Puff Pastry Blueberry Galette

A whole blueberry galette on a wooden cutting board.

Make a puff pastry blueberry galette this summer, it's an easy and delicious dessert treat! Flaky, buttery puff pastry is filled with fresh blueberry filling and baked until golden and bubbly.

Prep Time 15

Cook Time 35

Total Time 55

Servings servings

Author Heather

Ingredients

1 sheet puff pastry thawed
1.5 cups blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon heavy cream optional

Instructions

Preheat oven to 400℉. Line a baking sheet with parchment paper.
Unfold puff pastry and using a rolling pin, roll out into a 10 to 12 inch square, removing creases. Transfer to parchment lined baking sheet.
In a bowl, add blueberries, granulated sugar, lemon juice, cornstarch, vanilla extract, salt, and cinnamon. Stir until cornstarch dissolves and ingredients are evenly incorporated. Gently pour blueberry filling into the center of prepared puff pastry, leaving a 2-3 inch border around the edges.
In a clockwise pattern, fold edges of dough over filling (pinching together as needed), leaving a small circle of filling visible in the center.
Optionally, brush edges of crust with heavy cream and sprinkle with additional granulated sugar.
Bake for 30 to 40 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool before slicing and serving.

Notes

Storage: Store any leftovers in a sealed container at room temperature for 2-3 days.
A la mode: Optionally, top galette with a scoop of vanilla ice cream or whipped cream before serving.
Crust substitution: Puff pastry can be substituted with a traditional pie crust if desired.
Frozen berries?: If using frozen berries, strain off excess juices before mixing your filling.

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