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Rhubarb and Blueberry Galette

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A delightful galette featuring a sweet-tart filling of rhubarb and blueberries wrapped in a flaky crust.

Ingredients

Scale
  • 1 ½ cups rhubarb, chopped
  • 1 ½ cups blueberries
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out now and let it come to room temperature.
  2. Combine the chopped rhubarb and blueberries in a large mixing bowl. Add the sugar, cornstarch, salt, and lemon juice. Stir until well-coated, and let sit for about 10 minutes.
  3. Roll out your pie crust into a circle about 12 inches in diameter on a lightly floured surface.
  4. Assemble the galette by spooning the fruit filling into the center, leaving about a 2-inch border. Fold the edges of the dough over the filling.
  5. Brush the edges with the beaten egg (or milk) and sprinkle sugar over the crust. Bake for about 35–45 minutes, or until the crust is golden brown and filling is bubbly.
  6. Cool for 10–15 minutes before slicing. Serve with vanilla ice cream or whipped cream.

Notes

This galette tastes even better the next day. Great for breakfast or as a delightful dessert!

Nutrition

Keywords: galette, rhubarb, blueberry, dessert, summer

Find it online: https://basilboard.com/rhubarb-blueberry-galette/