Rustic Blueberry Galette
Speaking of fruit, we went berry picking today.
Side note – if you want to find a place to pick fruit near you, check out Pick Your Own. It’s not exhaustive, but it’s a great place to start. If you can’t find an organic farm, call and inquire about what, if any, sprays are used. You might be pleasantly surprised. If you’re in the Baltimore area, check out Hybridoma Farm, where we went. It’s an organic hobby farm run for the primary purpose of showing kids where fruit really comes from.
As those of you who have taken toddlers to go fruit picking understand, I decided to do some baking not because we ended up with a surplus of berries but rather because we ended up with a lot of under-ripe berries. Somebody liked picking the purplish ones. We won’t name names.
I thought baking something sweet would be a good solution to our tart berry situation. I love making galettes, especially those with a cornmeal crust. The texture and sweetness that cornmeal adds is fabulous, so I modified Alice Waters’ galette dough recipe a little accordingly. Rustic and beautiful.
I realized that most blueberry pie recipes call for lemon juice in the filling, which is something that I was fresh out of. But then I had a brainstorm: we bought blueberry balsamic vinegar the other day. Add that to some maple syrup for some sweetness, and you’ve got a winner. It’s tangy, complex, not overly sweet, and absolutely amazing. If you don’t have blueberry balsamic vinegar on hand, lemon juice would be great or you can be brave with a splash of good quality balsamic vinegar.
Update: Our leftovers became fairly tart, so if you plan on having leftovers without ice cream or want a sweeter filling, add a tablespoon or two of unbleached cane sugar.
Rustic Blueberry Galette
makes 2 crusts; keep 1 in the freezer for later
1 1/2 c. unbleached all purpose flour
1/2 c. organic corn meal
1/4 c. unbleached sugar
1/4 tsp. sea salt
12 tablespoons unsalted butter, cubed
7 1/2 T. ice water
flour for dusting (preferably semolina flour, if you have it)
3 c. fresh, rinsed blueberries
3 T. flour
1 T. blueberry vinegar (or lemon juice)
1 1/2 T. maple syrup
1 T. turbinado or demerara sugar (or regular sugar)
1. Stir together the flour, corn meal, sugar, and salt.
2. With a pastry cutter, work the butter into the flour mixture. (You can also pulse with a food processor; I just hate the clean up involved).
3. Slowly pour 7 T. water into the dough, stirring until incorporated. Don’t overwork the dough – just stir until it’s well combined. Add the extra 1/2 T. if needed.
4. Divide dough in two and flatten into disks. Wrap in saran wrap or a freezer bag and pop in the fridge for at least 30 minutes.
5. Preheat the oven to 375.
6. Stir together blueberries and flour. Add maple syrup and vinegar and stir well so no flour lumps remain.
7. Sprinkle some flour or semolina flour onto a sheet of parchment and roll the dough out into a roughly 12″ circle.
8. Spread the filling over the middle of the dough and fold the edges over, pinching a little where they overlap. Remember this should be rustic looking – the whole folding process shouldn’t take more than a minute or so.
9. Add a splash of water to the bowl that contained the blueberry filing. Brush the syrup onto the sides of the crust and sprinkle the coarse sugar.
10. Slide a cookie sheet under the galette and pop it into the oven.
11. Bake for 40 minutes or until the crust is golden brown and the some of the berries have burst.
I like this warm best. Cool a little bit before serving and add a scoop of ice cream or a dollop of crème fraîche, if you want. If your galette isn’t perfect or leaks a little, you did it right! This is a rustic, lovely dessert for summertime.
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