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