Summer Blueberry Galette
One of my favorite summer desserts is a galette. It's a rustic pie and it's so simple to make. It's even better when you have hand-picked fruit for the filling. As I shared yesterday, last week we went blueberry picking and well a blueberry galette was pretty much mandatory. Since one of my favorite parts about eating a galette is the yummy crispy crust, I decided to make star-shaped cookies from the dough and that way I could also garnish the galettes with the cookies. So what I ended up doing was topping a warm galette with scoops of vanilla bean ice cream and then stick the cookies on top. It makes it festive enough for the 4th of July holiday coming up very soon. Just set a plate with the dessert and some forks and this can easily be shared with three to four people, if you are eating in moderation, although they are meant to be individual galettes.
Crust {yields 4}
3/4 c. unbleached all-purpose flour
1/2 c. oat flour
1/2 c. wheat flour
2 tsp. sugar
1/2 tsp. sea salt
3/4 c. (1 1/2 sticks) unsalted butter, cold
1/2 c. water, cold
INSTRUCTIONS
1. Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.
2. Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)
3. Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.
4. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.
Filling
about 4 c. of fresh blueberries {or berries of your choice}
1 tbsp. lemon juice, fresh
1/2 c. pure cane sugar
2 tsp. unbleached all-purpose flour
pinch of nutmeg, freshly grated
1 tsp. vanilla extract
1 large egg, beaten
turbinado
INSTRUCTIONS
1. Make galette dough . Refrigerate for about an hour.
2. Meanwhile, toss together blueberries, lemon juice, sugar, flour, and nutmeg.
3. Preheat oven to 375°. Line a baking sheet with parchment paper or a Silpat; set aside.
4. Divide dough into 4 equal parts. On a lightly floured surface, roll out dough. Evenly distribute the blueberry mixture in the center of each crust leaving at least a 1.5-inch clearing space around edges.
5. Fold crust over blueberries.
6. Brush crusts with egg wash and sprinkle with turbinado.
7. Bake for 35 to 40 minutes or until crust edges are golden. Serve warm or cool. Top with vanilla Ice cream.
• To warm up an earlier-made galette, place in 350 degree oven for about 10 minutes.
Tools you'll need:
Recipes adapted from The FauxMartha
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