Blueberry Almond Galette
Bringing out the best of summer blueberries, our Blueberry Almond Galette recipe is surprisingly easy to make and is packed full of delicious flavors that highlight the berries! This summer fruit galette recipe is perfect for those who love pie, but don’t want all the work!
Welcome blueberries!! Is there anything better than this summertime fruit freshly picked? There’s something so special about summer blueberries, and that’s why we made a recipe that highlights everything about this summer stunner, that’s easy, fresh, and oh sooooo delicious. Our Blueberry Almond Galette is easy to make but elevated in flavor! It’s everything (and dare I say more!) of a blueberry pie, but in a rustic, easier-to-make galette, and some of our favorite flavors for a summer-time treat that everyone will love, and you won’t spend a ton of time in the kitchen making!
Ingredients Needed
- Blueberries – Of course, our preference is fresh summer blueberries, but of course, you can make this blueberry almond galette with frozen blueberries, too.
- Sliced Almonds and Almond Extract – I love blueberry and almonds together, and this summer fruit galette is a great way to combine the two!
- Ground Ginger – This is one of my favorite flavor-enhancing spices that I think is under-used in sweets, and it is absolutely delicious in this galette!
- Sugar – Not too much, you want the sweetness of the blueberries to shine!
- Cornstarch – By adding this to the blueberry filling, it will create a thickness of the filling similar to a pie filling.
- Lemon Juice – The citrus needed to bring it all together!
- Flour, Butter, Salt – The simplest of pastry crusts but that’s all you need!
- Semolina Flour – This is our key to making sure that you don’t have a soggy-bottomed galette!
- Egg and Brown Sugar – To sprinkle on the rustic edges and give an extra elegant look!
Easier Than Pie
Create the Crust
The first step of a delicious rustic fruit galette is to create the easy butter-packed crust! Butter, flour, a little water, and maybe a pinch of salt (if using unsalted butter) are all you need!
Create the Filling
Next, it’s just a matter of mixing the blueberries with the other filling ingredients together for the most flavorful blueberry-packed filling!
Roll out Dough and Fill
Roll that dough out into a big 7-inch circle and then fill it with all of the blueberries and almonds.
Wrap and Brush
Now for the signature rustic galette look! Gently fold in the edges of the pastry circle around the blueberries, brush with egg, and then sprinkle with just a little brown sugar.
Baked to perfect flakey crust, soft center perfection for our Blueberry Almond Galette!
Recipe Tips
The biggest mistake made when making galettes is overfilling. You want to make sure that you have the right ratio of filling to the crust. Remember, this is not a pie packed full of filling – it’s better!
Cutting the cold butter into the flour will ensure that the butter stays in little crumbles in the pastry. This is what gives the pastry its light and flakey texture, which is key to this fruit galette!
This is an important step to allow all of that butter in the pastry to chill again, otherwise, you’ll have a chewy, tough crust instead of a nice light flaky crust.
Semolina flour is key to preventing the bottom of your galette crust from getting soggy! Sprinkle the bottom of the rolled-out dough with some semolina flour before adding your filling and it will help keep the bottom of your crust nice and flakey.
Add a little cornstarch to your blueberries and it will help thicken the filling so that it’s pie filling but in a better-than-pie galette!
Be sure to fold up all over the corners, overlapping dough as you go, to ensure that there aren’t any gaps where the blueberry filling can seep out. Again, the best thing about a galette is its rustic look, so no need to make it ‘pretty’ like a pie, the more rustic the better!
Add a little vanilla ice cream to that Blueberry Almond Galette and you have a summer berry dessert that will be welcome at any table you bring it to. This summer fruit galette is different than any other galette you have, I assure you. The almond flavors take it to the next level and trust, me you won’t be disappointed!
You Also Might Like
- Cherry Pecan Galette
- Blueberry Lemon Ricotta Pancakes
- Healthy Blueberry Muffins
- Homemade Cherry Garcia Ice Cream
- Easy Homemade Peach Fritters
- Zucchini “Apple” Bars
- Blueberry Parfait Popsicles
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Blueberry Almond Galette
Equipment
- cookie sheet
Ingredients
- 3 cups blueberries 14 oz
- 1/4 cup sugar 52 g
- 3/4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1/2 teaspoon ginger
- 2 teaspoons cornstarch
- 1/4 cup sliced almonds
Galette Dough
- 1/2 cup unsalted butter
- 1 1/4 cup flour 166 g
- 1/4 teaspoon kosher salt
- 2 tablespoons chilled water
Galette
- 1 egg
- 1 tablespoon semonlina flour
- 1 tablespoon brown sugar
Instructions
- Create the Pastry: In a medium-sized bowl, add the flour. Take the butter out of the fridge and cut into cubes. Add to flour and then use a pastry cutter to cut the butter into the flour until a crumbly dough is formed. Create a well in the mixture, add the cold water, and mix until all of the flour is incorporated. Form the pastry dough into a ball, wrap it in plastic wrap, and store it in the fridge for 30 minutes.
- Preheat Oven: Preheat the oven to 375 degrees F.
- Create the Filling: Add the blueberries, sugar, cornstarch, lemon juice, and ginger to a bowl. Mix well. Add sliced almonds and mix.
- Roll Out Pastry: On a sheet of parchment paper, add the chilled pastry dough. Use a rolling pin to roll out the dough into approximately a 7-inch round circle. Add the parchment paper with the rolled-out pastry to a cookie sheet.
- Add the Filling: Sprinkle the round with the semolina flour and then add the blueberries to the center of the round and spread it out, leaving 1 1/2 – 2 inch border around the edge of the circle.
- Fold-Up Edges: Gently fold the dough border over the filling, overlapping the edges of the dough as needed, ensuring that you close up any corners, leaving the center of the galette open.In a small bowl, whisk the egg and then use a pastry brush to brush the folded-over edges with the egg wash. Sprinkle with brown sugar.
- Bake: Place cookie sheet with galette on the center rack of the oven. Bake for 40 minutes.After 40 minutes, remove from oven and let cool for about 15 minutes before slicing. Enjoy!
this is wonderful. My daughter picked a lot of blueberries from school and we will make this tonight
Love to hear it, Nancy! Thanks for sharing!
Enjoyed this for dessert last night and it was a sweet success! Easy, decadent and delicious; my whole family loved it!
So wonderful to hear, Sara!! Thanks so much for sharing and taking the time to leave a reveiw!
This is one of my favorite ways to use up all those blueberries. Great with a cup of coffee!
The addition of almond slices AND extract really kicks things up a notch and makes this so much better than a plain blueberry galette. Highly recommend!
Thanks so much, Chelsea!
This rustic blueberry almond galette is divine. It’s much easier to make than I thought and I love the flavor the combination.