Best Blueberry Pecan Galette Recipes

BLUEBERRY PECAN GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Make the pecan crumble: In a medium bowl, mix together the pecans, flour, oats, granulated sugar, and salt. Add the butter and use your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
• Make the filling: Add ½ cup of the Walmart® blueberries to a large bowl and mash with a fork. Add the remaining 2 cups of blueberries, the granulated sugar, cornstarch, salt, lemon zest, and lemon juice, and mix until well combined.
• Unroll the refrigerated pie crust onto the prepared baking sheet. Pour the blueberry filling onto the center of the crust and spread evenly, leaving a 2-inch border around the edges. Going in one direction, fold the dough border over the filling, creating creases by using your fingers to tuck the dough under itself every 2-3 inches. Sprinkle the pecan crumble on top of the filling. Chill the galette in the refrigerator for 15 minutes.
• In a small bowl, whisk together the egg and water.
• Once the galette has chilled, use a pastry brush to brush the egg wash over the crust, then sprinkle with the coarse sugar.
• Bake the galette for 25 minutes, then rotate the pan and bake for another 20-25 minutes, or until golden brown and the filling is set. If the crust starts to brown too much, tent the edges of the galette loosely with foil. Remove the galette from the oven and let rest for 1 hour before serving.
• Slice the galette into 6-8 pieces and serve topped with a scoop of ice cream and a sprinkle of chopped pecans.
• Enjoy!

BLUEBERRY-PECAN GALETTE

Steps:

• Dough:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
• Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
• Do Ahead
• Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
• Filling and assembly:
• Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
• Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
• Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes. Let cool before serving.
• Do Ahead
• Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

BLUEBERRY-PECAN GALETTE

Steps:

• Dough Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-“15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour. Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Filling And Assembly Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake galette until crust is dark golden brown and filling is bubbling, 45-“50 minutes. Let cool before serving. Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

BLUEBERRY PECAN GALETTE

Steps:

• Dough Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour. Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Filling And Assembly Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.