crust was perfect. I also love the idea of rubbing the lemon zest and sugar together; it gave the galette such a refreshing taste and made it not overpoweringly sweet!

  28. 28

    Liz in Salem says

    Hi Kevin, this looks wonderful! Just came back from the coast (we live in the mountains in Maine) with 40 lbs of just raked organic wild blueberries. YUM! First on my list is bb pie with lime – juice and zest. 2nd will be this galette, again with lime…a great combo. I too use Minute Tapioka, tho I grind it a little finer in my “coffee ” grinder. Your crusts are awesome and easy…thank you for their recipes.

  29. 29

    John says

    I am making it with blackberries this time and there seems to be a lot more juice generated than with the blueberries. I had to transfer it to a rimmed baking sheet. We’ll see what happens…

  30. 30

    Ann says

    Hi Kevin. I’ve made the galette twice now and it was delicious but the crust looked pretty beaten up due to it breaking as I pulled the edges up to the blueberries. The crust went together perfectly, rolled out perfectly, was refrigerated for 30 min., but broke in several places as I moved it to the cookie sheet after rolling out. It proceeded to break more when I moved the edges upward. What would cause this? My egg was quite large but otherwise the measurements were exact. It’s an easy pie crust but boy, it sure looks mangled coming out of the oven.

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