Description
I tend to post a galette recipe a summer. It’s my favorite summertime dessert next to ice cream, which usually makes it’s way on top of the galette for serving. Oddly enough, I’ve never made a blueberry galette until now. It’s incredibly simple yet rustic. The blueberries do all the work. It’s even better (and more fun) with hand-picked, fresh blueberries.
Ingredients
Scale
- Galette Crust
- about 4 1/2 c. of fresh blueberries
- 1 tbsp. lemon juice, fresh
- 1/3 c. pure cane sugar
- 2 tsp. unbleached all-purpose flour
- pinch of nutmeg, freshly grated
- 1 large egg, beaten
- turbinado
Instructions
- Make galette dough . Refrigerate for about an hour.
- Meanwhile, toss together blueberries, lemon juice, sugar, flour, and nutmeg.
- Preheat oven to 375°. Line a baking sheet with parchment paper or a Silpat; set aside.
- 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. Fold crust over blueberries. Brush crusts with egg wash and sprinkle with turbinado.
- Bake for 35 to 40 minutes or until crust edges are golden. Serve warm or cool. Top with vanilla Ice cream
Notes
• To warm up an earlier-made galette, place in 350 degree oven for about 10 minutes.
