Blueberry Almond Galette

an overhead of a baked blueberry galette with almonds.

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5 from 18 votes

Blueberry pie but even better in an easier-to-make, rustic galette!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 40

Dough resting time 30

Total Time 1 20

Servings servings

Calories 262kcal

Author Tracy

Equipment

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!

Video

[adthrive-in-post-video-player video-id="szruEWoz" upload-date="2024-05-25T13:13:13.000Z" name="Blueberry Almond Galette.mp4" description="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!" player-type="default" override-embed="default"]

Notes

Storage

In a storage container, you can store it in the fridge for up to 4 days.

Substitutions

Blueberries: You can use frozen, but don't let them thaw. Add them frozen to the bowl and mix with the other filling ingredients. If you let them thaw, the blueberries will become too mushy.

Almonds: The combination of the almond extract and sliced almonds add such great flavor to this galette. Be sure to use sliced or slivered almonds for a delicate crunch. You can omit the almonds and use vanilla extract instead.

Make Ahead

Pastry Dough: This dough can be made ahead and stored in the fridge for up to 3 days or stored in the freezer for up to 3 months.

Nutrition