What is the difference between a galette and a pie?

A pie is formed, filled, and baked in a pie pan. A galette is formed, filled with fruit, the edges folded over, and baked on a cooking sheet. A galette has more of a rustic look to it with imperfect edges and is a lot easier to make than a pie. They both look and taste great and have their own place in the baking world.

How do you keep the galette dough from getting soggy?

If you toss the fruit in some flour or add cornstarch, there will be less moisture to make the galette dough soggy.

Do I have to add Basil to this Galette?

You can leave out the basil, no problem, but summer fruits just taste better with a bit of basil. Adding basil to fruit-based desserts adds a freshness and unique flavor contrast with the natural sweetness. The basil adds a subtle dimension to the delicious summer blueberries and gives the galette that extra oomph.

How do you know when your galette is done?

Unlike a cake where you can insert a toothpick or cake tester, doneness on a galette is really based on the appearance of the dough. It is most likely perfectly baked if it is a warm golden brown.

Should the galette be served warm or cold?

Whether you serve your galette warm or cold is your choice. There are no hard and fast rules for temperature. If you let the galette cool to room temperature, the filling will have a chance to set up more. Personally, I love to eat this galette while it is still warm from the oven, with a scoop of ice cream on top.

How Do you Store this Blueberry Galette?

Galettes can be kept on the kitchen counter for a few days however the dough may not be as flaky as when you first baked it. You can, however, reheat and crisp up the galette by placing it in the oven or a hot skillet for a few minutes.

Easy Blueberry Galette - the perfect summer dessert

Description

Blueberry Galette is a delicious dessert bursting with blueberries in a flaky pie crus. So easy to make, and it comes together in just about thirty minutes! Serve with a scoop of vanilla ice cream for an over-the-top treat.

Ingredients

Units Scale

1 pie crust
1 1/2 cups blueberries
1/2 lemon
1 Tablespoon sugar (plus more for sprinkling)
1 egg, beaten
optional (but recommended:) 4-6 minced basil leaves (about 2 teaspoons)

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Instructions

Preheat the oven to 375º.
Combine blueberries, juice from lemon, sugar, and optional basil in a mixing bowl and mix.
Unroll pie crust on a parchment-lined baking sheet.
Dump the blueberry mixture in center of pie crust, and spread to about an inch and a half from the edge of crust.
Fold pie crust up over berries, brush with beaten egg, and sprinkle with sugar.
Bake in the center of the oven for about 25-30 minutes until the crust is golden brown and the blueberry filling is bubbling.
Let cool 5-10 minutes before slicing.
Serve with ice cream if desired.

Notes

You can, of course, let this cool completely before slicing. It will slice much better as the filling has had time to set up, but honestly, it’s so good warm with a scoop of vanilla ice cream!

Nutrition

Serving Size: 1/4 of recipe
Calories: 219
Fat: 14
Carbohydrates: 32
Protein: 10

Keywords: blueberry galette