Breads & Bakingbiggerbolderbaking4.8
Apple, Blueberry and Vanilla Bean Galette Recipe
Your easy luscious Apple Blueberry and Vanilla Bean Galette packs fresh juicy fruit in a tender flaky crust infused with fragrant vanilla.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 35 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
2
Peel, core and slice the apples ¼ inch (1½ cm) thick and place in a medium bowl.
3
To the bowl, stir in brown sugar, lemon juice, cornstarch and vanilla bean paste until well mixed, then gently fold in the blueberries. Set aside.
(5 oz/142 g) blueberries, fresh or frozen1 cuplemon juice1 tablespooncornstarch1 tablespoonvanilla bean paste1 tablespoon
4
On a floured surface, roll out the pie crust on it into a ¼ inch (1 ½ cm) thick circle, and then transfer the crust to the prepared baking sheet. (If you wish, trim the edges of the pie crust to make a neater circle.)
5
Leaving a generous 2-inch (5 cm) border all around, pour the apple filling into the center of the pastry.
6
Fold the pastry edges up over the apples all around. The pastry will pleat slightly and the filling in the center will be exposed.
7
Whisk the egg yolk with the water to make an egg wash, and then brush over the pastry.
(5 oz/142 g) blueberries, fresh or frozen1 cuplarge egg yolk1water1 teaspoon
8
Sprinkle the pastry with granulated sugar and bake for roughly ⏱️ 45-55 minutes, or until the apples are tender and the crust is golden brown. If the crust starts to over brown before the apples are cooked, cover the pastry with a ring of tin foil.
(5 oz/142 g) blueberries, fresh or frozen1 cupGranulated sugar, (for sprinkling)
9
Let cool for at least ⏱️ 30 minutes before serving with vanilla ice-cream. Store leftovers, loosely covered, at room temperature for up to 2 days.
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