Serving Southern Jefferson County in the Great State of Montana

RECIPE OF THE WEEK: Blueberry Galette

Blueberries should be a delicious part of people’s daily diets because this flavorful fruit packs a nutritious punch. Blueberries are a great source of antioxidants, which can help the body fend off various illnesses.

Native to North America, blueberries are available fresh, frozen and canned and are used in a variety of recipes. Plus, they’re right at home whether one is serving breakfast, dinner, or dessert. However, many people feel that blueberries are best eaten as pie filling.

Various pastries showcase blueberries, including the French galette. A galette is not a pie, but more of a freeform crusty cake. However, it is similar to a pie, making it a welcome alternative to that popular pastry. This recipe for Blueberry Galette, courtesy of the U.S. Highbush Blueberry Council, is a delicious treat that’s perfect for entertaining. This recipe makes 8 portions.

INGREDIENTS:

Crust

3 cups unbleached all-purpose flour

1 1/2 teaspoons salt

2 Tablespoons sugar

4 ounces lard or shortening, cut into 1/2-inch pieces and frozen

1 cup unsalted butter, cut into

1/2-inch pieces and refrigerated

1/2 cup ice water

1 teaspoon vodka

Filling

8 cups fresh or frozen blueberries

3/4 cup sugar, plus 2 Tablespoons, separated

3 1/2 Tablespoons cornstarch

1/4 teaspoon salt

1 lemon, zested

1 Tablespoon lemon juice

1 egg

1 Tablespoon water

DIRECTIONS:

Crust

1. Combine the flour, salt, and sugar in a food processor. Add the butter and lard.

2. Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.

3. Whisk the water and vodka together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.

4. Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

Filling

1. In a small bowl, combine 3/4 cup sugar, cornstarch, salt, and lemon zest. Massage the zest into the sugar.

2. In a large bowl, toss together the blueberries and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.

3. Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1/8-inch thick circle. Dust off any extra flour and lay the crust into the prepared pan.

4. Mound the blueberry filling in the middle of the crust. Fold and crimp the dough up so that it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.

5. Preheat the oven to 425 F and set the rack in the middle of the oven.

6. Just before baking, beat the egg and water together and brush the edges with egg wash. Sprinkle the crust with the remaining 2 tablespoons of sugar.

7. Bake for 30 minutes, then turn the oven down to 350 F and bake for an additional 30 minutes.

This recipe yields two 12-inch galette crusts. Extra dough can be stored in an airtight container for up to one month.

 

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