Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tbsp granulated sugar
- ¼ tsp salt
- 3–4 tbsp ice water
- 2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 1 tbsp butter, melted (for brushing)
- 1 tbsp coarse sugar (for sprinkling)
- Honey and thyme sprigs for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- In a bowl, toss blueberries with sugar, cornstarch, lemon zest, and vanilla.
- On a floured surface, roll dough into a 12-inch circle. Transfer to prepared baking sheet.
- Pile blueberry mixture in the center, leaving a 2-inch border. Fold edges over fruit, pleating as needed.
- Brush crust with melted butter and sprinkle with coarse sugar.
- Bake 35–40 minutes until crust is golden and filling is bubbly.
- Cool slightly. Serve warm with honey and thyme, if desired.
Notes
- For extra Elvish flair, serve with a scoop of vanilla bean ice cream or crème fraîche.
- Use frozen blueberries in a pinch — just thaw and drain excess liquid first.
- Roll dough between two sheets of parchment for easy transfer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 galette (1/6 recipe)
- Calories: 298 Kcal
- Sugar: 17g
- Sodium: 142mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 34mg
