Tuesday, July 14, 2015
My sister sends our mail general delivery to us every 2 weeks. In the last package was my Bon Appetit magazine. On the front cover a rustic picture of a blueberry galette like a movie star is displayed. Inside the magazine, on page 75, following the title the intro reads “The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one’s for you.” I knew right then and there that this would be the first recipe that I would make from this issue. This recipe was actually talking to me…….
I made this exactly as written except that I used almonds instead of pecans in the crust. At the end of the recipe you are instructed to brush the dough with milk and sprinkle with sugar. I found out later that milk makes the dough softer and water makes the crust more crispy. Next time I will make a mixed fruit one. Delicious topped with ice cream!
Recipe has been slightly adapted from Bon Appetit July 2015, click here for original.
1/2 cup almond meal
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick chilled butter, cut into pieces
5 tablespoons ice water (divided)
2 cups blueberries
1 tablespoon cornstarch
1 1/2 teaspoons fresh lemon juice
1/4 cup sugar
all-purpose flour (for dough rolling surface)
2 tablespoons milk or half n half (for brushing top of dough)
Turbinado sugar (for sprinkling edges of dough)
To prepare dough:
Add almond meal, flour, sugar, salt and cinnamon in food processor and pulse just to combine. Add butter pieces and pulse short quick pulses until mixture resembles coarse meal with a few pea slices remaining. Transfer to a large bowl and add 4 tablespoons water, add remaining tablespoon if needed. Pat mixture together to form a round 6 inch disc. Wrap in plastic and chill for at least an hour. (you will have small pieces of butter throughout).
To prepare filling:
Combine blueberries, cornstarch, lemon juice and 1/4 cup sugar in a medium - sized bowl, set aside.
Preheat oven to 375F.
On a lightly floured surface roll out dough to a round 12 inches. Transfer to a siltpat or a parchment lined baking sheet. Place berry mixture in the middle of the dough, leaving a 2 inch border all the way around. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with turbinado sugar.
Bake galette until golden brown around the edges about 45 to 50 minutes. Let cool before serving. Serve plain or with ice cream. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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