Bumbleberry Galette Recipes

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BLUEBERRY CORNMEAL GALETTE

I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.

Provided by Chef John

Categories     Blueberry Desserts

Time 1h35m

Yield 6

Number Of Ingredients 13



Blueberry Cornmeal Galette image

Steps:

  • Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
  • Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
  • Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  • Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
  • Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  • Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
  • Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
  • Bake in the center of the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg

1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed
1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch
1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar

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