I posted a photo of a blueberry galette on Instagram the other day, and lots of people wanted to see the recipe, so here we are! After re-testing the recipe, writing it down, and photographing it, I realized this will be the THIRD fruit galette recipe with a nut crust that I’ve posted. Ha! Clearly it’s my MO for summer pie-like desserts, and here’s why: there’s no fussing over the crust decoration, you can use fruit past its prime, and there are no special dishes required. (You can see my strawberry + balsamic galette with pistachio crust here and my berry galette with whole wheat pecan crust here.)
A few notes on the recipe and substitutions:
Crust — If you have a tried-and-true crust recipe you love, by all means, use that! If you want to save time, use a store-bought crust! I’m partial to all butter crusts, but if you prefer shortening, go for it. If you have a great gluten-free pie crust recipe, it should work here. I like to add some nut meal or whole grain flour to give the crust a more toothsome texture, but you can use only all purpose (1 ¼ cup) for a lighter crust. The point is, this is very forgiving! You can also make your crust ahead of time and keep it in the fridge for a few days or in the freezer for a month or more. I like to double the crust recipe and pop one in the freezer for later (defrost the crust in the fridge before using).
Filling — This works with almost any kind of berries, but also stone fruit like peaches, plums, etc. If you want to use frozen berries, I recommend thawing them and draining off the excess liquid first. I kept this one pretty pure, but there are lots of complementary flavors you can add. For a more lemony flavor, rub some lemon zest into the sugar with your hands before combining it with the fruit (this expresses the oils in the peel). A half teaspoon of cinnamon, ginger, or cardamom would be great additions. A scraped vanilla bean (or vanilla bean paste) works well. Fresh herbs like basil, thyme, and rosemary are also fun. Go wild!
Serving — You can serve this hot or room temperature, but I recommend eating it the same day you bake it so the crust is freshest. The filling will set up better if you let it cool a bit, so I recommend cooling it some if you’re planning to transporting the dessert. You can assemble it a few hours or up to a day ahead of time and refrigerate the unbaked galette, then bake it when you’re ready/able. Topping it with a dollop of lightly sweetened whipped cream or vanilla ice cream is hard to beat.