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Blueberry Galettes

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Blueberry Galettes with Lemon Mascarpone cream for a bright burst of blueberry-lemon flavour, flaky pastry crust, and cheesecake-like cream. 

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. I haven’t made a galette on the blog yet, or any pie really so I thought this was the time to make these stunning Blueberry Galettes with Lemon Mascarpone Cream.

Blueberry Lemon Galettes | My Kitchen Love

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.

Blueberry Galette | My Kitchen Love. Easy rye pastry crust with lemon blueberry filling. #pie #dessert

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.

Blueberry Galette with Lemon Mascarpone Cream | My Kitchen Love. Easy rye pastry crust with lemon blueberry filling. #pie #dessert

*updated June 2017 – 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 taste. 

Yields 4

Blueberry Galettes

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 3/4 cup / 100 gr all-purpose flour
  • 6 tbsp / 50 gr rye flour
  • 1 tbsp / 15 gr sugar
  • 1/2 cup plus 1 tbsp / 130 gr 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
  • 1 lb / 3 cups fresh blueberries
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • Zest from 1 lemon
  • Juice from 1/2 lemon
  • 1/4 tsp salt
  • 1-2 tbsp demerara (turbinado) sugar (for galette edges)
  • 250 gr mascarpone cheese
  • 1/4 cup whipping cream
  • 3 tbsp sugar
  • Lemon zest for garnish, optional

Instructions

  1. 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.
  2. 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.
  3. Once dough is chilled preheat oven to 375°F and line a large baking tray with parchment paper.
  4. Remove dough from fridge and let sit on the counter for 10 minutes.
  5. Meanwhile toss berries, cornstarch, 1/2 cup sugar, lemon zest, lemon juice and salt together in a large bowl. Set aside.
  6. 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.
  7. 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).
  8. Let galettes cool on baking sheet.
  9. 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).
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https://www.mykitchenlove.com/blueberry-galettes/

Enjoy! xo

Blueberry Galette with Lemon Mascarpone Cream | My Kitchen Love. Easy rye pastry crust with lemon blueberry filling. #pie #dessert

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Comments

    • Truthfully, I was worried the berries would could down so much that the galettes would look empty ... that didn't happen and now I know for next time. ;)
      Reply

  4. We love blueberries! Just myself and my kids can go through 15-20 lbs during the summer easily! The galettes look great, I don't mind the extra berries at all ! I have never baked with rye flour, will give it a try! ?
    Reply

    • Right? My kids love blueberries too. And consumer large quantities of them frozen over the colder months. I really liked the rye flour ... let me know your thoughts if you decide to give it a try!
      Reply

  5. I'm so happy it's finally blueberry season! I've been incorporating these stunning little berries into all of my meals :) I've never attempted galettes before, but these look so tempting I'm going to have to do it - plus they look so fancy I'll be sure to impress all my friends ;)
    Reply

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