Rustic Crust Blueberry Galette Recipe
When blueberries are good, you don’t need to do much to them. This blueberry galette lets the fruit do most of the work, and the rye-and-cardamom crust does the rest. It’s a free-form pastry, so there’s no pie dish to fuss with and no need for perfect crimping. Spread the ricotta, pile on the blueberries, fold the edges, and bake until golden. That’s really it.
Quick Look at this Recipe:
More Galette recipes
How is this recipe different?
- I used rye flour in the crust
- I added cardamom to the dough
- I finished with a honey-brown butter glaze
Key Ingredients, Variations, and Substitutions
Rye Flour – adds a subtle earthiness and nuttiness to the crust. It keeps the pastry flaky while giving it more depth of flavor. If rye flour isn’t available, whole wheat flour works as a substitute, though it will be slightly less nutty. Spelt flour is another good option.
Cardamom – adds floral, slightly citrusy warmth that complements the blueberries. Freshly ground is ideal, but pre-ground works here. If you’re out of cardamom, a pinch of cinnamon and a pinch of nutmeg will give a similar warmth.
Whole-Milk Ricotta – draining it first is not optional if you want the crust to stay crisp. Low-fat ricotta will work in a pinch, but the filling will be thinner and less rich. If ricotta isn’t available, mascarpone can be used for a richer, denser result. I use ricotta the same way in my sweet pierogi with raspberry ricotta filling, and it’s just as much about texture as flavor.
Fresh Blueberries – give you the best texture and the most vibrant color once baked. Frozen blueberries can work if that’s what you have, but thaw and drain them fully first. Wild blueberries are smaller and slightly more tart, which is also delicious here.
Coconut Sugar – a small amount goes into the crust. Regular granulated sugar is a direct substitute. Brown sugar also works and leans a little more toward that molasses, rustic flavor.
Other ingredients: all-purpose flour, kosher salt, cold unsalted butter, lemon juice, ice water, cream cheese, egg yolk, honey, lemon zest, vanilla, cornstarch, turbinado sugar.
Equipment you will need
- Large mixing bowl
- Fine-mesh sieve (for draining ricotta)
- Pastry cutter or fingertips
- Plastic wrap
- Small saucepan
- Medium bowl
- Large baking sheet or pizza pan
- Parchment paper
- Rolling pin
- Pastry brush
- Measuring cups and spoons
- Kitchen scale
- Food processor
Top Tips
Drain the ricotta – this step earns its place. Wet ricotta leads to a soggy crust. Even 20 minutes of draining makes a real difference in the final texture.
Keep the butter cold all the way through. Cold butter is what creates the flaky, layered crust. If your kitchen is warm, chill the flour before you start, and don’t hesitate to pop the dough back in the fridge if it starts to feel soft.
Chill the assembled galette before baking. The 15 to 20 minutes in the fridge after assembly helps the butter firm up again and keeps the galette from collapsing in the oven. Don’t skip it.
Apply the honey-brown butter glaze while the galette is still warm. It soaks in better and gives the crust a beautiful sheen that sets as it cools.
Step-by-step instructions
- Place 180 g of whole-milk ricotta in a fine-mesh sieve set over a bowl. Let it drain for 20 minutes to remove excess moisture.
- In a large bowl, whisk together the dry ingredients: 140 g all-purpose flour, 40 g rye flour, 1 tablespoon coconut sugar, ½ teaspoon kosher salt, and ½ teaspoon ground cardamom. Add 130 g cold unsalted butter, cut into small cubes.
- Work the butter into the flour with a pastry cutter or your fingertips until the mixture forms coarse crumbs with a few pea-sized pieces. Add 1 teaspoon fresh lemon juice and 4 tablespoons ice water. Stir gently until the dough just comes together. Add the fifth tablespoon of ice water only if the dough still seems dry. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. I also like to roll it lightly and store it like this.
- Combine the drained ricotta, 50 g of softened cream cheese, 1 egg yolk, 1½ tablespoons of honey, 2 teaspoons of finely grated lemon zest, ½ teaspoon of vanilla, and a pinch of kosher salt. Mix until smooth. Refrigerate until ready to use.
- In a separate bowl, gently toss 400 g of fresh blueberries with 1 tablespoon of honey, 2 teaspoons of cornstarch, 2 teaspoons of fresh lemon juice, 1 teaspoon of lemon zest, and ¼ teaspoon of kosher salt until evenly coated.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface (or directly on the parchment paper), roll the chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer it to the prepared baking sheet.
- Spread the ricotta filling in an even layer over the center of the dough, leaving about a 2-inch border around the edges.
- Spoon the blueberry mixture evenly over the top of the filling. Fold the edges of the dough over the filling, pleating as you go to create a rustic border. If you like, scatter a few extra fresh blueberries over the top.
- Refrigerate for 15 minutes to firm the butter before baking.
- Brush the entire crust with the egg wash, which is just 1 beaten egg, and sprinkle evenly with 1 tablespoon of coarse sugar or turbinado sugar.
- If you enjoy building desserts in layers like this, my Pear Galette with Hazelnut Cream uses a similar approach with a creamy base layer, this time with hazelnuts.
- Bake for 40 to 45 minutes, until the galette crust is deep golden brown, the blueberries are bubbling, and the ricotta filling is just set. If the crust browns too quickly, tent loosely with foil during the last 10 minutes.
- Place 2 tablespoons of unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and the milk solids turn golden brown. Stir in 1 tablespoon of honey. Set aside.
- Let the galette cool on the baking sheet for 20 minutes. Brush the warm crust generously with the honey-brown butter glaze, then brush a small amount over a few blueberries for a glossy finish. Serve warm or at room temperature with whipped cream, crème fraîche, or a scoop of ice cream.
The best way to enjoy it
Warm from the oven with crème fraîche or a dollop of lightly whipped cream
At room temperature with a scoop of vanilla ice cream
As a summer brunch centerpiece with coffee or tea
Served the next day, sliced cold straight from the fridge – it’s still really good
If you’re into summer fruit desserts, I have a whole collection of dessert recipes worth browsing when you want something for the next occasion.
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Looking for more dessert recipes to add to your rotation? There’s a lot to explore over there.
Storage instructions, reheating
Room temperature: The galette is best the day it’s baked. If you plan to serve it within a few hours, keep it loosely covered at room temperature.
Refrigerator: Cover and refrigerate for up to 3 days. The crust will soften slightly after the first day, but the flavor holds up well. Bring to room temperature before serving, or briefly warm slices in a low oven.
Reheating: Warm individual slices in a 325°F oven for about 8 to 10 minutes to revive the crust. Avoid the microwave if you want any crispness left.
Freezing: The baked galette can be tightly wrapped and frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently in the oven before serving.
Rustic Crust Blueberry Galette Recipe
Equipment
- large mixing bowl
- Fine-mesh sieve (for draining ricotta)
- Pastry cutter or fingertips
- plastic wrap
- small saucepan
- medium bowl
- Large baking sheet or pizza pan
- parchment paper
- Rolling Pin
- pastry brush
- measuring cups and spoons
- kitchen scale
Ingredients
Crust
- 140 g all-purpose flour
- 40 g rye flour
- 1 tbsp coconut sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cardamom
- 130 g cold unsalted butter
- 1 teaspoon lemon juice
- 4-5 tablespoons ice water
Honey Ricotta Filling
- 180 g whole-milk ricotta
- 50 g cream cheese
- 1 egg yolk
- 1½ tablespoons honey
- 2 teaspoons lemon zest
- ½ teaspoon vanilla
- Pinch kosher salt
- Blueberry Filling
- 400 g fresh blueberries
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
Finish
- 2 tablespoons butter browned
- 1 tablespoon honey
- 1 beaten egg
- 1 tablespoon turbinado sugar
Instructions
- Place 180 g whole-milk ricotta in a fine-mesh sieve set over a bowl. Let it drain for 20 minutes to remove excess moisture.
- In a large bowl, whisk together the dry ingredients: 140 g all-purpose flour, 40 g rye flour, 1 tbsp coconut sugar, ½ teaspoon kosher salt, and ½ teaspoon ground cardamom. Add 130 g cold unsalted butter, cut into small cubes.
- Work the butter into the flour with a pastry cutter or your fingertips until the mixture forms coarse crumbs with a few pea-sized pieces. Add 1 teaspoon lemon juice and 4-5 tablespoons ice water. Stir gently until the dough just comes together. Add the fifth tablespoon of ice water only if the dough still seems dry. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. I also like to roll it lightly and store it like this.
- Combine the drained ricotta, 50 g cream cheese, 1 egg yolk, 11½ tablespoons honey, 2 teaspoons lemon zest, ½ teaspoon vanilla, and a Pinch kosher salt. Mix until smooth. Refrigerate until ready to use.
- In a separate bowl, gently toss 400 g fresh blueberries with 1 tablespoon honey, 2 teaspoons cornstarch, 2 teaspoons lemon juice, 1 teaspoon lemon zest, and ¼ teaspoon kosher salt until evenly coated.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface (or directly on the parchment paper), roll the chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer it to the prepared baking sheet.
- Spread the ricotta filling in an even layer over the center of the dough, leaving about a 2-inch border around the edges. Spoon the blueberry mixture evenly over the top of the filling. Fold the edges of the dough over the filling, pleating as you go to create a rustic border. If you like, scatter a few extra fresh blueberries over the top.
- Refrigerate for 15 minutes to firm the butter before baking.
- Brush the entire crust with the 1 beaten egg, and sprinkle evenly with 1 tablespoon turbinado sugar.
- Bake for 40 to 45 minutes, until the galette crust is deep golden brown, the blueberries are bubbling, and the ricotta filling is just set. If the crust browns too quickly, tent loosely with foil during the last 10 minutes.
- Place 2 tablespoons butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and the milk solids turn golden brown. Stir in 1 tablespoon honey Set aside.
- Let the galette cool on the baking sheet for 20 minutes. Brush the warm crust generously with the honey-brown butter glaze, then brush a small amount over a few blueberries for a glossy finish. Serve warm or at room temperature with whipped cream, crème fraîche, or a scoop of ice cream
Notes
Nutrition
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Conclusion
Blueberries don’t need a lot. What they need is a crust that can hold up to them, a filling that keeps the bottom from getting soggy, and a glaze that makes you drool (just a little)
This easy Rustic Blueberry Galette does all three. Make it when blueberries are at their peak, brush it with that honey-brown butter glaze while it’s still warm, and let it cool long enough to slice cleanly. Enjoy!
Just make it, taste it, and come back and tell me what you think and DON’T skip that glaze!
FAQ
Can I use frozen blueberries?
Yes, but thaw and drain them completely first. Frozen blueberries release a lot of liquid, and extra moisture in the filling will make the crust soggy and the filling runny.
Do I have to drain the ricotta?
Yes. Wet ricotta is the number one reason galette fillings go soggy. Even 20 minutes in a sieve makes a real difference. Don’t skip it.
What if my galette cracks when I fold the edges?
That’s normal with a dough that has rye flour, as it’s slightly less pliable than all-purpose. Just press any cracks together gently with your fingers. Rustic edges are the look here, and small cracks won’t ruin anything.
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