Blueberry galette
A galette is a free-form French tart. Which is why I like it: because it doesn’t have to be perfect!
The dough is so easy to make and it’s delicious. But if you are short on time, frozen puff pastry will also work.
And of course, use whatever fruit you want! But don’t forget the vanilla ice cream.
XO, km
THE DISH:
blueberry galette | serves 6
THE STUFF:
1 1/2 cups AP flour
1/2 tsp Kosher salt
12 tbsp cold unsalted butter
3 tbsp ice water
2 cups blueberries
1/4 cup sugar, plus more for edges
1 tbsp cornstarch
1 tbsp lemon juice
1-2 tbsp heavy cream
THE HOW-TO:
Put flour and salt in food processor and pulse a few times. Cut the butter into small pieces, add to food processor and pulse until butter pieces are very small. Add the ice water and process until dough comes together. Transfer the dough onto a floured board and shape into a flat disc. Chill in refrigerator for at least 20 minutes and up to 24 hours.
Make the filling by tossing the blueberries in a bowl with the sugar, corn starch and lemon juice.
Preheat oven to 400°F. Roll out chilled dough to a 16-inch circle. Carefully transfer dough to a parchment-lined baking sheet and pile blueberries into center, leaving a 2-inch border. Fold the pastry dough over the edges of the blueberries, crimping as you go. Brush the edges with heavy cream and sprinkle with sugar. Bake in the middle of the oven until golden, about 40 minutes.