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–+ servings
A top-down view of a Blueberry Galette topped with three scoops of vanilla bean ice cream and fresh thyme

Easy Blueberry Galette

Fresh blueberries surrounded by a buttery, flaky thyme crust and baked into a jammy filling. This blueberry galette is easier than pie, impressive enough for company and begging to be served warm with a scoop of vanilla ice cream.
5 from 1 vote
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients  

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

Instructions 

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.

Notes

  • Make ahead: The dough can be made up to 3 days ahead and refrigerated, wrapped tightly in plastic wrap.
  • Frozen blueberries: Thaw completely and DRAIN REALLY WELL before using to avoid excess moisture in the filling.
  • Fresh thyme: If substituting dried thyme, use half the amount since it's more concentrated.
  • Storage: Best enjoyed the day it's made. Store loosely covered at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat individual slices in a 300°F oven for about 10 minutes to crisp the crust back up.
  • Freezing: Freeze the assembled unbaked galette solid on the baking sheet, then wrap tightly and freeze for up to 1 month. Bake straight from frozen, adding 10 to 15 minutes to the bake time.
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