Summer Blueberry Galette
It’s summertime and the markets are bursting with fresh fruit and vegetables that inspire us to prepare flavorful dishes. If you’re searching for a baking project for your farmers market bounty, you must try a simple galette. This free form pastry is every bit as impressive as a lattice top pie. The rolled out pastry crust is mounded with the filling, and the crust edges are folded over for a beautifully rustic creation. There’s no need for a pie tin as the more rustic you form the galette, the better. Novice bakers, this is a low stress baking project that can be made either sweet or savory. Check out my tomato galette recipe here.
A galette begins with the versatile pastry crust that can be made in batches and kept frozen for up to one month. With pastry crust on hand you’ll easily create galettes with your peak of the season bounty. If your baking plans include a dessert, it doesn’t get any easier than this Summer Blueberry Galette. A fresh baked pastry with juicy berries is the perfect base for a big scoop of ice cream. The beauty of a galette is not just in the simplicity of its construction. You can vary the fillings with your seasonal favorite flavors. We’d love to see your version. Show us your creations by tagging us on Instagram at @y_delicacies.
Summer Blueberry Galette
Servings: 6-8
1/3 cup sugar, plus 2 Tablespoons for sprinkling on crust
2 Tablespoon all-purpose flour
½ teaspoon ground cinnamon
zest from 1 lemon
2 cups fresh blueberries
1 Tablespoon lemon juice
1 egg, beaten
(optional) ice cream or whipped cream for serving
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
2. In a medium bowl, stir sugar, flour, cinnamon and lemon zest until combined. Add blueberries and toss until coated. Add lemon juice and toss until evenly moistened. Set aside.
3. On a lightly floured surface, roll out pastry crust to a 12-inch round. Fold in half and transfer to prepared baking sheet. Unfold and center crust on prepared baking sheet.
4. Mound blueberry mixture, and any remaining dry ingredients in bowl, in center of crust. Spread blueberry mixture leaving a 2-inch border.
5.Foldcrustover blueberries, overlapping slightly. Brushcrust with egg and sprinklewith 2 Tablespoons sugar.
6. Bake galette until crust is dark golden brown and filling is bubbling, 45-55 minutes. Let cool 20 minutes before serving. Serve topped with ice cream or whipped cream
Do Ahead: Dough can be made 2 days ahead and refrigerated. Keep chilled or freeze up to 1 month
