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Blueberry Pistachio Galette Recipe

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3.9 from 14 reviews

This Blueberry Pistachio Galette is a rustic, free-form tart featuring a flaky, buttery crust studded with roasted pistachios and a luscious blueberry filling. The galette combines the tartness of fresh blueberries with the nutty crunch of pistachios, finished with a golden egg wash and a sprinkle of coarse sugar for added texture. Perfect for dessert served warm with a scoop of vanilla ice cream or enjoyed at room temperature.

Ingredients

Crust Ingredients

  • 4 cups sifted all-purpose flour
  • ½ cup salted, roasted pistachios (plus more for topping)
  • 3 tablespoons sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon white vinegar
  • ½ cup ice cold water
  • 1 ½ cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
  • 1 egg + a few drops of water, beaten together (for brushing)

Filling Ingredients

  • 3 cups blueberries
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 3 tablespoons chopped pistachios (plus more for topping)
  • Coarse sugar (optional, for sprinkling)
  • Vanilla ice cream (for serving)

Instructions

  1. Prepare Dough: Add the flour, salted roasted pistachios, and sugar to a food processor; pulse just until combined. In a small bowl, whisk together the egg, white vinegar, and ice-cold water.
  2. Incorporate Butter: Add the cold butter pieces to the food processor and pulse until small coarse crumbs remain. Gradually sprinkle the egg and water mixture over the flour and pulse again until the dough begins to come together.
  3. Divide and Chill: Remove the dough from the food processor and divide it into two equal halves. Form each half into a disc, wrap tightly in plastic wrap, and refrigerate one for 30 minutes while freezing the other for future use up to three months.
  4. Preheat Oven: After chilling, preheat the oven to 400°F (204°C).
  5. Prepare Filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and salt. Toss gently to coat the berries evenly with the mixture.
  6. Roll Out Dough: Remove the chilled dough from the refrigerator and roll it out into a rustic circle approximately 1/4 inch thick on a parchment-lined baking sheet, leaving uneven, ragged edges for a classic galette look.
  7. Assemble Galette: Place the blueberry filling in the center of the dough, leaving at least a 2-inch border around the edges. Fold the crust edges over the fruit, pleating as needed to create a rough edge.
  8. Apply Egg Wash and Toppings: Brush the crust with the beaten egg wash. Sprinkle chopped pistachios and optional coarse sugar on top for extra flavor and crunch.
  9. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown and the blueberry filling is bubbly and syrupy with some berries bursting.
  10. Cool and Serve: Let the galette cool slightly on a wire rack before serving. Enjoy warm or at room temperature with vanilla ice cream and additional chopped pistachios if desired.

Notes

  • This recipe makes enough dough for two galette crusts; freeze the second disc for up to three months for future use.
  • Use cold ingredients, especially butter and water, to achieve a flaky crust.
  • Be careful not to over-mix the dough in the food processor to keep it tender and flaky.
  • Feel free to substitute the blueberries with other berries or stone fruits as desired.
  • Coarse sugar sprinkled on top adds a pleasant crunch and sweetness but is optional.
  • Serving with vanilla ice cream provides a creamy contrast to the tart blueberries and crunchy pistachios.

Find it online: https://recipeplenty.com/blueberry-pistachio-galette-recipe/