Not-too-sweet and wrapped in flaky pastry, this Blueberry Basil Galette is a perfect summer treat. Juicy blueberries pair wonderfully with the herbal, floral notes of basil for a dessert that tastes like it was picked straight from the garden. With a bit of lemon zest and juice to bring it all too life, this galette is simple and rustic all while tasting like you went through the effort of making a pie. Serve warm with a scoop of ice cream, or if you want an extra bit of sweetness, a drizzle of honey.
It feels like it’s been a long, long time since I’ve last made pie dough. After a year of exclusively making pies and tarts, I’ve been excited to just follow my every whim and make whatever I want week in and week out. It’s not too surprising that pie crust came back into the picture, though. My strange love of working with my hands, using fingertips to rub butter into flour, meant that it was just a matter of time before I got back to my pie dough making ways.
I had to check a few times to make sure I didn’t already post this Blueberry Basil Galette. I was so sure that it was something I already shared. The filling is not-too-sweet, letting the natural sweetness of the berries shine along with the herbal notes of the basil. Of course, there’s always the option to sprinkle the crust with a bit of sugar (my usual go-to, except when out of raw sugar as I currently am). And if you want an extra hit of sweetness, a drizzle of honey or a scoop of ice cream go a long way and pair wonderfully with this galette.
This can be made with fresh or frozen blueberries. If using frozen, I recommend defrosting the berries first to let any of the excess water or juice drain out. Once the berries are thawed, mix all of the filling ingredients together and let it sit for 20-30 minutes to pull any additional excess juice out. It may seem like a lot, but there’s still plenty of thick juices left once you cut into the galette.
This Blueberry Basil Galette is the perfect dessert for a warm summer evening.
| Prep Time | 30-40 minutes |
| Cook Time | 45-50 minutes |
| Passive Time | 30-60 minutes |
| Servings |
servings
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- 175 grams all purpose flour
- 1/2 Tbsp granulated sugar
- 1/2 tsp salt
- 113 gram unsalted butter cold and cubed
- 1/2 tsp apple cider vinegar
- 1/2 Tbsp vodka
- 1/2 cup ice water
- 453 grams bluberries fresh or frozen (1 lb)*
- 12 grams basil chopped
- 30 grams granulated sugar
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- 1 lemon
- 1 egg whisked, for egg wash
- raw sugar for sprinkling (optional)
Ingredients
Single Crust Pie Dough
Blueberry Basil Filling
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- In a medium bowl, whisk together the flour, sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour. Stir the apple cider vinegar and the vodka into the ice water. Add the ice water 1 Tablespoon at a time, stirring with the tip of a knife or with your fingertips to bring the dough together. It should take about 2 1/2-3 Tbsp. Form the ball into the dough, pressing it against the bowl to catch any dry bits at the bottom. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30-60 minutes.
- While the dough is chilling, mix together the blueberries, basil, sugar, cardamom, and vanilla. Zest 1 lemon and stir through the filling along with 30 mL of lemon juice. Let sit 20-30 minutes, allowing some of the excess juice to pull from the fruit.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Set aside.
- Remove the chilled dough from the refrigerator. Lightly dust your surface with flour and roll the dough out to circle about 12"-14" across (if you're like me and terrible at rolling out circles, use a large plate to cut out a circle about 12"-14" wide). The dough should be about 1/8"-14" thick.
- Transfer the dough to the prepared baking sheet. Using a slotted spoon, scoop the filling into the center of the dough, leaving about 2-2/12 inches around the edge. Fold in the edges of the dough, overlapping a bit as you go around the circle. You should be left with a galette that is about 8" across. Brush the dough with the egg wash and sprinkle with raw sugar if desired.
- Bake the galette on the middle rack for 40 minutes. If the top of the dough begins to brown too fast, cover with a piece of foil. Transfer to the bottom rack for an additional 5-10 minutes.
- Remove the galette from the oven and cool on the baking sheet for 15-20 minutes. Transfer the galette, parchment included, onto a wire rack. Cool for about an hour until slightly warm, slice, and serve.
*If using frozen blueberries, remove from the freezer earlier in the day to defrost. I like to put a colander in a bowl and let the berries defrost in the colander so that any excess water or juice drains into the bowl.