You can make pies year-round with frozen fruit, of course, but somehow they just don’t taste… summery enough. Maybe it’s because the effort that goes into making a perfectly shaped pie is matched by the effort it takes to pick all those tiny little blueberries.
Maybe that’s why this blueberry galette is the perfect way to get your summery fruit fix using frozen berries, and do it in a dish that is much, much easier than pie.
A galette isn’t so much a dish as it as a family of dishes, all of them variants on an open-topped pie with rolled edges. The pastry can range be puff pastry, classic lard-based pie pastry, or even a crepe. And the look can range from something that looks like it was crafted by a chef de patisserie to this version from Bon Appetit, which food writer Alex Beggs says “looks like a deformed sand sculpture stepped on by a toddler.”
That’s part of the appeal of this dish – it’s fast, easy, and tastes delicious.
Part of the secret of this particular galette is that it has toasted pecans baked into the crust itself, a delicious addition that gives an extra dimension of flavour.
Of course, because this is classic peasant food, you can substitute whatever you have on hand. No pecans? Use almonds or hazelnuts. No blueberries? Use any fruit you like. Galettes also make a great savoury dish and have really become big with vegetarian bakers – a vegetable galette is fast and delicious.
½ cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
12 ounces blueberries (about 2 cups)
1 tablespoon cornstarch
1½ teaspoons fresh lemon juice
¼ cup sugar, plus more for sprinkling
All-purpose flour (for surface)
2 tablespoons milk, half-and-half, or heavy cream
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
(Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.)
Filling and Assembly
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12-inch round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.