Meet your new favorite dessert! This Lemon Blueberry Galette is easy to whip up on a weeknight and it is sooo delicious. The tartness of the blueberries is balanced with a brightness of lemon, then topped with a heaping scoop of vanilla ice cream. You honestly cannot go wrong!
I made this the other night and it was literally gone in minutes! We could not stop eating it. It is so simple! What I love about galettes is how customize-able they are. You can easily modify this recipe to have any fruit or even a savory filling.
For mine, I used a puff pastry sheet, but you could also make this with pie dough! Personally, I love the flakiness of puff pastry so that is always my go-to. The trick is to make sure the bottom does not get soggy. This is why you always want to put a layer of jam on the bottom of your galette. The jam acts as a barrier between the dough and the fruit so when the fruit releases its moisture it doesn't make the dough soggy. I used stonewall kitchen's Wild Maine Blueberry jam. You can use any high quality jam, I do not recommend using an average grocery store brand. It will show in the final product.
The second trick to making this galette really POP is lots of fresh lemon zest. The lemon really compliments the blueberry flavor and helps to cut sweetness. Do not be shy with the lemon!
This definitely is one of my favorite dessert recipes, try it out and let me know what you think down below!
Lemon Blueberry Galette
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Yield: 4 Servings
Ingredients
1 sheet Puff Pastry (thawed)
1/4 cup Blueberry Jam
6 oz Blueberries
1/4 cup Sugar
2 tsp Flour
Zest of 1 Lemon
Juice of 1/2 Lemon
1 Egg
Vanilla Ice Cream
Instructions
Preheat oven to 400 degrees.
Lay your puff pastry down on a parchment lined baking sheet. Using the tip of a knife, outline a circle in the center of your puff pastry. There should be about a an inch border on all sides. Do not cut all the way through! This is just a guide.
Using a spoon spread the blueberry jam evenly within your circle. Top jam with lemon zest.
In a small bowl, mix together Blueberries, sugar, flour lemon juice, and a little bit of lemon zest. Once mixed, place inside of your jam circle. Fold the edges of the puff pastry up over the fruit being careful not to tear the dough. It does not need to look perfect!
Brush the edges with egg wash and cook for 30 minutes until golden brown and bubbly.
Top with more lemon zest and a heaping scoop of vanilla ice cream and Enjoy!
If you do not devour all of this in minutes, it will last in the fridge for two days. Make sure to cool completely before refrigerating.
No nutritional information is available at this time.
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