Galettes are an easy, breath of fresh air as far as desserts go. It's still 100% worth making the crust yourself, so at least plan to knock that out the day before or the morning of, so you'll be in good shape. Galettes have a higher crust-to-filling ratio, which is great if you're more into that part anyway, but also the main reason why I think it's worth taking the time to make a dough that yields a buttery, flaky crust. The quality of the crust makes or breaks any galette, in my experience - I recommend my buttermilk pie crust here. This is a very straightforward recipe so I won't hold you up any longer from getting to it!
Blueberry Galette with Buttermilk Pie Crust
Ingredients: 2 pints of blueberries (about 4 cups), rinsed 3/4 cup sugar 2 heaping tablespoons cornstarch Zest of 1 lemon plus 2 tablespoons lemon juice 1/2 tsp cinnamon 1/4 tsp cracked black pepper 1/2 tsp Kosher salt 1 tsp vanilla extract Chilled buttermilk pie dough for 1 deep dish pie (1/2 batch of this recipe) Flour, for dusting 1 egg yolk 2 tbsp butter, diced into small chunks
Active Time: 30 minutes
Total Time: 1 1/2 hours, plus time to cool
Yield: Makes 2 galettes (Serves 4 to 8 depending on how greedy)
Special Equipment: You'll need 2 heavy-duty sheet pans*, parchment paper or silicone mats, a rolling pin, pastry brush, and a dough scraper.
Note: If you have quarter sheet pans, the galettes will fit on those - that way you can arrange both pans on the same rack in the oven. If not, and you don't have convection, you'll need to rotate the pans halfway through baking.
In a large bowl, mix together the blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, black pepper, salt, and vanilla. Set aside.
Cut your round of pie crust in half. Keep one half in the fridge while you roll out the other half. Lightly flour your working area.
Use a lightly floured rolling pin to roll from the middle of the dough, outward. Lift the dough up and make a quarter turn, then roll from the center outward again. This will ensure that you're not overworking any areas of the dough. Brush away excess flour as you work. Stop when the dough is about twelve inches in diameter. It doesn't have to be a perfect circle. You can trim away any ragged edges if you'd like, but it doesn't really affect the end result much.
At this point it's best to use your dough scraper to lift the dough onto a parchment-lined baking sheet, otherwise, it'll be too hard to move once filled. Spoon half of the blueberry filling into the center of the dough, leaving two to three inches around the perimeter.
Working quickly, fold the edges of the dough up and over the sides of the blueberry filling. Unless your kitchen is exceptionally chilly, the dough has probably started to soften up by now, so go ahead and slide the pan into the fridge or freezer to firm back up. In the meantime, you can roll out the other crust and form another galette.
Preheat your oven to 375°F. In a small bowl, whisk the egg yolk with two teaspoons of water, until frothy. Use a pastry brush to apply egg wash all over the surface of the dough on each galette.
Finally, dot the blueberries with butter.
Bake for 45 minutes, or until the blueberry filling is bubbly and crust is golden brown. (As I mentioned above, rotate the pans halfway through baking if you don't have a convection oven.)
Blueberries practically demand vanilla ice cream, so I picked up Jeni's Honey Vanilla Bean for the occasion. No regrets.
#Summer #Dessert #Featured #Fruit #Baking
