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Home » Desserts » Blackberry and Blueberry Galette Recipe

Blackberry and Blueberry Galette Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 4, 2019
4.75 from 59 votes


Last Updated May 22, 2020 | 24 Comments

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27.2K shares
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This Rustic Blackberry and Blueberry Galette Recipe is made with fresh blackberries, juicy plump blueberries, and hints of fresh rosemary all baked in a golden buttery crust. Dust with powdered sugar and serve your own Blueberry Galette with vanilla ice cream or homemade whipped cream. 

Homemade rustic galette made with blackberries and blueberries and topped with a big scoop of vanilla ice cream.

A Blueberry Galette for My Husband

This blueberry galette is something special. For starters, it was made with wild blackberries that were collected while visiting Oregon back in 2017. Along the Oregon coast, blackberry bushes are everywhere! On our last night before returning home to California, we decided to take a little stroll and collect as many blackberries our bucket would allow. 

My husband, positive that they would go bad and not get used, didn’t see the point. But I promised him a pie…or something.

You guys, I totally delivered! Of course, I could have made a pie, but pie crust? Not my favorite thing to make. So, I made a galette! Something totally new for me, and officially my new favorite dessert.

This galette is beyond delicious. A golden buttery flaky crust holds your filling that bursts with sweet blackberries, blueberries, and hints of fresh rosemary. It’s pretty much amazing and surprisingly easy to prepare!

Closeup image of a galette made with blackberries and blueberries and dusted with powdered sugar.

What Is a Galette?

In my own words? a galette is the stress-free, relaxed version of pie. I mean, we all love pie, right? But stress? I could use less of that. Galettes demand less precision, shaping, molding, and overall attention. 

The real definition? a flat round cake of pastry or bread often made from buckwheat.

Galette actually gets its name from the Norman word gale, meaning “flat cake”. It is a term often used in French cooking to describe types of flat and round(ish) shaped crusty cakes. To be honest, however, galettes come in all different shapes, sizes, and variations from sweet to savory, like this phenomenal Heirloom Tomato Galette, or a combination of the two.

Ingredients

This is just my version of the galette. Remember, not all galettes are created equal. Some are sweet, some are savory, some are small, and others are large. In this recipe you’ll find:

  • All-purpose flour
  • Salt
  • Sugar
  • Butter (cold and unsalted)
  • Iced water
  • Blackberries and Blueberries
  • Fresh rosemary 
  • Milk

Overhead image of homemade butter blueberry galette dusted with powdered sugar.

How to Make a Galette

Don’t worry, this blueberry galette recipe is actually super easy to make (don’t let all those words scare you away).

Prepare your dough first. In a medium-sized mixing bowl whisk together 1 cup of all-purpose flour, salt, and 1 tablespoon sugar. Use your finger tops to mix the butter with the flour. Continue to mix until a coarse mixture forms and the butter is broken down to the size of small peas. Add the iced water, three tablespoons to start, and more (1 tablespoon at a time) as needed. Gently mix until the dough comes together.

  • You may also use a food processor to combine the butter with the flour mixture. Simply add the butter cubes to the flour mixture and pulse until the butter is the size of small peas or lentils. This makes the process quick and easy, but take care not to overprocess! If you do not have a food processor, you may also cut your butter into the flour using a pastry cutter or grater.

Then chill your dough and prepare your filling. Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes. Meanwhile, in a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (this is an approximation- feel free to add a little less or a little more to suit your own personal sweet preference). Gently stir to combine then sprinkle with 1 tablespoon of flour. Mix again and set aside.

Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper then roll out your dough. Sprinkle a clean work surface with a small amount of flour. Roll the chilled dough into a circle(ish) shape, approximately 10-12 inches in diameter. It does not have to be a perfect circle.

  • This is super important, you guys. Perfection is not important. You do not need a perfect circle with perfect edges. The imperfections are part of what make galette recipes so appealing.

Transfer and fill. Carefully transfer your rolled out dough to the lined baking sheet and scoop the blackberry mixture into the center making a small pile. Make sure to leave a 2-inch border around the edges. Do not overfill.

Fold in the edges. With the filling in the center carefully fold the crust perimeter over the fruit filling toward the center (but not all the way), working your way around the circle and essentially creating a barrier for the berries to bake within. Pinch together the dough at the seams so it sticks together. Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired. Dot the fruit topping with butter (optional, but adds a nice, rich flavor).

Bake. Bake at 425 degrees for 5 minutes and then reduce the heat to 375 degrees F. Continue baking for an additional 25-35 minutes, or until the crust is golden and the filling is starting to bubble.

Cool and serve. Allow your baked galette to cool for 10 minutes before slicing, serving, and topping with a big scoop of vanilla ice cream if desired.

Homemade rustic galette made with blackberries and blueberries and topped with a big scoop of vanilla ice cream.

Tips and Tricks

  1. Don’t start with a dough that is too wet. It’s harder to fix a dough that starts out overly moist than it is to add moisture to a dough that is dry and crumbly. That’s why I recommend starting with 3 tablespoons of ice water and adding additional ice water, 1-2 teaspoons at a time until you have a firm dough.
  2. You need cold ingredients. Specifically cold butter and ice-cold water.
  3. You may also use a food processor to combine the butter with the flour mixture. Simply add the butter cubes to the flour mixture and pulse until the butter is the size of small peas or lentils. This makes the process quick and easy, but take care not to overprocess! If you do not have a food processor, you may also cut your butter into the flour using a pastry cutter or grater.
  4. Also, let’s not work our flour to death. When you overwork the flour and butter, gluten starts to develop. Work just until you have chickpea-sized butter lumps as it’s these lovely little lumps that help make your crust super flaky and buttery.
  5. The filling. Ok, you guys, in today’s galette we’re using blackberries and blueberries. Blackberries are great as they’re naturally high in pectin and have a high skin to fruit ratio. This helps prevent them from becoming too saucy. But what about other, juicier fruits like strawberries and peaches? These guys can really bring on the sauce. To help avoid a soggy mess, toss your fruit with a little extra flour or even a little cornstarch. You can even sprinkle your rolled out dough with semolina flour or breadcrumbs before adding the filling.
  6. Dot with butter. It’s a dessert, after all. Add a little butter to the top of your gorgeous blueberry galette before baking- it not only tastes delicious but also adds a stunning glossy coat to your galette.

Homemade rustic galette made with blackberries and blueberries and topped with a big scoop of vanilla ice cream.

Can You Use Frozen Fruit in this Blueberry Galette Recipe?

Yes! You can absolutely use frozen blueberries and blackberries to make this recipe. In fact, no matter what fruit you choose to use (such as strawberries and peaches), frozen works just as well as fresh. This is awesome when it’s mid-December and you really want a blueberry galette but fresh blueberries are nowhere to be found. 

If you find yourself using an especially juicy type of fruit- strawberries or peaches, for example- I recommend adding 1 teaspoon of cornstarch to the fruit filling before baking to help turn some of those juices into a nice syrup.

One slice cut from a baked blueberry galette topped with melting vanilla ice cream.

More Dessert Recipes,

  • No-Churn Blackberry and Chocolate Chunk Ice Cream
  • Blackberry and Orange Muffins with Dark Chocolate
  • Easy Apple Crisp
  • Brown Butter Chocolate Chip Cookies
  • Toffee Pecan Bars

If you try making this delicious blueberry galette recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

Homemade rustic galette made with blackberries and blueberries and topped with a big scoop of vanilla ice cream.

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Homemade rustic galette made with blackberries and blueberries and topped with a big scoop of vanilla ice cream.

Rustic Blackberry and Rosemary Galette

4.75 from 59 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Rustic Blackberry and Blueberry Galette Recipe is made with fresh blackberries, juicy plump blueberries, and hints of fresh rosemary all baked in a golden buttery crust. Dust with powdered sugar and serve your own Blueberry Galette with vanilla ice cream or homemade whipped cream. 
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 40 mins
Cooling Time 30 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 358 kcal

Ingredients
 
 

  • 1 cup all-purpose flour - plus extra to work with
  • Pinch of salt
  • ½ cup sugar - divided
  • 6 tablespoon unsalted butter - cold, cut into small pieces
  • 3 tablespoon iced water - plus more as needed
  • 12 oz fresh blackberries
  • 12 oz fresh blueberries
  • 1 teaspoon fresh rosemary - finely chopped
  • 1 tablespoon all-purpose flour
  • Milk - for brushing
  • Ice cream - optional
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Instructions
 

  • Prepare your dough. In a medium-sized mixing bowl whisk together 1 cup of all-purpose flour, salt, and 1 tablespoon sugar. Use your finger tops to mix the butter with the flour. Continue to mix until a coarse mixture forms and the butter is broken down to the size of small peas. Add the iced water, three tablespoons to start, and more (1 tablespoon at a time) as needed. Gently mix until the dough comes together.
  • Chill. Place the dough in a sealed zip lock bag and refrigerate for at least 30 minutes.
  • Prepare your filling. In a medium mixing bowl add the blackberries, blueberries, chopped rosemary and 1/3 cup sugar (this is an approximation- feel free to add a little less or a little more to suit your own personal sweet preference). Gently stir to combine then sprinkle with 1 tablespoon of flour. Mix again and set aside.
  • Roll your dough. But first, preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Then sprinkle a clean work surface with a small amount of flour. Roll the chilled dough into a circle(ish) shape, approximately 10-12 inches in diameter. It does not have to be a perfect circle.
  • Transfer and fill. Carefully transfer your rolled out dough to the lined baking sheet and scoop the blackberry mixture into the center making a small pile. Make sure to leave a 2-inch border around the edges.
  • Fold in the edges. With the filling in the center carefully fold the crust perimeter over the fruit filling toward the center (but not all the way), working your way around the circle and essentially creating a barrier for the berries to bake within. Pinch together the dough at the seams so it sticks together.
  • Gently brush the exposed dough with milk and sprinkle with any remaining sugar, if desired. Dot the fruit topping with butter (optional, but adds a nice, rich flavor).
  • Bake. Bake at 425 degrees for 5 minutes and then reduce the heat to 375 degrees F. Continue baking for an additional 25-35 minutes, or until the crust is golden and the filling is starting to bubble.
  • Cool and serve. Allow your baked galette to cool for 10 minutes before slicing, serving, and topping with a big scoop of vanilla ice cream if desired.

Jessica's Notes

  • You may also use a food processor to combine the butter with the flour mixture. Simply add the butter cubes to the flour mixture and pulse until the butter is the size of small peas or lentils. This makes the process quick and easy, but take care not to overprocess! If you do not have a food processor, you may also cut your butter into the flour using a pastry cutter or grater.
  • It's harder to fix a dough that starts out overly moist than it is to add moisture to a dough that is dry and crumbly. That's why I recommend starting with 3 tablespoons of ice water and adding additional ice water, 1-2 teaspoons at a time until you have a firm dough.
  • Make sure to use COLD butter and ice cold water.
  • Avoid overworking your flour. When you overwork the flour and butter, gluten starts to develop. Work just until you have chickpea-sized butter lumps as it's these lovely little lumps that help make your crust super flaky and buttery.
  • Chill your dough for 30 minutes before rolling.
Originally published August 26, 2017.

Nutritional Information

Calories: 358kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 4mg | Potassium: 293mg | Fiber: 9g | Sugar: 33g | Vitamin A: 655IU | Vitamin C: 34.8mg | Calcium: 46mg | Iron: 2.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Blueberry Galette Recipe, Galette Recipe, What Is a Galette?
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

27.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Dr. P says

    September 5, 2021 at 11:06 am

    4 stars
    Great idea to use rosemary. The amount of berries is an error in this recipe. Use half and it will work well with 24oz.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 5, 2021 at 11:25 am

      Hi Dr. P – I edited the recipe to reflect 12oz of each type of berry 🙂

      Reply
  2. Jessica says

    February 12, 2021 at 3:48 pm

    How far ahead have you made the dough? Is a day or two too long? Thanks!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 12, 2021 at 5:59 pm

      Hi Jessica,

      This dough only needs 30 minutes in the fridge per step two, so you can easily do the whole recipe in one day 🙂

      Reply
  3. Donna says

    January 26, 2021 at 4:28 pm

    4 stars
    Making this now. I could only fit about 30 oz of berries in this! And it was piled high. I can’t imagine 48 oz!
    Smells good baking.
    Donna

    Reply
  4. erika says

    August 9, 2020 at 12:38 pm

    4 stars
    The first time I made this it was magnificent, but I used half the called for berries. The second time I had more, and they were very juicy. I persevered and piled them all in, but instantly my crust sprung a leak and I had juice everywhere. I ended up remaking the dough, using fewer berries and trying again. It leaked again as I think this is just too much berry juice. So next time I would make it with fewer berries and drain all juice. The flavor combo with the rosemary is great though.

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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