From the crust to the filling, this Bursting Blueberry Galette with Orange Lavender Crust is filled with beautiful aromas. The orange lavender crust makes a perfect bed for the rosemary infused blueberry filling which sits atop a creamy layer of mascarpone.
Galettes are one of those quintessential brunch items that you just can’t go wrong with. I believe there are no rules when it comes to making a galette because there are so many ways to add flavor from the crust to the filling. I can’t take full credit for this galette recipe, I’ve used Smitten Kitchen’s dough recipe as a base and added some orange zest and fresh lavender for a bright pop of flavor.
My friend Mary Beth and I made this galette for a brunch we had with friends. We collaborated on all the flavors and ingredients to make sure every bite was perfect and well balanced. The mascarpone cheese adds a surprising creaminess to the galette and pairs beautifully with the rosemary infused blueberries. If you’re looking for a brunch showstopper then you’ve come to the right place!
Ingredients for Bursting Blueberry Galette with Orange Lavender Crust
I highly recommend making the crust the night before to save you some time the day you make the galette. Your food processor will do most of the work for you which I appreciate. I love the floral and citrus aromas that come from the crust and they pair perfectly with the rosemary infused blueberry topping.
Crust:
- all-purpose flour
- fine sea salt
- COLD unsalted butter
- plain Greek yogurt or sour cream
- COLD water
- orange zest
- lavender
Filling:
- fresh blueberries
- cornstarch
- lemon juice
- granulated sugar
- salt
- mascarpone cheese – the mascarpone adds a light creaminess to the galette that pairs well with the blueberry filling. Plain cream cheese could be substituted for a cheaper option.
- fresh rosemary
Here’s what else you’ll need:
- food processor
- rolling pin
- medium mixing bowl
- mixing spoon
- rimmed baking sheet
- measuring cups and spoons
How to Make Bursting Blueberry Galette with Orange Lavender Crust
Don’t worry about making the folds on the crust perfect, it is meant to look messy! Make sure to let the galette cool for a few minutes before cutting into it or else the juice from the blueberries will ooze out everywhere (which isn’t necessarily a bad thing, just messy)!
Crust:
- Add the flour and salt to a food processor.
- Add the cold butter then pulse a few times until the mixture becomes crumbly. Next, add the yogurt, water, orange zest and lavender then pulse a few times until the mixture begins to form a ball.
- Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm.
Filling:
- In a large bowl, combine the blueberries and cornstarch until the blueberries are well coated. Next, add the lemon juice, sugar and salt and combine. Set aside.
- Galette assembly: Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14″ circle. Carefully transfer the dough to a large baking sheet lined with parchment paper or a silicone baking mat.
- Carefully spread the mascarpone cheese over the center of the dough. Spoon the blueberry mixture over the mascarpone layer. Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center.
- Tuck 2 sprigs of rosemary into the blueberry filling to create aroma as it bakes. Bake the galette until the dough is a beautiful golden color. Garnish with additional sprigs of rosemary. Allow galette to cool before serving.
Looking to make the perfect brunch spread?
This blueberry galette pairs great with the following recipes, perfect for a large gathering:
- Spaghetti Frittata with Gruyère Béchamel
- Creamed Spinach Egg Bake
- Honey Roasted Orange Berry Muffins with Jam
Please let me know how your Bursting Blueberry Galette with Orange Lavender Crust turns out in the comments below! I can’t wait to hear from you
Bursting Blueberry Galette with Orange Lavender Crust
From the crust to the filling, this Bursting Blueberry Galette with Orange Lavender Crust is filled with beautiful aromas. The orange lavender crust makes a perfect bed for the rosemary infused blueberry filling which sits atop a creamy layer of mascarpone.
Add the flour and salt to a food processor (if you don't have one, you can make the dough in a large bowl using a pastry blender or your fingertips).
Add the cold butter then pulse a few times until the mixture becomes crumbly. Next, add the yogurt, water, orange zest and lavender then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 Hour or overnight (my preferred method).
Preheat oven to 400°F. In a large bowl, combine the blueberries and cornstarch until the blueberries are well coated. Next, add the lemon juice, sugar and salt and combine. Set aside.
Galette assembly: Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14" circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper or a silicone baking mat (folding the dough in half twice makes it easier to transfer).
Carefully spread the mascarpone cheese over the center of the dough, leaving a 3 inch border. Spoon the blueberry mixture over the mascarpone layer. Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center (refer to my photos above).
Tuck 2 sprigs of rosemary into the blueberry filling to create aroma as it bakes. Bake the galette for 30 Minutes or when the dough is a beautiful golden color. Garnish with additional sprigs of rosemary and a scoop of orange sherbet. Allow galette to cool for at least 10 Minutes before serving. Enjoy!
Ingredients
Directions
Add the flour and salt to a food processor (if you don't have one, you can make the dough in a large bowl using a pastry blender or your fingertips).
Add the cold butter then pulse a few times until the mixture becomes crumbly. Next, add the yogurt, water, orange zest and lavender then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 Hour or overnight (my preferred method).
Preheat oven to 400°F. In a large bowl, combine the blueberries and cornstarch until the blueberries are well coated. Next, add the lemon juice, sugar and salt and combine. Set aside.
Galette assembly: Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14" circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper or a silicone baking mat (folding the dough in half twice makes it easier to transfer).
Carefully spread the mascarpone cheese over the center of the dough, leaving a 3 inch border. Spoon the blueberry mixture over the mascarpone layer. Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center (refer to my photos above).
Tuck 2 sprigs of rosemary into the blueberry filling to create aroma as it bakes. Bake the galette for 30 Minutes or when the dough is a beautiful golden color. Garnish with additional sprigs of rosemary and a scoop of orange sherbet. Allow galette to cool for at least 10 Minutes before serving. Enjoy!
Notes
SUBSTITUTIONS: The mascarpone adds a light creaminess to the galette that pairs well with the blueberry filling. Plain cream cheese could be substituted for a cheaper option.
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