Apple and Blueberry Galette (Vegetarian)

Apple and Blueberry Galette (Vegetarian)

I strongly believe this recipe is phenomenal - quick and simple to make, with easy to find ingredients and yet with such a crispy crust.

Actually, a galette is something between a cake and a pie, with the fruit slightly visible and, at the same time, well hidden. With these ingredients, you can make several small galettes or a big one.

Fillings can vary as well: fruits (combined with cornstarch and sugar, to taste), jam, white soft cheese or yellow cheese, mushrooms, meat, potatoes, cabbage etc.

I'm telling you, you'll get restless after you cook this recipe - you will want to try it with whatever you have in your kitchen.

I told myself I have to try it with all the seasonal fruits - this was the first one, with summer apples and blueberries, absolutely delicious.


White flour
2 cups
I used a 250ml glass. If the dough is too soft, add a bit more flour.
Boiling water
0.5 cups
Sunflower oil
0.5 cups
Baking powder
1 tsp
0.5 tsp
500 g
here, apples and blueberries (and 3-4 tbsp sugar) - but you can use any other filling, sweet or salty
3 tbsp
or breadcrumbs - use it when the filling is juicy - like fruits, jam etc.
Corn starch
2 tbsp
use it only for fruits or loose jam

Step by step


Pour hot water and oil into a large bowl.


Mix together the flour, baking powder and salt in a plate.


Add the flour to the water and oil mixture - stir well with a spoon or a spatula.


You'll have a play-doh like pastry and not at all sticky. 

Let rest in the bowl for 20-30 minutes until we prepare the filling.


After this time, knead dough on the table for a while, add a bit of flour if needed. 

Notice it becomes smooth, nice and easy to work.


I mixed the apples, peeled and sliced, with blueberries, 3-4 tbsp sugar and cornstarch.


Roll out the dough to a large sheet, about the size of an oven tray. 

Make sure it's thicker in the middle and thinner at the edges. 

Turn onto the oven tray lined with baking paper and sprinkle semolina evenly over dough - in case you use a loose filling.


Arrange filling in the centre.


And we start to assemble the galette - fold a part of the edge up and over fruit, so that the centre stays uncovered.


Fold the first corner of the edge up and over fruit - just like in the picture.


And do the same with all the other corners to enclose the galette.


Gently pat with your hands, brush with water and sprinkle sugar on top - if the filling is sweet. 

Bake in the preheated oven to 180 degrees C for 40 minutes.


If it browns too quickly, place tinfoil on top and bake it for at least 35 minutes. 

When it's ready, let cool.


You can dust it with powdered sugar, I didn't. 

I thought it was harder, but when I gently pressed the finger, I realised how soft the crust is.


Cut and serve with great pleasure :) 


Quantity: 500 g (7-8 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Pies, Desserts

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