Blueberry Galette: A One-Crust Pie, Perfect for Berry Season
Written By Nicole Coudal
If you’re not familiar with the term galette, it’s French for any free-form, flat, round cake or pastry, and it’s used interchangeably with crostata, the Italian word for a baked tart or pie. It’s basically a rustic, one-crust pie, filled with something savory or sweet. And, it’s quite delicious.
Here are 6 great reasons to make a galette today:
1) You eliminate the hassle of transferring TWO crusts onto a pie plate without tearing their edges.
2) By reducing the number of crusts, you’re reducing calories. Win!
3) A galette works with savory meats/cheeses OR sweet fruits. I especially love using in-season stone fruits or berries because the flavors and textures really shine (and even if the fruits are too soft to enjoy by themselves, they can easily be tossed into a filling). Since Florida’s blueberry season is in full swing, this is the perfect opportunity to use lots of those sweet, juicy berries.
4) This method of baking is very forgiving because even if there’s spillover from the cooking juices, you can hide everything on a serving plate with whipped cream or ice cream.
5) You only have the oven on for 20-25 minutes, so your house won’t take on much heat, which is great for the summer season in Florida.
6) It can be cooked ahead of time, allowing you just enough time to head to the beach, go for a bike ride, read a good book or take a nap.
Happy Spring everyone!
1 c. all-purpose flour
⅛ c. granulated sugar
¼ tsp. kosher salt
1 stick COLD, unsalted butter, small-dice
3 Tb. ice water
1+ pint fresh blueberries
1 tsp. granulated sugar
1 tsp. lemon juice
1 tsp. lemon zest
1/2 tsp. all-purpose flour
For the Crust:
1) Fill a small bowl with some water and add a few ice cubes; set aside.
2) In the bowl of a food processor, add flour, sugar, salt. Pulse a couple of times to combine; add butter and pulse a few times until it’s like coarse meal.
3) Measure 3 Tb. ice water and slowly add it to the dough through the feed tube, pulsing a few times until dough just starts to come together.
4) Dump the dough onto a floured counter.
5) Quickly shape the dough into a ball (don’t over-work it); flatten to a disk shape, wrap in plastic and refrigerate one hour.
To make the Galette:
1) Heat oven to 450 degrees.
2) Line a baking sheet with parchment paper.
3) Remove dough from refrigerator and allow to sit for a few minutes.
4) Flour a flat surface and roll out the dough using a rolling pin; when the dough is 10-11” transfer to the baking sheet.
5) In a small bowl, combine berries, sugar, lemon juice/zest and flour; pour onto dough, leaving 1-2” of dough at outer edges.
6) Fold outer edge of dough toward the berries.
7) Brush milk or cream over edges of dough. Option: sprinkle with coarse or granulated sugar (for extra color & crunch).
8) Bake 20-25 minutes; remove when edges are golden and filling is bubbling.
9) Allow to sit about 20 minutes, then serve warm or at room temperature, with ice cream or whipped cream.
This recipe makes ONE galette and serves 4-6
Nicole Coudal is a home chef and food writer based in southwest Florida, where she fishes and cooks using local ingredients. When not on the water, she visits farms, farmer’s markets, and other food venues to highlight what’s in-season and to create tasty recipes for her blog. Nicole is a regular contributor to Edible Sarasota and Visit Sarasota, as well as, a frequent guest chef on ABC 7’s Suncoast View. Read more at www.MyDeliciousBlog.com.
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