Blueberry Hazelnut Galette with Ice Cream

"An EASY + dairy-free Blueberry Hazelnut Galette. I’ve been meaning to make a galette for, like, three years now, and you guys! it’s SO EASY. Don’t let the homemade crust intimidate you, because it whips up pretty quickly in a blender and once you roll it out, it only takes a few minutes to assemble the whole galette. Happy 4th of July to all of my American friends!"
-- @sugaredandstirred
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  • Recipe Card

Recipe Card


  • Crust:
  • 1/3 cup hazelnuts
  • 1 2/3 cups flour
  • 2 tablespoon coconut sugar
  • 3/4 teaspoon salt
  • 1/2 cup coconut oil, in solid form
  • 5 tablespoon ice water
  • Filling:
  • 2 cups fresh blueberries, washed and dried
  • 1 1/2 corn starch
  • 2 tablespoon coconut sugar
  • 3 tablespoon lemon juice
  • Egg Wash:
  • 1 Egg, beaten


  • Step 1

    For the Crust: Add hazelnuts, flour, salt, and coconut sugar to food processor or blender and blend until corase crumbs form. Add coconut oil and blend until combined. Add 2 Tbsp of ice water and blend. Continue adding ice water by 1 Tbsp until dough comes together (1 ended up adding about 5 1/2 Tbsp of ice water)

  • Step 2

    Shape dough into a ball, wrap in plastic wrap and flatten into a disc shape. Refrigerate for at least an hour.

  • Step 3

    Preheat oven to 375℉. Roll dough out (onto parchment paper) into a large circle about 1/8 - 1/4” thick. Use a little flour to keep dough from sticking to rolling pin. 

  • Step 4

    Mix blueberries with corn starch, coconut sugar, and lemon juice. Top the rolled out crust with the blueberry mixture, leaving 1 1/2” of crust at the edge. Make sure all liquid goes over blueberries. 

  • Step 5

    Brush the empty edge with egg wash and fold over the blueberries (don’t worry about it being perfect!). Egg wash the top of the crust and sprinkle with a bit of coconut sugar (optional). Gently transfer parchment paper/galette to a baking sheet. Bake at 375℉ for around 20 minutes or until crust is golden brown and fruit is bubbling.