The sun is shining and it’s steadily getting warmer here which makes me crave this Blueberry Thyme Galette with Berry Jam Swirl Ice Cream. Nothing like bursting, syrupy thyme-laced blueberries over creamy ricotta swaddled in a tender, buttery crust with swirling melted ice cream on top. It’s what summery dessert dreams are made of!
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How to Make this Blueberry Thyme Galette
Inspiration for this blueberry galette came from the cookbook, Modern Baking by Donna Hay. She’s basically the Martha Stewart of Australia with an unpretentious approach to home cooking. And what I love about this book, there’s a stunning photo of every single recipe.
I modified her blueberry tart slightly by adding a layer of lemony ricotta before piling in the blueberries, and took things a step further by making a mixed berry jam and swirling it into vanilla ice cream. If you’re not into a la mode you can certainly skip this step, but I must say it tastes pretty amazing.
We’re still about a month or so away from blueberry picking season here in NJ, but these beauties are widely available year round so there’s no reason to wait putting them to delicious use. Feel free to use a medley of berries too!
Assembling the Galette
To start, you’ll make the pastry dough, which you can even do a couple days in advance. It comes together in no time when using a food processor. That’s my go-to method, but if you don’t have a food processor, Ms. Hay just uses a bowl and her hands. You can check out her instructions here.
Then spread ricotta mixed with lemon zest over the dough and pile on the blueberries coated with fine caster sugar, cornstarch and fresh thyme leaves. Caster sugar is finer than granulated sugar and on the pricey side. You can totally substitute regular granulated sugar; you’ll just use a bit more. The cornstarch helps thicken the berries’ juices as they burst while baking.
The beauty of galettes is they are meant to be rustic and imperfect so no need to fret over having perfectly uniform pleats. Brushing the edges with an egg wash and sprinkling raw sugar over the crust will give it a sweetened, golden sheen.
In just about an hour you’ll have a gorgeous galette with a crisp yet tender crust encasing all that bubbling blueberry deliciousness. Go a la mode, or top with a dollop of whipped cream or dig in as is. Regardless, you’ll love every bite. Hope you enjoy!
More Irresistible Spring and Summer Desserts!
- Roasted Strawberry Lemon Cream Trifles
- Mango Pineapple Coconut Popsicles
- Glazed German Fresh Fruit Flan
- Triple Berry Yogurt Popsicles
- Key Lime Bars w/ Shortbread Crust
- No Churn Cherry Vanilla Ice Cream w/ Chocolate Cherry Sauce
- Skillet Berry Cobbler
Blueberry Thyme Galette with Berry Jam Swirl Ice Cream
- 1 ½ cups (225g) all-purpose flour
- ¼ cup (55g) caster sugar (or ¼ cup plus ½ teaspoon of granulated sugar)
- Zest of 1 lemon
- 7 tablespoons (100g) cold unsalted butter, ¼-inch cubes
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup very cold water
filling and assembly
- ¾ cup (180g) ricotta cheese
- Zest and juice of 1 lemon, divided
- 14 ounces (400g) blueberries
- ⅓ cup (75g) caster* sugar (or ⅓ cup plus ¾ teaspoon of granulated sugar)
- 2 teaspoons cornstarch
- 1 ½ teaspoons thyme leaves, plus extra for garnish
- 2 tablespoons cold unsalted butter, ¼-inch cubes
- 1 egg, slightly beaten
- 1-2 tablespoons raw sugar
berry jam swirl ice cream
- 3 cups fresh, or frozen and thawed, mixed berries
- Juice and zest of 2 lemons
- 3 tablespoons (or more) maple syrup
- 1.5 quarts vanilla ice cream, softened
- Place the flour, sugar and lemon zest in the bowl of a food processor. Pulse a few times to combine.
- Add the cold butter and pulse until the flour mixture resembles coarse breadcrumbs.
- Add the vinegar and vanilla while the processor is off then slowly add the cold water with the machine running. When the dough just begins to ball up to one side turn the machine off.
- Transfer dough to a floured surface. Bring dough together kneading gently and shape into a disc.
- Wrap in plastic wrap and refrigerate for 30 minutes or until firm. Dough can be made 3 days in advance or frozen for 3 months. Bring back to slightly colder than room temperature before rolling it out.
filling and assembly
- Preheat oven to 400°F.
- In a small bowl, combine the ricotta and lemon zest. Set aside.
- Place the blueberries, lemon juice, sugar, cornstarch and thyme in a medium bowl and toss well to combine.
- Roll out the pastry dough between 2 sheets of parchment paper to a 12- to 13-inch circle. Transfer to a large, rimmed baking pan and remove the top sheet of paper.
- Spread the ricotta mixture over pastry dough leaving about a 1 ½-inch border.
- Top the ricotta with the blueberry mixture. Fold the edges of the dough over, pressing gently to enclose as you go.
- Brush the edges with the beaten egg and sprinkle with the raw sugar. Refrigerate for 10-15 minutes.
- Bake for 10 minutes at 400°F. Reduce the oven temperature to 350°F and bake for another 45-50 minutes or until the pastry is golden and the fruit is bubbling.
- Let the galette cool for 10 minutes. Sprinkle with the extra thyme and serve with Berry Jam Swirl Ice Cream, whipped cream or enjoy as is!
berry jam swirl ice cream
- Bring berries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat.
- Cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
- Use a spoon or potato masher to lightly mash about half of the berries to release their juices.
- Increase heat to medium-high and bring to a slow boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
- Remove jam from heat. Taste and add more maple syrup if you prefer it to be sweeter.
- Pour jam into a mason jar or other airtight container. Let cool and refrigerate. Jam will last 2 weeks. Makes about 1 ½ cups.
- Once jam has cooled, in a large bowl stir ¾ cup into the softened ice cream. Transfer swirled ice cream into a metal pan, cover and freeze.
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