Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising

Blueberry Galette

8/17/2015

2 Comments

 
Galettes made with fresh fruit of the season
Picture
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.
Picture
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. ​
Picture
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.
Picture
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
2 Comments
David link
5/7/2022 06:46:28 am

This looks so simple and fresh, Gerlinde. I just love it. I like the almonds under the fruit — great trick. I usually brush with egg white, but almonds taste better!

By the way, I have resubscribed to your blog and am still not getting emails. I blame it on my internet provider… I will keep coming back to find you! (Glad there is Facebook for this.)

Reply
Gerlinde
5/7/2022 08:09:32 pm

David, I only sent out one letter last month . I saw that you resubscribed , so you should get the next one. Let’s hope for the best and thank you for the comment.

Reply



Leave a Reply.

    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Australia
    Austria
    Cakes
    Canada
    Cookies
    Cruising
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    March 2025
    February 2025
    January 2025
    December 2024
    October 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    April 2023
    March 2023
    January 2023
    December 2022
    October 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising