Rustic Blueberry & Lemon Galette

This rustic blueberry and lemon galette features a buttery, flaky pastry wrapped around a vibrant blueberry filling brightened with fresh lemon. It's easier than a traditional pie and delivers a beautiful free-form dessert perfect for any occasion.

Step 1: Make the Pastry

In a large bowl, combine the flour, caster sugar, and salt.
Add the cold diced butter.
Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs with some larger butter pieces remaining.
Gradually add the ice-cold water, mixing until the dough just comes together.
Form the dough into a disc.
Wrap in cling film and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

Place the blueberries in a mixing bowl.
Add the caster sugar, cornflour, lemon juice, lemon zest, and vanilla extract.
Gently stir until the blueberries are evenly coated.
Set aside while rolling the pastry.

Step 3: Roll the Pastry

Preheat the oven to 200°C (180°C fan).
Line a baking tray with baking paper.
Roll the chilled dough into a rough circle approximately 32cm in diameter and 3mm thick.
Transfer the pastry to the prepared baking tray.

Step 4: Assemble the Galette

Spoon the blueberry mixture into the centre of the pastry, leaving a 5cm border around the edge.
Dot the filling with the small pieces of butter.
Fold the pastry border over the filling, overlapping sections as needed to create a rustic appearance.
Leave some of the filling visible in the centre.

Step 5: Finish Before Baking

Brush the folded pastry edges with the beaten egg.
Sprinkle the pastry edge with the demerara sugar.

Step 6: Bake

Bake for 35 to 40 minutes, or until the pastry is deep golden brown and the filling is bubbling.
If necessary, rotate the tray halfway through baking for even colouring.

Step 7: Cool and Serve

Remove the galette from the oven and allow it to cool for 15 minutes.
The filling will thicken slightly as it cools.
Slice and serve warm or at room temperature.

Serving Suggestions

Serve with vanilla ice cream.
Accompany with whipped cream.
Pair with crème fraîche for a tangy contrast.
Garnish with extra lemon zest for a fresh citrus finish.