![]() ![]() Step-by-step photos and instructions Step 1 Video tutorial: See my Blueberry Galette come to life! Egg: Mixed with 1 tablespoon of water for the egg wash, which helps to create a shiny, golden crust and allows the coarse sugar to stick.Cornstarch: Helps to thicken the filling.You will need both the zest and the juice. Lemon: I picked a Meyer lemon from my tree for this recipe, but a standard large lemon works just as well.Fresh blueberries: While I prefer to use fresh fruit in my galettes, tarts and pies, frozen may be substituted.When you add vinegar to the dough it helps to inhibit the gluten development and create a tender crust. Vinegar: I usually use apple cider vinegar if I have some, but you can substitute white vinegar, red wine vinegar, or even a pumpkin vinegar (thanks, Trader Joe's!), like I ended up using, shown in the photo above.Cold butter pieces in the dough create air pockets when baked, yielding a light, flaky crust. Unsalted butter: Make sure the butter is COLD.All-purpose flour: Substitute a gluten-free flour blend for a GF galette.(As always, please check the recipe card, below, for exact quantities.) Serve a slice fresh from the oven with a scoop of vanilla ice cream.or eat it cold for breakfast. In my version of a blueberry galette, the plump blueberries are enhanced by both lemon zest and lemon juice, along with a hint of warm cinnamon. The rustic, unpolished appearance of the baked galette gives the effect of being both effortless and elegant at the same time. The edges of the crust are then folded over an inch or so of the filling, creating a flaky, buttery warm hug for the bubbling fruit as it bakes. Galettes are the perfect dessert when you have copious amounts of fresh, seasonal fruit (in this case, blueberries), which are piled high in the center of the crust. I mean, let's face it, cutting into a deep dish pie pan can be a challenge, and that first slice always takes one for the team. Instead, it is baked directly on the baking sheet and lies flat, ready to slice. The "free-form" nature of the crust means that no pan is required. Cut into wedges and serve warm or at room temperature.Jump to Recipe Jump to Video Print Recipeīlueberry Galette is the edgier, less intimidating, more forgiving, easier to serve.but equally scrumptious cousin of the more common blueberry pie. ![]() Transfer the baking sheet to a rack and let the tart cool to warm. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. Brush the egg white on the pastry and sprinkle with sugar. Fold the pastry border up and over the blueberries, pleating it as necessary. Spoon the blueberries in the center of the pastry, leaving a 1 1/2″ border all around. Fold in the blueberries and lemon juice and let stand for 15 minutes. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. MAKE THE FILLING: Preheat the oven to 375F. Unfold the pastry and refrigerate for 15 minutes. Fold the pastry in half and transfer it to the prepared baking sheet. On a lightly floured work surface, roll out the pastry to a 14″ round about 1/8″ thick. Line a large baking sheet with parchment paper. Wrap in plastic and refrigerate for 2 hours, or until firm. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Sprinkle on the ice water and pulse just until the pastry starts to come together. Add the butter and pulse until it is the size of small peas. PREPARE THE PASTRY: In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. 1 1/2 cups all-purpose flour, plus more for sprinklingġ 1/2 sticks cold unsalted butter, cut into small pieces ![]()
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