Wild Blueberry Galette
User Reviews
5.0
21 reviews
Excellent
Wild Blueberry Galette
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My Wild Blueberry Galette is a simple and elegant dessert that's bursting with the vibrant hues and sweet essence of wild blueberries.
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Ingredients
Crust:
- 1 ¼ cups flour (I use a mixture of all purpose and white whole wheat flour)
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter, cut into cubes
- 3-4 tablespoons ice cold water
Filling:
- 3 cups frozen wild blueberries
- 2 tablespoons cornstarch
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon milk or water
- 1 teaspoon turbinado sugar (can substitute regular sugar)
- Ice cream, for serving (optional)
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Instructions
- To make the crust, place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is the size of peas. With the food processor running, add 2 tablespoons ice water through the feed tube. Add another 1-2 tablespoons water until the dough just holds together in large clumps. Transfer the dough to a lightly floured board or flat surface and form it into a ball, then flatten slightly into a disk. Wrap dough in plastic wrap and refrigerate at least one hour or overnight.
- To make the filling, mix the frozen wild blueberries, cornstarch, sugar and lemon juice together in a bowl. Let the mixture sit for 15 minutes.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge and place it on a floured board. Let it sit out for a few minutes to make it easier to roll. Using a rolling pin, roll the dough out until it forms a circle approximately 12 inches in diameter. Transfer the dough to the prepared baking sheet and refrigerate for 15 minutes.
- Spoon the blueberry filling evenly over the chilled crust, leaving a 2-inch border. Fold the edges of the dough up over the berries, pinching it gently to seal. Make an egg wash by mixing the egg and milk together in a small bowl. Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar.
- Bake the galette in the oven until blueberries are bubbly and crust is golden brown, 35-45 minutes. Let cool on baking sheet for 10 minutes. Slice and serve plain or with vanilla ice cream.
Nutrition Information
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Calories
240kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
35mg
(12%)
Sodium
248mg
(10%)
Potassium
63mg
(2%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
387IU
(8%)
Vitamin C
6mg
(7%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 248mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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