Blueberry Galette

A fresh blueberry filling encased in a 100% whole wheat crust made with our organic Stardust whole wheat flour. Simple, rustic, and truly a delight for your summer dinner gatherings. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen 

Recipe by: Pamela Thibodeaux- Recipe Developer

Whole Wheat Blueberry Galette 

Yield: 12-inch galette 

Ingredients:

Crust:

265g BSM Stardust whole wheat flour

190g unsalted butter (cold, cut into small cubes)

80g cane sugar

4g fine sea salt

100g ice water

Filling:

2 pints fresh blueberries

100g cane sugar

zest of two large lemons

juice of two large lemons

25g BSM Premium All-Purpose flour

25g corn starch

3g fine sea salt

Method:

In a large bowl, whisk together the whole wheat flour, sugar, and salt. Cut in the unsalted cold butter, and blend with a pastry blender, or use a food processor whichever you prefer. Blend the cold butter into the dry ingredients until the pieces are the size of a pencil eraser. Add the water and mix with a spatula or hands, or drizzle the water into a food processor with the motor on. Mix until it becomes a dough mass. Press the dough into a disc, and wrap with plastic wrap to store in the fridge for 2hrs or overnight.

Meanwhile, add the sugar and lemon zest to a large mixing bowl. Massage the sugar and lemon zest with your hand to release the oils from the lemon zest. Add the rinsed blueberries, lemon juice, flour, cornstarch, and salt. Fold to combine until the dry ingredients have dissolved.

Preheat an oven to 400°F.

Remove the dough from the fridge, and generously flour a work surface. Roll the dough into a rough round shape or whichever shape you prefer, to about ¼ inch thickness. You can trim the rough edges or leave them on, depending on your preference.

Place the rolled dough onto a large parchment-lined baking pan. Pour the blueberry mixture onto the center of the dough, spreading toward the edges yet leaving about a two-inch gap around the circumference. Fold the edges over in an overlapping pattern as you fold the dough along the circumference. You may also crimp the dough edges over the filling, as long as the dough encases the filling.

Brush the edges of the dough with an egg wash. Bake at 400°F for 45 min, then lower the temperature to 350°F and bake for an additional 10 min.

Serve warm or at room temperature. Goes well with ice cream or whipped cream! Great for an easy Memorial Day dessert for your gatherings!