Blueberry Galette

This rustic Blueberry Galette is made with flaky puff pastry and a juicy blueberry filling flavored with lemon zest and vanilla. Quick, simple, and perfect for summer desserts or holiday gatherings.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

1 sheet puff pastry I use Trader Joe’s

Filling:

2 cups frozen blueberries
Zest of 1 lemon
½ lemon juiced
2 tbsp brown sugar
1 tbsp flour
1 tsp vanilla extract

For the edges:

1 egg beaten (for brushing)
Cane sugar to sprinkle

Equipment

baking sheet
Mixing bowl
Pastry brush
Parchment paper

Method

Preheat oven to 425°F.
Roll out puff pastry onto a parchment-lined baking sheet.
In a bowl, mix blueberries, lemon zest, lemon juice, brown sugar, flour, and vanilla extract.
Place filling in the center of the puff pastry, leaving about 2 inches of border.
Fold edges over the filling, pleating as you go. Brush edges with beaten egg and sprinkle with cane sugar.
Bake for 25 minutes or until pastry is golden and crisp.
Broil for 1 minute at the end for extra color (optional).
Cool slightly, slice, and enjoy!

Notes

Keep pastry cold: Puff pastry bakes best when chilled, so don’t let it sit out too long.
Prevent soggy bottom: Toss berries with flour to thicken the juices as they bake.
Sweetness adjust: Add more or less sugar depending on the sweetness of your berries.
Try fresh berries: Works just as well with fresh blueberries in summer.
Serving idea: Top slices with vanilla ice cream or whipped cream.

Blueberry Galette