Recipes and Links

Rustic Blueberry Galette

                       

 

I don’t know what got into me, honestly, the blueberries looked soooo delicious AND they were on sale. I bought 4 pints. For two people, that’s a lot of blueberries. By the end of the week, I thought making this galette or tart would be an excellent excuse to use them up. Enjoy! Barb L.

Serves: 6-8

Ingredients:

Parchment paper (this will make working , turning, and removing the galette from the oven amazingly easy)

1 premade pie crust or your Granny’s famous pie crust, rolled out

½ cup sugar

2 Tbsp cornstarch

1 pinch salt or Hawaiian Sweet and Salty Sea Salt*

2 cups (1 pint) blueberries

1 Tbsp Flying Olive Wild Blueberry or Sicilian Lemon Balsamic Vinegar

2-3 tsp turbinado sugar, if desired

Directions:

Heat the oven to 400 degrees.

Cut a piece of parchment paper to fit inside a large cookie sheet. This really helps in maneuvering your galette.

Place the pie crust on the parchment paper. Use a rolling pin to flatten out any lumps or bumps so that the pie crust is smooth and round.

Add the sugar, cornstarch, and salt in a large bowl. Mix together. Add the blueberries and the Flying Olive Balsamic Vinegar. Toss the blueberries until they are covered with the sugar mixture. The blueberries will look unevenly coated, but don’t worry.

Crowd the blueberries into the center of the pie crust. They will be piled quite high. Leave about 2-3” of the pie crust border without any blueberries. Carefully pull the pie crust over the blueberries, leaving an open area in the middle of the blueberry pile, about 4-6” across. As you pull the crust up, pleat it about every 2 inches. If you rip the dough, repair it with a little water to glue it together. It’s important that there aren’t any rips or holes that will let the blueberry juices leak out and burn.

Using a small cup or bowl, fill it with water. Taking a pastry brush, “glue” the pleats together so the juices won’t spill out. Also, brush the outside of the galette with the water and sprinkle on the turbinado sugar.

Place the galette in the oven for about 35-40 minutes. Remove it from the oven. When cooled slightly, lift up the sides of the parchment paper to carry it. Cool on a rack about 15 minutes. (The parchment paper makes life so much easier!). Before serving, remove the parchment paper. Slice the galette into pie-shaped pieces and serve with whipped cream, ice cream, or whipped topping.

*Available in the Eastgate Store

Submitted by Barb L.