Blueberry Galette
We went blueberry picking at a local farm. It’s always a fun activity and the berries tastes so good fresh off the bush. We ate most of them straight from the container, but I made a galette as a Sunday treat. It’s easy to make and looks great on a plate.
Ingredients
- 1 single-crust pie pastry, homemade or store-bought
- 2 cups blueberries
- Zest from half a lemon
- Juice from half a lemon
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon coarse sugar
Instructions
- Preheat the oven to 400° F.
- In a medium bowl, toss the blueberries with the lemon zest, lemon juice, cornstarch and sugar.
- Sprinkle a baking sheet without borders with a little bit of flour. Then roll the pastry into a rough 12″ circle.
- Pile the blueberries in the middle, leaving about a 2″ border of pastry around the edge.
- Fold the pastry over the blueberry center, pleating at regular intervals as you go. Let the blueberries peek through the center.
- Sprinkle the pastry edge with the coarse sugar.
- Bake for 25 minutes. The cornstarch needs that long to firm up around the berries, so if the pastry gets too brown, you can cover it with some aluminum foil.
Notes
I think it tastes better once it’s cooled down to room temperature, but you can serve it warm. For extra decadence, add a dollop of whipped cream or a scoop of vanilla ice cream.
