Blueberry Galette with Lemon Mascarpone cream for a bright burst of blueberry-lemon flavour, flaky pastry crust, and cheesecake-like cream. A blueberry packed summer dessert.
It’s Summ-ah! Which means that most recipes should have berries involved. They seem to arrive and then be gone in a flash so I’m trying to fit all berries in as much as I can. The local Blueberries here in Metro Vancouver are ripe and plump … perfect for all your baking needs.
A what? A galette! A galette is basically an open-faced rustic pie. I like making them and taking them to dinners or potlucks as the more rustic they are, the better they look. Pastry chefs need not apply.
I did a couple of unconventional things with these galettes. First, I used a small amount of rye flour in the pastry which I have to say I really liked and I’ll do again in the future. I’m really looking forward to using it in a savoury pie or galette recipe. It created a tad more texture and made it seem as though there was a nutty component to the galettes even though there wasn’t any nuts use in the recipe at all.
I also used a very high ratio of blueberries to pastry; mine oozed everywhere which I really liked as well. That being said, you may want to reduce the amount of berries per galette or just make one large galette versus 4 small ones if you don’t like messy baking.
The juices that bubble and simmer up in a galette is one of my favourite things. Like the bubbly fruit of a crumble when removed from the oven – same deal.
The pastry for this galette recipe comes together quickly and the food processor does the majority of the work. The usual suspects of flour and butter make up the bulk of the pastry crust ingredients and no need for room temperature butter! This recipe needs that butter straight from the fridge so that it stays in little lumps that create the flaky pastry crust we all love.
The pastry is a tad on the wet side so it is fairly essential it gets to chill out in the fridge for a short period of time.
You might be wondering how do you fold a galette? First, the galette needs to be rolled into a thickness of about 1/8-1/4″. Then you add your filling mixture to the middle of the galette. From there you can see in the picture above how the pastry crust is easily folded over and pinched in 1-2″ spaces.
I like to brush the pastry of my galettes with a touch of milk and sprinkle demerara sugar (also known as turbinado sugar) for some additional crunch. Slivered almonds also works great here.
Can you freeze a galette? Yes! This galette is fine to sit in the fridge (wrapped up of course) for about 5 days and in the freezer for up to 3 months.
Can I make a galette ahead of time, definitely with one like this Blueberry Galette. Just like pie, I’d recommend reheating it in the oven briefly so that any toppings melt into it nicely.
Substitutions and variations for this Blueberry Galette recipe:
The blueberries can be swapped out for raspberries or even strawberries if blueberries just aren’t your thing.
The rye flour can be substituted with regular all purpose or whole wheat flour.
The lemon zest and juice can be skipped, although I’d recommend adding 1-2 tsp of vanilla extract.
The demerara (turbinado) sugar can be substituted with silvered almonds or a crushed nut of your choosing. Anything that will add some crunch or texture to the pastry.
More summer blueberry recipes:
*updated June 2020 – I remade this dish, just because I love it so much. My kids and I sat around my photo table after I finished shooting and inhaled this galette. I made a whole galette vs 4 mini ones, but they’re all equally delicious. I love how the blueberries meld together with natural pectin and retain that vibrant hit of lemon flavour. Perfect almost Summer flavour.
Blueberry Galette with Lemon Mascarpone cream for a bright burst of blueberry-lemon flavour, flaky pastry crust, and cheesecake-like cream.
- 3/4 cup all-purpose flour
- 6 tbsp rye flour or substitute with all-purpose
- 1 tbsp granulated sugar
- 1/2 cup plus 1 tbsp unsalted butter chilled and cut into small pieces
- 1 large egg
- 1 1/2 tsp milk plus more to brush the edges of galettes with
- 3 cups blueberries fresh or frozen
- 2 tbsp cornstarch
- 1/2 cup granulated sugar
- 1 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice from 1/2 lemon
- 1/4 tsp salt
- 1-2 tbsp demerara (turbinado) sugar for galette edges
- 250 grams mascarpone cheese
- 1/4 cup whipping cream 33% liquid whipping cream
- 3 tbsp granulated sugar
- 1 tsp lemon zest optional
Prepare the pastry dough by combining the flours, 1 tbsp sugar, and salt in a food processor and mix until blended. Blend in butter pieces until it looks like corse sand. In a small bowl whisk 1 egg and milk together, then pour into the food processor all at once and pulse until a rough dough forms (do not over mix). This is a fairly moist dough, see notes in blog post above.
Lightly flour a work surface and form dough into a ball. If making 1 large galette press the dough into a disc, wrap in plastic wrap and refrigerate for at least 1.5 hrs, or up to 2 days. If you're making 4 mini galettes, break the ball of dough into 4 equal pieces (I used a scale, but eyeballing it would be fine too). Flatten each of the 4 pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 1 hour, up to 2 days.
Once dough is chilled preheat oven to 375°F and line a large baking tray with parchment paper.
Remove dough from fridge and let sit on the counter for 10 minutes.
Meanwhile toss berries, cornstarch, 1/2 cup sugar, lemon zest, lemon juice and salt together in a large bowl. Set aside.
On a lightly floured surface roll out each disc of dough into 1/8" thick (or roll out into one large piece 1/8" thick). Transfer dough to baking sheet and top with blueberries, using around 3/4 cup per mini galette. Fold the outer edges of the galettes up creating small overlaps as you go. Brush the edges with milk and sprinkle on demerara sugar.
Bake for 40-50 minutes, until galettes are golden brown and the filing is bubbling (if you're making a larger galette the timing will be 50-60 minutes). Let galettes cool on baking sheet.
To make the mascarpone whip, combine mascarpone, whipping cream, and 3 tbsp sugar in a bowl and whisk until stiff peaks form (this took about 4 minutes with an electric stand mixer).