Blueberry and Greek Yogurt Breakfast Galette
Blueberry and Greek Yogurt Breakfast Galette – this blueberry galette is filled with honeyed Greek yogurt and plump blueberries, and perfect for breakfast! This brunch-friendly recipe is from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker.
Blueberry and Greek Yogurt Breakfast Galette – If you’ve ever wanted pie for breakfast, this blueberry galette recipe is for you! This galette is filled with wholesome Greek yogurt and plump blueberries and drizzled with sweet honey. This brunch-friendly recipe is from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker.
Blueberry and Greek Yogurt Breakfast Galette
I’ll never forget the first time I shared a pie with my husband. It wasn’t the pie per se, but how he ate the leftovers the following day that shocked me.
He pulled the pie out of the fridge, scooped a slice into a bowl, and poured milk all over it. Spoon in hand, he tucked into his bowl of pie and milk as if it were a bowl of cereal and looked up to see me picking my jaw off the floor.
Pie for breakfast? Swimming in milk?
Yes. And apparently, it was the way he grew up eating pie. This was confirmed when my father-in-law was visiting, and I saw the older version of my husband eating pie for breakfast in the same fashion.
Have you tried it? After giving it a try, it makes sense! And when I welcomed Anna Olson to the podcast to discuss her newly released cookbook, I was excited to see a recipe I knew my husband would love.
Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (affiliate link) shares Anna’s recipes and top tips to help you easily bake and troubleshoot like a pro. In it, she shares a blueberry and Greek yogurt breakfast galette. Now, you know how much I adore a galette – after all, it is, in its simplest form, a rustic and approachable pie. This blueberry galette is filled with creamy honeyed yogurt and topped with fresh blueberries, and since there is no refined sugar, it really is ideal for brunch and breakfast! I couldn’t wait to see if my husband approved.
I’m happy to report that he gave the galette high marks, particularly for the flaky, buttery crust. He didn’t even need to add milk :)
How to Make Blueberry Galette
With no refined sugar and just a touch of honey, this blueberry galette works wonderfully as a summer breakfast pastry. It is made with classic pie dough, packed with fresh blueberries, and brightened with lemon zest. So simple to make and such a treat!
This recipe can be made as one large galette or it can be made into six individual galettes if you prefer individual servings. The preparation is the same.
How to make Anna Olson’s Blueberry and Greek Yogurt Breakfast Galette
- Prepare the pie dough
This recipe uses Anna’s Classic Pie Dough recipe from her same cookbook. Prepare this dough ahead of time and allow it to chill in the fridge until firm.
About 30 minutes before you are ready to roll the dough, remove it from the fridge.
Dust your work surface with flour and roll out the dough into a circle. Roll until the dough is just less than ¼ inch thick (6 mm) and about 16 inches (41 cm) in diameter. Don’t worry about trimming the edges of the dough — this recipe aims for simplicity and a rustic look.
Carefully lift the dough and place it on a baking tray that is lined with parchment paper.
- Create the filling
In a bowl, combine the plain Greek yogurt, honey, and lemon zest. Then, whisk in the egg yolk.
Spoon the yogurt mixture on the center of the dough and spread it to cover about 6 inches (if making one galette). Gently add the blueberries on top of the yogurt.
- Assemble the galette
Once everything is added, gently fold the edges of the pastry over the filling. The pastry will not cover the entire pastry and will leave the center of the filling exposed. Once folded, brush the top of the pastry with egg wash.
- Bake and serve
Bake the galette until the pastry is a rich golden brown. Remove from the oven, cool on a rack, and serve either warm or at room temperature. To take this sweet breakfast to the next level, you can drizzle with honey to serve. Leftovers can be kept covered in the fridge for up to two days.
Listen to the Podcast with Anna Olson
For more pasta and Italian-inspired recipes, check out my interview with Anna Olson in Episode 69 of the Kitchen Confidante Podcast!
More Galette Recipes
More Blueberry Breakfast Recipes
Disclosure: I was sent a copy of Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker to review for the Kitchen Confidante Podcast Episode 69 with Anna Olson. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Blueberry & Greek Yogurt Breakfast Galette
For the Classic Pie Dough
- 1 1/4 cups all-purpose flour 187.5 g
- 1/2 Tbsp granulated sugar 6g
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp vegetable oil 22.5 mL
- 1/2 cup cool unsalted butter 112.2 g, cut into pieces, does not have to be ice cold
- 1/8 cup cool water 30 mL
- 1 tsp white vinegar or fresh lemon juice
For the Galette
- Classic Pie Dough chilled
- 1/2 cup plain Greek yogurt 125 mL (any fat content)
- 2 Tbsp liquid honey, plus extra for drizzling 37 g
- 2 tsp
finely grated lemon zest
- 1 large egg yolk
- 1 1/2 cups fresh blueberries 190 g
- 1 large egg for the egg wash
- 1 tablespoon water for the egg wash
Make the Classic Pie Dough
- Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.
- Add the butter and cut in until the dough is rough and crumbly, but small pieces of butter are still visible.Working with cool—but not ice-cold—butter is easiest. Pull your butter from the fridge for about 30 minutes before making your dough, and it will cut into the flour quickly and more evenly.
- Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. While butter is ideal, if you prefer to use vegetable shortening, omit the oil and increase the added water to 7 Tbsp (105 mL). This balances the fat-to-water ratio, since butter is 80% fat and shortening is 100% fat.
- If you are not making the galette immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
Make the Galette
- Preheat the oven to 375°F (190°C). Pull the pie dough from the fridge 30 minutes before rolling. Line a baking tray with parchment paper. Dust a work surface with flour.
- Roll out the dough on a lightly floured surface to a circle just less than 1⁄4 inch (6 mm) thick and about 16 inches (41 cm) across. Carefully lift the pastry onto the prepared baking tray and leave it untrimmed. If making individual galettes, it’s OK if your rolled-out pastry pieces overlap on the baking tray. Just make sure you have space to add the yogurt and blueberry fillings to each one.
- Fill the galette. Combine the Greek yogurt with the honey and lemon zest, then whisk in the egg. Dollop the yogurt in the centre of the dough and spread it out to about 6 inches (15 cm) across. Sprinkle the blueberries over the yogurt. Fold the edges of the pastry over the filling in five to six folds. Make the egg wash by whisking together the egg and water. Brush the top of the pastry with egg wash.
- Bake the galette for about 40 minutes, until the pastry is a rich golden brown.
- Cool the galette on a rack for at least 30 minutes. Serve warm or at room temperature, drizzled with honey. The galette will keep, wrapped in plastic, in the fridge for up to 2 days.