Bake up pie-like flavor without the fuss in a tried-and-tested recipe for Easy Blueberry Galette with Thyme starring a tender, flaky crust and jammy fruit filling.
Any opportunity I get to be creative, let a bit loose, and just play in the kitchen, I will absolutely be taking it. Which is why the galette is one of my favorite baked goods of all time. And for good reason! Galettes are endlessly customizable and the perfect vehicle for all your favorite fruits. Got strawberries? Make a Strawberry Galette! Peaches? Apples? Transform them all into the ultimate fruit filling wrapped up in a buttery pie crust hug.
For today’s galette, I decided to play around with tart, juicy blueberries along with a favorite unexpected ingredient: aromatic, herbaceous thyme. The end result? A beautiful, easy blueberry galette recipe that will have all your friends and family thinking you’re a pro. And why shouldn’t they?
What Is a Galette?
Think of a galette as a free-form version of a pie. Whereas a pie is baked in a slanted pie pan, a galette can be baked right on a baking sheet. This results in a buttery, free-form crust that’s just begging for some sparkly sanding sugar to caramelize on top.
My favorite part? Galettes are often a bit juicier, with a tender crust that wraps around to make sure none of it seeps out. My second favorite part? They couldn’t be more impressive once you pop them out of the oven, yet are incredibly effortless to whip up. Galettes just scream, “Oh, this old thing?” and I love them for that.
How to Make a Galette Crust
In the bowl of a food processor, combine the flour, thyme, sugar and salt. Add the cubed, cold butter and pulse until the mixture resembles wet sand. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball.
Whatever you do, don’t overmix the dough. After chilling your dough in plastic wrap for thirty minutes, transfer the ball to a floured work surface, and use a rolling pin to flatten it out. Now you’re ready for filling glory!
Can You Use Store-Bought Pie Dough?
You can absolutely use store-bought pie dough or crust for baking your galette. Sometimes a store-bought pie dough is what saves the day. I am all for whatever it takes to get this beauty on your dessert table!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
For the dough:
- 1 3/4 cups all-purpose flour, plus more for rolling out dough
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon sugar
- 1/2 teaspoon kosher salt
- 3/4 cup cold unsalted butter, cubed
- 3 Tablespoons ice water
For the filling:
- 4 cups fresh blueberries
- 1/4 cup sugar
- 1 Tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar, for topping (optional)
- Whipped cream or ice cream, for serving
MAKE THE DOUGH:
- In the bowl of a food processor, combine the flour, thyme, white sugar, and salt. Add the cubed butter and pulse until the mixture resembles wet sand. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Do not overmix the dough.
- Shape the dough into a disk and wrap it securely in plastic wrap. Refrigerate it for 30 minutes while you prepare the filling.
MAKE THE FILLING:
- In a large bowl, stir together the blueberries, sugar, cornstarch, lemon zest and lemon juice. Set the filling aside.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface. Remove the dough from the fridge, then using a rolling pin, roll into a 14-inch round. Drape the dough around your rolling pin and transfer it to the baking sheet.
- Transfer the filling into the center of the dough, leaving a 2-inch border around the edges. Using your fingers, fold the edges of the dough up and over the filling. Brush the top of the dough with the egg wash, then sprinkle it with sanding sugar (optional).
- Bake the galette for 40 to 45 minutes, until the crust is golden brown. (The juices in the galette will thicken as it cools.)
- Slice the galette into wedges, then top with whipped cream or ice cream and serve.
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