Homemade Blueberry Galette
A blueberry pie in half the time.
Blueberry galettes are special because they are a delicious and rustic way to enjoy fresh blueberries. Galettes are a type of freeform tart that are made by folding the edges of a circle of dough over a filling, resulting in a casual and informal look. This makes them a great option for a summer dessert, as they are easy to put together and don't require any special pans or equipment.
The combination of the sweet and juicy blueberry filling with the flaky and buttery pastry crust is particularly delicious, and the simplicity of the recipe allows the flavor of the blueberries to shine. Galettes are also a great option for showcasing in-season fruit, as they are a great way to highlight the natural flavor of the fruit.
Overall, blueberry galettes are a special and delicious dessert that is perfect for summer. They are easy to make and are a great way to enjoy fresh blueberries in a rustic and casual way. I will usually make this to take to a friends house or for a quick weeknight desert at home with the family.
Tip: If you're short on time you can purchase the pillsbury pie crust topper
Ingredients:
1 cup all-purpose flour
1/4 tsp salt
8 tbsp unsalted butter, cold and cut into small pieces
3 tbsp ice water
4 cups fresh blueberries
1/4 cup granulated sugar ( I use organic coconut sugar)
2 tbsp cornstarch
1 tsp vanilla extract
1 egg yolk
1 tbsp heavy cream
Instructions:
In a medium bowl, whisk together the flour and salt.
Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse sand.
Add the ice water, one tablespoon at a time, and mix until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F.
In a large bowl, toss the blueberries with the sugar, cornstarch, and vanilla extract.
On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer the dough to a parchment paper-lined baking sheet.
Mound the blueberry mixture in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the filling, pleating it as needed.
In a small bowl, whisk together the egg yolk and heavy cream. Brush the mixture over the dough.
Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the galette to cool before serving. Enjoy!