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Blueberry Galette Blueberry Galette

A galette is basically a free-form pie or rather a pie without a pie pan. The pasty dough is the same as are the filling ingredients. Why make it then? Because it's faster and looks more rustic and very French. Serve with whipped cream or ice cream.

For the pastry dough:
1-1/4 c. of flour
1 T. sugar
1/2 tsp. salt
1/3 c. cold unsalted butter
4 T. cold water

Place flour, sugar and salt in food processor and pulse a few times to mix. Cut the cold butter into bits and add to the mix. Pulse until combined and the mix looks like coarse cornmeal. Add the cold water, a tablespoon at a time and pulse. (I like to keep the motor running, add the water and keep it going until the dough ball forms itself and spins around the bowl - this take all the hard work out). Email me for alternative directions should you not have a food processor.

For the filling:
3 c. fresh blueberries
2 T. cornstarch
1 T. freshly greated lemon peel
1 T. freshly squeezed lemon juice
1/4 tsp. cinnnamon
1/4 tsp. salt
1/2 c. sugar

1 T. butter
1 egg, beaten
1 tsp. sugar

Preheat oven to 425. Prepare a baking sheet with either non-stick spray or buttered foil.

In a large bowl combine berries, lemon zest and lemon juice. In a smaller bowl combine the cornstarch, cinnamon, salt and sugar. Add sugar mix to berries and toss to coat.

Roll out the pastry dough about 10-12 inches in diameter. Carefully move to baking sheet. Lay filling in the center of the pastry, leaving about an inch around the edge. Fold the edges over to over the outer rim of berries. Dot the top of berries with the tablespoon of cold butter. Brush the dough with the egg wash and sprinkle with the tablespoon of sugar.

Bake for 30 minutes. The filling should be bubbly and the crust golden brown. Cool.

Comments: Send us comments about this recipe steve@pulpkitchen.com