So what’s a galette, you say? Very simply, it is a free-form tart. It can have a sweet or savory filling and is usually referred to as “rustic.” The galette is unfussy. But my favorite aspect of a galette is the lovely filling that gets hidden under the part of the crust that is folded over. So when I take that bite, I get all of the luscious, fruity filling nestled into the buttery, sugary crust. It’s kind of like a pop-tart – if it were made by the goddess Hestia.
Now nothing says summer like fresh, gorgeous, purpley blueberries. I have been using them in my yogurt, on cereal or right out of the box. So, of course, it followed that the next dessert I made would include them. And since I recently discovered this wonderful and easy to work with pastry dough, a galette was the perfect response. It’s the same dough that I used for my apricot frangipane tart. This dough was a revelation.
I have been making pie dough for decades. Now don’t get me wrong. My Crisco vegan crust still makes a wonderful pie crust – but it is a bit temperamental. A LOT of patching is frequently involved and occasionally a few tears.
But this all-butter crust is tender and crispy with sugar crystals on top and just plain yummy. And BEST of all – it is fool-proof. I have made it several times this summer and it works out perfectly each time. The dough comes together easily and rolls out beautifully – no patching involved! Valerie Bertinelli deserves all of the credit and I am happy to give it to her.
Throw the dough together in the morning or the night before and bake up this luscious galette for dinner.
Note: Yes, that is an apricot in the middle of the galette. I discovered it in my fruit drawer as a left-over from my Apricot Frangipane Galette. It was past the point of eating fresh so I decided to throw it on top so it wouldn’t go to waste. It is NOT essential to the tart although the color contrast was nice and the apricot was delicious when baked. That dark brown on top is simply caramelized butter and sugar.
Yield: About 8 servings
1.5 cups all-purpose, unbleached flour
1 Tablespoon granulated sugar
1 stick (8 oz.) cold unsalted butter
1/2 teaspoon kosher salt
1 teaspoon distilled or apple cider vinegar
4-5 Tablespoons ice water (I used 5 T every time)
18 ounces blueberries, washed and dried
1 apricot cut into quarters (Optional)
Zest of one lemon
Juice of 1/2 lemon (About 2 Tablespoons)
pinch of kosher salt
1/3 cup granulated sugar plus 2 Tablespoons
1 rounded Tablespoon berry jam
2 slightly rounded Tablespoons cornstarch
3 Tablespoons unsalted butter
1/4 cup crushed amarettini cookies
Preheat the oven to 400 degrees F. Line a baking pan or sheet with parchment.
For the dough
- Pulse the flour, sugar and salt together in a food processor. Add the butter cubes and give 10 quick pulses. The mixture should resemble coarse crumbs with some lumps of butter.
- Drizzle in the vinegar and 4 Tablespoons of the water. Pulse just until the dough comes together and begins to ball up. If necessary, add up to 1 more tablespoon of the water but use as little as possible. [I used 5 T every time.] Gather the dough into a ball on a piece of plastic wrap or waxed paper. Flatten into a thick disk and refrigerate for at least one hour but up to 3 days.
- When you are ready to bake, roll out the dough on a lightly floured surface to a 12″ round. Transfer the dough to a baking sheet or pan lined with parchment.
For the filling
- Gently toss the blueberries with the zest, lemon juice, cornstarch, salt, jam and 1/3 cup of sugar just before you are ready to fill the pastry.
- Scatter the crushed amarettini cookies over the dough leaving about a 2-inch border. Carefully pour the blueberries over the crushed cookies. If you are using an apricot, place the quarters in the middle of the blueberries. Dot with 2 Tablespoons of the butter.
- Fold up the edges of the dough, gently pleating them where necessary to close the “circle.” Melt the remaining Tablespoon of butter and brush it all over the pastry edges. Sprinkle liberally with the remaining 2 Tablespoons of sugar. If you have a coarser-grained sugar, you can use that.
- Bake for 35 minutes or until the pastry is golden and the fruit is bubbling. Remove the pan to a cooling rack and allow to sit for at least 20 minutes before cutting. This gives the juices time to be absorbed. It’s wonderful on its own or with a little vanilla ice cream or freshly whipped cream.