The sky was overcast, the flowers wilted and faded, and frozen pastry dough was much obliged to cover for homemade. I’m not really sure what took place inside my no-frills countertop oven, but in the time the galette baked, the sun showed up for what must have been a blink and I could’ve sworn I saw him stealing a bite.
Blue-tiful blueberry galette enJOY!
Blueberry Galette
Ingredients
- 1 sheet frozen puff pastry (or homemade crust, see notes)
- 380 g blueberries (2 cups)
- 1 lemon
- 1 Tablespoon unsalted butter
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat oven to 225C/450F.
- Line baking sheet with parchment paper, brush paper with butter. Unroll puff pastry (or pie dough) onto baking sheet. If using frozen puff pastry, make sure it’s fully defrosted and thin it a little with a rolling pin.
- Gently rinse blueberries just before using. Juice and zest lemon. Cut butter into small pieces.
- In a large bowl, combine berries with sugar, cornstarch, salt, lemon zest and half the lemon juice. Stir in butter.
- Carefully spoon filling into middle of dough, leaving 3cm/1.5in of edge clear. Gently fold up edge of dough to partially cover filling pinching as you fold.
- In a separate small bowl, whisk together egg and a pinch or so of sugar. Brush folded edge of dough.
- Bake for 20 minutes or until edges are golden brown and center is bubbly.
- Allow to cool before serving. Optional, dust top with powdered sugar, serve with whipped cream or ice cream.
