Name: Blueberry Galette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 1 galette

This blueberry galette, with its rustic appearance, is fun to make when fresh blueberries are in season. I enjoy the higher crust-to-fruit ratio. Serve with ice cream.

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

30 mins

Total Time:

1 hr 35 mins

Yield:

1 galette

Servings:

There are foods that just work amazingly well with each other, and the combo of blueberry and cornmeal is a great example. That goes for both the flavor and texture, as the soft, sweet nuggets of blueberry are a perfect partner for the gritty goodness of the ground corn.

Specific ingredients aside, every few years I like to demo the invaluable galette technique, just to make sure everyone knows about this extremely versatile pastry. Not only can you use all kinds of fresh fruit, but this freestyle tart will work for savory fillings as well. In fact, before I found those gorgeous blueberries, I was mulling over a chicken pot pie-inspired version. One day.

If you're new to baking, you'll be happy to know that this is what we call in the business a "rustic" pastry, which means you don't have to stress about making it look perfect. If you want to do a little fine-tuning, like I did, feel free, but no one is going to have a problem if you don't. Now, running out of ice cream is another story, so make sure you're stocked. Anyway, whether it's nice and neat, or extra rustic, I really do hope you give this a try soon.

Ingredients

For the Egg and Sugar Glaze

1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar

For the Blueberry Filling

1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch

For the Cornmeal Crust

1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed

Directions

Step 1
Gather all ingredients.

Step 2
Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .

Step 3
Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together

Step 4
Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.

Step 5
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.

Step 6
Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.

Step 7
Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.

Step 8
Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.

Step 9
Bake in the center of the preheated oven until golden, about 45 minutes.

Step 10
Serve and enjoy!

Chef’s Notes:

I trimmed the edges for a neater look, but traditionally this is not done, and a rustic look is encouraged.

Nutrition Facts (per serving)

423

Calories

17g

Fat

64g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 6
Calories 423
% Daily Value *
Total Fat17g	22%
Saturated Fat10g	51%
Cholesterol72mg	24%
Sodium180mg	8%
Total Carbohydrate64g	23%
Dietary Fiber3g	11%
Protein6g
Potassium137mg	3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Berries Blueberries Blueberry Dessert Recipes Blueberry Pie Recipes Desserts Fruit Desserts Fruit Tart Recipes Pies Special Collections Tarts

- by: Alex Lehner
- 2 years ago
Loved it! The pastry came out flaky and buttery, and the cornmeal made a nice contrast with the sweet filling.
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- by: Eleanor
- 2 years ago
I made this yesterday with my 9 year old daughter and it was a winner! Fairly easy to do and perfect for the season when you get berries in bulk. My father in law loved the crispy ‘melt in your mouth’ crust and the berries which tasted fruity but not overly sweet. I baked it for the entire 45 mins and although the bottom looked burnt, it wasn’t. It turned out really well and will make it again.
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- by: Kellyandjason Mueller
- 2 years ago
This is amazing. Made it once for a trial run. Making another, double the size for a galette dessert bar I’m having for my daughter’s graduation party. I’m positive this will be the one I get the most comments on. Made it just as called for.
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- by: Benjamin Depiro
- 2 years ago
Only thing I changed was making it Gluten-free and egg free due to food allergies. Substituted milk for the egg
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- by: Mia
- 1 year ago
Mmmmmmm but I make the same recipe but no butter or corn flour just go olive oil and flour.
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Blueberry Galette