April 18, 2024


Than a Food Fitter

Easy Blueberry Galette with Thyme

3 min read


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.

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

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?

A top-down view of a food processor bowl containing cubed butter, flour, sugar and fresh thyme

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.

A clear bowl containing fresh blueberries, cornstarch and lemon zest

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.

A top-down view of rolled-out pie dough next to a rolling pin and a clear bowl containing berries

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.

A top-down view of an unbaked berry pie sprinkled with sanding sugar

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!

A freshly baked berry galette on a parchment paper-lined baking sheet

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!

A close-up view of a homemade blueberry galette topped with three scoops of vanilla ice cream and garnished with fresh thyme

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Prep Time 45 mins

Cook Time 45 mins

Total Time 1 hr 30 mins


  • 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.


  • 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.

  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


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