The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Ingredients
Serves 10
Dough:
Filling and assembly:
Dough:
Step 1
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Step 2
Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Do Ahead
Step 3
面团可以提前2天。保持冷却,或freeze up to 1 month.
Filling and assembly:
Step 4
Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
Step 5
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Step 6
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Do Ahead
Step 7
Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (33)
Back to TopI found this to be just average. The crust wasn't as unusual or distinctive as I thought it would be, and the filling was just ok. There was no benefit to not having it in a pie pan, except it just looks 'rustic'. It was fine but I won't be repeating this recipe.
Kari
Arizona
7/27/2022
Excellent galette—the crust gives it a wonderful twist and is easy to make in the food processor. The 4 T. of water worked fine for me, and the crust handled easily after chilling. I made 2 smaller galettes, rolling out the dough to a 8.5” circle, and found 2 cups of blueberries total worked very well. I grated the zest of about half of my lemon into the filling and probably could have used it all…but really the blueberries themselves and the pecan crust are what makes this shine.
nlbarber1
Atlanta, GA
7/6/2021
I really enjoyed this as did my entire family. I agree with many of the reviews that 4T of water is way too much. I used about 2 1/2. Next time I make it I will add some lemon zest and/or another spice to the fruit, it lacked a deeper complexity in the flavor. I will make it with peaches and plums next time, and perhaps add a little ginger and cardamom. I may play with adding a little flavor to the crust as well. All in all a solid recipe and I love the texture and flavor that the pecans add to the crust.
gvena
Los Angeles, CA
8/9/2020
if you don't feel like making pie pastry from scratch you can use pre-rolled pie crusts (such as Pillsbury). It's nearly as good as homemade and much quicker. I have made it this way with great results.
llpens3601
Southern California by way of New Jersey
7/26/2020
Spectacular. I can’t make a pie crust to save my life, but this crust was wonderful and Very forgiving. I followed the recipe exactly.
Anonymous
Los Angeles, California
7/12/2020
Delicious. Really liked the crust (I used walnuts--didn't have any pecans), though 4 Tbsp of water was way too much. Actually, I added 3 Tbsp and it was still too much. Per other reviews, I upped the amount of fruit and used ~7 oz nectarines and ~8 oz blueberries. I'm glad I used the nectarines, b/c they provided a little more brightness to the filling. Even so, I would use more lemon juice next time (I like tartness with the blueberries).
lblasdel
Boise
7/5/2019
Made this several times. Quick and easy to prepare. Used a mixture of Bing cherries and blueberries. Also, made one gluten free using Bob's Red Mill 1 to 1 baking flour, turned out great.
tolswprs
Dallas,TX
8/13/2018
Wow, was this easy and just delicious as written. I used fresh blueberries. The dough was a little soft, but the parchment paper helps. I wound up rolling out the dough on the paper rather than trying to transfer it.
Anonymous
Santa Fe
8/2/2018
Used 4c of blueberries as the other reviewers suggested but otherwise left the other ingredients as indicated. The crust took more than 4Tbs of water before it came together, could've been just do to the weather. Really tasty!
nina.terrell6890
New York, NY
8/28/2017
My first time making a galette and the crust cracked. I do agree it needs more blueberries (3+ cups)
renofoodie
Reno NV
8/15/2017
I have made this a couple of times now--everyone loves !! To handle the crust, I rolled it directly on the parchment paper-so easy for transfer to sheet pan. Now I use one and a half times for the filling to make it perfect! Also added lemon zest to add that punch of lemon flavor. Easy and yummy! The vanilla icecream is the perfect finish on a warm piece of galette
bet9065
Marlborough, MA
8/7/2017
I was disappointed in this recipe. The crust, was dry and tasted a bit like cardboard. I know I didn't over cook it, and it did look beautiful just like the recipe photo, but the taste was off. Additionally, I would have preferred it with more fruit.
luvgrtfood
Southern California
7/28/2017
I made this with 1 cup blueberries and 3 medium nectarines. Very delicious.
peg4157
Youngstown, NY
7/23/2017
问题:我对坚果过敏。我可以让这个c吗rust and just leave out the nuts, or does it need to be adjusted with some more flour? If so, I will just find a galette recipe that uses a nut-free crust.
abpart
Northampton MA
7/21/2017
Simple to make and delicious. I made the crust with walnuts (what I had on hand) and it was great. Looking forward to making it again with pecans which I think will be even better.
amy.ryder5873
Seattle, WA
7/21/2017
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