We were invited to a friend’s house for a 4th of July celebration. What to bring? I had picked up a lot of blueberries, since they are now in season. so it was going to be a blueberry something. I decided on a galette, they are easy to make, easy to transport, and they can be delicious. And this one was…fabulous!
No need to say much more, other than that this is now a go-to recipe for me. I especially love the crust, it was flaky and buttery and quite frankly, the best I have made. I may try cutting down on the butter a little, 14 Tbsp is a bit indulgent. But…it was good!
from Miriam Szokoski on Chabad.org
2 cups flour
1–2 tsp. kosher salt
Zest of 1 lemon
14 tbsp. cold butter or margarine
6 tbsp. ice water
2 cups blueberries (locally grown)
6 tbsp. sugar
2 tbsp. fresh lemon juice
2 tbsp. flour
Pinch of salt
For the glaze
1 tsp. vanilla extract
2 tbsp. sugar
Put the flour and salt in a food processor and pulse once or twice to combine.
Cut the cold butter into pieces and sprinkle on top the flour. Pulse in the food processor until the mixture forms large coarse crumbs.
Pour the ice water over the mixture and pulse until the dough begins to come together.
Remove dough from the food processor, wrap in parchment paper or plastic wrap, and refrigerate for at least an hour.
Preheat the oven to 400° F.
Toss the filling ingredients together in a bowl.
Remove the dough from the fridge and place in the center of a piece of parchment paper. Quickly roll the dough into large circle. It doesn’t need to be perfect. The key here is to work quickly and not to overwork the dough.
Place the blueberry mixture into the center of the dough and fold up the edges. It will look rustic and imperfect—that’s fine. Carefully pick up the parchment paper and transfer the galette to a baking sheet.
Mix the egg and vanilla in a small bowl. Brush the edges of the galette with the egg mixture and sprinkle sugar on top.
Bake at 400° F for 40–50 minutes, until the crust is golden. Cut into wedges and serve warm or at room temperature. Enjoy!