This Lavender Blueberry Vanilla Bean Galette is the perfect summer dessert! It’s such a foolproof way to enjoy pie, but in a easier, more rustic form! The blueberry filling is slightly floral from the lavender, and it has lots of vanilla bean flavor. The crust is perfectly buttery, tender, and not too sweet. I love serving this with a scoop of vanilla ice cream on top!
Every summer, I look forward to making galettes with all the summer berries, stone fruit, and cherries. I’m no expert when it comes to pies, so galettes are always what I gravitate toward. They’re SO easy to make, gorgeous, and less time consuming than a traditional pie. And most importantly, super delicious.
I’m more of a filling person than a crust person too, which is another reason why I love galettes so much – only one layer of crust on the bottom, and some on the edges (which is sprinkled with crunchy sugar – yes please!).
Blueberries are really at their peak right now, so I’ve been eating them by the boatload.
In smoothies, yogurt bowls, salads, salad dressings (there’s a roasted blueberry vinaigrette in my cookbook that I absolutely love), and galettes, too, obviously!
I mean, how gorgeous are they?! Super in-season produce at its peak basically makes me the happiest person ever.
I’m also a sucker for adding lavender to desserts, coffee, doughnuts, and cake. It has such a subtle floral taste, and it tastes really amazing with vanilla and richer flavors.
If you’re thinking, where the heck do I buy lavender? I usually get mine on Amazon, and occasionally Whole Foods too. This
All you need for this recipe:
- all purpose flour
- cake flour
- sugar
- salt
- butter
- shortening
- blueberries
- dried lavender
- vanilla bean
- cornstarch
- lemon juice
- egg
- half & half or heavy cream
- coarse sugar
Most of that list is probably pantry staples, too!
This crust recipe is based off of my mom’s tart/pie crust dough and it is the best EVER. Completely foolproof, not too buttery, super tender, and just amazing.
The great thing about galettes and any kind of rustic pie, is that it doesn’t have to be perfect. You just roll out your dough, put all the goodness in the middle, and fold up the edges. That’s it! The beauty of this is in the rustic-ness and simplicity. I don’t know about you, but I’d prefer to have my oven on in the summer for as little time as possible. This little beauty cooks in 25 minutes!
I also like to add egg wash and sparkly, crunchy sugar to the edges for that golden brown crust!
And for the best part…
The ice cream on top!
Those purple swirls kill me.
I love you, summer.
Lavender Blueberry Vanilla Bean Galette
This Lavender Blueberry Vanilla Bean Galette is the perfect summer dessert! It's such a foolproof way to enjoy pie, but in a easier, more rustic form! The blueberry filling is slightly floral from the lavender, and it has lots of vanilla bean flavor. The crust is perfectly buttery, tender, and not too sweet. I love serving this with a scoop of vanilla ice cream on top!
Ingredients
For the dough
- 1 1/2 cups all purpose flour
- 1/2 cup cake flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups (12 tablespoons) unsalted butter, cold
- 2 tablespoons vegetable shortening
- 1/4 cup ice water
For the filling
- 3 tablespoons sugar
- seeds from 1 vanilla bean
- 4 cups blueberries
- 1 tablespoon dried culinary lavender
- 1 tablespoon cornstarch
- juice of 1/2 a lemon
- pinch of salt
- 1 large egg
- 1 tablespoon heavy cream or half & half
- coarse sugar for sprinkling
Instructions
Begin by making the dough. Combine flour, cake flour, sugar, and salt in a food processor. Pulse once to blend. Add the shortening and butter and pulse until the mixture resembles coarse meal. Slowly add the ice water, until soft dough ball forms. Remove dough, toss lightly in flour, and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 425℉. In a small bowl, combine the sugar and vanilla bean seeds. Massage with your fingers to combine. In a medium bowl, combine the blueberries, vanilla bean-sugar mixture, lavender, and cornstarch. Stir to combine. Add the lemon juice and stir again to combine. Set aside.
Lightly flour your countertop and roll out the chilled dough until it is about a 14x17 circle. Transfer dough to a parchment lined baking sheet. (I find the easiest way to do this, is to gently fold it in half, and then into fourths, and then unfold it on the baking sheet). Place blueberry mixture in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.
Whisk together the egg and cream for the egg wash, and brush on the edges of the dough. Sprinkle the dough edges with coarse sugar. Bake for 25 minutes or until edges are golden and crispy. Let cool for a few minutes, sprinkle the top with a couple extra pinches of dried lavender (if desired), then slice and serve with vanilla ice cream!
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