Blueberry Galette
Hand pie, rustic tart, whatever you want to call it! This tasty treat is so simple, and a guaranteed crowd pleaser. Make it for your next summer dinner party, and serve it up with Graeter’s vanilla bean ice cream.
Rough Puff Pastry
1 1/4 cups flour
1/2 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter, cubed
ice water
Blueberry Filling
3 cups fresh blueberries, divided
2/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
1 tsp lemon juice
Make your crust: Whisk flour, salt, and sugar in a large mixing bowl. Cut in the cubes of cold butter. — I’ve heard people who like to use a food processor for this, but that sounds like more work to me (I loathe appliances). Do whatever is easiest for you here to ensure the cold butter is chopped up into the dough, and work it until it resembles a crumble. Don’t over mix here.
Once the mixture resembles a very loose crumble, add in the ice cold water a tablespoon at a time, mixing between each tbsp. The dough should come together more. Once you can form a ball, stop adding water. Your dough is ready.
Refrigerate the dough as you make your filling, for at least 30 minutes up to overnight. You choose!
Toss blueberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Make sure everything is well coated!
Pull the dough from fridge and roll it out flat. Transfer to a pan lined with parchment paper.
Carefully spoon blueberry filling into the center of the flattened dough, piling it up in the middle a bit.
Once all the mixture is emptied, fold sides of remaining dough onto the top of the pie, covering a bit of the filling.
Bake at 375 for about 40 minutes, or until crust is golden brown.
Allow the tart to cool, or serve immediately. (I like mine the next morning for brekky with a good cup of Loyal Coffee). Either way, it always tastes better with vanilla bean ice cream. I recommend Graeter’s.
