You’re looking for a perfect summer dessert? This rustic blueberry and lemon galette is the perfect starting point! It has been made with a homemade cream cheese puff pastry. The Blueberry and Lemon Galette is sweet, buttery and creamy and a breeze to whip together!
Blueberry and Lemon Galette
Blueberry and lemon galette is a dish I have always loved making. It’s just summer wrapped up in puff pastry, what’s not to love? I’ve worked hard to make the ultimate summer dessert and a must have at your next picnic or Aussie Christmas feast! To get all the flavour you need, the blueberries are soaked overnight in lemon and sugar, this will make it jammy and perfect! What takes this blueberry and lemon galette from amazing to absolutely incredible is the buttery and flakey cream cheese puff pastry. It’s golden, crunchy and has just the right amount of cream cheese throughout.
What is a galette?
A galette is essentially a pie but without the all the fuss! It’s an open faced pie that doesn’t require an extra layer of pastry, and extra amount of work, to cover the filling. No crimping technique is required around here! While both a pie and galette use puff pastry, a galette can be shaped directly on your baking tin. You simply need to fold the edges of the pastry over part of the filling. You can fill a galette with almost anything you like from strawberries and apples to potatoes or tomatoes.
How to make the best puff pastry for you Blueberry and Lemon Galette
I’ll admit, the idea of making puff pastry used to terrify me! But it’s not as hard as you think. Especially when you follow my tips.
Brrr it’s cold in here – freeze your ingredients and also your tools for making puff pastry 20 minutes prior to making your puff pastry. Yes, this includes your bowl, grater and even fork! Cold temperatures means everything when making puff pastry and by placing your butter and tools into the freezer beforehand, you will keep it at the coldest possible temperature when making your dough.
Cheese graters aren’t just for cheese – a little trick I learnt along the way is to grate your butter. This will make it much easier for you to break the butter into the flour with your finger tips. This then evenly distribute the butter across the flour.
Layering – to get those beautiful flakey layers it’s important you layer your dough. This means rolling the dough out flat. Then cut it into thirds and placing each layer on top of the other while pushing the dough back into a flat square. Repeat this step three times.
Work fast – It’s impossible to stop the temperature of the cold butter going down a few notches in degrees which is why I recommend working quickly when making your dough!
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Blueberry & Lemon Galette
Ingredients
Cream Cheese Puff Pastry
- 2 cups flour white all purpose
- 200 g butter unsalted
- 250 g cream cheese
- 1/2 cup caster sugar
Blueberry & Lemon Galette
- 1 sheet cream cheese puff pastry
- 400 g blueberries
- 2 tbsp caster sugar
- 1/2 tbsp corn flour
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 egg yolk
- 1 tbsp demerara sugar
- vanilla ice cream to serve
Instructions
Cream Cheese Puff Pastry
- Chill a large bowl, grater and the butter in the freezer for 20 minutes before making your pastry. Combine the flour and sugar into the chilled bowl and mix together with a fork. Grate the butter on the chilled grater and add to the flour. Break the butter into the flour with your fingertips until you have a pebble like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
- Create a well in the centre of the flour and add in the cream cheese. Use a fork to combine the flour and cream cheese until most of the flour is moist.
- Lightly dust your kitchen bench or working surface with flour and mould your dough into a rough disc shape. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture slightly wet your hands when working with it or if it’s too dry, lightly dust it with flour. Cover with plastic wrap and leave to rest in the fridge for 2 hours or ideally overnight.
- Using a rolling pin, roll the dough out into a 2 cm thick and long rectangle. Fold the dough into thirds as if you were folding a piece of paper to go into an envelope. Turn the dough clockwise and roll it back out into a 2 cm thick rectangle. Repeat this step six times until you have created many layers and the dough is smooth.
- Divide the dough into two and wrap each piece in plastic wrap. Leave to rest in the fridge for a minimum of 15 minutes or up to 2 days. If you are not using within 2 days, you can store in the freezer for 3 months.
Blueberry & Lemon Galette
- Preheat the oven to 200 degrees celsius.
- In a large bowl, combine all ingredients except the egg yolk and demerara sugar and mix well. Leave to sit for 5 minutes or until the blueberries have released their juices and there is a thick jam like consistency.
- Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough into a large circle about 4mm thick. Roll the doll onto the rolling pin and unroll onto onto a pre-lined baking tray. Spoon the blueberry mixture into the centre of the pastry ensuring you leave a 4cm boarder around the edge.
- Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape. The more rustic looking, the better!
- Whisk the egg yolk and brush the edges of the pastry with it. This will help create a lovely golden colour when cooking. Sprinkle the pastry with the demerara sugar.
- Bake for 30 minutes. Leave to rest for 15 minutes before serving so the juices can solidify. Serve immediately with a scoop of ice-cream.
You forgot to note the sugar for the dough in the directions. A bit frustrating, as we followed all the steps you gave (including chilled bowls and grated butter) and then realized – after the dough was finished and in the fridge – that the list of ingredients says “1/2 cup caster sugar”, but it is nowhere in the recipe. Bummer. Perhaps you can edit your recipe and save the next people the trouble.
I am so sorry about that! Thank you for letting me know! That has been updated.
I first saw this on your tiktok , I followed the recipe except I used frozen berries , I just let them sit in the sugar/lemon overnight and omitted some of the juice. My neices were impressed , it was delicious!
I am so happy it worked out! I have never made it with frozen blueberries but sounds great!
Hello. Thanks for the recipe, I’ll make it next weekend. However, the written recipe contains cream cheese, but in the video it does not appear to be used in the dough.