Blueberry Galette. A fruit tart with luscious, fresh blueberries and lemon zest cooked in a buttery, flaky crust. This French dessert dish is simple to prepare and results in a stunning, spectacular, and delectable treat!
Blueberry galette is a fruit dish made with juicy, fresh blueberries and lemon zest that is baked in a buttery, flaky crust. This French dessert dish is simple to prepare and results in a stunning, spectacular, and delectable treat!
Is a galette a type of pie?
Galette recipes fall halfway between tarts and pies in the world of pastry sweets.
Pies and tarts are both baked in a pan. On the other hand, Galettes are formed free-form and baked on a baking pan lined with parchment paper.
A flaky crust can be found on all three desserts. Galettes and tarts feature a single bottom crust, whereas pies can have either a single or double crust.
A blueberry galette is technically a single crust, open-faced blueberry pie. The bottom crust is made to extend up and somewhat over the fruit filling.
A galette has a rustic appearance. As a result, it’s the ideal dessert dish for individuals who like to bake but don’t want to mess with the crust.
HOW TO MAKE A GALETTE?
To make a simple blueberry galette, follow these four steps:
Instead of making your own pie crust, you can buy one already made and chilled.
There’s no alternative for homemade pie crust, and I have the best tart pastry dough recipe for you if you want to try it. What a pleasure it is!
Again, the most delectable choice is a handmade blueberry filling made with fresh blueberries. Open a can of blueberry pie filling instead if you’re in a hurry.
To make the crust for the blueberry galette, follow the directions in the recipe.
Baking a blueberry galette only takes a few minutes, which is a significant perk. You only need 25 minutes to complete this task. As the juices thicken, the crust will turn golden brown, and the aroma in your home will be indescribably delicious.
Each serving of this recipe contains only 158 calories.
I’d happily eat this bread any time of day!
- 115 g of cold and unsalted butter
- 1 large beaten egg
- 1 ½ cup of all purpose flour/plain flour
- ½ cup of confectioner’s sugar
- ¼ teaspoon salt
- 4 cups of blueberries
- 2 ½ tablespoons of corn starch
- 2 tablespoons of instant tapioca
- ½ cup of granulated sugar
- 1 beaten egg
- 1 lemon zest
- 1 tablespoon Demerara sugar or regular sugar
- Put the sugar, flour, and salt in a food processor. Pulse together to make a paste.
- Pulse the butter cubes about 10 times to break them up. Add the beaten egg while the machine is still running. Process for 15-30 seconds, or until the dough begins to mass on the blade.
- Gather the material into a ball, then knead it briefly to ensure that all ingredients have been mixed. To make a 13-inch circle, roll out the dough on a lightly floured surface.
- Refrigerate the dough while making the blueberry filling on a parchment-lined baking sheet.
- 425 degrees Fahrenheit should be the preheated temperature in the oven.
- In a larger bowl, combine the blueberries and sugar; set aside. Add the sugar, cornstarch, and lemon zest to the berries and toss to coat. To coat, gently stir with a spatula.
- Overlay the dough with a 1 1/2-inch border of tapioca grains. To avoid a watery galette, use tapioca as a binder.
- Spread the berry mixture to within 1 1/2 inches of the edge of the round of pastry dough with a spatula. Make pleats as you fold the edge over the filling.
- Add a sprinkle of Demerara sugar and a brushing of beaten egg to the rim of the pan.
- To get a golden-brown crust, bake for 25 minutes at 375 degrees. Add whipped cream, ice cream (or both), and/or other garnishes to the dish if desired.