Blueberry Galette
With its flaky, butter dough, this blueberry galette is an easy, delicious dessert, whether for an elegant dinner party or a weeknight treat.
Ingredients
Pâte Brisée:
- 210 grams all-purpose flour (1¾ cups)
- 25 grams sugar (2 Tablespoons)
- ½ teaspoon fine sea salt (or table salt)
- 113 grams refrigerator cold unsalted butter, cut into ¼ inch pieces (if mixing in a food processor, place your cut up butter in the freezer for at least 15 minutes before using)* (8 Tablespoons)
- 5-9 Tablespoons ice water
Blueberry Filling:
- 340 grams fresh or frozen blueberries (See Notes below if using frozen) (12 ounces or 1 pint or 2 cups)
- 50 grams sugar (¼ cup)
- 1 Tablespoon instant clear gel or cornstarch
- ½ teaspoon cinnamon
- Small pinch of ground cloves
- 2 Tablespoons milk or heavy cream**
- Coarse sugar (or regular granulated for dusting)
Instructions
- Dough by hand. In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter. Using your hands, coat each piece of butter with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Make a well in the middle. Add 2 Tablespoons of ice cold water. Using your hands, scoop the flour from the sides and the bottoms to hydrate the flour with the water. Repat, making a well and adding 1 tbsp. of ice cold water at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
- Dough by Food Processor. Combine all the dry ingredients in a food processor and pulse several times. Add all of the frozen butter. Pulse until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Add 3 Tablespoons ice cold water and pulse a few times to combine. If the mixture is too dry, add more of the ice cold water a couple tsps. at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
- Dough by Mixer. Combine all dry ingredients in a mixer bowl fitted with the paddle attachment and mix on low until combined. Add the refrigerator cold butter and mix until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. With the mixer on low, slowly add 2 Tablespoons of ice cold water. If the mixture is too dry, add 1 tbsp. of ice cold water at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the dough from the refrigerator and lightly flour the countertop. Also lightly flour a rolling pin. Place the dough on the lightly floured countertop. Lightly flour the top of the dough. Roll the dough out so that it is a circle (or circle-ish), approximately 12 inches in diameter. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.) Once rolled out, dust off any excess flour and move the dough to a piece of parchment paper placed on a rimmed baking pan like a jelly roll pan. Refrigerate for 30 minutes.
- Prepare Filling: In a bowl, mix the sugar, clear jel (or cornstarch), cinnamon, and ground cloves. Pour in blueberries and mix to coat them.
- Preheat the oven to 400°F.
- Pour the blueberry mixture into the center of the dough, leaving approximately a 2 inch border around the circle. Fold the border towards the center so that they are covering approximately 2 inches of the blueberry mixture. Refrigerate the prepared galette for at least 20 minutes. (Or place in freezer for 10 minutes.)
- Brush the border of the pastry with milk or cream. Sprinkle a coarse or regular granulated sugar on top of the pastry.
- Bake for 45-50 minutes. The galette is done when the top borders are golden brown and the blueberries are bubbling. Allow to cool completely for cleaner cutting. (It is also delicious served warm, especially with some Cinnamon Stick Ice Cream.)
Notes
*To make this dairy free, you can use a vegan butter such as Earth Balance baking sticks or Miyoko vegan butter.
**Instead of cream or milk, you can beat one egg and brush it on the outside of the pastry.
- If using frozen blueberries, feel free to use an entire 15 ounce package. Mix the frozen berries with the sugar mixture just before pouring them onto the dough.
- It is important to keep the dough cold at all times so that you prevent gluten development from the flour. This will result in a flakier dough.
- The galette will stay fresh for at least several days covered in plastic wrap on the counter or even longer in the refrigerator.
Nutrition
Calories: 273kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 71mg | Fiber: 2g | Sugar: 15g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
