If you’re on the hunt for a dessert that marries rustic charm with fresh, vibrant flavors, the Blueberry & Almond Galette Recipe is an absolute must-try. This delightful French-inspired tart brings together juicy blueberries bursting with natural sweetness and the nutty, tender crumb of almond flour beneath a golden, flaky crust. It’s incredibly approachable, yet feels special enough for sharing with loved ones on a cozy afternoon or during a festive gathering. With just a handful of simple ingredients and straightforward steps, this galette will quickly become your go-to for a wholesome, impressive treat that celebrates the best of summer’s bounty and warm memories.
Ingredients You’ll Need
Gathering a few everyday ingredients is all it takes to whip up this stunning galette. Each element plays a crucial role in delivering that perfect balance of flavor, texture, and color that makes this dessert so irresistible.
- Refrigerated pie crust or homemade pastry dough: Provides a flaky, buttery base that crisps beautifully in the oven.
- Fresh or frozen blueberries (2 cups): The star of the show, offering juicy bursts of natural sweetness and vibrant color.
- Granulated sugar (1/3 cup): Sweetens the filling while enhancing the natural blueberry flavor.
- Cornstarch (1 tablespoon): Thickens the blueberry juices so the filling doesn’t turn runny.
- Lemon zest (1 teaspoon) and lemon juice (1 tablespoon): Adds a bright, tangy lift that balances the sweetness perfectly.
- Almond extract (1/4 teaspoon): Infuses the filling with a subtle nutty aroma that complements the blueberries effortlessly.
- Almond flour (1/3 cup): Sprinkled under the fruit, it soaks up excess juices and adds a tender, nutty layer beneath the filling.
- Egg (beaten, for egg wash): Creates a glossy, golden finish on the folded crust edges.
- Coarse sugar (1 tablespoon): Sprinkled on top to add a delicate crunch and sparkle after baking.
- Sliced almonds (2 tablespoons): Toast lightly on the crust’s edge for added texture and nutty flavor.
How to Make Blueberry & Almond Galette Recipe
Step 1: Prepare Your Oven and Blueberry Filling
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a medium bowl, gently toss the blueberries with the granulated sugar, cornstarch, lemon zest, lemon juice, and almond extract. This mix creates a juicy, sweet-tart filling that won’t become runny during baking thanks to the cornstarch. Using frozen blueberries? No need to thaw them, as they hold up beautifully and maintain that fresh flavor.
Step 2: Roll Out the Dough and Add Almond Flour
Next, roll out your pie crust into a 12-inch circle on a lightly floured surface or directly on the parchment-lined baking sheet. This generous size gives you plenty of room to fold the edges beautifully later. Then, sprinkle the almond flour evenly over the center, leaving about a 2-inch border around the edges. The almond flour acts like a natural barrier to absorb excess moisture from the berries, keeping your crust perfectly crisp.
Step 3: Assemble the Filling and Fold the Crust
Spoon the blueberry mixture over the almond flour, making sure to pile it mostly in the center but not all the way to the edges. Then, carefully fold the edges of the crust over the filling, pleating as needed to create that signature rustic galette look. This overlapping crust not only holds the filling in place but also bakes into a beautifully golden, flaky frame.
Step 4: Egg Wash, Sugar, and Sliced Almonds
Brush the folded crust edges with the beaten egg to give it that irresistible shine and golden tone. Sprinkle the coarse sugar over the egg wash for a touch of sparkle and crunch. Finally, scatter the sliced almonds on top to lend an extra nutty crunch that perfectly complements the soft fruit filling once baked.
Step 5: Bake Until Golden and Bubbling
Bake the galette in your preheated oven for 35 to 40 minutes, or until the crust turns a gorgeous golden brown and you can see the blueberry filling bubbling through the folds. This bubbling is a sure sign that your galette is cooked through and bursting with flavor. Once it’s out of the oven, allow it to cool for about 10 to 15 minutes before slicing; this resting time lets the juices set slightly so your servings are neat and satisfying.
How to Serve Blueberry & Almond Galette Recipe
Garnishes
This galette shines on its own, but adding a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it over the top. A light dusting of powdered sugar or a drizzle of honey can add an elegant touch that also enhances the dessert’s natural sweetness and texture contrast.
Side Dishes
Pair your Blueberry & Almond Galette Recipe with a crisp, refreshing salad or a light cup of tea or coffee for a delightful afternoon treat. In warmer months, it’s wonderful alongside a scoop of lemon sorbet to brighten the palate between bites.
Creative Ways to Present
For a charming presentation, serve individual slices on rustic wooden boards or vintage plates. Add a small sprig of fresh mint or edible flowers on the side for a pop of color and freshness. You can also serve mini galettes in ramekins for personal servings that wow your guests with their quaint appeal.
Make Ahead and Storage
Storing Leftovers
You can keep leftover galette covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen, and the crust stays delectably crisp if reheated properly.
Freezing
If you want to save this Blueberry & Almond Galette Recipe for later, wrap it tightly in plastic and foil, then freeze for up to 2 months. It’s best to freeze before baking if possible, then bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, preheat your oven to 350°F (175°C) and place the galette on a baking sheet for 10–15 minutes, or until warmed through and the crust regains its crispness. Avoid microwaving to keep that lovely flaky texture.
FAQs
Can I use frozen blueberries for this Blueberry & Almond Galette Recipe?
Absolutely! Frozen blueberries work wonderfully and are a convenient option year-round. Just toss them straight from the freezer with the other filling ingredients—no need to thaw. This helps prevent the filling from becoming too watery.
What if I don’t have almond flour?
If almond flour isn’t on hand, you can substitute with finely ground chopped almonds or even all-purpose flour, but almond flour adds a unique buttery and nutty texture that really lifts the galette.
Can I make the pastry dough from scratch?
Definitely! Homemade pastry dough adds a personal touch and is easy to make with just flour, butter, water, and a pinch of salt. Just be sure it’s well chilled before rolling out for best results.
How do I prevent the crust from getting soggy?
The almond flour sprinkled under the fruit acts as a moisture barrier and soaks up excess juices. Also, avoid overfilling and folding the crust carefully to create a tight seal to minimize leaks.
Can this galette be made vegan?
For a vegan version, use a plant-based pie crust and replace the egg wash with a mixture of maple syrup or plant milk brushed on the crust. Hold the almond extract and use a dairy-free whipped topping to serve.
Final Thoughts
I can’t recommend the Blueberry & Almond Galette Recipe enough as a meaningful yet simple way to celebrate fresh fruit and buttery, nutty flavors in one delightful package. It’s a recipe that feels like a warm hug and a little celebration all at once. Give it a try, and I promise it will become a cherished favorite to bring joy to your kitchen and your table!
Print
Blueberry & Almond Galette Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Blueberry & Almond Galette is a rustic, French-inspired dessert featuring a flaky pastry crust filled with juicy blueberries, almond flour, and a hint of lemon and almond extract. Perfectly baked until golden and topped with sliced almonds and coarse sugar, this easy dessert is great served warm with vanilla ice cream or whipped cream.
Ingredients
For the Filling
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
For the Crust
- 1 sheet refrigerated pie crust or homemade pastry dough
- 1/3 cup almond flour
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
- 2 tablespoons sliced almonds
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the galette.
- Prepare Filling: In a medium bowl, combine the blueberries with sugar, cornstarch, lemon zest, lemon juice, and almond extract. Toss gently to coat the berries evenly.
- Roll Out Dough: Roll the pie crust into a 12-inch circle and transfer it onto the lined baking sheet, ready for filling.
- Add Almond Flour: Evenly sprinkle the almond flour over the center of the dough, leaving about a 2-inch border around the edges free.
- Assemble Filling: Spoon the blueberry mixture onto the almond flour in the center of the dough, spreading it out without reaching the edges.
- Fold Edges: Carefully fold the edges of the dough over the filling, pleating the crust as needed to create a rustic, free-form tart shape.
- Apply Egg Wash and Toppings: Brush the folded crust edges with the beaten egg to give it a golden shine after baking. Sprinkle coarse sugar and sliced almonds over the crust.
- Bake: Place the galette in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
- Cool and Serve: Allow the galette to cool on the baking sheet for 10–15 minutes before slicing. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Frozen blueberries can be used directly without thawing to maintain texture and juiciness.
- Be careful not to overfill the crust to prevent leakage during baking.
- The almond flour layer helps absorb juices and adds a nice texture contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
