Delicious Blueberry Galette with Thyme Honey: An Easy & Rustic Summer Dessert Recipe

A Blueberry Galette is the epitome of summer dessert perfection – effortless to create and bursting with fresh, vibrant flavors! Often dubbed my “lazy pie,” this rustic fruit tart, especially when enhanced with a delicate drizzle of thyme honey, promises to be a crowd-pleaser that everyone will eagerly devour. Say goodbye to complicated pie crusts and hello to simple, seasonal baking at its finest.

About This Blueberry Galette Recipe

Is there anything quite as satisfying as a warm slice of blueberry pie? For many, it’s a quintessential summer treat. I adore the sweet-tart explosion of ripe blueberries baked into a flaky crust, especially as summer arrives and farmer’s markets overflow with nature’s bounty—from succulent berries to sweet cherries and beyond, all perfect for pie fillings.

However, I’ll admit to a common baking dilemma: the traditional pie often presents a challenge. Achieving that perfectly crisp bottom crust without it turning soggy, or meticulously crafting a flawless pastry, can be incredibly time-consuming and sometimes frustrating. That’s why I’ve found my ultimate solution in the form of a galette!

This blueberry galette recipe offers all the delightful flavors of a classic blueberry pie but in a wonderfully rustic, free-form package. It’s my go-to for when I crave that homemade, fruit-filled goodness without the fuss. If you’re a fellow blueberry enthusiast, you might also enjoy these scrumptious blueberry cookies.

What Exactly is a Galette?

Originating from France, a galette is essentially a free-form tart made from pastry dough wrapped around a delicious filling. While fresh fruit is the most popular choice for sweet galettes, the beauty of this dessert lies in its versatility. You can experiment with a myriad of fillings, from savory options like vegetables and cheese to other sweet combinations. I’ve even listed a few other galette recipes later in this post if you’re keen to explore!

The defining characteristic that makes galettes so endearing is their rustic, imperfect charm. Unlike a traditional pie that demands precision and perfect crimping, galettes are meant to look organic and homemade. This “free-form” nature means there’s no need for special pie dishes or complicated techniques. You simply roll out the dough, pile your filling in the center, and fold the edges casually over the fruit. It’s a wonderfully forgiving dessert, allowing you to achieve impressive results with minimal stress. This makes it an ideal baking project for both beginners and seasoned bakers looking for a simpler approach to fruit desserts.

Essential Ingredients for Your Galette

Crafting this delightful blueberry galette requires a few simple, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is important:

• Blueberries: The star of the show! For the best flavor and texture, always opt for fresh blueberries. While they’re available all summer long, July typically offers the sweetest and most plump berries, making it the absolute peak season for this recipe. Fresh berries hold their shape better and release just the right amount of juice, preventing a soggy galette.
• All-Purpose Flour: This is the foundation of your flaky galette crust. Standard all-purpose flour works beautifully. For those with dietary restrictions, a 1:1 gluten-free baking flour (such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour) can be used as a direct substitute.
• Granulated White Sugar: Used in both the dough and the filling, granulated sugar provides the perfect level of sweetness, balancing the tartness of the blueberries.
• Salt: A pinch of salt is crucial for enhancing all the other flavors. I prefer fine kosher salt for baking, as it disperses evenly. Coarse or fleur de sel are better reserved as finishing salts rather than being incorporated into the dough.
• Cold Unsalted Butter: The secret to a flaky crust! Always use unsalted butter, cut into small, cold cubes. Using unsalted butter allows you to control the overall salt content of the dough. Salted butter can sometimes make the dough overly savory or alter its delicate balance.
• Cornstarch: This acts as a thickening agent for the blueberry filling. It helps absorb excess moisture released by the berries during baking, ensuring your filling is beautifully jammy, not watery.
• Fresh Lemon Juice: A squeeze of fresh lemon juice brightens the blueberry flavor and adds a touch of acidity, making the fruit taste even more vibrant. While bottled lemon juice can be used in a pinch, fresh is always recommended for superior taste.
• Fresh Thyme: Absolutely essential for the thyme honey! The aromatic, earthy notes of fresh thyme pair surprisingly well with the sweet blueberries. Dried thyme will not provide the same fragrant infusion, so fresh sprigs are a must.
• Raw Honey: Choose your favorite brand of raw honey for the thyme infusion. A classic clover honey works wonderfully, but for an extra layer of floral complexity, consider using orange blossom honey.

Kitchen Tools You’ll Need

Making this blueberry galette is surprisingly simple, requiring only a few essential kitchen tools. For the foolproof galette dough, a reliable food processor is your best friend. It brings the dough together quickly and efficiently, ensuring perfect results every time. For the filling, a sturdy wooden spoon and a large mixing bowl are all you need. And when it comes to baking, be sure to have some parchment paper and a half sheet baking pan on hand to prevent sticking and ensure even baking.

How to Make This Blueberry Galette

Follow these simple steps to create a show-stopping blueberry galette that tastes as incredible as it looks, with minimal effort!

Preparing the Thyme Honey Infusion

The thyme honey is a game-changer for this galette, adding a subtle herbaceous note that perfectly complements the blueberries. To make it, simply add fresh thyme sprigs and raw honey to a clean mason jar. Stir gently to ensure the thyme is fully coated and any air bubbles are released. Seal the jar tightly and place it in a warm spot in your kitchen for at least a few hours, or ideally, overnight. This allows the thyme to infuse its wonderful aroma and flavor into the honey. The longer it infuses, the more pronounced the flavor will be!

Crafting the Perfect Galette Dough

A flaky, tender crust is key to any great galette, and this dough comes together effortlessly in a food processor. Start by adding your all-purpose flour and salt to the bowl of your food processor. Pulse a few times to thoroughly combine them. Next, add the cold, cubed unsalted butter. Pulse the mixture about 8 to 10 times until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. This is crucial for creating flakiness.

With the machine running, gradually add the ice water, one tablespoon at a time, just until the dough comes together and forms a ball. Be careful not to overmix! Turn the dough out onto a lightly floured, clean work surface and gently form it into a flat disk, approximately 4 inches in diameter. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period is vital; it allows the gluten to relax, prevents the butter from melting, and makes the dough much easier to roll out.

Mixing the Luscious Blueberry Filling

While your dough is chilling, prepare the irresistible blueberry filling. In a large mixing bowl, take about 1/2 cup of your fresh blueberries and gently crush them with the back of a fork. This step helps to release their juices and creates a richer, more cohesive filling. Add the remaining whole blueberries to the bowl, along with the sugar, cornstarch, salt, and fresh lemon juice. Stir everything together until the blueberries are evenly coated. Set the filling aside, allowing the flavors to meld and the cornstarch to begin its work.

Assembling and Baking Your Galette

Now for the fun part: assembling your beautiful galette! On a lightly floured surface, roll out the chilled dough into a round approximately 14 inches in diameter. Don’t worry about perfect edges – remember, rustic is the goal! Carefully transfer the rolled dough to a baking sheet lined with parchment paper. This will make cleanup a breeze and prevent sticking.

Spoon the prepared blueberry filling into the center of the dough, spreading it out evenly but ensuring you leave a generous 1 to 2-inch border of dough all the way around the edges. This border will form the crust of your galette. Carefully fold the edges of the dough up and over the filling, pleating the dough as you go, creating evenly spaced folds. Gently press the folds together to seal them, enclosing the delicious blueberry mixture. For a golden, sparkling finish, brush the folded edges with melted butter and sprinkle generously with turbinado or raw sugar. Bake in a preheated oven for 35 to 45 minutes, or until the crust turns a lovely light golden brown and the filling is bubbly and fragrant. Once baked, let the galette cool on the baking sheet for about 15 minutes before drizzling with your homemade thyme honey, slicing, and serving. The waiting is the hardest part!

Expert Tips for a Flawless Blueberry Galette

While galettes are inherently forgiving, a few key tips can elevate your baking and ensure a truly spectacular dessert:

• Opt for Fresh Blueberries: This cannot be stressed enough! Using fresh blueberries is crucial for the best results. Frozen blueberries tend to release significantly more liquid as they thaw and bake, leading to a watery filling and a soggy galette crust, which we definitely want to avoid. Save your frozen berries for smoothies or jams!
• Always Chill Your Dough: Do not skip or shorten the chilling time for the dough. This is a non-negotiable step. Chilling the dough for at least 30 minutes allows the butter to firm up, preventing it from melting too quickly in the oven. It also relaxes the gluten, which makes the dough much easier to roll out without shrinking, and contributes to that desirable flaky texture. For even better results, chill it for an hour or even overnight.
• Don’t Overwork the Dough: When mixing your dough in the food processor and forming it into a disk, handle it as little as possible. Overworking the dough develops the gluten too much, resulting in a tough, chewy crust instead of a tender, flaky one.
• Use Parchment Paper: Lining your baking sheet with parchment paper is not just for easy cleanup; it’s essential for preventing your galette from sticking and making it easy to transfer.
• Achieve a Golden Crust: Keep an eye on your galette as it bakes. You’re looking for a beautiful golden-brown color on the crust, which indicates it’s cooked through and delightfully crisp. If the edges are browning too quickly, you can loosely tent the galette with foil.

More tasty galettes to try: Brandy Cherry Galette | Raspberry Blueberry and Strawberry Galette | Bourbon Caramel Apple Galette | Whole Wheat Asiago Sweet Potato Galette

Frequently Asked Questions (FAQ)

Can I Prepare the Dough in Advance?

Absolutely! Preparing the dough ahead of time is a fantastic way to streamline your baking process. You can wrap the raw dough tightly in plastic wrap and store it in the refrigerator overnight. This actually gives the gluten more time to relax, potentially leading to an even more tender crust. For longer storage, the dough can be wrapped tightly in plastic wrap and then in aluminum foil, and frozen for up to one month. When ready to use, simply thaw it in the refrigerator before rolling out.

Can I Use Frozen Blueberries?

While convenient, frozen blueberries are generally not recommended for this particular galette recipe. The freezing and thawing process causes blueberries to release a substantial amount of liquid when baked. This excess moisture will make your galette filling watery and lead to a disappointingly soggy bottom crust. For the best texture and flavor, always stick with fresh berries for your galette. If you absolutely must use frozen, do not thaw them, toss them directly into the filling, and consider adding an extra tablespoon of cornstarch to compensate for the additional moisture, though results may still vary.

Galette Dough vs. Pie Crust: What’s the Difference?

While both galette dough and traditional pie crust share similar base ingredients (flour, butter, water, salt), their preparation and intended use differ slightly. Galette dough is designed to be more forgiving and rustic. It’s often a single-crust pastry baked free-form on a flat baking sheet, allowing for a less structured, more organic appearance. This approach often makes it quicker and less intimidating to prepare than a traditional pie crust, which typically requires a pie plate, careful crimping, and often a top crust. The ease of galette dough truly saves you the headache often associated with achieving a perfect traditional pie crust, making it a wonderful alternative for home bakers.

Need some more inspiration for dessert? Check out my desserts recipe page for a wealth of sweet treats!

Serving Suggestions for Your Blueberry Galette

This blueberry galette is utterly delicious on its own, but a few simple additions can elevate it to an even more memorable dessert experience. My personal favorite pairing is a generous scoop of creamy vanilla bean ice cream, which melts beautifully into the warm fruit. Alternatively, a dollop of fresh whipped cream or a dusting of powdered sugar would also be delightful. For those who enjoy a bit of texture, a sprinkle of toasted almonds or a scoop of homemade lemon curd could add an exciting twist.

If you’re planning a summer meal and looking for main courses to precede this incredible galette, here are some of my top seasonal favorites that pair wonderfully with a light and fruity dessert:

• Farmer’s Market Pasta
• Salsa Jalapeno Crunch Burger
• Summer Corn Risotto
• Mojo Steak Salad with Grilled Corn

Storage and Reheating Instructions

If you’re lucky enough to have any leftover blueberry galette, storing it properly ensures you can enjoy it for a bit longer. I recommend wrapping cooled leftover slices tightly in aluminum foil and refrigerating them. It will stay fresh for 1-2 days.

To reheat, you have a couple of options:

• Oven: For the best texture, especially to crisp up the crust again, re-warm slices in an oven preheated to 325˚F (160˚C) for about 10-15 minutes, or until warmed through.
• Microwave: If you’re in a hurry, individual slices can be reheated in the microwave. Place a slice on a microwave-safe plate and heat for approximately 20-30 seconds, or until warm. The crust won’t be as crisp, but it will still be delicious!

I hope you thoroughly enjoy making and devouring this delightful blueberry galette recipe. If you do make it, please consider leaving a star rating on the recipe card below and a comment! Your feedback means the world to me, and I always make an effort to respond. Don’t hesitate to drop any questions you might have in the comments section as well.

And, as always, I’d love to see your creations! Be sure to tag me on Instagram, Facebook, or Pinterest if you share photos of your galette. Seeing these recipes come to life in your homes is truly my favorite part of this whole culinary journey!

Blueberry Galette with Thyme Honey

Celebrate the peak of blueberry season with this incredibly easy and flavorful galette, enhanced with aromatic thyme honey!

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Additional Time (Chilling): 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 6

5 from 44 votes

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Ingredients

Thyme Honey

• 8 sprigs of fresh thyme
• 1/2 cup raw honey

Crust

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp granulated sugar
• 1/4 tsp fine kosher salt
• 8 Tbsp cold unsalted butter cubed into 1/2” pieces
• 1/3 cup ice water

Filling & Topping

• 3 cups fresh blueberries divided
• 2/3 cup granulated sugar
• 2 Tbsp cornstarch
• 1/8 tsp salt
• 1 tsp fresh lemon juice
• 2 Tbsp melted unsalted butter for brushing crust
• Turbinado or raw sugar for sprinkling crust

Instructions

• Prepare Thyme Honey: In a small mason jar, combine the fresh thyme sprigs and raw honey. Stir well to coat the thyme and eliminate any air bubbles. Cover the jar and let it infuse in a warm place for at least a few hours, or ideally overnight, to develop its flavor.
• Make the Galette Dough: In the bowl of a food processor, combine flour, 1 ½ tsp sugar, and salt. Pulse a few times until mixed. Add the cold butter cubes and pulse 8 to 10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Chill Dough: Turn the food processor on and gradually add the ice water, one tablespoon at a time, until the dough just comes together and forms a ball. Avoid overmixing. Turn the dough out onto a clean, lightly floured work surface, form it into a 4-inch disk, wrap tightly in plastic wrap, and chill in the fridge for at least 30 minutes, or up to overnight.
• Preheat Oven: When ready to bake, preheat your oven to 375˚F (190˚C). Line a large baking sheet with parchment paper and set aside.
• Prepare Blueberry Filling: In a large bowl, place 1/2 cup of blueberries and mash them with the back of a fork. Add the remaining whole blueberries, 2/3 cup sugar, cornstarch, 1/8 tsp salt, and lemon juice. Stir gently to combine all ingredients.
• Assemble Galette: Roll out the chilled dough on a lightly floured surface into a 14-inch round. Carefully transfer the dough to your prepared baking sheet. Spoon the blueberry filling into the center of the dough, spreading it out evenly while leaving a clear border of about 1 to 2 inches around the edges.
• Form Crust: Gently fold the bare dough edges up and over the filling, pleating the dough as you go. Press the folds together firmly to seal. Brush the folded crust with melted butter and sprinkle generously with turbinado or raw sugar for a sparkling finish.
• Bake & Serve: Bake for 35 to 45 minutes, or until the edges are beautifully golden brown and the filling is bubbly. Let the galette cool on the baking sheet for approximately 15 minutes before drizzling with the infused thyme honey, slicing, and serving warm.

Nutrition

Calories: 510kcal |
Carbohydrates: 84g |
Protein: 4g |
Fat: 20g |
Saturated Fat: 12g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 50mg |
Sodium: 152mg |
Potassium: 120mg |
Fiber: 3g |
Sugar: 54g |
Vitamin A: 686IU |
Vitamin C: 10mg |
Calcium: 23mg |
Iron: 2mg

Calories: 510kcal

Cuisine: American

Category: Dessert