Rustic Blueberry Galette
This rustic blueberry galette is the perfect late summer dessert. A golden oat-almond crust filled with jammy blueberries delivers cozy cottage vibes with every bite. This recipe is simple, vegan, and gluten free.
Flavor Profile
oat | blueberry | almond
Pairing Suggestions
sunny afternoon | iced tea | whipped cream
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Why you’ll love this rustic blueberry galette recipe
- Simple crust – oat flour, almond flour, and vegan butter and powdered sugar come together for a foolproof pastry dough.
- Perfect for frozen fruit – no need for fresh berries; frozen blueberries are cheaper, more antioxidant-rich, and do better than fresh to create a thick, jammy filling.
- Nutrient-rich – blueberries are packed with anthocyanins, the antioxidants that give them their deep purple color.
- Counter-friendly – this is one of those nostalgic desserts you can leave on the counter for 1–2 days, filling your kitchen with cozy, cottage vibes.
- Dinner party ready – rustic blueberry tarts look impressive but are so simple to make.
- Versatile serving options – enjoy it warm, cold, or at room temperature. It’s delicious every way.
Ingredients for a rustic blueberry galette
Oat flour: when it comes to building the base of this galette’s pastry dough, oat flour does most of the job. You can find glyphosate free, gluten free oats with this amazon link.
Almond flour: to add a bit of nutty flavor and healthy fats to the galette dough. I love using Bob’s Red Mill, but I’ve also had success with the Trader Joe’s brand.
Vegan butter: to create a flaky, golden brown crumb on the curst. Miyoko’s block style butter (salted or unsalted) works best in this recipe.
Powdered sugar: adds sweetness to the crust while binding the flours together.
Blueberries: the star of the show! Frozen blueberries give it an extra jammy tart filling.
Corn starch: thickens the blueberry’s juices while baking.
Maple Syrup: brushed on the crust just before going in the oven to help with browning and add a bakery-style sheen.
Sanding sugar (optional): adds sparkle, sweetness, and crunch.
Sea salt: just a pinch of salt is necessary to cut through bitterness and bring out the flavors of the crust.
Pantry Essentials
Shop the key ingredients to make this rustic blueberry galette at home.
Oat flour
Bob’s Red Mill | certified gluten free oat flour
Almond Flour
Bob’s Red Mill | super fine almond flour
Coarse Sugar
Modern Mountain | extra thick sugar crystals
Maple Syrup
Whole Foods | grade A organic maple syrup
Ingredient substitutions
Oat flour: if you’re starting with whole or instant oats, just add them to a blender and pulse until you reduce the grain size enough to resemble a flour.
Vegan butter: swap in coconut oil in equal weight (grams) or use regular butter if you don’t have a dietary restriction.
Almond flour: hazelnut flour is the most effective swap here. You could also use freshly ground almonds. If you are starting with almond meal instead of almond flour, be sure to toss it in the blender and blitz to get a finer grain size.
Blueberries: swap in your favorite fruit to make this recipe your own! Note whether you’re starting with fresh or frozen (see the guide below)
Corn starch: you can swap in 1 ½ tablespoons of tapioca starch for the single tablespoon of corn starch in this recipe.
Maple syrup: either agave nectar or honey will work, too! Any liquid sweetener you have on hand can take the place of maple syrup.
Fresh fruit options
- Raspberries
- Apples
- Pears
- Peaches
- Plums
Frozen fruit options
- Blueberries
- Strawberries
- Cherries
Expert tips
Use frozen fruit for a thick, jammy filling. Freezing fruits causes the water in their cell walls to expand. When they thaw, their cell walls burst open, and the result? Super soft, jammy berries. Raspberries are especially squishy when thawed from frozen, so I recommend using fresh if you choose raspberries.
Chill your dough. Cold butter = flaky pastry. If your kitchen is warm, pop the dough in the fridge for 15 minutes before rolling it out and filling it with fruit.
Roll between parchment paper. Rolling the dough between two sheets of parchment paper keeps it from sticking and makes transferring it to a baking sheet much easier.
Don’t overfill. A modest layer of fruit prevents excess juice from leaking out during baking, and you’ll be less likely to stretch and tear the pastry dough.
How to serve this rustic blueberry galette
Lightly sweetened whipped cream (this dairy-free coconut whip works beautifully)
A dollop of yogurt for tangy contrast and a protein boost
A refreshing glass of iced mint tea and a sunny afternoon
Recipe Card
Rustic Blueberry Galette
Ingredients
Equipment
Method
- Preheat the oven to 375 °F and line a baking sheet with parchment paper.
- Start by combining the dry crust ingredients in a medium sized mixing bowl.
- "Cut in" the butter – add cold, cubed butter into the dry mixture and use a pastry cutter (or a fork and knife) to incorporate the cold butter into the pastry dough.
- Once the butter is reduced to fine pieces, add the cold water to the dough. Continue mixing with a fork or pasty cutter until the dough comes together. Avoid using your hands as this may melt the butter.
- Form a ball of dough at the bottom of the bowl and cover with plastic wrap. Pop the dough in the fridge while you prepare the rest. Leave the dough like this in the fridge for up to 48 hours.
- Toss the frozen blueberries together with the corn starch. Set aside.
- Roll the dough out on a lightly floured surface or on a sheet of parchment paper. Aim for a 2" thickness.
- Transfer the dough to a baking sheet.
- Add the blueberries to the center of the galette. Gently fold up the sides of the pastry dough to cover the edges of the berries, leaving a center circle of blueberries exposed. If the dough cracks, just tap or gently pinch it back together with your fingers. Be gentle!
- Brush the crust with maple syrup.
- Sprinkle the crust with sanding sugar (optional)
- Bake the galette at 375 °F for 20 minutes or until the blueberries start to bubble and the crust deepens in color to a golden brown.
- Remove the galette from the oven and allow to cool for 15 minutes before serving.
Did you try this recipe? Let us know how it went in the comments below!
