Blueberry Galette With Lemon Ice Cream Recipes

BLUEBERRY GALETTE

Blueberry Galette image

i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.

Provided by chia2160

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar, plus
1 teaspoon sugar
1 refrigerated pie crust
1 tablespoon cold butter, cut into pieces
1 egg, beaten
grated lemon, zest of (to garnish) (optional)
cooking spray

Steps:

preheat oven to 425.
line a baking sheet with foil and spray with non stick spray.
in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
unwrap the pie dough and unfold onto a baking sheet.
spoon the berry mixture into the center of the dough, leaving a 1 inch border.
fold the edge of dough over the berries, pleating.
dot butter over top of blueberries, brush the pastry with beaten egg.
sprinkle pastry edge with remaining sugar.
bake for 25-30 minutes until bubbling.
garnish with grated zest, if desired.

BLUEBERRY GALETTE WITH LEMON ICE CREAM

Blueberry Galette with Lemon Ice Cream image

.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 15

Ingredients

1 pint superpremium vanilla ice cream
1 tablespoon finely grated fresh lemon zest
1 ½ tablespoons fresh lemon juice
1 pound fresh blueberries
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup sugar
1 (9 inch) refrigerated pie dough
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon sugar
1 Grated lemon zest

Steps:

Put oven rack in middle position and preheat oven to 425 degrees F. Line a large baking sheet with foil and butter foil.
Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette: Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.

Nutrition Facts : Calories 390 calories, Carbohydrate 55.3 g, Cholesterol 55.4 mg, Fat 17.8 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 301.1 mg, Sugar 33.9 g

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