I had all the intention to post this galette at least by yesterday morning. It would have still been a late 4th of July dessert idea, but you guys would have had enough time to whip it up before any parties you may have been throwing or going to. Unfortunately though, life got in the way of things. And I actually ended up being the one to whip this up to take to a get together with friends yesterday.
My brother randomly gave me the idea to make blueberry pie last week, and though his brilliance didn't hit me at first, I later realized that it would be perfect timing to make an all American classic with the 4th of July holiday coming up. But then I had an even greater idea to make a galette instead of a pie. Essentially, they're the same thing, but I wanted to try something different for a change.
So, I went ahead and looked up a couple recipes online to get an idea of how galettes are made and everything looked pretty simple, so I carried on. Up until the point where it was time to roll out my dough, then I had to stop. Because I guess parchment paper chooses not to exist only when I really need it. Yeah. Gratefully, dough can always be refrigerated until needed for the most part, so I just popped it back in the fridge and sent my dad to get parchment paper that evening. And all was made better the next day.
But here's the twist. We ended up getting a last minute invitation to my mom's friend's house and I had to take the galette with me without knowing how it tasted! Surprisingly, my mom had enough confidence in me to let me do this. But I was freaking out because between you and me, I couldn't find a single recipe for the crust that I had all the ingredients for so I just sort of winged it. And I also couldn't figure out how many ounces are in a pint of blueberries or how many cups are in a pound so I did my own thing for the filling too.
Imagine my surprise when my mom's friend took a bite of the galette and immediately proclaimed that the crust was amazing. I blushed a little. Okay, I blushed alot. Because she happens to be a really great baker so that was like the greatest compliment ever.
After tasting the galette myself, I had to toot my own horn a little bit as well. The crust was extra flaky, and it complemented the tart yet sweet filling so well. I would add a little less lemon juice next time, but all around, a very successful first-time-galette.
Now, who can't wait till I try this with apples? Cause I am swooning just thinking about it.
Blueberry GaletteYield: 6-8 servings
Ingredients:1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
1 ounce (2 tablespoons) cream cheese, cold, cut into cubes
3 tablespoons ice water
For the filling:
2 cups fresh blueberries
1 and 1/2 tablespoons cornstarch
3 tablespoons granulated sugar
2 tablespoons honey
zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, lightly beaten
2 tablespoons water
Granulated (or turbinado) sugar, for sprinkling
Directions:In the bowl of a food processor, add flour and salt. Pulse a few times to combine. Add butter and cream cheese and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time, and pulse until mixture begins to clump together. Remove the dough from the food processor; gather it up and shape into a thick disk. Cover with plastic wrap and refrigerate for 1 hour.
In a medium sized bowl, toss together filling ingredients until well combined and blueberries are evenly coated.
Take the dough out from the fridge and if it is really hard, let it stand for 5-10 minutes to soften a bit and become pliable. Cut a large sheet of parchment paper (about the size of your baking sheet) and lightly dust with flour. Roll the dough out on the parchment paper to a circle about 12 inches wide, and 3/16 inch thick. Slide the parchment paper with dough on it onto your baking sheet, and return to the fridge for 10 minutes to firm up again.
Preheat oven to 400 degrees F.
Remove the baking sheet from the fridge. Spoon blueberry mixture onto the center of the dough, leaving about a 2 inch border around the edge. Starting with the edge closest to you, fold dough up towards the center, partially covering the filling. Continue doing this in a clockwise or counter clock wise movement, gently pinching the pleated dough together as you go around to secure it.
In a glass measuring cup, whisk together egg and water to make an egg wash. Brush the dough with the egg wash and sprinkle evenly with sugar. Bake for 30-40 minutes, or until crust is golden brown and filling is bubbling.
Cool on baking sheet for 10 minutes, then serve warm, or transfer to a wire rack to cool completely.