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Blueberry Galette

June 26, 2017 | By Jeremy Scheck | 3 Comments

I was at the farmers market yesterday with my friend Maia and we found these deliciously plump blueberries at one of the stands. After buying three pints of blueberries, I had to figure it out what to make. Maia gave me the idea for the galette, so I came up with this recipe. It doesn’t require much sugar if you use really fresh, sweet blueberries. In my opinion, It’s the perfect summer dessert. It uses half of my pie dough recipe, so you can save the other half in the freezer for a second galette or pie. A slice of this freeform pie is great on its own, and even better with a dollop of whipped cream or a scoop of ice cream.

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Blueberry Galette

Ingredients

  • 1/2 recipe ASB Basics Pâte Brisée (Pie Dough), rolled out to ~12" round between two sheets of wax paper and chilled
  • 3 cups blueberries, washed
  • 1 lemon
  • scant 1/ 3 cup sugar (depends on the sweetness of the berries. Use 1/3 cup if they are not super ripe)
  • 3 tbsp cornstarch
  • sprinkle of ground cinnamon
  • sprinkle of ground ginger (optional)
  • pinch of salt
  • 2 tbsp butter, cut into very small cubes
  • Egg wash (a whole egg beaten with a dash of milk) + coarse sparkling sugar for sprinkling*

Instructions

  1. Preheat the oven to 425° F.
  2. Mix the blueberries with all of the succeeding ingredients (zest + juice of the lemon) except the butter, egg wash, and sparkling sugar.
  3. Transfer the chilled, rolled out pie dough onto a silpat or parchment paper–lined sheet tray.
  4. Gently fold up the sides of the dough, 1-2 inches all around. (you can probably do it neater than I can) before pouring in the blueberry mixture and spreading it out. Finish folding the edges of the dough over the filling.
  5. Use a pastry brush to brush the egg wash over the exposed dough. Sprinkle sparkling sugar over that. Dot the filling with the butter.**
  6. Freeze the prepared galette (on the pan) for 10-15 minutes before baking for 30 mins. After 30 mins of baking, cover with aluminum foil and bake 5-10 more minutes, until the filling bubbles eagerly and the crust is a deep golden–brown.
  7. Cool at least 20 minutes before cutting and serving.

Notes

*If you don't have sparkling sugar, normal granulated sugar or turbinado sugar will work too. A big bag of sanding/sparkling sugar will last you a while (I use Bob's Red Mill brand) and will come in handy for all of your pies, muffins, and other bakes of that sort.
**This means to tuck little pieces of the butter all around the filling.

3 Comments
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Comments

  1. I made this a few months ago for my family after dinner and it was sooo good! I had made the dough earlier in the day and put it away for another day and on whim decided to use it that night. The dessert came together so quickly and was very easy to make! I served it with vanilla ice cream. It left my family so impressed and everyone had seconds!

  2. I’ve made this a few times with different fruits and it’s always turned out great! The crust is super flakey and stays crunchy/hard on the bottom. I love that the galette also is not too sweet! I added a layer of almond frangipane this time and it was amazing.

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