galette

Cherry Almond Galette

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Can I be completely transparent? I’ve been sitting at my computer for 30 minutes typing and erasing words I think I want to share with you. I keep grasping at thoughts that I’d ordinarily be able to blab about incessantly, but for some reason I’m unable to explain it in a way that makes sense. Call it writer’s block or call it Mommy brain, but I’ll just go ahead and chalk it up to a whole bunch of feels that are hard to put to words. Here’s where it all started:

I made this cherry almond galette with my daughter. Always the kitchen helper, Aimee recently discovered how much fun the cherry coring tool was. She perched herself on a kitchen stool and plucked stems off of glossy Rainiers while I punched the pits out of the fruit and into the trash. Eventually, she convinced me to let her take over, and what was supposed to be a quick hour of baking turned into a day long cherry-stained date for two in the kitchen. I love to share in special moments like this with my kids, but raise your hand if there are times you just need to get. the. job. done.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

When Your Life is Not Your Own

This kind of thing happens all the time. Now, as a mother of three, I’m finding that my life and agenda are not my own. It could be because my schedule is dictated by bedtimes and breastfeeding schedules. It could be because my car, once spotless, is now littered with action figures and cereal crumbs. Even my office is slowly being taken over by a slew of broken crayons and crude drawings of rainbows and stick people. Whatever the reason, my time or my space, this season of motherhood has been one of the truest dying of self that I’ve ever experienced, so much so that my life is hardly recognizable from what it was even months ago.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.comCherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

“I need to know how to still be me.”

Although people always say that motherhood is instinctual, I’d argue that most of it is still really hard to figure out. Finding a balance of who I am as Kate versus who I am as Aimee, George, and Charlie’s Mom is basically an illusive teeter totter of grey area that I usually have zero clue how to navigate. Part of me feels incredibly selfish to want to maintain some semblance of self independent of my children, but the other part knows that in order to stay sane I need to know how to still be me.

So how do you do that? How do you fully embrace a new life you’ve been gifted, a life that you’ve chosen, and still maintain an identity that is even remotely recognizable? I just don’t know yet. I imagine the reality falls somewhere in-between and eventually I’ll be able to sum it up in a few words. For now it’s a mystery. I’ll fill you in if I ever figure it out, but for now, let’s just talk about the things I do know. Let’s get back to the cherry almond galette.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Cherry Almond Galette

These are seasonal cherries topped with an all-butter, almond and sugar-flecked pie crust. In between the two layers is a quick and dirty frangipane that sweetens the pastry and adds a hint of flavor and texture. Of course, you already know I made the crust with my love-you-long-time fave, Kerrygold. Their butter is unmatched when it comes to simple recipes like this, and when there is only a few ingredients to a dish you need to let each one sing. The crust is buttery and tender, and every ounce of thanks goes to that quality butter. Amen.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Making the Galette

The frangipane filling for this cherry almond galette is delicately sweetened and flavored. I think that little bit of filling helps to keep the crust from becoming soggy. Plus, the almond flavor pairs perfectly with the cherries. Although I ordinarily don’t mind using frozen fruit, I kinda insist on fresh fruit when it comes to galettes because it always bakes so beautifully. Trust me on this.

While making this cherry almond galette may appear to be tricky, it’s actually incredibly forgiving and way easier than a full pie. Simply roll out your chilled dough and spread the frangipane filling into the center. Top the filling with loads of sugared cherries. The rustic nature of a galette practically begs for messy folds of dough; don’t worry too much about precision when you crimp the edges around the fruit. Just let it come together organically and I can almost promise it will bake beautifully. After all, remember that Aimee helped me make this galette. If a four-year-old can crush it, grown-ups can too, okay?

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.comCherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Thank you for listening to me banter about motherhood. I hope my rambling hasn’t completely deterred you from giving this cherry almond galette a try. As always, thank you for supporting Kerrygold and other brands that make Wood & Spoon possible. I hope you’ll give their goods a try for all of your special bakes like this one. Happy Thursday and happy baking!

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

If you like this cherry almond galette you should try:

Blueberry Cornmeal Galette

Tomato Basil Pesto Galette

Mini Strawberry Galettes

Cherry Lime Hand Pies

Black Cherry Chip Cake

Cherry Gateau Basque

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Cherry Almond Galette

This cherry almond galette has a sweet frangipane filling and an all-butter pie crust!

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the pie dough:

  • 11/4 cups (175 gm) all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • ¼ cup ice water
  • For the filling:
  • ¾ cup (90 gm) almond meal
  • ½ cup (100 gm) sugar, divided
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 4 cups (11/4 lbs) stemmed, pitted, and halved cherries
  • 11/2 tablespoons cornstarch
  • 1 tablespoon Grand Marnier or bourbon
  • 1 teaspoon orange zest, optional
  • 1 tablespoon turbinado sugar, optional
  • 2 tablespoons sliced almonds, optional

Instructions

To prepare the dough:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the butter into the dry ingredients until they are reduced to pea-sized clumps. The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture. Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture. Flatten out the ball into a disk and wrap in plastic wrap. Place in the fridge to chill for at least two hours and up to a week.

To prepare the galette:

  1. Preheat the oven to 375 degrees. Place a piece of parchment paper on a sheet pan.
  2. Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency. In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
    Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle. Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle. Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold. Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough. Sprinkle the dough with the turbinado sugar and sliced almonds. Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling. If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette. Allow to cool and set prior to slicing and serving with ice cream!

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Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.

Tomato Galette

Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.comGalettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?

Making the Pie Dough

To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a  go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Prepping the Galette

Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Assembling the Galette

After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.

While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!

If you like this tomato galette, you should check out:

Blueberry Galette with Cornmeal Crust

Chicken Pot Pie with Cornmeal Cheddar Crust

Cherry Lime Hand Pies

Cranberry Pear Mini-Pop Tarts

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Tomato Galette with Basil Pesto and Feta

Made with a buttery pie crust, this tomato galette is a fresh way to use beautiful tomatoes, fresh basil, and feta cheese. 

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes

Ingredients

  • 2 Roma tomatoes, sliced 1/8” thick
  • 1 pint grape tomatoes, halved
  • 3/4 teaspoon salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared basil pesto
  • 1 single pie crust, chilled (see notes)
  • ½ cup crumbled full-fat feta cheese, divided
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoons grated parmesan cheese
  • Extra fresh basil, for sprinkling on the pie

Instructions

  1. Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
  2. Line a cutting board or dinner plate with two layers of paper towels. Spread the tomatoes out on the towels and sprinkle with the salt. Place an additional layer of towels on top and set aside.
  3. Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
  4. Pull your pie crust from the fridge and allow to soften for rolling slightly, if needed. On a floured surface, roll the pie crust out to a rough 12-13” circle. Be sure your circle isn’t larger than your pan. Carefully transfer the pie crust to the prepared baking sheet or pizza stone. See notes.
  5. Spread the pesto mayonnaise on to the pie crust, leaving a 2” border around the outside. Sprinkle ½ of the feta cheese out on to the pesto mayo. Arrange your Roma tomatoes over the mayo and sprinkle the grape tomatoes on top, leaving them cut side up. Sprinkle the remaining feta cheese on top.
  6. Crimp the border edges of the pie crust around the tomato filling. Simply pull up the edges and fold over themselves as if you were wrapping a present. Whisk together the egg and water to create an egg wash for your crust. Use a pastry brush to paint the crust. 
  7. Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
  8. Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is set and golden brown. Allow to cool slightly before slicing. This can be served warm, but is delicious at room temp as well.

Notes

  • See the link in my post or look in my blog archives for my favorite homemade pie crust. You’ll need only half of the recipe, so you can store the other half in the freezer for a later date.
  • To transfer your pie crust to your prepared pan, flour your rolling pin and carefully loosely roll the flattened pie crust back on to your rolling pin. Unroll it on to your baking sheet.

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Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Happy (almost) Fourth of July! If you’re reading this from the States, I hope you’re feeling more patriotic than Mel Gibson circa the Benjamin Martin days. I hope you’re sporting your baddest jean shorts, your stars and stripes bikini top, or maybe a super slick handlebar mustache. Spit some watermelon seeds, fire up the grill, soak up all the sun and PBR that your body can tolerate. Just be sure that if you’re looking for something red, white, or blue to make on this razzle dazzle of a day, you consider this blueberry galette with a cornmeal crust.

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Something about the Fourth inspires me to berry-filled desserts. The colors, the ripe and juicy fruits, and the illusion that you’re choosing something “healthy” for bathing suit weather just makes me want to saddle up to every pie, turnover, and trifle that comes my way. Popsicles, ice cream cones, and cookie sandwiches are great, but on this most American of holidays, we need something that feels like a down-home, true-blue dessert. This blueberry galette is just the ticket.

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Ok, ok, I know some of you are thinking, “A blueberry galette? What about a pie? What about hand pies?” Yes, I hear you. But galettes are totally in the mix for a number of reasons. First, the prep and bake time for this galette is far less complex than a traditional double-crusted fruit pie. No crimping edges, no messy lattices, nothing. Just fold up the edges of your galette and you’re done. Second, we bake this galette in the oven, so there’s no fussing with a pot of hot grease for hand pies or turnovers. And third, the top of the galette is open and exposed, so we get to admire all of the fresh summer goodness that we’re about to enjoy. It leaves very little to the imagination, but honestly, I’m totally okay with that.

If you’ve never made a galette or pie before, this is the perfect way to get your feet wet. They’re faster and must easier to prepare, but still offer the delicious tastes and textures of a traditional pie. Sounds like a win to me.

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

To make this blueberry galette, we start with prepping the cornmeal crust. I adapted the recipe for this dough from my cheddar cornmeal crust that I use to make the world’s most decadent pot pie. It’s nothing more than a little flour, cornmeal, salt, sugar, and fat… just what the doctor ordered. If you prefer a traditional pie crust, I’ve got you covered on that right here. This cornmeal crust is completely make-ahead, so you can prep it and store it in the fridge for a few days, or pop it in the freezer for a later time. The cornmeal may sound unusual, but just know that it pairs spot on with the blueberries. The flavor and texture difference is subtle, but that buttery crust flecked with little crunchy bites of cornmeal is a texture like no other. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Once our cornmeal crust is made, we get started on the filling for the blueberry galette. Toss a few cups of blueberries with some lemon zest, sugar, cornstarch, and salt. Dump that filling into the center of your rolled-out pie dough and fold up the crust over the edges of those sweet berries. A brush of egg for color and a sprinkle of sugar for crunch and this blueberry galette is ready for the oven. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

The hardest part of making this blueberry galette is waiting for it to cool off enough to eat it. We want the filling to set up a little so that we don’t have a soupy mess on our hands, but if you’re eager to dive in, there’s no shame in getting dirty. Cut into it quickly and you’ll have some spillage, but it will still taste fantastic. Scout’s honor. I like to top each slice of my blueberry galette with little scoops of ice cream or dollops of whipped cream, but take it dairy-free if you’d prefer. There’s enough delicious flavor, texture, and sweetness to admire in this galette all on its own, so you won’t miss the addition of cream. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Let’s take that all-American dessert of pie and make it even better with this fuss-free, mouth-watering blueberry galette. Less time spent in the kitchen means more time celebrating, watching fireworks, and loving our people, so let’s just do it, okay? Happy Fourth of July to you and happy baking!

If you like this blueberry galette, check out the following:

Berry Almond Streusel Pie

Berry Almond Streusel Pie

Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Blueberry Lemon Crumb Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

Blueberry Cornbread

Blueberry Cornbread Recipe by The Wood and Spoon Blog by Kate Wood. This is a cornmeal and flour skillet cake made with fresh blueberries and sugar. A simple, one bowl cake recipe made in a cast iron skillet, speckled with summer berries and sprinkled with powdered sugar. You can serve this with honey butter or whipped cream as dessert, or eat thick slices of it for breakfast. Find the recipe at thewoodandspoon.com

Strawberry Almond Skillet Cake

Strawberry Almond Skillet Cake Recipe A tangy, fluffy sour cream and vanilla cake baked in a cast iron skillet with juicy strawberries, sliced almonds, and a sprinkle of sugar. This is a simple, quick and fast recipe that is easy to put together and can be made ahead. This cake is served with whipped cream and is dusted with powdered sugar. Bake this Southern- style cake for summer parties, bbq, and gatherings. Substitute the sour cream with buttermilk if desired. Wood and Spoon Blog Recipe

 

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Blueberry Galette with a Cornmeal Crust

This blueberry galette is a juicy summer dessert scented with lemon and folded into a buttery cornmeal pie crust.

 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes

Ingredients

For the crust:

  • 1/2 cup (60 gm) cornmeal
  • 11/4 cup (160 gm) flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 6 tablespoons (85 gm) unsalted butter, cold and cubed
  • 1/3 cup (70 gm) shortening, cold and cubed
  • 34 tablespoons ice water, more if needed

For the filling:

  • 3.5 cups (525 gm) of blueberries
  • 11/2 teaspoons lemon zest (from about 1 lemon)
  • 1 tablespoon lemon juice
  • 6 tablespoons (75 gm) sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoons salt
  • 1 egg
  • 2 tablespoons sparkling or turbinado sugar (optional)

Instructions

To prepare the crust:

  1. In a food processor (or a large glass bowl) combine the cornmeal, flour, salt and sugar, stirring until combined. Pulse (or cut) in the butter and shortening until well integrated and pea-sized clumps form. Add 2 tablespoons of ice water at a time, pulsing (or folding in) until the pie crust clumps together. Add the water little by little so as not to make it too moist. Be sure not to overwork the dough. Flatten the dough into a flat disk, wrap in plastic wrap, and store in the fridge until well chilled, at least 1-2 hours. You can make this ahead and freeze wrapped in tin foil as well. 

To prepare the galette:

  1. Preheat the oven to 375 degrees. Line a flat baking sheet or stone with a piece of parchment paper.
  2. Combine the blueberries, lemon juice, lemon zest, sugar, cornstarch, and salt, tossing together to combine. 
  3. Roll the cornmeal crust to a rough 12-13” diameter circle. Move the rolled out crust to the parchment paper.
  4. Pour the filling into the center of the circle, leaving a 2” border around the rim of the circle. 
  5. Carefully fold up the edges of the galette towards the filling, pulling the crust barely over the top of the outer edge of the blueberries. Fold them edges up over themselves, wrapping it up like a present.
  6. In a separate bowl, whisk together the egg with 1 teaspoon of water. Use a pastry brush to paint the visible tops of crust. Sprinkle the crust with the sugar, if desired.
  7. Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the insides of the blueberry filling is bubbling and looks slightly thickened. Allow to cool prior to slicing and serving. Serve with vanilla ice cream or whipped cream. 

Notes

  • Allow the galette to cool well prior to slicing. This will help to ensure it sets up properly. You can speed this process up by letting it cool in the fridge.
  • Fresh berries may taste better and will look prettier, but frozen fruit is just fine here. Try it out!
  • You can substitute butter and shortening for each other in this recipe but it will affect the final outcome of the pie’s texture and color. 

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