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.
Blueberry Galette with Hazelnut Crust
Ingredients
For the crust:
- 1 cup all purpose flour
- ¼ cup hazelnut meal or whole grain flour
- ½ teaspoon salt
- 6 tablespoons (3 oz) cold, unsalted butter
- ice cold water
- 1 egg
- 1-2 Tablespoons turbinado or raw sugar for sprinkling crust (optional)
For the filling:
- 2 cups (10-12 oz) blueberries
- 2-3 tablespoons sugar
- 1 tablespoon lemon juice (about half a lemon)
- 2 teaspoons cornstarch or arrowroot powder
Instructions
- Make the crust, working quickly to make sure everything stays cold. Combine flour, hazelnut meal, and salt. Cut cold butter into flour mixture, using a pastry cutter or two knives, until butter is pea-sized. Add ice cold water one tablespoon at a time until dough just comes together. Form dough into a disc about one inch thick, wrap tightly with plastic wrap, and refrigerate for at least an hour. (You can make the crust ahead and store in the fridge for a couple days or the freezer for a month plus.)
- Make the filling. In a bowl, gently stir together blueberries, sugar, lemon juice, and cornstarch until evenly coated. Set aside.
- Preheat the oven to 375F.
- Assemble the galette. After the crust is chilled, unwrap and place on a floured surface (ideally a cold surface, like a stone countertop). Roll the crust out with a floured rolling pin into a circle about ⅛ inch thick (it should be roughly 12 inches in diameter). Transfer rolled crust to a baking sheet lined with parchment or a silicone mat. (I like to do this by gently rolling the crust around my rolling pin and then unrolling it on the baking sheet.) Dump the blueberry filling onto the center of the crust. Spread evenly, leaving about a two inch border around the edges. Fold the pie crust over the filling, overlapping slightly, until you get all the way around. (You can stop at this point and put the assembled galette into the fridge to bake later.) Whisk an egg with a splash of water and brush it onto all visible crust. Sprinkle with turbinado sugar if desired.
- Bake the galette at 375F for 45-50 minutes, or until the crust is a deep, golden brown and the filling is thick and bubbling. Let galette rest for at least 10 minutes after baking. Serve warm or room temperature.
Notes
Serve with sweetened whipped cream or vanilla ice cream if desired.