This rustic Blueberry Almond Galette is a free-form tart made by folding a flaky, buttery pastry crust around a filling of fresh blueberries and a creamy custard. On top, there's a crunchy almond crumble that adds the perfect finishing touch.
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This galette's casual shape gives it a homemade charm while delivering a burst of sweet and tangy flavor in every bite. The mix of juicy blueberries, creamy filling, and crunchy topping makes it both comforting and delicious.
Ingredients
Almond crumble ingredients
Gather the following ingredients to make the almond crumble topping:
- Oatmeal - use old-fashioned oats - not the quick cooking kind as they won't crisp up as well
- Brown sugar
- All-purpose flour
- Unsalted butter - use cold butter cut into ⅓ inch cubes
- Almonds - use sliced, unroasted almonds
Blueberry almond galette ingredients
Gather the following ingredients to make the galette crust and blueberry filling:
- Puff pastry - use one sheet of store-bought puff pastry and let it thaw according to the directions on the package. If you’d rather make your own puff pastry from scratch, you can use here.
- Blueberries - rinse blueberries well and remove stems before starting recipe
- Granulated sugar
- Cream cheese - use full-fat cream cheese and bring to room temperature before starting recipe
- Eggs - one egg is mixed into the filling for the galette, and the other egg is lightly beaten and brushed over the puff pastry to help it turn golden when baked.
See recipe card for quantities.
Instructions
Almond crumble instructions
The first step in making this blueberry almond galette is to prepare the almond crumble topping. Just follow the steps below.
1 - Combine brown sugar, oatmeal, and flour in a bowl.
2 - Add butter cubes to bowl. Work butter into the mixture with your fingers, breaking up any large pieces.
3 - Add sliced almonds and stir well. Place in refrigerator until ready for use.
Blueberry almond galette assembly instructions
Once you've made the almond crumble topping, it's time to prepare the blueberry filling and assemble the galette together. Just follow the instructions below.
1 - Place cream cheese and granulated sugar in a mixing bowl. Using an electric mixer, combine together until no lumps remain.
2 - Add egg and vanilla extract to bowl. Mix well.
3 - Add fresh blueberries to the bowl. Use a spatula to gently stir them, being careful not to squish the berries.
4 - Roll out the puff pastry into a 12-inch circle. Place pastry on a piece of parchment paper. Lightly whip an egg and brush it on pastry.
5 - Spoon the blueberry cream filling into the middle of the pastry and spread it out with a slight mound in the middle, but make sure to leave about 2 inches of empty space around the edges—this part will be folded over to form the galette.
6 - Fold the pastry over the filling a few inches at a time, working your way around the galette. If the pastry doesn’t stick in place, lightly brush it with some of the beaten egg to help it stay folded.
7 - Evenly sprinkle almond crumble topping over the filling - avoiding getting any on the exposed pastry.
8 - Brush more beaten egg over the folded edges of the pastry. This helps keep it from burning in the oven and gives it a nice golden color.
9 - Bake the blueberry almond galette at 400°F (205°C) for 30 to 35 minutes. The filling should rise, and the crust will turn a deep golden brown. When it’s done, place the galette on a cooling rack and let it cool for at least 30 minutes before serving.
Equipment
Gather the following equipment to make this recipe:
- Baking sheet pan
- Parchment paper or silicone baking mat
- Bowls, measuring cups and spoons
- Rolling pin
- Knife or pizza cutter
- Electric mixer (hand- or stand-mixer)
- Pastry brush
- Silicone spatula
Storage
This rustic blueberry almond galette is best enjoyed on the day it's made. If you need to store it, place the galette in an airtight container and keep in your fridge for up to two days. Note that this dessert does not freeze well.
Time saving tip
As mentioned above, the galette is best served the day you make it. To save time on the day of your celebration, you can assemble the pastry a day or two in advance. Wrap it well, store in your refrigerator, and bake before serving.
FAQ
A galette consists of a single layer of pastry dough, rolled out flat, with fillings placed in the center. The edges of the dough are folded over the filling to create a crust that partially covers the filling, giving it a rustic, open-faced appearance
More galette recipes
Looking for other delicious galette recipes? Try these:
I hope you enjoy this rustic Blueberry Almond Galette as much as my family and friends have over the years!
📋 Recipe
Blueberry Almond Galette
Equipment
- 1 sheet pan
- 1 Parchment paper or silicone baking mat
- 1 Hand Mixer or stand mixer
- Bowls, measuring cups and spoons
- 1 Pastry brush
Ingredients
Galette crust
- 1 Sheet Puff Pastry defrosted and rolled to a 12" circle
Galette filling
- 1 Cup Cream Cheese, room temperature
- ¼ Cup Granulated sugar
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla extract
- 1 Pint Fresh blueberries Rinsed and dried
Almond crumble topping
- ½ Cup Sliced almonds
- ¼ Cup Brown sugar use light or dark
- ⅓ Cup Oatmeal use old fashioned oatmeal
- 2 Tablespoons All purpose flour
- 5 Tablespoons Unsalted butter cold, cut into ⅓" cubes
Galette finishing
- 1 Large Egg lightly whisked
Instructions
- Preheat oven to 400℉ (205℃)
Almond Crumble Topping
- Combine brown sugar, oatmeal, and flour in a bowl.¼ Cup Brown sugar, ⅓ Cup Oatmeal, 2 Tablespoons All purpose flour
- Add butter cubes to bowl. Work butter into the mixture with your fingers, breaking up any large pieces.5 Tablespoons Unsalted butter
- Add sliced almonds and stir well½ Cup Sliced almonds
- Place in refrigerator until ready for use.
Cream Filling
- Place cream cheese and granulated sugar in a mixing bowl. Using an electric mixer, mix together until no lumps remain.1 Cup Cream Cheese, room temperature, ¼ Cup Granulated sugar
- Add egg and vanilla extract to bowl. Mix well.1 teaspoon Vanilla extract, 1 Large Egg, room temperature
- Add fresh blueberries to the bowl. Use a spatula to gently stir them, being careful not to squish the berries.1 Pint Fresh blueberries
Assemble Galette
- Generously sprinkle flour over your work surface. Roll out the puff pastry into a 12-inch circle. Place pastry on a piece of parchment paper.1 Sheet Puff Pastry
- Lightly whip an egg and brush it on pastry. Tip: this helps prevent a soggy bottom by creating a barrier between the pastry and cream filling.1 Large Egg
- Spoon the blueberry cream filling into the middle of the pastry and spread it out leaving a slight mound - but make sure to leave about 2 inches of empty space around the edges—this part will be folded over to form the galette.
- Fold the pastry over the filling a few inches at a time, working your way around the galette. If the pastry doesn’t stick in place, lightly brush it with some of the beaten egg to help it stay folded.
- Evenly sprinkle almond crumble topping over the filling - avoiding getting any on the exposed pastry.
- Brush more beaten egg over the folded edges of the pastry. This helps keep it from burning in the oven and gives it a nice golden color.
Bake Galette
- Bake for 30 - 35 minutes. Filling will have risen and puff pastry will be a dark golden color.
- Place galette on a cooling rack and allow to cool for at least 30 minutes before serving.
Notes
- Storage - dessert is best enjoyed on the day it's made. If you need to store it, place the galette in an airtight container and keep in your fridge for up to two days. Note that this dessert does not freeze well.
Beth says
This is such a great recipe. I love the sweetness of the blueberries and the crunch of the almonds. Fantastic.