A crostata or galette is a rustic dessert. It's pie dough wrapped around fresh fruit and baked to delicious goodness. I consider blueberry crostata a "healthy" dessert, since it is mostly fruit, right?
I love making blueberry crostata. Without being a good baker I was successful the very first time! YAY. Even my husband, the designated baker, was impressed with my blueberry crostata.
What is crostata? You could call it a rustic pie or dessert. It doesn't go in a baking dish like traditional pies, you bake it directly on the baking sheet.
Blueberries history
Blueberries are one of my favorite fruits. I eat them almost every day, probably about ½ cup a day. Yes, I keep the blueberry growers in business. Blueberries contain antioxidants which are helpful in reducing the risk of some types of cancer.
Blueberries are native to North America. When Europeans arrived in America, they discovered that the Native Americans were harvesting blueberries year round. They were using the little blue fruit in everything from soup to stews to folk medicine.
Blueberry crostata is the perfect ending to a traditional European dinner or a simple summer meal. My recipe for crostata has the amazing crispy crust and the sweetness of the blueberries to make for great contrast in texture. The crostata will keep in the refrigerator for about 2 days.
Follow these tips for a delicious blueberry crostata
- The dough can be made in a food processor. Yes, that's right.
- Leave a one hour cushion for your dough to chill in the fridge.
- Let your cream cheese come to room temp for easy spreading.
How to make blueberry crostata step by step
- Place the dry dough ingredients in a food processor and pulse then add the butter and egg. Pulse to combine and it will start to look like step 2.
- Pulse to combine.
- It will start to form a ball.
- Drop the dough onto a floured surface.
- Form the dough into a uniform disc.
- Wrap the dough in plastic and refrigerate for one hour. If you want, make this a day ahead.
- Add the blueberries, sugar, cornstarch and lemon juice to a bowl. Preheat your oven to 375' F.
- Mix this very well to combine unit most of the sugar appears to be dissolved.
- Combine the milk, room temperature egg, and room temperature Neufchatel in a bowl.
- Blend until smooth and then chill in the refrigerator.
- Roll out your dough with a rolling pin to 12″.
- Roll the dough onto the rolling pin. (Cool easy hack and it beats trying to lift the dough by hand.)
- Transfer the dough to a baking sheet.
- Spread the chilled cheese mixture over the dough leaving a 2 inch border.
- Add the blueberry mixture over the cheese.
- Fold up the edges and slightly crimp together where they overlap. No need to be fussy, this is a rustic dessert.
- Brush the egg wash all along the folded edge.
- Sprinkle the edge with decorative coarse sugar. Bake for about 30 minutes until golden brown on the edges. After it has cooled you can microwave some apple jelly until melted and brush over the blueberries only and sprinkle them with lemon zest. Enjoy!
Frequently Asked Questions:
- Can I make this crostata dough in advance and freeze it? Yes, freeze the dough before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished crostata? It is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the crostata with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished blueberry crostata? No, since this crostata contains dairy in the custard it does not freeze well.
- Can I reheat the crostata in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the crostata is left it will take less time to heat up the center.
- Can I use cream cheese instead of Neufchatel? Sure, these ingredients substitute well for each other in this recipe. The Neufchatel does have a lower amount of fat if you are looking to reduce calories.
If peaches are in season try this peach crostata and the steps are the same.
I hope you enjoy making this crostata and I'd love to hear from you. Leave me a comment below!
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Blueberry Crostata Recipe - A Fruit Tart For Any Occasion
Here is a rustic and easy recipe that is great to make during berry season! The dough comes together quickly and this can be ready for a picnic or gathering fast.
Ingredients
Dough:
- 1 ¾ cups flour
- 4 oz unsalted butter (1 stick sliced on to 1" pieces)
- 1 pinch salt
- 2 Tbsp sugar
- 1 tsp apple cider vinegar
- 1 egg beaten + 1 Tbsp of water
Blueberry Filling:
- 2 cups blueberries
- 1 Tbsp lemon fresh squeeze juice
- ⅓ cup sugar
- 4 tsp cornstarch
Cheese Filling: (be sure these ingredients are at room temperature)
- 6 oz Neufchatel softened*
- 1 Tbsp milk
- 1 egg beaten
Finishing Touches Before Baking
- 1 egg beaten with 1 Tbsp water (for egg wash)
- 1 Tbsp sugar course, sprinkled on top of the egg wash
Glaze - After Baking
- 2 Tbsp apple jelly
- 1 zest lemon zest sprinkled on the blueberries
*Neufchatel is in essence a low fat cream cheese
Instructions
- Preheat oven to 375'F.
Prepare the blueberry filling: In a bowl place blueberries, sugar, lemon juice and cornstarch. Mix well and place in the refrigerator.
Prepare the cheese filling: In a separate bowl, mix with a small hand blender the Neufchatel cheese with milk and the egg and place in the refrigerator for about 30 minutes until thick. (Be sure to have all of these ingredients at room temperature before combining.)
For the dough: In a food processor place flour, salt, sugar and vinegar, pulse until combined. Add butter and beaten egg and continue to pulse until mixture forms a ball. Remove from the food processor and flatten out on a floured surface with the palm of your hand. Form a round disk, wrap in plastic and refrigerate for one hour or overnight if you want to prep this step in advance.
Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a baking sheet.
With a spatula spread chilled cheese and egg mixture around the dough circle leaving a 2" border.
Scoop blueberry mixture on top of the cheese egg mixture and using both hands bring up dough towards blueberries crimping and overlapping the dough. Also, make sure you pinch well where the dough pieces touch each other to form a crimp.
Brush the edge of the crust with the egg wash. Sprinkle the course sugar around the edge of the egg wash where it will stick.
Bake for about 30 minutes or until golden brown around the edges.
After the crostata has cooled and set, heat the apple jelly in the microwave until slightly melted and lightly brush on the blueberries only. This will keep them moist and shiny looking.
Sprinkle the zest of one lemon on the blueberries.
Recipe Notes
Frequently Asked Questions:
- Can I make this crostata dough in advance and freeze it? Yes, freeze the dough before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished crostata? It is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the crostata with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished blueberry crostata? No, since this crostata contains dairy in the custard it does not freeze well.
- Can I reheat the crostata in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the crostata is left it will take less time to heat up the center.
- Can I use cream cheese instead of Neufchatel? Sure, these ingredients substitute well for each other in this recipe. The Neufchatel does have a lower amount of fat if you are looking to reduce calories.
Thalia @ butter and brioche
Love rustic crostatas! This blueberry version looks delicious.. I can imagine how good it would have tasted!
Analida
Thalia, it was delicious and I like to think it was healthy too since it had a lot of fruit, lol!!!
My next crostata will be apple and pear. Stay tuned.
Oana
It looks rustic and delicious! I love this kind of desserts for their versatility and ease of making as I'm noy always in the mood for making proper pies. Great pics!
Analida
thanks so much Oana. I also love the rustic look, because you don't have to be fussy. Thanks on the pics. I can't take full credit for the pics, since my husband is quite the amateur photographer. I will check out your blog for sure.
The Blonde Chef
I am always on the lookout for delicious galette recipes, and this one looks like a winner! Love the use of Neufchatel cheese!
Analida
Thanks Amy; yes the Neufchatel cheese works really well. Try it out, and let me know what you think. BTW... I just peeked at your blog. Nice!!! Your Amaretto margaritas sound really good. I must try them. 🙂
Michelle @ Feed Me I'm Hungry
Analida,
Just want to make sure it's ok with you, but I'm doing a round up post for next Friday and would like to include a link to this post, plus one of your pictures, of course with it clearly being credited/linked to you. Would that be ok?
Thanks! Keep up the great posts!
Analida
Michelle: Yes, thanks for asking. I am thrilled you want to use my work. Let me know when it goes live!
You are welcome.
Rosemary @anitalianinmykitchen.com
Analida, I love the look of galette/rustic pies, and yours looks so delicious!
Analida
Thanks Rosemary. I also love the rustic look, basically because it is so hard to make a dessert look perfect. Thanks for your kind words.
Jamie
That looks so good!! I wish that blueberries weren't so expensive, though. Up here in the mountains, we pay a fortune for them, so I'd have to make much smaller ones!! 🙂
Analida
Jamie, thanks for the comment. Yes, you can certainly make smaller ones!
Josie - Eat Thrive Glow
I love Neufchatel cheese!! 🙂 So excited to see it in your recipe! This dessert looks amazing 🙂
Analida
Thanks Josie!!! I hope you can get to make it.
Michelle @ Giraffes Can Bake
I love crostata, I just love the rustic look! This looks delicious, gorgeous photos too
Analida
Thanks Michelle for our kind words.
Caroline | carolinescooking
This looks lovely. I have only ever made savory galettes but keep meaning to try the fruit-filled kind and this certainly sounds good. Yum!
Analida
Thanks for commenting Caroline. This is one of my favorites. I absolutely love it.
Michelle @ A Dish of Daily Life
This looks absolutely delicious, Analida! I love blueberry desserts!
Analida
Thanks Michelle!!! 🙂
Ashley
This looks delicious and so pretty! Thanks for sharing the recipe with us at the Merry Monday link party. I hope you'll join us again next week. Sharing your post on Twitter!
Analida
Thanks Ashley!! i should be able to be there!
Aliza B
This looks delicious! I am going to spotlight this on the Bloggers Brags Party this Monday. You will be able to see it at homecraftsbyali.blogspot.com
Thanks for linking up at the Bloggers Brags party, I have pinned your post onto our group board. I can't wait to see what you share this week!!
Analida
thanks so much! I really appreciate it!
Erlene
I had no idea that native Americans were using blueberries so much. Learned something new. Your recipe looks fantastic. Pinned.
Analida
Thanks so much Erlene. I love doing the research behind the food and ingredients. I find it so interesting. Thanks for pinning.
Laura @MotherWouldKnow
A simply lovely version of a fruit galette. I've never used neufchatel cheese - will have to give it a try.
Analida
Neufchatel is really good. I've been thinking about making a blackberry tart using the same method I did for this one.
Dee Dee (My Midlife Kitchen)
Fresh berries just scream out to be used in beautiful dishes like this! Can't wait to give it a try myself!
Analida
Yes, they do!!! This is one of may favorite desserts. Let me know how you like it.
laura@motherwouldknow
I love galettes/crostatas for just the reason you mentioned - they are so forgiving that no matter how your crust comes out, the final result is wonderful. But yours is truly beautiful and delicious-sounding - no excuses required.
Analida
Hi Laura, you always have such nice comments.
Yes, I love crostatas/galettes because they ARE incredibly forgiving.
I haven't made this in a while, I will make one soon.
Jae | Dreaming of Leaving
Oh my goodness this looks absolutely DIVINE! What a fantastic recipe, definitely pinning 🙂 have a great day xo
Analida
Thank you Jae!!! 🙂
Katty
Wow. You actually have a lucky husband. Knowing that a man loves baking is a great source of motivation to any woman who enjoys experimenting in the kitchen.
Analida
Hi Katty,
Yes I agree! We spend lots of time in the kitchen together cooking!
Lydia
My husband loves blueberries and is excited about making this crostata. Now that we live in Georgia, we are also looking forward to making it with peaches. It is an easy recipe with so many possibilities and delicious outcomes.
Analida
Thanks Lydia! I have a recipe for a peach crostata too that has a hint of fresh thyme. Here is the link: https://ethnicspoon.com/peach-crostata/
Marilyn
I made this yesterday for our 4th celebration. It turned out beautifully, and oh boy, my husband thought it was the best thing ever! I did have to bake it much longer than 30 minutes, close to 50 minutes. I think that was because I had to use regular Philadelphia Cream Cheese instead of the Neufchatel, which my store didn't have on hand. I also had to use up a remaining Pillsbury refrigerated pie crust, so I didn't use your recipe for the crust. Other than those two substitutions, I followed your recipe exactly and it was so pretty and so delicious! I really look forward to making your peach crostata with your crust as soon as the peaches on my windowsill ripen! Thank you!
Analida
Hi Marilyn, I am so glad you and your family enjoy the crostata!
Brenda Griebert
I love the ratio of sugar and corn starch and lemon juice perfect! I have tried other recipes and either too lemony or gummy or oversweet. I used my own dough and no cream cheese because my husband does not like cream cheese but I may try it with mascarpone or the Neufchatel because he loves whipped heavy cream! Thanks again it was delicious!!!
Analida
Thanks for your kind words Brenda! Either of those cheeses would work really well.
Terri
I made this today !! Everyone loved it and said it was a keeper
Analida
Thanks Terri! I love this during blueberry season!