Blueberry Galette

As usual, I had something on the verge of going bad in my fridge (blueberries) and decided to salvage them by baking something. I found this galette recipe in my Essential Baker cookbook. It’s my kind of recipe… very easy, and not labor intensive. I wish I had the time to make complicated, many step recipes, but its just not in the cards for me. To make this even easier, I made the dough the day before I baked it, and let it rest in the fridge overnight. Can’t get any easier than that!
I’m entering this photo in the September Photo Event, This blog clicks (Crusts.)


Blueberry Galette Recipe

1 1/4 c all purpose flour
1/4 c stone-ground fine yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
4 oz (8 tbsp) butter, softenend
1 tbsp heavy cream
2 to 3 tbsp ice water

3 c fresh blueberries (or other berry) rinsed and dried
2 tbsp granulated sugar
1 oz (2 tbsp) butter, chilled
1 tbsp heavy cream
2 tsp granulated sugar

1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.

2. With the food processor running, pour the cream and 2 tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.

3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.

4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.

5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.

6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.

7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.

8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.



  • amanda 11 YEARS AGO

    That picture is gorgeous :) You know what makes a gallete even easier? If you use some type of fruit preserves instead of really fruit. It’s kind of like cheating, but I enjoy using trader joe’s raspberry seedless organic jam.

  • peabody 11 YEARS AGO

    Sadly, I am allergic to blueberries, but it looks gorgeous!

  • Chicken Fried Gourmet 11 YEARS AGO

    man that looks really good :)

  • Katie 11 YEARS AGO

    Gah! I’ve been on a blueberry kick lately and you are torturing me with this beautiful galette! Mmmm….

  • Indigo 11 YEARS AGO

    Could this look any more perfect?! I love it!

  • Danielle 11 YEARS AGO

    It’s so rustic and simply elegant. I’m with you on keeping with short recipes. Beautiful.

  • diva 11 YEARS AGO

    this looks absolute divine. gotta try this especially with spring just round the corner and summer berries up for sale in the markets. thanks for sharing. i’ve linked you ;) x

  • Hillary 11 YEARS AGO

    That is beautiful! I love blueberry pie and that just takes it to a new level!

  • Bev 11 YEARS AGO

    this is so beautiful! I could really eat this right now! mmm

  • paula 11 YEARS AGO

    Wow! Looks so delicious. Wish I could get a try off the screen.

  • Tartelette 11 YEARS AGO

    Simply gorgeous! This is one of my favorite things to have on a relaxing sunday afternoon with a cup of tea!

  • Kevin 11 YEARS AGO

    That looks so good! Bookmarked for blueberry season.

  • Joanna in the kitchen 11 YEARS AGO

    I love blueberries and I love this blueberry galette. Great photo :-)

  • robin (caviar and codfish) 11 YEARS AGO

    Do you think this would work with frozen blueberries? Fresh are so expensive around here right now.

  • Mimi 11 YEARS AGO

    I can’t wait to use the last of my frozen blueberries to make this!!

    Oh yeah- and I tagged you for a meme (I know you are rolling your eyes- but it was my first one and I was really excited!). Here’s the address…

  • Meena 11 YEARS AGO

    The pics looks delicious, and I bet the Galette tastes amazing too. Can’t wait to try!

  • Candace 11 YEARS AGO

    Thanks everyone!

    Amanda… the preserves sound fab and even easier!

    Peabody… allergic to blueberries??? :(

    Robin… This would probably work with frozen, but it might release a large amount of liquid. You would probably want to keep them frozen until you bake.

  • Patricia Scarpin 11 YEARS AGO

    It looks beautiful and delicious – I wish I could have a slice right now!

  • michelle @ TNS 11 YEARS AGO

    that looks f’ing *good.* that would be amazing with those little wild blueberries from maine, but summer is so far away!

  • melissa 11 YEARS AGO

    I kept meaning to comment on this one cause candace, man, I don’t eat sweets. I mean, like never. but this? this I want. and I want to make it. YUM.

  • Nan 11 YEARS AGO

    This looks so good – I’ll try it this weekend -I’m sure it’s just what I’ve been looking for with every opening of my pantry or refrigerator door….nothing good to eat ’round here lately! Thanks!

  • jugalbandi » CLICK: Crusts. The winners are … 10 YEARS AGO

    […] About Baking Cheese Sticks @ Priya’s Easy N Tasty Recipes Rustic Blueberry Galette @ i shot the chef Italian Pop Tarts @ Finding La Dolce Vita Spinach & Mushroom Pizza Pockets w/o Cheese @ […]

  • Rebecca 9 YEARS AGO

    I absolutely LOVE this recipe, so quick and easy!! I made the blueberry gallete last week, and today a neighbor brought me a box of just-picked native wild black raspberries….guess where they ended up?? The second galette (Native Black Raspberry) is in the oven right now, and I can’t wait to try it! Thanks for the wonderful recipe, I may never fuss with a pie again!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

Latest Instagrams

Follow ishotthechef on Instagram!


There are 2 easy ways you can
subscribe to this blog, RSS Feeds or
via Email.


Also make sure to keep in touch with me on Facebook, Twitter & Pinterest.

Scroll to top