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Rustic Fresh Blueberry Galette Recipe with Easy Vanilla Bean Pastry Cream

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A rustic blueberry galette featuring a flaky crust, juicy fresh blueberries, and a creamy vanilla bean pastry cream. Perfect for summer gatherings and easy weekend baking.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour, sifted
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 cups (480ml) whole milk
  • 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
  • 5 large egg yolks
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (25g) cornstarch
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 cups (300g) fresh blueberries, rinsed and patted dry
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)
  • Optional: powdered sugar for dusting

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
  2. Prepare the Vanilla Bean Pastry Cream: In a saucepan, heat the milk and vanilla bean seeds (and pod) over medium heat just until it begins to simmer. Whisk the egg yolks, sugar, and cornstarch in a bowl until smooth and pale. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return mixture to saucepan and cook over medium heat, whisking continuously until thickened and bubbling, about 2-3 minutes. Remove from heat, whisk in butter until smooth. Strain through…
  3. Prepare the Blueberry Filling: Toss fresh blueberries with sugar, lemon juice, and cornstarch in a bowl. Set aside to macerate for about 10 minutes.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread vanilla bean pastry cream evenly over dough, leaving a 2-inch border. Spoon blueberry mixture on top, spreading gently. Fold edges of dough over filling, pleating as needed, leaving center exposed.
  6. Finishing Touches: Brush dough edges with beaten egg, sprinkle with coarse sugar. Bake in preheated oven at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbles.
  7. Cool and Serve: Let galette cool on baking sheet for at least 20 minutes before serving.

Notes

Chill the dough for at least 1 hour to prevent shrinking and make rolling easier. Temper eggs carefully when making pastry cream to avoid curdling. Toss blueberries with cornstarch to prevent watery filling. If edges brown too fast, tent with foil halfway through baking. Pastry cream should be fully chilled before assembling to avoid soggy crust.

Nutrition

Keywords: blueberry galette, vanilla bean pastry cream, rustic dessert, summer dessert, flaky crust, fresh blueberries, easy galette recipe

Find it online: https://sparklechew.com/rustic-fresh-blueberry-galette-recipe-with-easy-vanilla-bean-pastry-cream/