Chef Joshua Manny’s Blueberry Galette

Our very own Local Table chef, Joshua Manny, was recently featured in an article by Lancaster Newspaper’s food, arts, and entertainment author, Mary Ellen Wright, titled:  Benefits of eating blue foods: Recipes, nutrition and tips, from blue cheese to Blue Dye No. 2   Chef Manny shares his recipe for Blueberry Galette below.

Blueberries are a very nutritious and healthy food. They boost your brain function, keep your heart healthy and help other aspects of your body to run smoothly. What’s more, they’re colorful, tasty, beautiful to look at, and fun to eat. 

If you give Chef Manny’s recipe a try, please let us know in a comment below or share a photo on our Willow Valley Communities’ Facebook page.

Are you interested in learning more about our culinary options?  We offer a variety of dining options in 12 distinct venues, from buffets and snack bars to menu dining – all of our culinary venues rival the finest restaurants. Please give us a call and plan to come see for yourself why our residents believe we have one of the best senior living dining programs. Call 877.503.0774, contact us on our website, or drop by our Welcome Center to schedule your personal tour and discover why we’ve been voted one of the best 55+ communities in Lancaster, PA.

Blueberry Galette Ingredients:

• 3 ounces Quick Pastry Dough (recipe below)

• 1 pint blueberry

• 1 tablespoon vanilla sugar

• 1 sprig summer savory (picked and chopped)

• Zest of 1/2 lemon

• 1 tablespoon flour

• 1 egg

• 1 tablespoon heavy cream

• Berry sugar for garnish


Combine blueberries, vanilla sugar, lemon zest and summer savory. Allow the ingredients to meld for anywhere from 2 to 12 hours.

This gives the blueberries time to break down a bit and allow their natural acids to draw out the flavor of the summer savory.

After blueberries have made friends with the herbs, add your flour and mix gently.

Begin by rolling out your chilled pastry dough to roughly 1/4 inch thickness.

Roll from the center out in even strokes in all directions. A 7-inch diameter is desired. Trim excess dough in an even manner.

Once the dough is rolled and trimmed, add the blueberry mixture in a nice high pile in the center of our circle. Begin folding the edges by starting at the 12 o’clock position.

Gently pinch about a 1/2 inch of dough together, as if you’ve made a triangle with the dough edge and collapsed it on itself, and gently lean it to the right.

Move slightly right and continue this process until you make your way around the entire galette.

From there, whisk together the egg and heavy cream to make a glaze.

Brush over top of your dough (and don’t forget the crevices). We do this so that the galette has a nice shiny finish to it.

Sprinkle about 1 teaspoon of regular granulated sugar on top of the dough to finish.

Place in oven on a Silpat at 400 F for roughly 16 minutes. When it comes out, the galette should be a delicious golden brown, bubbly pastry.

• To make blueberry sugar with dehydrated berries: Rinse berries, lay them out on a Silpat and put them in the oven overnight at 150-160 F. Blend powdered sugar with the dehydrated blueberries.

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Chef Joshua Manny’s Blueberry Galette is dusted with sugar processed with oven-dehydrated berries. DAN MARSCHKA | LNP Staff Photographer

Quick Pastry Dough


• 4 cups flour

• 1 1/2 teaspoons salt

• 3 cups butter, cold and diced small

• 1 cup ice water


(You can mix the dough by hand instead of using the food processor.)

Place flour in the base of blender. Add cold diced butter and pulse 8 to 10 times in quick bursts.

It is vital that the butter and water are cold. You want to have layers in the dough for proper texture.

Once pulsed, the mixture should have tiny pea-sized crumbles of butter in the flour.

Add water and pulse 5 more times in quick bursts. Turn dough out onto a floured surface. It shouldn’t be wet, but should come together.

Mold into a tight disk and tightly wrap in plastic. Chill for 1 hour before use.

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