Rustic Blueberry Galette

I love making pies. The first thing I remember learning to make is pie dough. This is my go to recipe that takes less time than a pie. I make this when I want a rustic homemade dessert, that looks pretty, smells good, and is delicious. You can substitute peaches, sour cherries, apricots, apples or pears for the blueberries.

Makes: 1   8 inch galette
Serves: 6-8 depending on portion size
Prep Time: 25-30 minutes
Cook Time: 35-45 minutes

GALETE DOUGH – make this first so that it can chill for at least 20 minutes.
This recipe can be doubled so you have an extra disk in your freezer.

1 ⅓ cups all purpose flour, plus extra for dusting
½ teaspoon sea salt
½ cup (1 stick), cold, unsalted butter, diced
¼ cup ice water, as needed

1. In a large bowl, using a pastry blender, a food processor fitted with a metal blade, a  standup mixer fitted with the paddle attachment or with 2 knives, combine the flour and salt. Add the butter, and mix until it is reduced to the size of peas.
2. Drizzle a few tablespoons of the ice water over the flour mixture and mix the water into the flour mixture. Continue to add the water, a tablespoon at a time until it holds together. The dough should be evenly moist, not wet, but rough in appearance. You should still see bits of butter.
3. Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball, pat the ball into a disk. Wrap well and chill for 20 minutes.
4. Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
5. Roll the dough into a 10 inch round. Place it on a sheet pan with parchment paper and keep it chilled while you prepare the filling.

STORAGE: The dough will last refrigerated for 2 days and frozen for 1 month. When ready to use, defrost in the refrigerator.

QUATRE ÉPICES
1 tablespoon ground white pepper
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon ground ginger

Combine all ingredients in an airtight container and store in a cool, dry place and label for next time.

BLUEBERRY FILLING

1 recipe single-crust pie dough, make this first (see dough recipe above)
3 cups blueberries
1 lemon, zested
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
1 teaspoon quatre épices
½ cup lady fingers, crumbled, about 5, optional ( keeps the crust from getting soggy)
Egg wash (1 large egg whisked with 2 tablespoons water)
1 tablespoon coarse sugar

Preheat the oven to 400 degrees F.

1. In a medium bowl, toss the blueberries with lemon juice, sugar, and quatre épices.
2. Take the prepared 10 inch dough round out of the refrigerator and sprinkle with the lady finger crumbs, leaving a 2 inch border free of crumbs, all the way around.
3. Pile the blueberries on top of the cake crumbs, in the center of the dough round, leaving the border unfilled.
4. Brush a 1-inch perimeter of the dough round lightly with egg wash.
5. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border.
6. Brush the pleated edge with the egg wash and sprinkle with coarse sugar.
7. Bake until the pastry is golden brown and the blueberries are hot and juicy, about 35-45 minutes.
8. Remove the galette from the oven and cool on the sheet pan for at least 20 minutes before slicing.
9. Garnish with lemon zest (optional).

SERVING:  Serve warm or at room temperature. Serve with vanilla ice cream or whip cream.

RESOURCE LINKS:

USA Pan Bakeware 18 X 13 inch half sheet

Natural Unbleached Parchment Paper – half sheet

Breville Food Processor

Low Bush Blueberry