Blueberry Galette

Galettes made with fresh fruit of the season

For the last four weeks, I have been obsessed with galettes. Since I rarely make them, I made quite a few to try and decide which is the best. Herein lies the problem, as all my tasters liked different ones. So I slowly worked my way though them all and decided to post this one. It is a combination of two recipes, one by Jaques Pépin published in Food & Wine and the cover recipe of the July 2015 issue of bon appétit.

Galettes are all about the dough — and keeping the bottom from being mushy. I tried making crust using cornmeal, but was not impressed with the outcome. I like my fruit to be seasonal, so I made galettes with blueberries, raspberries, apricots and plums (my personal favorite). Sometimes I mix various fruits together that are leftover in my fridge. My final galette had blueberries, raspberries and two figs in it.

Jaques Pépin’s galette is marvelous with a buttery, flaky crust that that comes together in mere seconds. I made a couple of changes, such as adding one teaspoon of sugar to the dough, putting the butter in the freezer (until it is almost frozen), and making sure the water is ice cold. The secret to this dough is not to over mix it. I also brushed a tablespoon of milk on the crust and sprinkled it with a tablespoon of turbinado raw sugar before baking. I made the galette twice, but didn’t add the marmalade on the baked crust the first time. Here is the link to the Plum Galette recipe by Jaques Pépin. ​

I like the idea of adding nuts to the crust, which is what the bon appétit  cover recipe did. They used pecans, but I decided to use almonds instead. I also added some ground almonds, sugar and flour to the bottom of the dough to prevent the galette from getting soggy. I am pleased to share the final version with you. I served this with my homemade 
strawberry ice cream.

I wrote about my Paris and Brittany trip under my Wanderlust column. If you like, you can click on the link here (Paris or Brittany) or go under my Wanderlust column on the top of my blog to read about my travels. 


Enjoy and have a wonderful week. Life is deliciously beautiful.

This Galette tastes good with different fruits. I made it with blueberries, plums, strawberries, and a mixture of fruits. The most important part to remember is not to over mix the dough. I know I'm repeating myself. Have fun!
This galette makes 6 generous pieces.

Print Recipe

Ingredients

The Dough
½ cup (60g) toasted almonds  (without skin)
1 cup (140g) all-purpose flour 
2 tsp sugar
½ tsp salt
1 stick  (113g) chilled butter 
3 TBS ice water

Filling
4 TBS toasted almonds (without skin)
1 TBS flour 
2 TBS sugar
2 cups blueberries (or your fruit of choice)
½ cup raspberries (optional)
2 figs (optional)
1 TBS corn starch
3 TBS sugar
2 tsp lemon juice
1 TBS butter
1 TBS cream or milk
1 TBS turbindo raw sugar ​

Directions 

The Dough
Put the butter in the freezer for at least 15 minutes.

Grind the nuts in the food processor, putting aside 4 TBS for the filling. 

Put the flour, ½ cup ground nuts, the sugar and salt in the food processor and pulse briefly. Cut the ice cold butter into ½-inch pieces and add to the flour mixture. Process for 5 seconds (the butter should still be in split-pea size pieces). After making several dough recipes, I found this to be the secret to a flaky crust. Now add the ice-cold water and process for 6 to 7 seconds until the dough comes together. Do not over mix! Spread out plastic wrap on the counter, add the dough and cover with another piece of plastic wrap, forming it into a round disk. Refrigerate the dough (wrapped in plastic wrap) for at least an hour and up to 2 days .

The Filling
Preheat the oven to 375˚. 

Mix the toasted ground almonds with the 2 TBS sugar and 1TBS flour.

In a separate bowl, mix the fruit with the cornstarch, 3 TBS sugar and lemon juice.

Roll out the dough between two sheets of plastic wrap into a 16 x 28-inch oval. (Don’t worry about being exact.) Carefully remove the top sheet of plastic wrap and put it on a baking sheet covered with parchment paper. Remove the other sheet of plastic wrap. Spread the almond mixture evenly over the dough to within 2 inches of the edge. Place the fruit mixture in the center and top with butter cut into small pieces. Fold the edges of the dough over, overlapping slightly. Brush with milk. Then sprinkle with the turbinado sugar. 

Bake in the middle of the oven for 40-50 minutes. 

Guten Appetit
recipe adapted from bon appetit and JaquesPépin
by ©Sunnycovechef