The secret is out. This is why we needed a batch of Pâte Sucrée. Blueberries have come into the stores at prices we can’t ignore. So we’ve bought them up as fast as we can. Sometimes, well, most of the time, we just eat them, either plain or on cereal, but we wanted to do something a little different with at least some of the blueberries.
We thought about blueberry pie, but that tends to be too sweet, kind of like eating blueberry syrup in a crust, so that was out. But a blueberry galette. Yes, we know that a galette is nothing but a rustic pie, but it’s thinner, crispier, and sounds quite a bit tastier than blueberry pie. (Yes, we know that your blueberry pie is the best on the planet, without the slightest imperfection, but we still like the sound of galette. And we’re not sorry about it.)
So, let’s see how we can scratch one up, shall we? And, just so you know, we didn’t really follow a recipe, per se, although we did look at a couple to get some idea as to the amounts of blueberries and sugar to use.
Now, why on earth would you use anything other than fresh blueberries? Of course use fresh blueberries. Failing that, make another type of galette. The whole point of this is to make use of fresh seasonable fruit. Of course, if you have a favorite sweet pastry crust, use that; otherwise, you can try the one we made yesterday. The lemon might seem optional, but it really helps bring out the blueberry flavor; use fresh juice to avoid that medicinal flavor. Eggs, well, happy hens will keep your tummy happy, so that’s what we use.
Procedure in detail:
Preheat oven to 425°F. Center a rack in the oven.
Mix drys. In a medium bowl, whisk together the sugar, flour, nutmeg, salt, and lemon zest. It’ll look a bit funny with the pieces of zest whisked in, but they add lemon flavor without adding too much sourness. And, just so you know, the flour is there so the blueberry juice will thicken up, making something akin to blueberry gravy.
Toss blueberries. Add the blueberries to the flour mixture and toss to coat. It helps if the blueberries are slightly damp, but not so wet as to make the flour mixture soggy. It’s a fine line. We had let our blueberries drain for about 30 minutes, and that seemed to work just fine. Now that they’re coated, set them aside.
Mix lemon juice and vanilla. In a small bowl — we use a measuring cup — mix together the lemon juice and vanilla extract. As with the blueberries, set that aside for the time being, too.
Roll out crust. Place the chilled pastry crust between two pieces of baking parchment and roll out into a rough circle or oval (whichever will fit better on your baking sheet), turning the dough over from time to time. Don’t worry if the edges crack a bit. Galettes are rustic pies, so they should look rustic. Once it’s the size you want, remove the top piece of parchment and transfer the crust, parchment and all, to your baking sheet. Galettes leak, and the parchment will help on cleanup.
Dump berries. Spread the berries in the middle of the crust, leaving about 2 inches of crust around the edge exposed. This edge folds up around the berries, keeping them contained.
Fold and wash. If you haven’t already, quickly whisk up an egg in a small bowl. Now, fold the edge of the crust up and around the berries, sealing as best you can. We found the crust to be quite tender, so it tore here and there, but, no worries, because we’re making a galette, not a fancy pie. Once the crust is folded up, brush the exposed pastry with the egg. You can use a pastry brush, which is pretty easy, or, if you’re careful, a piece of paper towel will stand in for a brush. If you’re up for it, you can make pasta dough with the leftover egg; we did.
Sugar. Might as well make this galette sparkle, right? Take some granulated sugar — we had some large crystal sugar on hand, or we would have used granulated — and sprinkle it all over the crust that’s been washed with egg. Sparkly.
Apply juice. We didn’t forget about the lemon juice; we need to wait until the crust is folded up around the berries so the lemon juice and vanilla won’t leak out. So, drizzle the lemon juice over the berries, trying not to get any on the crust.
Bake. Slide into the oven and bake until the filling is bubbly and the crust is a nice brown, about 35 minutes.
Cool. Let the galette cool on a baking rack for a few minutes before serving.
When we made this, we used the juice from an entire lemon. It was just a bit too much lemon, so we cut back the amount in the recipe above, which should make it perfect. Even so, this galette was so good, we had to have two slices each. And that was for a post-breakfast dessert. (We can have dessert after breakfast if we want. So there.) The crust was tender, with just a hint of almond, and it absorbed some of the blueberry gravy — yum. The outer part of the crust was crisp, but not tough or crunchy. A fork was quite adequate to break it up into bite- sized pieces. Five, without a doubt.