Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Rustic Blueberry Crostata (Galette) Recipe
Bring a taste of summer to your dessert table with this Italian homemade rustic crostata (or galette) with a flaky and buttery pastry crust exploding with nutrient-packed blueberries
Here is a delicious recipe I’m sure you’ll want to try, especially once you see how quick, easy, and fun it is.
And if you are anything like me, you will want to eat your slice right off the oven with a big scoop of vanilla ice cream on top.
This is the perfect dessert for those of you who love pie (who doesn’t, really?!?) but find the whole pie-making process too much work and overwhelming.
A rustic crostata is just a free form and worry-free delicious pie. With this recipe, you won’t need to worry about choosing the right pie pan or dish, rolling a perfect dough, and crafting the perfect edges.
Making crostata is super easy. Especially if you use a stand-up mixer or food processor like I did. The dough is ready in no time. You will need to chill it in the refrigerator for about 30 minutes to make it easier to roll.
No need for a pie plate, just a baking sheet, and some parchment paper to make the cleanup easier. Roll in a circle, top with the fruit, fold the edge, and bake. And the best part of it all… it doesn’t have to be perfect! This is the type of dessert that needs to look homemade 🙂
This rustic crostata has all there is to love about pie: the flaky and buttery crust, just slightly crispy and sugary at the edges; and the sweet and juicy filling exploding with nutrient-packed heart-healthy cute little blueberries.
Things to keep in mind when baking this rustic blueberry galette:
Blueberries: for this recipe, I use fresh blueberries for the best flavor and texture but you’re welcome to swap with frozen blueberries if needed. Don’t thaw the blueberries if frozen so they will better keep their shape when baking.
Pie Dough: You can make the dough quickly using a food processor. Alternatively, you can do it by hand, using a pastry cutter, the tip of a round knife, or a fork to cut the cold butter into the dry ingredients. Make sure the butter is chilled (for a flaky crust) and you mix quickly! Mix the egg and milk (or ice water), and knead quickly until you get a smooth enough dough. Ensure it’s properly chilled before rolling out to maintain its structure.
Rolling: Roll out the dough into a circle of even thickness with a rolling pin. Don’t worry if the edges are not even, you can pinch the dough with your fingers if needed. Remember, it doesn’t need to look perfect!
Assembly: Arrange the fruit filling in the center of the rolled-out dough, leaving a 2-inch border around the edges. Gently fold the edges over the filling, making a few pleads
Egg Wash: Brush the edges of the dough with milk like I do, or if you prefer with egg wash (beaten egg with a splash of water or milk) for a golden crust. I sprinkle the galette crust with crystalized or coarse sugar, but it’s optional.
How To Serve:
Serve the blueberry galette warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
How to Store:
Store any leftover galette in an airtight container at room temperature for up to two days. It can also be refrigerated for a longer shelf life, but the crust might lose some of its crispness.
Italian Rustic Blueberry Crostata (Galette) Recipe
Bring a taste of summer to your dessert table with this Italian homemade rustic crostata (or galette) with a flaky and buttery pastry crust exploding with nutrient-packed blueberries
Servings:
34
Prep Time
20 min
Cook Time
45 min
Resting Time
30 min
Total Time
1 hr, 35 min
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 cup (40 g) yellow cornmeal
- 2 tablespoons (30 gr) of sugar
- ½ teaspoon of salt
- 1 lemon, grated zest
- 4 oz (115 g) unsalted butter, chilled and cubed
- 1 large egg
- about 3 tablespoons (45 ml ) milk
- 3 cups (350 g) blueberries
- 1/4 cup (50 g) sugar
- 2 tablespoons lemon juice
- 1/2 lemon zest
- 1 tablespoon cornstarch
- crystalized sugar, to decorate
Instructions
- For the crust: Combine flour, cornmeal, sugar, and salt in a food processor or mixer bowl. Mix to combine. Add the lemon zest and butter cut in pieces, and pulse a few times until the butter is reduced to small (pea-size) pieces. Beat the egg lightly and add with 2 tablespoons of milk to the flour mixture. Pulse and mix until the dough comes together. Add a little bit more milk if necessary. Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 30 minutes.
- For the blueberry filling: In a small mixing bowl add the blueberries, sugar, lemon juice, lemon zest, and cornstarch. Toss to combine.
- Preheat the oven to 375º F (190º C).
- Roll out the dough on a large piece of parchment paper lightly floured. Sprinkle the top with flour, and turn the dough often to ensure it doesn’t stick to the paper. Roll to a 12-inch to 13-inch (30-33 cm) circle. Spoon the blueberry mixture into the center of the dough and distribute evenly to within 2 inches of the edge. Fold the crust edge over the filling making some pleads. If the dough breaks at any point, don’t worry, just pinch it to seal. The tart will come out to be about 10 inches in diameter. Brush the edges with milk (or eggwash if you prefer) and sprinkle with crystallized sugar if you’d like.
- Slide the galette into a large baking or cookie sheet. Bake at 375º F (190º C) for about 45 or until golden brown at the edges. Let the crostata cool for a few minutes before cutting. Serve at room temperature, or warm with a scoop of ice cream or whipped cream if you like.
