A couple of days ago, I was watching a tail end of a cooking show and a blueberry galette was served to the host’s family. My mouth dropped and I wanted to have a piece. These cravings usually go away but the next day I thought of that galette again.
I searched the ‘net, used a little of this, little of that and came up with this recipe. If you’re not a baker or a little timid with baking pastries, this recipe is a place to start. The pie dough is made using your food processor and then you simply have to roll it on and transfer to a sheet pan.
The filling? Even easier – mix the blueberries with sugar and things, plop it on your dough and fold over the edges. A little egg wash on the crust, some sprinkles of sugar and into the oven!
I like serving it with vanilla ice cream. I may even have a piece after breakfast with a dollop of greek yogurt and some coffee. Don’t judge me.
Blueberry Galette
Course: Dessert, Vegetarian6
servings30
minutes25
minutesIngredients
- Pie Crust
1 1/4 cup all purpose flour
2 Tbsp. white sugar
1/8 tsp. salt
8 Tbsp. cold unsalted butter, cut into cubes
1 tsp. white vinegar
2 Tbsp. cold water
- Blueberry Filling
2 cups blueberries
1/4 cup white sugar
1 Tbsp. corn starch
1 tsp. lemon zest
1 Tbsp. lemon juice
- To finish
1 egg yolk
1 Tbsp. milk
white sugar
powdered sugar
Directions
- For the dough, add the flour, sugar, salt into your food processor and pulse a couple of times. Add your cold butter and pulse until you see pea-sized pieces. Mix your water and vinegar in a cup and add to the dough. Pulse until the dough just comes together.
- Place a large piece of plastic wrap on your work surface and empty the dough into the center. Use the plastic wrap to gather the dough toward the center (it should come together as a dough). If dough is dry, sprinkle a bit of cold water. Form a ball of dough by wrapping it tighter with the plastic wrap and flatten to a 1 inch disk. Place in the fridge for an hour.
- Take the dough out and allow 15 minutes for dough to warm a bit. Pre-heat your oven to 400F. Flour your work surface and roll out your dough to 1/4 inch thickness and about 16 inches in diameter. Roll up your dough using a rolling pin and transfer to a parchment-lined baking sheet.
- Into a bowl, add all the blueberry ingredients into a bowl and gently toss until combined. Place the blueberries into the center of the dough, leaving a 3 inch border. Fold up one edge up and over the filling and repeat folds another 5 times. Pat dough down a bit to secure the filling.
- Whisk your egg and milk and brush on the the dop of the dough and sprinkle with sugar. Place on the middle rack of your oven and bake for 30-35 minutes or until pastry is golden and blueberries just bubbling.
- Take out of the oven and allow to cool 20 minutes. Dust with powdered sugar and serve.
Recipe Video
Notes
- You can use frozen blueberries for this recipe. Mix the berries from frozen and place in the dough (do not defrost). The galette may take an extra=5-7 minutes to bake.
