Ok please don’t freak out, galette is just a fancy French word for crostata or to really dumb it down it’s simply a pie crust. That’s right it’s your standard good old fashioned pie crust with some fruit in the center and then folded up. Just like my old chef used to tell me if it’s a loaf of bread it may sell ok, but if you call it a French Demi-Baguette, you can’t keep ’em on the shelves. It’s also crazy how things can sound so complicated but once you get to the meat of it, it’s like a peanut butter and jelly sandwich!
I often can get caught up in naming recipes and things I create to be so much more elegant than they are. This really comes from my time in the restaurant industry when every detail of the recipe had to be named with such fancy so I could sell more of the dish. For this Blueberry Galette recipe, just think simplicity, which you’ll for sure see in the recipe below. It starts of course with the pie dough and to give it a little twist I snuck some lemon juice and lemon zest in there thanks to my Microplane; I also really like my Trudeau grater as well.
Add all of that lemon goodness along with the flour, salt and ice cold butter to a food processor and pulse until the butter is about the size of rice. The next step is to slowly drizzle in some ice cold water, and by ice cold I mean let your measured out water sit in the freezer for 20 minutes.
Once your dough is nice and mealy, transfer it to a large clean cutting board dusted with flour and roll it out until it’s about 15” in diameter. I really prefer French rolling pins like this one fromEpicurean because while rolling it out, it allows me to feel the texture of the dough I’m rolling and that gives me more control. After rolling out the dough, set it aside for a few and let’s go focus on the blueberries.
Fresh blueberries are just now starting to come into season and WOW, are they delicious. Not too tart and semi-sweet, these guys are packing a delicious punch right now and that’s the reason I decided to make this a Blueberry Galette Recipe. Toss around the blueberries with a bit of brandy and sugar and then gently and gracefully pour it into the center of your rolled out galette dough. Remember be careful and do it slowly or else you are going to have blueberries flying all over the place.
To finish up this fella before it goes into the oven on 400¬∞ for 40 minutes, fold up the sides overlapping a bit, brush with an easy egg wash and sprinkle on any leftover lemon zest you have and some sugar in the raw. Remember there is no sugar in the actual pie dough so you can be a little liberal here. A huge recommendation would be to transfer the dough to a cookie sheet pan lined with parchment paper before adding in the blueberries or folding up the sides because go ahead and try to transport it once it’s finished, I dare ya!!
I wanted to add a little somethin’ somethin’ to the top of this galette, so I thought I would steal a page out of the ever fabulous baker Manuela’s book and make a whipped cream loaded with mascarpone, sugar and vanilla. Let me tell you something this whipped cream is glorious in every way and tastes like a super fluffy ice cream, seriously it’s amazing.
So in the end just as soon as the galette came out of the oven I put a big ol’ scoop of the whipped cream on it and let those flavors ooze through and Oh. My. Gosh. This thing is insane. It’s easy to make, seasonal and ridiculously delicious so give this one a try ASAP, you won’t regret it!
For the Dough:
- 1 ¾ cup of all purpose flour
- 7 tablespoons of cold unsalted butter
- pinch of salt
- zest and juice of ½ lemon
- 5 tablespoons of ice cold water
- 1 egg and 1 tablespoons of milk whisked together to make an egg wash
- 1 to 2 tablespoons of sugar in the raw
For the Blueberries:
- 3 cups of fresh blueberries
- 1 tablespoons of Brandy
- ¾ cup of sugar
For the Whipped Cream:
- 1 cup of cold heavy whipping cream
- ¼ cup of sugar
- 4 ounces of mascarpone cheese
- 1 teaspoon of vanilla
- Preheat the oven to 400°.
- In a food processor add in the flour, butter, salt, lemon zest and lemon juice and pulse on high until the butter is the size of rice.
- Next, slowly drizzle in the water until it becomes mealy. Transfer the dough to a floured clean surface and roll it out until it’s about 15” in diameter and set aside on a cookie sheet tray lined with parchment paper.
- In a large bowl toss together the blueberries, brandy and sugar until combined and slowly pour the mixture into the center the rolled out dough and fold up the sides.
- Brush the outside of the dough with the egg wash and then sprinkle the sugar around the outside of the crust.
- Bake in the oven for 40 minutes or until the crust is golden brown.
- While the galette is in the oven whisk together in a standing mixer on high speed the whipping cream and sugar until stiff peaks are formed. Whisk in the mascarpone and vanilla on low speed until combined and keep cool.
- Finish the galette with a big scoop of the whipped cream.