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Summer Blueberry Galette 2 July, 2019 | Dessert

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  • Pastry Dough:

  • 1 1/2 cups all purpose flour
  • 1/2 cup confectioners sugar
  • 1/4 tsp salt
  • 1 stick unsalted butter, chilled
  • 1 large egg, beaten
  • Blueberry Filling:

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 1/2 tbsp corn starch
  • zest of 1 lemon
  • 2 tbsp instant tapioca
  • 1 egg, beaten
  • 1 tbsp Demerara sugar


Pour the flour, confectioners sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter. With the machine running, add the beaten egg.

Roll the dough into a 13-inch circle. Transfer to a parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.

Preheat the oven to 425°F.

Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently.

Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.

Bake until the crust is bronzed, about 25 minutes. Serve warm or at room temperature, with vanilla ice cream.

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