Last updated on June 15th, 2016
Sweet, juicy blueberries. Zippy lemon zest. Flaky French pastry dough. Can you blame me for falling in love with this gorgeous galette? My step-by-step recipe:
A brief note: After I made the galette, I gave one small slice to my friend Brenda for taste-testing. She swooned, and proclaimed the galette “a winner.” I blushed with pride.
And what happened to the remaining dessert? Well, it simply…vanished.
In France, “vanished” is pronounced “oink.”
To start, make a batch of Perfect Sweet Tart Dough. This will take you all of 30 seconds if you have a food processor. Here’s the simple recipe.
Roll the pastry into a 13-inch-diameter circle on a lightly-floured surface. A French rolling pin is your friend here.
Do you own a French rolling pin? If not, get thee one. The gadget’s tapered shape will allow you to roll out perfect circles of dough. I ordered my pin from this online source.
With a song in your heart, transfer the pastry to a rimless, parchment-lined baking sheet. Then pop the works in the fridge while you make the filling.
The filling: Put 2 pints (4 cups) of blueberries in a bowl, and sprinkle them with 1/2 cup sugar.
To thicken the juices just a little, add 2 1/2 tablespoons cornstarch.
And gently stir with a yellow spatula.
Now taste a blueberry. Is it sweet enough for you? If not, add 1 or 2 extra tablespoons of sugar.
This next step will make all the difference between a too-juicy galette, and a just-juicy-enough galette: Sprinkle 2 tablespoons instant tapioca on the crust, leaving a 1 1/2 border all around. (Tapioca absorbs liquid like nobody’s business.)
Mound the berry mixture in the center of the dough, and then spread it out to within 1 1/2 inches of the edge.
Fold the edge over the fruit, making pleats as you go.
Now paint the galette’s edge with some beaten egg…
And sprinkle the edge with sugar. Demerara sugar (above) will add sheen and crunch, but in a pinch you can use plain ole granulated sugar.
Bake on the center rack of a preheated 425°F oven until the crust is bronze and beautiful — about 25 minutes.
Put a wedge of galette on a plate…
Add some whipped cream and a sprig of mint, and then dive right in!
Well. I hope you’re drooling right now.
Think you’ll try this purple poetry? Talk to me in the comments field below.
And here, for your convenience, is a copy-and-paste version of the above:
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 galette, or 4-6 servings
Sweet Tart Pastry Dough (click here for recipe)
4 cups (2 pints) blueberries
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
The grated zest of 1 lemon
2 tablespoons instant tapioca (to absorb liquid)
1 egg, beaten
1 tablespoon Demerara sugar, for sprinkling (or, use regular granulated sugar)
Center the oven rack; preheat the oven to 425°F
On a lightly-floured surface, roll the dough into a 13-inch circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.
Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Tapioca will insure the galette isn’t runny with juice.
Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.
Bake until the crust is beautifully bronzed — about 25 minutes.
Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates!
Looking for more blueberry recipes? Here are some of my favorites:
Blueberry Bars (perfect for a picnic!)
Frozen Blueberry Yogurt Pie
Ann Manning says
Oh my goodness. I need a little thank you for my neighbor , and I just found it. Will have two make two of these beauties. TFS
Catharine R. says
OMG — I can’t wait to try this!
Brooklyn Bob says
I’ve made your tart crust several times, and it is THE BOMB! Will pick up some blueberries and lemon this weekend. Thanks for the great recipes, Kevin.
YUMMMMM! Will absolutely make this!
Kevin Lee Jacobs says
Ann, Catharine, Bob, and Selma – That’s great news! (I only hope you have more willpower than me!)
Looks delicious. Off to buy blueberries tomorrow 🙂
Abigail Buhle says
Merci Monsieur Kevin,
Your blueberry galette with French pastry crust will be perfect as a celebration at my French conversation circle. All your desserts are merveilleux.
Dani B says
This looks amazing, I want to make this today and we have almost every fruit except blueberries lol guess me and the kids will make this beauty tomorrow!
[email protected] says
I LOVE your lemon blueberry fingers, so I know that I will absolutely adore this!!
Joni D. says
My mouth is watering just reading this recipe!! Guess what I’m doing today!?!
I can’t wait to try this!
Mary W says
You make such delicious food that is easy to assemble and GOOD to eat! I still love those little rhubarb bites so much and this one looks right up there with it.
Yes, drooling! All your recipes are easy and tasty. Friends report the same great results. So, cookbook people, let’s get with it. We need all these recipes in one beautiful book!
Beverly, zone 6, eastern PA says
I am not a fan of blueberries in general, a major personality flaw, but this could sway me. It is picture perfect, certainly due to the chef’s photographic skills.
Doris C. says
I LOVE anything blueberry! Can’t wait to make this.
Yum! This looks fantastic! Love a simple but scrumptious recipe to add to my summer repertoire.
I retire from overseas in five weeks and will move home to Louisiana. I’ve been drooling over your recipes for ages counting the days til I’m home and can get ingredients. I love blueberries and this will be at the top of my list of things to bake – sounds like a winner dessert for July 4th!
LAVON EBLEN says
I want a cookbook. The recipes, photos, how-to tips and commentary make my taste buds dance and my energy sing.
Marion McCall says
Your recipes are always delicious. I can’t wait to try this one too.
beautiful pictures and looks yummy . Our blueberries are big this year, want to use them for a special occasion !
Theresa N says
My blueberries will be ready soon and I can’t wait to try your recipe. Beautiful presentation.
Rhonda Strahler says
I want your cookbook! Soon please!!
I appreciate your fun remarks, Kevin. They are so inviting. You make recipes sound less daunting, and the step-by-step instructions you provide are so easy to follow. I want to make this
gallette as soon as blueberries come in bigtime to southern Ohio.
HOW SOON THEE COOKBOOK??!
We just froze our years worth of blueberries (25lbs) about 2 weeks ago and this recipe sounds perfect so….will frozen berries work in this recipe and, if so, should they be thawed first? Hope you or someone can answer this for me because I am anxious to try this recipe.
Mmmmm! I’m using Huckleberries!
Love your instructions —
Donna J. says
Kevin, I have tons of frozen blueberries! Can I use frozen, and should I make any adjustments to the recipe if I do?
Joann D. says
Kevin, this recipe looks so simple to make and so so delicious that it is on my list to make!!!
Lisa Gerard says
Kevin…we have a summer house in Blue Hill, Maine and August is spent eating blueberry desserts. I am always looking for additions to my favorite (Nova Scotia Blueberry pie) and traditional love (blueberry pudding) not to mention many muffins, pancakes and breads filled with those perfect, tiny little wild Maine Blueberries.
I will definitely try this dessert and look forward to serving it to my family and friends.
Kevin Lee Jacobs says
Rhonda and ArtistryFarm – My agent sent the book proposal out to publishers a couple of weeks ago. Keeping my fingers and toes crossed!
pk – I love huckleberries!
Hi Donna – Frozen blueberries ought to work for this recipe. I would not thaw them first. No need to adjust the ingredients, although you might have to increase oven time by 5 minutes. Let me know how the frozen-version works out for you!
Last week I prepared a recently published recipe from Martha Stewart that sounded just like something I was looking for. Long story short it was a total flop, neither of us finished what w as on our plates and I am sad to admit the rest of it went directly into the garbage and I really get upset over wasting food. This has NEVER happened with any of your treasures – not even close! Although I have 2 bookcases full of a lifetime of collecting cookbooks – I am having troubles waiting for your book to be released – like a kid waiting for Christmas. When, Please?????
A question please, that echoes other responders above – what about using frozen blueberries?
Love your website and all the great things you share with us.
Yum!! You have the BEST recipes!! Thanks for sharing!
I’ve been following you for a couple of years and I haven’t yet met one of your recipes that I haven’t loved…….and that goes for all your news letters….I look forward to your Sunday Missives.
for sure I would buy your cook book…….:)
Could this be made with berries, other than blue berries? I know how good they are for you but I am wondering if I could use black or straw berries? Or how about cubed pears? I just don’t like blue berries but love your crust and instructions. Help!
CheyAnne Sexton says
Oh, my, goodness, this looks awesome and pretty simple too.
Love every thing about your website.
Brenda Johnson says
Seeing these pictures sets my mouth to waterin’! This tart is SO delicious!!!! “Fresh” is the perfect one word description- the sweet ripe juicy blueberries, the tart bright burst of lemon, held lovingly by the tender buttery crust shimmering with it’s generous sprinkling of big crunchy sugar crystals. Fresh! Perfect for springtime!!! (or anytime!) Thanks for sharing Kevin!!!!
Rose Healy says
Excellent recipe , can’t wait for fresh blueberries from my own bushes!
Linda A says
In France, “vanished” is pronounced “oink.” You are too funny!
Great looking food and a fun read …. will I keep the weight off if I make
this recipe and laugh alot while eating it?
Is that pastry frame a cloth? Where did you get it?
Really enjoy your blog, Kevin!
Kevin Lee Jacobs says
Hi Donna – I think we both posted at the same time. See comment #30 regarding frozen blueberries.
Hi Diane – I suspect this recipe would work with blackberries, gooseberries, and so on. As for strawberries, you can’t go wrong with this Glazed Strawberry Tart!
Hi Brenda J – Thanks so much for taste-testing this recipe!
Hi Linda A – The pastry frame is a piece of canvas that I purchased at a local kitchen supply store. You can probably find it over at Amazon. It’s a terrific baking accessory!
Can’t wait to try this blueberry recipe! Thank you.
Oh Kevin, you certainly it the right note this time, well you always do! My favorite store just had blueberries on sale – for 99 cents a pint! I stocked the freezer and can’t wait to try this. It looks so much more elegant than a pie. I might put a little greek yogurt on it, just to tell myself it is healthier.
Please bring on the cookbook too! Can’t wait!!
Gloria Gellman says
I love your recipes and their presentation, too. I can hardly wait for the cookbook and plan to give it to friends as gifts!
We are about 5 to 6 weeks from fresh blueberries in SE PA. Strawberries are late and the birds seem extra hungry this year….
Also thinking PEACHES with this crust. OR a Peach /Blueberry combo.
Echo requests for a cookbook….all this joy in one volume? Yes please!!
Kevin you have a wonderful website and I look forward to receive ALL your new recipies. The photos accompanying your recipes are extremely helpful for an old retired non-cook non-baker like me. I have time to experiment with cooking for my husband now. The photos are so enticing and inviting and I feel confident to make your recipies. I’m so anxious and excited for you cookbook.
Your blueberry bars are my all time favorite. Now they have a competitor.
Hi Kevin, This blueberry tart sounds great, I will try the receipe this week. Please keep the receipes coming. Thank you Marian
I have this in the oven right now, I liked your crust better then the Jacque Pepin one I have 🙂
Kevin Lee Jacobs says
Hi BernadetteO – I hope you enjoy the galette!
Victoria Byerley says
You have the best, easy, elegant recipes!! I would love to have them all on one place..
Julie Piehn says
I can’t wait for fresh blueberries and a friend get together so I can serve this as dessert. I have the perfect mint – strawberry 😉
Christina M. Giordano says
Made one today – it was absolutely delicious . . . planning to make another for a small family gathering next weekend. Thanks for the step-by-step … makes it very easy to follow your recipes.
Linda Miles says
You recipes are amazing….I learn a lot.
Just love the dessert recipes and especially your photo visual aids.
Blueberries – one of my favorite fruits, along with raspberries, rhubarb, blackberries, strawberries etc. Right now it is rhubarb time – time to eat Rhubarb Crunch – YUM! And it’s time to freeze some to have in the dead of winter when all hope of warm weather seems to have withered away. When the local blueberries arrive I will be sure to try this.
Last weekend I took my Rhubarb Crunch to a 100th birthday party potluck and I swear the guests inhaled it – I didn’t even get to taste it. Also served it for book club on Tuesday, and lunch for neighbor/friends on Friday – sent the leftovers home with them so I don’t have to cringe when stepping on the scale!
As all your recipes that I’ve tried, this is an absolute taste bud party! Confession time: I’ve added a dollop of cream to my second slice… heaven! Now I’m off to the stationary bike…
HOLY COW! Thank you Kevin! REALLY, THANK YOU. You make cooking/baking ‘fancy-pansy’ food EASY! I have gained so much confidence in my own cooking becuase of your recipes and guidance that I literally have people on facebook ASKING ME to cook for them. I bow down to you my Favorite recipe Guru!
PS.. I’ve always want to make a Tart… after a trip for a habdy dandy rolling pin like yours, and tart tray… I’ll be all over this recipe. 🙂
I read you for the sit-down comedy. <>?!?! Laughing before thinking, that’s my goal.
Oh My Goodness…Kevin, you make the most delicious looking and tasting food, seem so easy! I Love your method of bringing FUN into the kitchen! I am not a natural Martha Stewart…but you help me Think I am, with your wisdom of how food should look, feel, smell and taste! Blueberries are one of my Favorites, so I WILL be trying this blue gem very soon!
Hugs of Appreciation, from Sharon and her wire-haired dachshund, Abby in Burlington, Iowa!
Hi Kevin. Can you tell me please.
You placed your tarte in the middle shelf of the oven. Can you tell me please did you bake using the fan heat in the oven,. I’m never sure how to use my oven when baking. Tradition or fan heat for pastry.
Thanking you. Love everything that you make. 🙂 Superbe! Bravo
Diane C says
I made one little change….I stirred gently with a red spatula…and it turned out delicious! I can only imagine the ecstasy I might have enjoyed if I could have followed the recipe exactly as written! This goes into my “make again” file!
Diane C says
Look where I bought my French rolling pin! My purchase helped Appalachian student get a college degree! https://bereacollegecrafts.com/products/6505c
Kevin Lee Jacobs says
Hi Patricia – Pastry crusts have always baked perfectly well in my traditional (fan-less) oven. Fan heat might be nice, but it certainly isn’t necessary for baking.
Hi Diane C – So glad you liked the galette. And how wonderful that your rolling pin-purchase helped a college student!
Not always a blueberry fan but this looks wonderful. I wonder if other fruit would work, I’m thinking peaches.
Yes, yes. I’m drooling.
Barb Hulse says
Just made your Strawberry Rhubarb sauce this past weekend (yummy) and will make more this weekend. Also going blueberry picking so I will try this delicious looking recipe then.
This looks SO good. I think you have the best recipes of anyone I like to follow!
Catharine W. says
Rushing home from vacation to give this a go…
Sue T says
Wow, this looks gorgeous!
Thanks for the tapioca tip, too!
I made this for a dinner party last night where I had been asked to bring dessert. It was a spectacular hit! I did not have any turbinado sugar for the edges, but I can tell you now that regular granulated sugar works just fine! Scrumptious recipe, which I will be making again. 🙂 Thank you, Kevin!
I made this last weekend for a barbecue dessert! The hit of the party!
Kevin Lee Jacobs says
Vicki and Selma – So glad the galette worked out for you!
Made it…..loved it……wait….there’s some left………
Eight friends gobbled up the delicious galette, leaving just enough for my bedtime snack.
Thanks to your tapioca tip the sour cherry slab pie I took to a meeting made the pie easy to manage. Keep the great recipes & handy tips coming!
Hi Kevin, love your recipes and all. Question about this one – could I make this tonight for an event tomorrow night? Thanks so much.
We thoroughly enjoyed this pie! This was the second of your recipes I’ve followed (the 1st was a chocolate custard) both were simple to follow and resulted in great deserts. Thanks!
Kevin Lee Jacobs says
Hi Matt – I’m so glad you tried — and liked — this galette. Bon appetit!