A free form pie that is super easy and tasty, blueberry galette is a must on your summer menu! Perfect for brunch or dessert or just snacking!
It started with Moon Camp. What’s moon camp you ask? Well, in this case, it’s a group of photography friends, encamped in my up north back yard as a fun photography outing.
Yes, up north–the kind of place that gets really dark and lets you photograph the milky way. It’s a story worthy of its own tale, but that will have to wait.
To add to the fun, one of the other moon-campers is a foodie like me. This meant that had to do some baking the day prior. Never hurts to have extra sugar around cold campers!
What is a Galette?
This blueberry galette recipe was my first choice since it’s so easy and tasty! If you’re not familiar with galettes, Fine Cooking says that,“ the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.“
It’s like getting all the goodness of a pie with a fraction of the work!
Galette is a French term, but this might also be known by the Italian word Crostata. Either way, they are seriously popular because they are so easy to make! Here’s how:
Step by Step Directions
You start by mixing the blueberries with tapioca and sugar. Then roll out the pie crust
Pile the blueberry mixture on top of the crust, then fold and pinch the sides
Brush the crust edges with egg wash (egg beaten with water). This will help the crust turn golden.
How do you pronounce it?
Alas, other than the camp table photo, we didn’t get any shots of the original galette and I had to remake it for the post (poor me 🙂 ). I blame it on staying up most of the night to catch the milky way!
And yes, we were soundly admonished by our instructor for missing the shots.
I hope this makes up!
- 3 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 T lime zest
- 1 T lime juice
- 3 tablespoons tapioca or 2 T cornstarch
- 1/4 teaspoon ground cinnamon
- 1 pie crust, your favorite homemade or commercial
- 1 tablespoon butter cut into pieces
- 1 egg
- 1 T water
- 1 teaspoon coarse sugar
- Preheat oven to 425 degrees.
- In a medium sized bowl, combine the blueberries, tapioca or cornstarch, cinnamon, sugar, lime juice and lime zest. Let rest 5-10 minutes if using tapioca to allow it to soften.
- Place the round of crust on a rimmed baking sheet (in case any juices run off). You can line with a Silpat or parchment paper if you like.
- Spoon mixture into the middle of the crust leaving about 2" around the edge.
- Fold the edges over and pinch to close.
- Dot the top of the blueberries with bits of butter.
- Whisk the egg and water in a small bowl. Brush onto the crust then sprinkle with coarse sugar.
- Bake about 30 minutes until the crust is golden brown and the fruit is bubbling along the edges.
- Cool, then serve with whipped cream or ice cream.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 111mgCarbohydrates: 36gFiber: 2gSugar: 19gProtein: 2g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
- Easy to Freeze Strawberries for Winter
- Deconstructed Caprese Salad Appetizer