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A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust and sweet tart berries.

Blueberry Galette
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Got blueberries and want a baking project? Here’s a treat that’s tastier than blueberry pie, in our opinion. Try this Blueberry Galette! This free-form blueberry tart is so simple to whip up with no special equipment: and the flavor is out of this world. The filling is piled with sweet tart berries, sweetened just enough and heightened with lemon zest and a sprinkle of cinnamon. It’s all encased in a golden flaky pastry crust, which forms a charming frame for the berries. Top with vanilla ice cream and it’s a heavenly summer dessert. This one is a favorite over here!

Ingredients for a blueberry galette (aka blueberry tart)

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. There’s no need for a pie plate or precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. This formula makes killer desserts (like this peach galette), and this blueberry filling is one of our favorites. Even better: you can use fresh or frozen blueberries! Here’s what you’ll need for this rustic blueberry tart:

  • Blueberries: Fresh are best, but frozen work great here too! Since the filling is cooked until the berries are soft and jammy, frozen berries work just as well.
  • Granulated sugar and turbinado sugar
  • Lemon zest
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Blueberry Galette

Tips on working with galette dough

The most important part of this blueberry galette? The dough! This pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container packs it in, which can result in more flour in a cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.

Toppings for this blueberry galette

How to serve this blueberry galette? This rustic pie tastes great on its own, but we love it with a small dollop of vanilla ice cream. The way the cream compliments the tangy berries is unreal! Here are a few more ideas for toppings:

Blueberry Galette

Storage info

Got leftovers of this blueberry galette? Place it in a storage container and refrigerate for up to 4 days. Making it to serve the next day? Leave it out on the counter for 30 minutes before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More blueberry recipes

Want to make more with this sweet berry? Here are some of our favorite blueberry recipes:

This blueberry tart recipe is…

Vegetarian. For vegan, substitute vegan butter.

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Blueberry Galette

Blueberry Galette

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x


A blueberry galette is better than pie! This rustic berry tart is easy and irresistible, with a flaky crust and sweet tart pops of berries.



For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt


  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the filling ingredients in a medium bowl: blueberries, sugar, lemon zest, cornstarch, cinnamon and salt.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Pile the blueberries in the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge. Evenly sprinkle the sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar). 
  8. Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. S says:

    Made this the other day with fresh pick blueberries. Didn’t use quite as much cinnamon and did, like you, increase the berries. Made two small tarts that were just right for two. Everyone love this. Making again today.

  2. Ulrich says:

    If using frozen berries do you thaw first?

    1. Sonja Overhiser says:

      Great question! You can use frozen berries right from frozen, no need to defrost. However, we would recommend taking your fruit out of the freezer for a few minutes before you start working with it. Let us know how it goes!