If you’re looking to impress with something both rustic and stunning, this Blueberry & Almond Galette Recipe is your new best friend in the kitchen. Imagine a golden, flaky crust embracing a luscious, sweet-tart blueberry filling kissed with almond undertones—every bite bursting with homemade charm and flavor. It’s the kind of dessert that feels effortlessly elegant yet comfortingly familiar, perfect for everything from casual brunches to special celebrations. Trust me, once you try this Blueberry & Almond Galette Recipe, you’ll find yourself reaching for it again and again.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, but each one plays a crucial role in creating that perfect balance of flaky, sweet, and nutty goodness. From the flaky crust to the juicy blueberry filling and the subtle almond accents, these essentials come together beautifully.
- All-Purpose Flour: 1½ cups, forms the base of the crust with a tender bite that’s not too dense.
- Granulated Sugar: 2 tablespoons (plus extra for topping), lightly sweetens the dough and encourages that mouthwatering caramelization on the crust.
- Salt: ¼ teaspoon, which works quietly to enhance all the other flavors in the galette without overpowering them.
- Unsalted Butter: ½ cup, cold and cubed to ensure a rich, flaky crust that simply melts in your mouth.
- Ice Water: 3–4 tablespoons, added slowly to bind the dough while keeping it delightfully cool and easy to work with.
- Blueberries: 2½ cups, fresh or frozen, offering bursts of natural sweetness and gorgeous color.
- Brown Sugar: ⅓ cup, giving the filling a warm, deep molasses note that beautifully complements the berries.
- Cornstarch: 1 tablespoon, the secret to thickening juicy berries so the galette isn’t soggy but perfectly set.
- Almond Extract: ½ teaspoon, adding a delicate floral and nutty aroma that elevates the whole dessert.
- Almond Flour: 2 tablespoons, sprinkled under the fruit to soak up extra juices and protect the crust.
- Egg: 1 large, beaten to brush over the crust for that irresistible golden sheen.
- Sliced Almonds: 2 tablespoons, toasted on top for a delightful crunch and beautiful finish.
How to Make Blueberry & Almond Galette Recipe
Step 1: Prep Your Oven and Baking Surface
Start by preheating your oven to a toasty 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. This sets the stage for a perfectly baked galette.
Step 2: Make the Flaky Crust
In a large bowl, mix together the all-purpose flour, granulated sugar, and salt. Then cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Wrap it up and chill in the fridge for 30 minutes to keep the butter cold and maximize flakiness.
Step 3: Roll Out the Dough
On a lightly floured surface, roll your chilled dough into a rough 12-inch circle. Don’t aim for perfection—the rustic look is part of the charm here. Carefully transfer the dough to your prepared baking sheet, ready to be filled.
Step 4: Prepare the Filling
Sprinkle almond flour right in the center of the dough—this nifty step acts like a moisture barrier between the crust and filling. In a separate bowl, toss your blueberries with brown sugar, cornstarch, and almond extract until everything is evenly coated. Spread the fruit mixture in the middle, leaving a 2-inch border of dough untouched around the edges.
Step 5: Fold and Decorate the Galette
Fold the dough edges up over the filling, pleating as you go to form a rustic enclosure. Beat the egg and brush it over the exposed crust to encourage a golden, shiny finish. Finally, sprinkle generously with granulated sugar and toasted sliced almonds for extra crunch and eye appeal.
Step 6: Bake to Perfection
Pop your galette in the oven and bake for 35 to 40 minutes, or until the crust is beautifully golden and the blueberry filling bubbles invitingly. Once baked, let it cool on a wire rack to set perfectly so you don’t lose any of that juicy deliciousness.
Step 7: Time to Enjoy
Serve your Blueberry & Almond Galette Recipe slightly warm, ideally paired with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. Each bite is a little slice of happiness you won’t want to share, though sharing is definitely encouraged.
How to Serve Blueberry & Almond Galette Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh mint leaves can add a fresh, pretty touch that makes your galette irresistible, especially if you’re serving guests. A drizzle of honey or a quick zest of lemon on top can also brighten the flavors beautifully.
Side Dishes
This galette shines wonderfully alongside light, complementary sides such as a small bowl of vanilla yogurt, a smooth mascarpone spread, or even a crisp salad if you’re aiming to balance sweet and savory on your table.
Creative Ways to Present
For a festive touch, slice the galette into wedges and serve each on a pretty plate with a brushstroke of berry coulis. Alternatively, place small portions in mason jars topped with whipped cream for a charming, rustic dessert at parties.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Blueberry & Almond Galette Recipe tightly in plastic wrap or store in an airtight container. It’s best enjoyed within 2 days when kept in the refrigerator to preserve freshness and texture.
Freezing
If you want to enjoy this delightful dessert later, you can freeze the baked galette. Wrap individual slices or the whole galette tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To bring your galette back to life, warm slices in a preheated 350°F (175°C) oven for 10 to 15 minutes until warmed through and crisp again. Avoid the microwave if you can, as it tends to make the crust soggy.
FAQs
Can I use frozen blueberries in this Blueberry & Almond Galette Recipe?
Absolutely! Frozen blueberries work perfectly well. Just be sure to toss them gently with the sugar and cornstarch while still frozen to help prevent excess moisture from making the galette soggy.
Is there a substitute for almond flour if I don’t have any?
You can use finely ground oats or even a sprinkle of regular flour instead, but almond flour adds a unique moisture barrier and flavor. If possible, try to include at least a bit for that authentic taste and texture.
Can I make the dough ahead of time?
Yes, you can prepare and chill the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store in the fridge. This can save you time on the day you want to bake your galette.
What’s the best way to toast sliced almonds?
Toast sliced almonds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant—usually just a few minutes. Keep a close eye to avoid burning, as almonds toast quickly.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just keep in mind this might slightly change the texture, but it will still be delicious.
Final Thoughts
There is something incredibly rewarding about making and sharing this Blueberry & Almond Galette Recipe. It’s a dessert that brings a feeling of warmth and a touch of elegance without fuss. Whether it’s your first time or your tenth, baking this galette is like wrapping yourself in a cozy culinary hug. So go ahead, gather your ingredients, and enjoy this wonderful treat that’s sure to become a cherished favorite.
Print
Blueberry & Almond Galette Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry & Almond Galette is a rustic, free-form tart that combines a flaky, buttery crust with a sweet and slightly tangy blueberry filling enriched with almond flavors. A perfect balance of textures and tastes, this easy-to-make galette is ideal for dessert or a special snack, showcasing fresh or frozen blueberries baked to bubbling perfection with a nutty almond touch.
Ingredients
For the Crust
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar, plus extra for topping
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling
- 2½ cups blueberries (fresh or frozen)
- ⅓ cup brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon almond extract
- 2 tablespoons almond flour
For the Topping
- 1 large egg (for egg wash)
- 2 tablespoons sliced almonds, toasted
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Make the Dough: In a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing gently until a dough forms. Wrap the dough in plastic and chill for 30 minutes to firm up.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle. Transfer the rolled-out dough carefully onto the prepared baking sheet.
- Prepare Filling and Assemble: Sprinkle almond flour in the center of the dough to help absorb excess moisture. In a separate bowl, combine blueberries with brown sugar, cornstarch, and almond extract, tossing gently to coat. Spoon this mixture onto the almond-floured center of the dough, leaving a 2-inch border all around.
- Fold the Crust Edges: Gently fold the edges of the dough up and over the filling, pleating as you go to create an attractive rustic edge. Beat the egg and brush it over the crust to achieve a shiny, golden finish. Sprinkle the top with additional granulated sugar and toasted sliced almonds for extra texture and sweetness.
- Bake the Galette: Place the galette in the oven and bake for 35–40 minutes, or until the crust turns golden brown and the filling is bubbly. Remove from the oven and allow it to cool on a wire rack.
- Serve: Serve the galette slightly warm, optionally paired with whipped cream or a scoop of vanilla ice cream for a delightful finish.
Notes
- Chilling the dough before rolling helps ensure a flaky crust.
- Using almond flour underneath the filling prevents sogginess by absorbing excess moisture.
- Frozen blueberries can be used but do not thaw them before mixing to prevent extra juice release.
- Egg wash creates a beautiful golden crust and improves browning.
- To toast almonds, place them in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.
- Optional toppings like whipped cream or vanilla ice cream complement the warm galette perfectly.
