Blueberry Pomegranate Galette

A little bit summer (blueberry!) and a little bit fall (pomegranate!) make an absolutely wonderful combination.  Pomegranate, in season late October and through November, makes these galettes the perfect holiday dessert. 

Blueberries and Pomegranate: a match made in heaven 

Meet my newest obsession for pies and galettes. If anyone was going to put pomegranate into a pie, you know it had to be me. Pomegranate arils behave quite similar to berries when heated: they shrivel up just a bit and release some of their juices. They taste just as wonderful as a warm blueberry, but they’ve got that signature tart pomegranate pop. 

Pairing the pomegranate with blueberry works so, SO well because the flavors play off each other in the most delicious ways. The blueberries are sweet, the pomegranate is tart; the blueberries are subtle, the pomegranates are sharp; the blueberries become all smushy after they bake, the pomegranates retain a bit of crunch. I’ll offer suggestions for other berries you could use with the pomegranates (see below) but really, blueberry might be the best of them all.

Ingredient for Pomegranate Blueberry Galette

Berries: There are a million blueberry galette recipes out there so instead of giving you alternatives to the pomegranate here, I’ll give you alternatives to the blueberries: blackberries would do, strawberries as well. If you’d like your filling really tart use raspberries. 

Lemon juice: You can use lime juice instead of lemon. You could also skip this entirely and opt for a warmer flavor by using cardamom or cinnamon. 

Tapioca Starch: I like this as a pie thickener a lot more than cornstarch because you cannot taste it or see it (it doesn’t cloud the filling and there’s no chalky taste). That said, if you can’t find it, cornstarch is a fine substitute. 

Sugar: I love using either organic cane sugar or turbinado for finishing a pie crust because it gives a really crunchy edge. 

Recipe for Pomegranate Blueberry Galette

Pomegranate Blueberry Galettes

Yields: 1 galette

5 from 1 vote

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Ingredients

• pie crust homemade or store-bought

Blueberry Pomegranate Filling

• 1 cup pomegranate arils fresh
• 2 cups blueberries fresh or frozen
• Juice of half a lemon
• ½ cup granulated sugar
• 3 tablespoons tapioca starch

Topping

• Egg wash 1 egg combined with 1 tablespoon water
• organic cane sugar for sprinkling
• 1 tablespoon butter

Method

• To make the filling: Toss the berries and arils together gently. Add the sugar and the lemon juice and toss to combine. Add the tapioca starch and combine gently. Set filling aside while you roll out the dough.
• Line a cookie sheet with parchment paper. Roll out the dough to a large circle (at least 10" diameter). Transfer the rolled out dough onto the pan.
• Place the filling in the center of the circle leaving a 3" border. Fold the dough over, toward the center. Chill in the freezer.
• Preheat the oven to 400 F. Brush the edges of the crust with eggwash and sprinkle with sugar. Add 1 tablespoon of butter to the top of the galette, right in the center (so it melts onto the filling). Bake for 25-30 minutes until the edges are golden.

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