Baked in stylish mini oval dishes, these galettes offer all the flavor of a full pie without the fuss, making them ideal for intimate dinners or a simple, satisfying weekend treat. The slightly messy, beautiful overflow of rich purple syrup is proof that homemade perfection is never too neat!

TYPE DESSERT
SERVES 1-3
DIFFICULTY EASY
PREP TIME 20 MINUTES
COOK TIME 25 - 35  MINUTES
A stainless steel pan with chicken piccata garnished with lemon slices and fresh basil on a table. A bowl of greens and bread are in the background.A stainless steel pan with chicken piccata garnished with lemon slices and fresh basil on a table. A bowl of greens and bread are in the background.

Ingredients

For the Pie Dough (or use store-bought pie crust for simplicity):

 

  • 1 ¼ cups (150g) all-purpose flour

  • ½ tsp salt

  • ½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes

  • ¼ cup (60ml) ice water (or a little more, as needed)

For the Blueberry Filling:

  • 1 ½ cups fresh blueberries (about 200g)
  • 2 tablespoons granulated sugar (adjust to taste, depending on blueberry sweetness)
  • 1 tablespoon all-purpose flour (or cornstarch for a clearer filling)
  • 1 teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • Pinch of salt

For Assembly (Optional):

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (e.g., turbinado or demerara) for sprinkling

 

Directions

Make the Pie Dough (if making from scratch):

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  4. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This step is crucial for tender, flaky crust.

Prepare the Blueberry Filling:

  1. In a medium mixing bowl, gently combine the fresh blueberries, granulated sugar, flour (or cornstarch), lemon zest, lemon juice, and a pinch of salt. Mix until the blueberries are evenly coated. Set aside.

Assemble the Galette:

  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface or between two sheets of parchment paper, roll out your chilled pie dough into a rough circle, about 9-10 inches in diameter and about 1/8 inch thick. Don't worry about perfection; rustic is part of the charm!
  3. Carefully transfer the rolled-out dough into your All-Clad Oval Baker, allowing the edges to hang over. You might need to gently press it into the bottom and sides to conform to the oval shape.
  4. Pour the blueberry filling into the center of the dough, leaving a border of about 1.5 to 2 inches around the edges.
  5. Gently fold the edges of the dough over the filling, pleating it as you go. The center will remain open, exposing the blueberries.
  6. (Optional) For a golden, shiny crust: Brush the folded dough edges with the beaten egg wash and sprinkle with coarse sugar.

Bake the Galette:

  1. Place the All-Clad Oval Baker (which may be on a baking sheet to catch any potential drips, though usually not necessary with galettes) into the preheated oven.
  2. Bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
  3. Once baked, remove from the oven and let the galette cool slightly in the oval baker on a wire rack before serving. This allows the filling to set.

Serve and Enjoy!

  1. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.