A summery blueberry galette with a tender, buttery crust, lemony blueberry filling, and homemade hazelnut frangipane. This is one of my favorite ways to use up fresh, gorgeous berries!
Hello, my friends. How are we all doing? Are you enjoying this summer-ish weather we’ve been having lately? Reno is wildly all over the place. For example, today I got a sunburn while taking Bell on a 20 minute walk, but the other day, it snowed. 🤷 Oh Reno, you crazy.
Anyways, for the most part, we’ve been having some gorgeous weather, so I’m working outside as much as I can! I’ve recently discovered my porch is the most perfect place to enjoy a cup of coffee, which took me, I don’t know, seven years to figure out? I’m just going to take advantage of this temperate weather and spend my days lounging on the patio as long as I possibly can. In Reno, that could be two months or two seconds, you never know. Next week, we’re going to our cabin for nine days, so we’ll see what happens while I’m gone.
The one thing I’ve deffffinitely noticed has been officially “summer-ized” is that berries are officially back in summer! There’s always that weird point at the beginning of summer where you buy berries too early and they’re flavorless and so sour. But, that hasn’t been the case the past few days, and I’m stoked! And, of course, you all know how I do when I find perfect fruit. I galette it!
details on this Blueberry galette with hazelnut frangipane
First, we need to get into the pie crust. Per usual, I went with my all-time favorite pie dough recipe, and since it’s a double batch, I decided to make two blueberry galettes! (Gotta do what you gotta do). This pie dough is insanely buttery and flaky and definitely worth the extra work. You can even make the pie dough a few days in advance if you want to spread out the work. Of course, if you’re not into making your own pie dough, Pillsbury roll outs are a good alternative!
As for the filling, we have perfectly-ripe blueberries flavored with lemon, vanilla, and some warm spices like cinnamon and cardamom! Fresh or frozen blueberries will work, so just use whatever works best for you!
Lastly, we have the hazelnut frangipane, which we are going to make with our very own hands! Just kidding, we’re going to use a food processor. If you’ve never had frangipane before, it’s usually made with almonds, but for this recipe, we’re going to go with hazelnut. Of course, if you prefer an almond flavor, you can always go the almond route.
Let’s talk about hazelnut frangipane!
Frangipane is a paste made out of ground almonds, butter, eggs, and sugar that is usually used as a filling for tarts and other pastries. It’s nutty and sweet and perfect. For this recipe, I replaced the traditional almond with hazelnut to complement the tartness of the blueberries!
Frangipane may sound similar to marzipan, but it’s different in both ingredients and consistency. Marzipan is made with almond flour (that is, almonds that have been blanched and finely ground), with powdered sugar. Some recipes use an egg white, others use corn syrup. The consistency is similar to fondant, and marzipan can be used to make cute little shapes!
Frangipane, on the other hand, can be made with almond flour or almond meal (non-blanched, finely ground almonds), plus regular granulated sugar, a whole egg, and softened butter. The consistency is much more liquid-y and spreadable, almost like a pastry cream.
Even though frangipane sounds like a difficult, labor-intensive dessert only French bakers prepare, it’s actually super easy. For this homemade hazelnut version, I’m using my food processor to pulse the hazelnuts into a powder. However, you can always just use equal amounts of hazelnut flour or almond flour if you don’t have a processor.
Ingredients you’ll need
For this blueberry galette, we’re going to need a few extra ingredients considering we’re also making that delicious frangipane. But don’t worry, everything is pretty basic and easy to find!
- Pie Dough: Store-bought or homemade!
- Hazelnuts: Blanched or un-blanched are fine. You could also use almonds if you like.
- Sugar: Granulated, white.
- Eggs: For the frangipane and egg wash.
- Unsalted Butter: Make sure it’s very soft!
- Hazelnut Extract: Optional, but adds a little extra hazelnut flavor to the frangipane. Make sure it’s pure, not artificial.
- Vanilla Extract: For the frangipane and filling.
- Salt: For *balance*.
- Blueberries: Fresh and frozen will both work!
- Flour: To thicken the filling. Cornstarch works too!
- Lemon: We need the zest and juice.
- Hawaij: Or apple pie spice! I’ll link my favorite hawaij recipe below.
- Cinnamon: Essential in pie.
- Demerara Sugar: Optional, for the crust!
- Vanilla Ice Cream: Optional, for serving.
Ok, let’s make a blueberry galette!
First, we’re going to start by making the frangipane! Place the hazelnuts and granulated sugar in a food processor, and pulse until you have a coarse, sandy mixture. Don’t go too crazy, or you’ll end up with hazelnut butter! Then, add the eggs, unsalted butter, hazelnut extract, vanilla extract, and a pinch of salt. It will be fairly liquidy, but don’t worry! It will bake up perfectly.
If you’re going with the pre-ground hazelnut flour route, just cream together the butter and sugar until well-mixed. Add the hazelnut flour, and mix to combine. Lastly, add the eggs, extracts, and salt, and beat for a minute until it’s all mixed.
Next, roll out your pie dough in two batches until they are 1/8” thick and 12” in diameter. Remember that it’s crucial that your pie dough stays very cold to get those buttery layers! After you roll out the dough, refrigerate on a sheet pan until you’re ready to assemble. Then, stir together the blueberry filling ingredients. Set aside.
To assemble, spread half the frangipane on one of the pie crusts, leaving a 1” border. Spoon half of the blueberry mixture over the frangipane, leaving another 1/2” border. Then, fold the edges of the dough over the berries, gently pressing to make sure it all sticks together. Repeat with the remaining galette ingredients. Brush the edges of the dough with egg wash and sprinkle with demerara sugar. Bake at 400°F for 45-50 minutes, until the filling is bubbling and the crust is golden-brown.
Store-Bought vs. Homemade Pie Dough
If you have the time, I promise the homemade pie dough is 1000% worth it! Pie dough is surprisingly easy, especially if you have a food processor to speed things along. However, if you don’t have time or just don’t feel like making pie dough, go store-bought. I like Pillsbury’s dough the best.
Keep in mind that if you go the store-bought route, your galettes will be much smaller. With homemade pie dough, we roll out the dough until it’s 12” in diameter. With store-bought, you’ll likely end up with a circle of dough that is 9-10” in diameter.
I don’t need two blueberry galettes!
No worries! This recipe is super easy to halve. However, if you’re making the pie dough, I would highly recommend making a full recipe. It’s no extra work, and you can freeze the extra pie dough, wrapped in plastic wrap, for up to 3 months. Then, you already have pie dough at the ready next time you want to make a galette!
Go for a rustic or a clean look!
My favorite part of galettes is that they are beautiful and rustic. There’s no worrying about perfectly-round edges, wavy crimps, or tedious lattices. All you have to do is simply roll out your pie dough in a circle-ish shape, and work with whatever you get. This is usually how I handle galettes.
However, every once in a while, I want to clean it up, and that’s when I go the cheating route. I am terrible at rolling pie dough in circles. I straight up do not understand how bakers can do it. So, I roll out my pie dough in the best circle shape that I can, and then I use a 12-inch plate to trace a perfect circle. Then, I use a pizza cutter to cut out the circle and voila! Nice and clean edges. (I also bake up the scraps with cinnamon sugar for a tasty snack).
Other filling options
If you’re not feeling blueberries, there are plenty of other filling options that go perfectly with hazelnut frangipane! Try:
- Peaches! I actually like this recipe with one heaping cup of fresh, sliced peaches and half a cup of blueberries.
- Cherries: Pitted, sweet cherries are delicious with hazelnut or almond frangipane.
- Apricots: Slightly tart, perfectly ripe apricots are sooo good with hazelnut.
- Apples: Hard to go wrong with an apple galette.
- Berries: Any berry would be delicious in this recipe!
…What is hawaij?
I use hawaij, like, a lot in my recipes. If you have never heard of hawaij, let me introduce you to these delicious, Yemeni spice mixtures! First of all, there are two kinds: one for soup and one for coffee. Soup hawaij has more savory ingredients like coriander, turmeric, and cumin. Coffee hawaij has sweeter spices like cinnamon, ginger, and cloves. The one thing both soup and coffee hawaij have in common is that their base spice is cardamom. A.K.A. my favorite spice ever. ❤️
The thing with hawaij is that there is no specific “recipe”. As a traditional spice, many families have their own special recipe based on their tastes. Someday, I’ll probably come up with my own creation, but for now, I use Molly Yeh’s recipe. Store leftovers in a jar and sprinkle on everything!
Anyways, coffee hawaij is obviously meant to be mixed into coffee. However, I use it in place of apple pie or pumpkin pie spice. I just love the warm spices mixed with the floral cardamom. SO GOOD! If you aren’t up for making your own hawaij, just use apple pie or pumpkin pie spice in this recipe instead.
Storing leftover blueberry galette
If you have any leftovers, just place the blueberry galette slices in an airtight container for up to three days. Any longer, and the fruit will get funky. You can also wrap any leftovers in some tinfoil! I actually prefer this method, because I feel like it keeps the crust from getting soggy.
If you want to make your galettes in advance, you can freeze them and bake them later! Just place each blueberry galette on a sheet pan, and freeze for about an hour. Then, wrap them in plastic wrap or beeswax wrap, and then place the galettes in an airtight container for up to two months. To bake, let them thaw for about 15-20 minutes and increase the bake time for up to 5 minutes, if necessary.
Serving blueberry galettes
Sometimes we eat a blueberry galette on its own, but they’re really better when served with other delicious things! We like:
- Vanilla ice cream
- Fresh whipped cream
- Chopped hazelnuts or almonds
- Hot coffee or tea
- A sprinkle of powdered sugar!
Tips & Tricks!
- Fold the edges well – to keep the blueberry galette from unraveling in the oven, gently but firmly press down the edges, using egg wash to “glue” it down if necessary.
- Use flour or cornstarch – when added to the filling, the flour or cornstarch will thicken and keep the fruit from gushing out.
- Leave the juice behind – if any juices seep out of the berries before baking, do not place them on top of the pie dough. You could end up with a soggy galette!
- Bake it a liiiitle longer than you think. You want that pie dough a deep golden-brown but not burnt. Underbaking pie is sad and happens way too often. Waiting until it’s nice and golden brown adds so much caramel-y, buttery flavor!
- Assemble the galettes on the baking pans – trying to move an unbaked galette onto a pan is v difficult, trust. Just place the pie dough on your sheet pan, assemble, and bake!
Other galette recipes you need in your life
Blueberry Galette with Hazelnut Frangipane
Blueberry Galette with Hazelnut Frangipane
- 1 cup whole hazelnuts
- 1/2 cup sugar
- 2 eggs
- 1/3 cup unsalted butter, softened
- 1 tsp pure hazelnut extract (optional)
- 1 tsp vanilla extract
- Pinch of salt
- 2 9 or 12-inch pie crusts (store-bought or homemade)
- 1 recipe hazelnut frangipane (above)
- 3 cup blueberries
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tsp hawaij (or apple pie spice)
- 1 tsp cinnamon
- 1/8 tsp salt
- Egg wash (1 egg whisked with 1 Tbs. water)
- Demerara sugar, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
- Place the hazelnuts and granulated sugar in a food processor, and pulse until you have a coarse, sandy mixture. Don’t go too crazy, or you’ll end up with hazelnut butter!
- Add the eggs, unsalted butter, hazelnut extract, vanilla extract, and a pinch of salt. It will be the consistency of pastry cream. Store in the fridge until you’re ready to use.
- Preheat the oven to 400°F. Line two sheet pans with parchment paper. Set aside.
- Roll out your pie dough in two batches until they are 1/8” thick and 12” in diameter. After you roll out the dough, refrigerate on the prepared sheet pans until you’re ready to assemble. (If you are going the store-bought route, just unroll the pie dough right before you’re ready to assemble).
- Next, gently fold the blueberries with the sugar, flour, lemon zest, lemon juice, vanilla extract, hawaij (or apple pie spice), cinnamon, and salt. Set aside.
- Spread half the frangipane on one of the pie crusts, leaving a 1” border. Spoon half of the blueberry mixture over the frangipane, leaving another 1/2” border. Then, fold the edges of the dough over the berries, gently pressing to make sure the folds stick. Repeat with the remaining ingredients so you have two galettes.
- Brush the edges of the dough with egg wash and sprinkle with demerara sugar. Bake at 400°F for 45-50 minutes, until the filling is bubbling and the crust is golden-brown. Serve warm with ice cream!
xo Sara Lynn
*Song of the day: This is America by Childish Gambino