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Summer Berry Galette Delight (VIDEO)

Updated: Jul 5

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Rustic dessert of a berry galette is crowd pleasing dessert. Super easy to make and can impress friends and family. Cradle sweet - tart, peak - of - summer fruit in a buttery and flaky pastry, full of Summer flavors in every single bite. Add a scoop of vanilla ice cream or a dollop of whipped cream to take it to the next level!

baked galette

When berries are plentiful and the grill is on, summer is here. And a galette is my go to dessert next to Blueberry Cobbler with Graham Cracker Crust . Look at this picture, that I took a few years ago of them enjoying a blueberry cobbler at the front porch.

two boys are eating dessert


A galette is a rustic baked dish sweet or savory that is like a tart made with a single crust or pie. Galettes come in all shapes, from individual small size ones to large ones that you cut and share with many guests. Usually, the edges of the galette are folded over on top of the filling, leaving the center open so you can see what fills the galette. You can fold over the crust a minimal amount, allowing you to see most of the filling, or you can fold over a lot of the crust, only showing a bare amount of the filling, giving a bigger crust to filling ratio.

blueberry galette baked


Yes. Frozen blueberries are a great option when blueberries aren’t available fresh. Don’t bother defrosting the blueberries. Just use them directly from the freezer to make the filling, skipping the mashing part. Slightly Increase the cornstarch to 3 tablespoons because frozen blueberries shed so much liquid though, and bake the galette an additional 5 to 10 minutes to make up for the cold berries.


Store this galette at room temperature for a day in an airtight container or under a cake dome. You can also store the galette in the refrigerator for up to 5 days. Just bring the galette up to the room temperature by letting it sit on the counter for 2 hours before serving, or refreshing it in a 300°F oven or toaster oven for 10 minutes.


scones on a cooling rack
ice cream blueberry on a scoop

blueberry muffins

Every summer we like to go to the farm and pick our blueberries ourselves. I would like to say it is perfect for a healthy kid's activity and mama loves it, too. Listen to the birds while picking berries. Seasonal food, what can be better!

Did you know blueberries can find their place in a kitchen for savory dishes, too?

Check out these recipes:

bottle with blueberry vinaigrette and salad
chicken on a grill with blueberry sauce on

Let's do it...

Prep time: 5 minutes

Making time: 30 minutes

Baking time: 20-30 minutes

Total time: 1 hour and 5 minutes

Author: Inna of 

Yield: 8 generous portions

ingredients for the dough

Ingredients for Galette Dough:

1&1/2 cup plus 2 tablespoons (200 grams) all purpose-flour

Pinch pink salt

1/3 cup (80 grams) very cold butter

1 &1/2 tablespoons (20 grams) powdered sugar

1 large egg yolk

30 ml ice water

Ingredients for the Galette Filling:

1&1/2 cup (200 grams) creme fraiche

1&1/2 pounds fresh or frozen blueberries (5 cups)

2 tablespoons corn starch

zest of one lemon

3-4 sprig of thyme

1 egg lightly beaten with pinch of salt for egg washing

1 tablespoon turbinado sugar

Glaze (optional):

Juice from left behind berries

Juice of one lemon

For serving you will need a nice healthy dose of whipped cream or vanilla ice cream.


  • Preheat oven to 375F.

  • First to make a dough, place flour, salt and butter (chopped) in a food processor and give it a pulse a few times. Or use a pastry blender like in old fashion pie recipes. Try to minimalize contact of butter and your hand as much as possible to keep butter cold. As result you will get a flakier crust. In this video I used also an old fashion trick that my sister taught me, by grating butter (very cold) into the flour, then adding salt and mix all together.

  • Add wet ingredients into your flour mixture and mix all together, trying to form a ball of dough.

  • Place dough into a zip lock bag or plastic wrap. Give a press then create a dough disk.

  • Leave the dough in the fridge for 20-30 minutes.

  • Meanwhile to make a filling, mix all ingredients, except creme fraiche in a bowl. With a potato masher press the berries against the bowl walls and try to break the skin, so berries will realize some juice. Don't do this to all berries, half is enough. It is nice to have a different texture contrast, whole berries swimming in a blueberry sauce vs jammy looking berries. Mix all together.

  • Take the dough and between two pieces of baking paper roll it out. No need to make an exact perfect circle, but try to get as close as possible.

  • In the middle pile up all the filling. And leave collected juice behind.

  • Fold the crust into the middle, more folding or less.... it's up to you. Place the galette onto a baking sheet with a baking paper (that you have been rolling the dough).

  • Egg wash the crust, sprinkle with turbinado sugar.

  • Place galette into the oven for 20-30 minutes, keep an eye on it.

  • To make a glaze out of left behind juice is optional, but nice. Place on a low heat the sauce pot and pour into the pot blueberry juice and add lemon juice. Stir all together and cook for 1-2 minutes. The sauce becomes glossy, thick and very fragrant. Take it from the heat.

  • When the galette comes out of the oven, let it cool for 5-10 minutes then you can slice and eat it with an additional dollop of whipped cream and don't forget to drizzle with a glaze over the top. This simple, rustic dessert will make you smile. ENJOY!

one slice of galette on a plate and whole galette

Notes on variations of fruit galette

As you get hold on this one recipe, please don't stop here, go along – and as blueberries give way to try with peaches, plums and apricots or mix up a few fruits together. Why not?

In the fall, try with apples, pears and cranberries – you’ll want to eyeball your fruit.  If you mix it with sugar and it looks like there’s lots and lots of syrup in the bowl, think about adding a little more thickener (flour, cornstarch or tapioca starch) or consider not using all the juice and make the glaze. I like to drizzle the glaze over the ice cream, pancakes, or just go over the top and drizzle galette topped with whipped cream.

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