Wild Blueberry Galette
User Reviews
5
Wild Blueberry Galette
Description
This recipe begins with preparing a cold, flaky crust using a blend of flour, sugar, salt, cold cubed butter, and ice water. The dough is processed until it forms coarse clumps and then chilled to firm up. The filling mixes frozen wild blueberries with cornstarch to thicken juices, sugar for sweetness, and lemon juice to brighten flavors. After resting the filling, the dough is rolled out into a circle and the berry mixture is placed centrally, with edges gently folded over to form a round galette.
Baked at 400°F, the galette crust develops a golden-brown, tender texture with crisp edges that contrast the juicy, slightly thickened blueberry filling. The wild blueberries offer a distinctive flavor and natural deep color, and serving with ice cream is an optional pairing to add creaminess.
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 unsalted butter cold, cut into cubes
- 3-4 tablespoons water ice cold
Filling:
- 3 cups wild blueberries frozen
- 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
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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