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Crisp Blueberry Galette

Crisp Blueberry Galette


If you’re not familiar with the term galette, it generally refers to round, flat, freeform pastries, either sweet or savory. A sweet galette is generally filled with fresh fruit like apples, peaches or berries. The pastry is crisp and flaky, the center sweet and juicy.

Serve with a scoop of vanilla ice cream for a wonderful summer dessert.

No complex ingredients here. Just a very basic pastry, some blueberries, sugar and lemon.

This recipe isn’t difficult—you just need to be careful with the pastry. For the pastry to be truly crisp and flaky, you need to be mindful of a few crucial things:

  • Use cold butter and ice-cold water.
  • Pulse in the food processor until just combined. Do not overmix.
  • Refrigerate dough for at least one hour before rolling.
  • Roll and assemble the pastry quickly, with minimal handling.

Roll the pastry out on a sheet of parchment paper, and then gently pick up the parchment paper and transfer it to a baking pan. Brush the edges of the dough with egg and sugar.

Pastry is ready when golden in color. Cool, cut and serve.

Pastry Ingredients

  • 2 cups flour
  • 1–2 tsp. kosher salt
  • Zest of 1 lemon
  • 14 tbsp. cold butter or margarine
  • 6 tbsp. ice water

Filling Ingredients

  • 2 cups blueberries
  • 6 tbsp. sugar
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. flour
  • Pinch of salt

For the glaze

  • 1 egg
  • 1 tsp. vanilla extract
  • 2 tbsp. sugar


  1. Put the flour and salt in a food processor and pulse once or twice to combine.
  2. Cut the cold butter into pieces and sprinkle on top the flour. Pulse in the food processor until the mixture forms large coarse crumbs. Pour the ice water over the mixture and pulse until the dough begins to come together.
  3. Remove dough from the food processor, wrap in parchment paper or plastic wrap, and refrigerate for at least an hour.
  4. Preheat the oven to 400° F, and toss the filling ingredients together in a bowl.
  5. Remove the dough from the fridge and place in the center of a piece of parchment paper. Quickly roll the dough into large circle. It doesn’t need to be perfect. The key here is to work quickly and not to overwork the dough.
  6. Place the blueberry mixture into the center of the dough and fold up the edges. It will look rustic and imperfect—that’s fine. Carefully pick up the parchment paper and transfer the galette to a baking sheet.
  7. Mix the egg and vanilla in a small bowl. Brush the edges of the galette with the egg mixture and sprinkle sugar on top.
  8. Bake at 400° F for 40–50 minutes, until the crust is golden. Cut into wedges and serve warm or at room temperature.

Yields: 8–10 slices

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Mary R Schaefer Harvard August 15, 2017

Galette Love the blueberry recipe; hope to try it with apples. Reply

Miriam Szokovski September 15, 2016

margarine Hi Margaret,

Yes, you can use margarine to make it pareve. Reply

Margaret September 15, 2016

can i use margarine instead of butter to make it parve (non dairy)??? Reply

Chavah Kwiatkowska Latvia July 5, 2015

Here you have another filling option:

2 cups strawberries
15 dates
1/5 cups sugar
1 tbsp. water

Bring to a boil. Cook on a low flame for 10 minutes. Spread on the rolled dough.

6 tbsp. sugar
2 tbsp. lemon juice
2 tbsp. flour

Mix the ingredients and sprinkle over the jam.

This delicious filling tastes similar to a raspberry jam. Reply

Geneva Lewis California July 5, 2015

Thanks! Perfect summertime fruit dessert. It was absolutely delicious and straightforward to make with your recipe. Reply

Miriam Szokovski June 30, 2015

pears great idea! Glad you enjoyed it, Chava. Reply

Miriam Szokovski June 30, 2015

frozen blueberries Yes, you could definitely use frozen blueberries. Reply

Hank Bayer Seagate N.Y. June 25, 2015

It sounds delicious, it looks delicious, it must be delicious with all of the tasty things that go into it, BUT, how many calories are in one slice. I am fifteen pounds over weight and a slice of that pastry will be great going down with a cup of black coffee /no sugar, but, where can I get a kapporah to carry the additional shmaltz that this yummy treat will generate??? Reply

MerleMyriam Bedford Hills, New York August 16, 2017
in response to Hank Bayer:

Don't worry! My Mom, Makah Segal,( may she rest in Peace) always said, that if you follow the recipe, and do everything the old fashioned way(i.e. beating the eggs, kneading the dough, etc.,you will burn up enough calories while baking, and that makes your dessert" calorie free."
MerleMyriam Reply

Hank Bayer August 18, 2017
in response to MerleMyriam:

Excellent response and I will try to use this advice, but, if your advice does not work I am bringing all of my clothes to you to let out the seams..........ZMG (zeit mir gezunt). This is August 18, have a delightful Shabbis and if you are making that cake save a piece (small piece) for me. Reply

Darmendar Singh Singapore June 23, 2015

Crisp Blueberry Galette Thank you Sister for sharing this wonderful recipe. Reply

pearl June 23, 2015

frozen blueberries Is it possible to do it with frozen blueberries? Reply

Chavah Kwiatkowska Latvia June 21, 2015

Dear Miriam,
I made this galette today, and it's wonderful! My family and me really liked it. As blueberries aren't on the market in Latvia at the moment, I substituted them for 4 medium pears. The pastry is very similar to puff pastry. I'd been looking for at least 2 years for a good puff pastry recipe, and now I've found the best. I will certainly bake it with other fillings as well.
Thank you very much! Reply

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