Blueberry Galette

It’s finally summer and what better dessert than fresh, plump berries?  Fruit pies are a favorite for summer dinners, potlucks, and holiday celebrations, and this is a simpler version of that all-American classic.  It’s a buttery pastry, folded around a fresh fruit filling, and baked to a rich golden brown.  If you are a do-ahead kind of person you will want to prepare a batch or two of pastry and stash it in the freezer.  Then, when the seasonal bounty of summer finds its way into the market, you can fashion rustic fruit tarts to suit your mood and taste.  This method works well with berries, stone fruit, apples and pears.  Make one large tart or several smaller ones, to share with friends.  With just a little effort you can have an impressive and delicious summer dessert in no time.

Blueberry Galette
(makes 1 large tart, to serve 8 or 4 smaller tarts)
For the Galette Dough
6 3/4 ounces (1 1/2 cups) unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon fine sea salt
5 1/2 ounces (11 tablespoons) cold, unsalted butter
1 large egg yolk
3 tablespoon milk
For the Blueberry Filling
4 cups blueberries, rinsed and cleaned of any stems
1/4 cup granulated sugar
1 tablespoon all-purpose flour
A large pinch of salt
1 teaspoon finely grated lemon zest
For the egg wash
1 large egg
1 teaspoon milk or water
Additional sugar for sprinkling on the tart before baking
In a medium mixing bowl combine the flour, sugar, and salt.  Cut the butter into 1/2 inch cubes and add to the flour.  Cut the butter into the flour with a pastry cutter or two forks until the pieces are the size of small peas.  The mixture should hold together when you clump it with your fingers.  In a small bowl, mix the egg yolk and milk and add them to the flour mixture.  Toss and mix with a fork until the liquid is evenly distributed.  The dough will still look crumbly and dry.  Dump the dough onto a clean work surface.  With the heel of your hand, push and smear it away from you, gathering it up with a bench scraper, and repeating the process until the dough comes together and is pliable.  Press into a flat disc, wrap with plastic and refrigerate for at least 20 minutes.  (At this point the dough can be refrigerated for up to 4 days or frozen up to 2 months; thaw frozen dough overnight in the refrigerator).  To make the large tart:  Preheat the oven to 350F.  Roll the tart dough on a lightly floured surface to a 13 to14-inch round.  It needn’t be a perfect circle and the edges can be a bit ragged.  Transfer the dough to a parchment-lined baking sheet and refrigerate while you make the filling.  Toss the blueberries with the sugar, flour, salt, and lemon zest in a large bowl.  Taste, and adjust for sweetness.  Remove the dough from the refrigerator and let it stand for about 5 minutes to soften slightly.  Heap the fruit filling in the middle of the round of dough.  Fold the edges of the dough over some of the fruit to create a rim about 2 inches wide.  Work your way all the way around, pleating the dough as you go.  Make the egg wash by beating the egg and milk/water together in a small bowl.  Brush the pleated rim of dough evenly with the egg wash (you won’t use it all).  For extra crunch, sprinkle the top of the tart with about 2 tablespoons additional granulated sugar (or use brown, sanding, turbinado, or demerara sugar).  Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes.  Transfer to a rack and let cool.   Serve with ice cream or whipped cream, if you like.  (To make the smaller tarts, divide the dough into 4 portions.  Roll each into an approximately 7-inch round.  Divide the filling between the smaller dough rounds and proceed as for the larger tart.  Bake the small tarts for about 45 to 50 minutes).
(adapted from Fine Cooking, Volume 73



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