If you’re looking for a dessert that feels both effortlessly rustic and beautifully elegant, this Blueberry & Almond Galette Recipe is absolutely the one to try. Imagine a golden, flaky crust enveloping juicy, sweet blueberries with a delicate almond twist, every bite bursting with summer sunshine and nutty warmth. This galette is perfect for any occasion—whether a cozy family gathering or an impressive yet uncomplicated treat for friends. You’re going to love how simple ingredients come together to create something truly special and memorable.
Ingredients You’ll Need
Each ingredient in this Blueberry & Almond Galette Recipe plays a crucial role in creating its delightful texture, vibrant flavor, and inviting aroma. From the flaky crust to the luscious filling, these essentials are simple but combined with love, they create magic.
- All-Purpose Flour: 1½ cups form the tender, flaky base of our crust.
- Granulated Sugar: 2 tablespoons plus extra for topping; it gently sweetens and helps the crust caramelize beautifully.
- Salt: ¼ teaspoon enhances every flavor without stealing the show.
- Unsalted Butter: ½ cup cold and cubed ensures your crust is rich and flaky.
- Ice Water: 3–4 tablespoons bind the dough and keep it perfectly chill for rolling out.
- Blueberries: 2½ cups fresh or frozen, juicy and vibrant, the star of the filling.
- Brown Sugar: ⅓ cup adds a warm, molasses depth to the fruity sweetness.
- Cornstarch: 1 tablespoon thickens the juicy filling so it’s perfectly firm without being soggy.
- Almond Extract: ½ teaspoon brings a delightful floral and nutty fragrance that lifts the blueberries.
- Almond Flour: 2 tablespoons prevent the crust from getting soggy by creating a moisture barrier.
- Egg: 1 large, for an egg wash that gives the crust a shiny, irresistible golden finish.
- Sliced Almonds: 2 tablespoons toasted and sprinkled on top for crunch and gorgeous visual appeal.
How to Make Blueberry & Almond Galette Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 400°F (200°C). Lining a baking sheet with parchment paper makes sure your galette won’t stick and will be easy to handle after baking. It’s a small step that makes a big difference for cleanup and presentation.
Step 2: Make the Flaky Dough
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Then, cut in the cold, cubed butter using either your fingers or a pastry cutter. The texture should become crumbly but still hold together. Gradually add ice water, one tablespoon at a time, just until the dough comes together. Don’t overwork it—keeping it cold is the secret to a tender crust. Wrap the dough in plastic wrap and chill it for 30 minutes to firm up.
Step 3: Roll Out the Crust
Once chilled, lightly flour your surface and roll the dough into a rustic 12-inch circle. Don’t stress about perfection here—rustic edges add to the homey charm of a galette. Transfer the dough carefully onto your prepared baking sheet.
Step 4: Create the Filling and Assemble
Sprinkle almond flour in the center of your dough; this simple step keeps the crust from becoming soggy. In a separate bowl, toss blueberries with brown sugar, cornstarch, and almond extract. This mixture not only adds sweetness but also thickens the filling as it bakes. Spoon the fruit mixture onto the dough, leaving about a 2-inch border around the edges.
Step 5: Fold and Finish the Edges
Gently fold the edges of the dough over the filling, pleating as you go to create a rustic crust edge. Beat your egg and brush the dough edges with this egg wash—this will give your galette a beautiful sheen. Sprinkle extra granulated sugar and toasted sliced almonds on top to finish. These little touches add crunch and irresistible sparkle.
Step 6: Bake Until Golden
Pop your galette in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. The smell will be heavenly and a telltale sign that your Blueberry & Almond Galette Recipe is ready to come out.
Step 7: Cool and Serve
Allow your galette to cool on a rack so the filling can settle slightly—this makes slicing easier and cleaner. Serve it slightly warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream to elevate every bite to pure bliss.
How to Serve Blueberry & Almond Galette Recipe
Garnishes
Top your galette with a sprinkle of powdered sugar for an elegant touch or add fresh mint leaves to brighten the presentation and add a little herbaceous contrast to the sweet almond and blueberry flavors.
Side Dishes
This Blueberry & Almond Galette Recipe pairs wonderfully with a simple salad to balance out its sweetness, or for a brunch option, serve alongside creamy yogurt or even flaky buttery scones to keep the mood cozy and indulgent.
Creative Ways to Present
For a festive occasion, present the galette on a wooden board surrounded by fresh blueberries and almonds for a bountiful look. Or slice and serve in clear glasses layered with whipped cream and crushed toasted almonds for a unique parfait twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover galette tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. It should stay fresh for up to three days, maintaining that delicious texture and flavor.
Freezing
You can freeze the galette before baking by wrapping it tightly in plastic wrap and foil. When ready to bake, thaw overnight in the refrigerator and then bake as usual. Baked galette also freezes well when wrapped properly and can be reheated later for a quick treat.
Reheating
To enjoy your galette warm again, reheat in a 350°F (175°C) oven for 10 to 15 minutes. This helps revive the crispy crust while warming the filling without drying it out.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work beautifully—just let them thaw and drain any excess juice to avoid making the crust soggy before assembling your galette.
How important is the almond flour in this recipe?
Almond flour is key as a moisture barrier between the wet filling and the crust. It helps keep the bottom crust crisp and adds a subtle nutty flavor that complements the almond extract perfectly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance and keep it chilled wrapped tightly in plastic wrap. Let it rest before rolling out so it’s easy to handle.
What can I substitute for almond extract if I don’t have it?
If almond extract isn’t on hand, vanilla extract is a fine substitute though it will change the flavor profile slightly. Alternatively, a tiny bit of almond liqueur can work in a pinch.
Is this recipe suitable for beginners?
Definitely! This Blueberry & Almond Galette Recipe is simple and forgiving. The rustic nature means perfect edges aren’t required, and it’s a fantastic way to build confidence in working with pastry dough.
Final Thoughts
There’s something truly special about savoring a freshly baked Blueberry & Almond Galette Recipe that’s both rustic and refined. It’s a comforting dessert with just the right balance of sweet, nutty, and fruity that invites smiles and second helpings. So why wait? Gather these simple ingredients, enjoy the process, and treat yourself and loved ones to a slice of this delightful galette soon—you won’t regret it.
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Blueberry & Almond Galette Recipe
- Prep Time: 40 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry & Almond Galette is a rustic, free-form tart featuring a flaky, tender all-purpose flour crust filled with sweet, juicy blueberries enhanced by warm brown sugar and almond extract. Topped with toasted sliced almonds and a shiny egg wash, it bakes to golden perfection and can be served with whipped cream or vanilla ice cream for a delightful dessert experience.
Ingredients
Crust
- 1½ cups All-Purpose Flour
- 2 tablespoons Granulated Sugar (plus extra for topping)
- ¼ teaspoon Salt
- ½ cup Unsalted Butter (cold, cubed)
- 3–4 tablespoons Ice Water
Filling
- 2½ cups Blueberries (fresh or frozen)
- ⅓ cup Brown Sugar
- 1 tablespoon Cornstarch
- ½ teaspoon Almond Extract
- 2 tablespoons Almond Flour
Topping
- 1 large Egg (for egg wash)
- 2 tablespoons Sliced Almonds (toasted)
- Extra Granulated Sugar (for sprinkling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, just until the dough starts to come together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Carefully transfer the dough onto the prepared baking sheet.
- Prepare Filling and Assemble: Sprinkle almond flour evenly over the center of the dough; this acts as a moisture barrier. In a separate bowl, gently toss the blueberries with brown sugar, cornstarch, and almond extract to combine. Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border around the edges.
- Fold the Galette: Fold the edges of the dough up over the filling, pleating as you go to encase the blueberries partially. Beat the egg and brush it generously over the dough edges. Sprinkle the crust with additional granulated sugar and the toasted sliced almonds for added crunch and a beautiful finish.
- Bake: Place the galette in the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the folds.
- Cool and Serve: Allow the galette to cool on a wire rack. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Notes
- Using cold butter and ice water is key to achieving a flaky crust.
- Almond flour helps absorb excess moisture from the blueberries, preventing a soggy crust.
- You can use fresh or frozen blueberries; if using frozen, no need to thaw before mixing with sugar and cornstarch.
- Be careful not to overwork the dough to keep the crust tender.
- For extra flavor, try sprinkling a little cinnamon or nutmeg into the blueberry filling.
