Blueberry Galette With Rosemary Crust Recipe on Food52 (2024)

Make Ahead

by: lisina

April1,2022

9 Ratings

Blueberry Galette With Rosemary Crust Recipe on Food52 (1)

Serves 8

Jump to Recipe

Author Notes

The crust for this recipe is adapted from Alexandra Stafford's superb recipe for Peach Frangipane Galette. I like to use half whole-wheat flour for a bit of texture, plus a little extra salt. I added some rosemary, which I think pairs really well with the fresh blueberries. This recipe is also wonderful with equal parts strawberry and rhubarb. —lisina

Test Kitchen Notes

This rustic galette is quick to make and, if you don’t pile in too many blueberries, it fits wonderfully into a picnic spread—or could even be eaten as the entire meal. Not in the mood to go all-out and make a pie? Then a galette is the perfect alternative; in fact, the charm is in its imperfections. The homemade dough really puts this galette over the top, and it comes together quickly thanks to a stand mixer or food processor. If you don't have either, you could simply use your hands. The combination of all-purpose flour and whole-wheat flour give the crust lots of nutty flavor as well as creates the perfect texture. Just make sure the butter is as cold as can be before working it into the dry ingredients for the flakiest dough.

The delicious filling requires just blueberries, sugar, cinnamon, lemon, and a touch more flour. Simply mix in a bowl and then spread on your beautifully crafted crust. Bake for about 40 minutes and your showstopper of a dessert will be ready to go. Use whatever type of berries you'd like; we don't think you'll be disappointed with your favorites. Also try with frozen berries if the ones you seek aren't in season. You'll find yourself making this galette again and again, at least every time you buy some fresh fruit at the farmers' market. Besides, with all the fresh fruit and whole grains, it's fairly healthy, right? I am going to keep telling myself that while I grab more. —snowcitygirl

Test Kitchen-Approved

What You'll Need

Ingredients

Rosemary Crust
1 ¹/₄ cupsall-purpose flour
1 ¹/₄ cupswhole-wheat flour
2 tablespoonsturbinado sugar
2 tablespoonsvery finely chopped rosemary
1 teaspoonkosher salt
16 tablespoonscold unsalted butter, cut into small cubes
¹/₄ to ¹/₂ cupsice-cold water

Blueberry Filling & Assembly
2 pintsfresh blueberries
¹/₄ cupturbinado sugar, plus more for sprinkling
1 lemon, juiced
3 tablespoonsall-purpose flour, plus more for dusting
¹/₂ teaspoonground cinnamon
1 large egg, beaten to blend

Directions

Make the Dough: Heat the oven to 400°F. In a a stand mixer fitted with the paddle attachment or a food processor, mix the all-purpose flour, whole-wheat flour, sugar, rosemary, and salt. Add the butter and mix until the butter breaks down into pea-sized pieces. If you don't have a stand mixer, use a pastry cutter, kitchen knives, or even (cold) hands to crumble the butter into the dough. Just try to work quickly if you're mixing with your hands so the butter doesn't melt!
With the motor running, add the water until the dough just begins to come together (you can also use your hands for this step).
Turn the dough out onto plastic wrap, then wrap and flatten into a disk. Refrigerate for about 10 minutes while you prepare the filling.
Make the Filling: In a medium bowl, mix the blueberries, sugar, lemon juice, flour, and cinnamon so that that the sugar and flour coat all the blueberries.
Unwrap the dough onto a silpat or piece of parchment paper large enough to cover a baking sheet. Dust with flour, then roll out the dough to a ⅛- to ¼-inch thickness.
Assemble and Bake: Spoon the filling and its juices into the middle of the dough and spread, leaving a 2-inch border. Fold the border over onto the filling, creating nice rustic edges.
Brush the dough with the egg and sprinkle with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet. Bake for about 40 minutes, until the crust is golden brown.

Tags:

Pie
Galette
American
Blueberry
Rosemary
Fruit
Make Ahead
Serves a Crowd
Summer
Memorial Day
Father's Day
Mother's Day

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37 Reviews

Amber September 5, 2023

I can’t wait to make this!! 😍

Amy O. November 8, 2022

I’ve made this twice in the last two days…..(don’t judge). Like others, I subbed lemon zest for rosemary. Frozen berries meant longer cooking time. This was a big hit!

i don't think a couple tablespoons will tip the scales. maybe use it in place of the lemon juice?

Josie M. July 16, 2015

Anyone tried using frozen berries? Wondering if I should thaw then first.

Josie M. July 17, 2015

Works great with frozen berries! Used a few frozen blackberries, too. This is a great recipe, though I have not yet included the rosemary.

Victoria V. June 20, 2015

Has anyone tried this with blackberries?

Benita August 25, 2014

Made this back in June and was such a big hit will be making it again this coming weekend.

Jen August 24, 2014

I made this for a family party and it was a big hit. The berry filling is not too sweet and the combination of rosemary crust and tart/sweet ripe berries is amazing. Everyone who tried it loved it. Will definitely make again--soon!

Deborah~ August 3, 2014

This is a lovely combination with the rosemary and blueberries. I added some lemon curd on the bottom for a nice variation.

lisina August 26, 2015

looooooove the lemon curd idea!

Anne July 13, 2014

Lovely recipe... just for fun I swapped almond flour for the whole wheat flour, cut back by a quarter on the butter to balance the fat in the almond flour and instead of the rosemary used the zest of a lemon and ¼ teaspoon mace. This is an homage to a very old blueberry cake recipe we love. Then because I love the blueberry filling I put the crust in pie plate, increased the filling by 50%, but rolled the dough over the edge like a galette. It was fabulous!!!! The crust my most favorite! Thank you for the inspiration!

lisina August 26, 2015

that sounds so good anne! i will definitely try that!

Kelly C. July 8, 2014

I don't have the fancy kitchenaid...do you think I can get by without one?

helicopterina July 8, 2014

absolutely! i made it a second time and used both a pair of knives plus my bare hands to prep the galette dough and it worked just fine.

lisina August 26, 2015

kelly/helicopterina, i will update the recipe to note this. i should have done it in the first place. sorry for the oversight!

mesato July 5, 2014

We loved the crust, but my spouse ended up drizzling a bit of maple syrup on the berries since he needed a bit more sweetness. We used demerara instead of turbinado sugar, so maybe that was the difference. It's probably not quite such a bad thing, since people have different preferences for sweetness. We didn't have any problems with rolling out the crust.

helicopterina June 28, 2014

Uh oh my galette dough isn't rolling out easily - it is cracking off on edges in chunks. Not sure what went wrong as am following instructions closely

lisina June 28, 2014

this happens to me sometimes when i don't add enough water. usually 1/2 cup is more than enough, but if you're not sure, add a little more. to save the dough you're working with, try sprinkling the edges with a bit of water to reattach the chunks that have come loose, then sprinkle your dough with more flour so the pin doesn't stick. i hope this helps!!

helicopterina June 28, 2014

It all worked out in the end and was a hit for dessert. Very rustic looking but pretty ... And not a scrap left over after five of us went back for seconds and then slivers after that as we sat around the table

helicopterina June 30, 2014

Thanks for this delicious recipe - will definitely make again! Here's the visual evidence :) -- http://bit.ly/blueberrygalette

lisina June 30, 2014

love it!

ruby L. June 26, 2014

i didn't have whole wheat flour and substituted corn meal and it was wonderful!

lisina June 28, 2014

ooh, i like this modification! i will have to try it out!

Blueberry Galette With Rosemary Crust Recipe on Food52 (2024)

Author Notes

Test Kitchen Notes

Ingredients

Directions

Contest Entries

Popular on Food52

37 Reviews

References