Rustic Blueberry Galette Recipes

RUSTIC BLUEBERRY GALETTE (CROSTATA)

Steps:

• Pre heat oven to 375 degrees F.
• In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
• Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1)
• Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.
• Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.
• Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.
• Serve with vanilla ice cream and enjoy!

BERRY GALETTE

Steps:

• Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
• Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
• Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
• Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
• Refrigerate dough while preparing the filling.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
• Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
• Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
• Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

RUSTIC BLUEBERRY GALETTE

Steps:

• Preheat oven to 450. Prep a baking sheet with parchment paper. Lay out the pie crust.
• In a bowl, combine blueberries, sugar, cornstarch, lemon juice & zest, and pinch of salt.
• Carefully spoon the berry mixture onto th ecenter of the crust. Gently pincy up the sides to make a crust bowl. Pull edges toward the center and you pincy around the outside of the crust. Dot the top with butter.
• In a small bowl, whisk the egg with a splash of water (or use egg beaters). Paint the edges of the crust with the egg wash then sprinkle with turbinado sugar.
• Place in oven, center rack, bake 20-25 minutes. Remove when the curst is golden and center is bubbly.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.