Blueberry Galettes: Faking it While Making it

I am a huge fan of fresh produce. Obviously there are times when I have to make do with frozen or canned (shudder) goods, but give me a fresh bunch of crisp leafy greens or a fragrant juicy peach and I am a happy girl. Right now the grocery store and farmers markets are bursting with fresh berries and I just can’t seem to get enough. I had to run to the store yesterday for light bulbs and I came back with a pint of blueberries and two pints of strawberries.   I had every intention of eating the berries straight out of the container, but I found a recipe for Blueberry Galette while I was researching potential dessert options for the 4th of July.

Looks good right? I knew immediately that I need to make this recipe, for Andy of course, I was only thinking of him. Seriously. Okay, maybe I wanted to try a bite or two, but still I had moderately altruistic intentions. Then I read the recipe. Make my own crust? Mmmmm, no, not on a Wednesday. But wait! I already have some delicious Pillsbury pie crust in the fridge. Okay, game on. So here is the modified recipe:


For the filling:
1 pound (510 grams) fresh blueberries
1/3 cup (60 grams) sugar
2 tablespoons (20 grams) cornstarch
1/2 teaspoon (1 gram) ground nutmeg
Zest of 1 lemon

1 egg, for egg wash
Sanding sugar, for sprinkling

Cover sheet pans with parchment paper and pre-heat oven to 400 degrees (or the temp specified on the back of your dough box)

Take refrigerated pie dough out of the fridge 10-15 minutes before baking or zap it in the microwave for 15-20 seconds.  Cold dough will crack and brake, room temperature dough is a little easier to handle.

Combine the sugar, cornstarch, nutmeg and lemon zest in a bowl. Add the blueberries and toss to coat.

Roll out refrigerated pie dough. Spoon 1/2 of the blueberry mixture into the center of each disk and fold the dough up and over the filling. Brush with the dough with the egg wash and sprinkle with the sanding sugar.

Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.

Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days

I topped my pastries off with a little cinnamon whipped cream and ta-da, an amazing dessert that looks and tastes impressive and only takes 45minutes to whip up!

Images and original recipe from here.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.