Short and sweet post today folks, short and sweet…
But first, Happy Wednesday everyone! I hope you all are having the best of the best of weeks. Mine has definitely been eventful, and busier than it’s been in quite some time, leaving me longing for the weekend and the time to catch up on some passions that have fallen to the wayside as of late. I’m also looking VERY forward to using some of that time to catch up on some editing and posting that I’m dying to share with you all! Like a stellar taco bar, tuna tartare in baked wontons, and some shrimp fajita bowls that are ridiculously simple and delicious…
Today, though, I’m sharing another simple and delicious recipe with you in this blueberry galette, because our local blueberries are off the hook flavorful right now, and I’m obsessed with galettes. Have I mentioned my love of galettes to you before? Because I absolutely LOVE them, and for so many reasons. They are rustic and forgiving, they lend themselves to both sweet and savory opportunities, and their humble look is so inviting that one glance makes you want to just dig right in. They scream comfort and non-judgmental to me in a way that is insurmountable, and that speaks volumes to me, especially when being spoken through food.
I can’t share this recipe with you without telling you about the little tricks that I learned forever ago which completely changed the way that I go about making pie crust dough, biscuit dough, galette dough, or any dough that I want to be flaky and delicate. And that is, placing the butter into the freezer for about 15 minutes before adding it to the flour, and then making sure that your water is truly ice cold. These two things allow for the butter to remain in very small pieces when incorporated into the flour, so that when you roll out the dough and bake it, the water in the butter heats up to create random steam pockets throughout the dough making incredibly flaky layers. Paying attention to this is a total game changer when making crust such as this, and I highly recommend it so that you can taste and see the difference in how it bakes out.
Other than that, the simple ingredients inside speak for themselves. And who can deny the beauty and freshness of them in their almost natural state? I sure can’t! ENJOY!
Summer Blueberry Galette with Toasted Almonds and Fresh Lemon Zest
- 1 1/2 cups flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, very cold
- 3 tablespoons plus 1 teaspoon ice cold water
- 3 cups fresh blueberries
- 2 tablespoons sugar (or more if you want it sweeter)
- 2 teaspoons cornstarch
- coarse sugar for sprinkling on the crust rim
- 2 teaspoons fresh lemon zest
- 1/4 cup slivered almonds, toasted
- Place the flour, sugar, and salt into the bowl of a food processor fitted with the blade attachment and pulse a few times to combine. Add in the butter and basil and pulse 10-15 times until the butter is the size of small peas.
- With the food pro set to low speed, pour the water into the tube so that it can add itself slowly to the dough. Continue running the food pro until the dough starts to come together into a ball. When this happens, turn the dough out onto a lightly floured surface and form it into a disk. Wrap it tightly with plastic wrap and chill for 1 hour.
- Preheat oven to 400 degrees. Remove the dough from the fridge and roll it out to about 1/8 inch thickness. I try to get mine into a circle but don't worry about perfection. This is rustic, remember? Place the dough, whatever shape it is, onto a large baking sheet lined with parchment paper or a Silpat liner.
- Combine the blueberries, lemon zest, sugar, and cornstarch in a large bowl and gently mix until the berries are evenly coated. Place the berries in the center of the rolled out dough leaving about a 2-inch edge open. Fold the edge over the berries and sprinkle the edge of the crust with coarse sugar.
- Bake for 40-45 minutes until the crust is lightly browned and the berries are bubbling and softened. Allow to cool briefly, then sprinkle with the coarse sugar and toasted almonds and ENJOY! Oh, and serve with vanilla bean ice cream to take it to the next level...