Tuesday, July 14, 2015

Blueberry Almond Galette



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.

Ingredients:

Dough

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)

Filling:

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.



To assemble:

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
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.

73 comments:

  1. Replies
    1. Thanks Moumita Malla, appreciate you stopping by.

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  2. Oh my gosh I made this galette as well!! When I saw the picture on my Bon Appetit I just had to try it :) I like that you adapted the dough and included almond. SO yummy!

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    1. Hi Zainab, I love the issue this month, sometimes there is only a few things I like but this month is gold.

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  3. I can't get enough of blueberries lately! Love that you made a galette! It looks fantastic!

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    1. Thanks Kelly, I can't decide if I like blueberries baked or just fresh, they are both so good.

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  4. It looks stunning, Cheri. I love a good buttery galette, esp. when paired with my favourite berries.

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    1. Thanks Angie, love summer fruits and stones.

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  5. Dear Cheri, my favorite kind of Galette - I also get Bon appétit all the way from the US and I loved that cover recipe - now I "only" have to find the time to make it and go blueberry picking with the kids.
    Beautiful presentation, my dear!

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    1. Thank you so much Andrea, I bought these berries at the farmers market for a pretty high price, next week we are driving to the farm and they should be 1/8 of the price. Can't wait!!!

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  6. I know just how you feel about a recipe calling out to you, Cheri! And you are reading my mind...maybe from seeing all the fruit and berries, I have been thinking about a galette and was just drooling over one in a magazine...and now yours! I have only made apple galette and it is so good - that crust overlay is almost my favorite part. Love this!

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    1. Hi Monica, oh the apple sounds delicious, hope you post it so I can get the recipe. Take care!

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    2. Hi again Cheri...I posted that recipe long ago, if you are interested: http://www.playingwithflour.com/2012/10/apple-frangipane-galette.html
      The franigpane is so good! Enjoy the rest of the week! : )

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    3. Thanks Monica, will try it soon. Thanks. Pinned!

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  7. That galette is just gorgeous. Love the almonds in the pastry, delicious with the blueberries.

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    1. Thanks Suzanne, blueberries and almonds seem to go so well together.

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  8. YUM! This looks perfect Cheri. Thanks to you---and your sister---for this beautiful recipe!

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    1. Thank you Dena, hope your having a nice break with your family, take care!

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  9. That's IT.
    I'm making this tonight!

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  10. Ohhh, how fabulous, Cheri! I'm such a terrible baker but maybe I could try this one if they say it's so forgiving, lol.
    Bon appetit is one of my favourite sites and I think I need a subscription! This looks delicious and it turned out beautifully!

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    1. Hi Robyn, I am such a novice baker and this was a winner, winner.

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  11. I saw this recipe, too and it looked so good. I love making galettes, as they are the easiest kind of pie to make. The more rustic, the better! It would drive me crazy getting my mail two weeks late, especially the magazines! I'd probably be buying them in the grocery!

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    1. Hi Abbe, the only thing that drives me crazy is the magazines, the other stuff I take care of as soon as we receive it. Take care!

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  12. This is the perfect use for all the dough I've got in my freezer. Thanks for sharing :)

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  13. This blueberry galette is so tasty looking ^-^!

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    1. Thanks Karen, it was especially with ice cream.

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  14. Ooo, looks fabulous! I love the idea of a cripy crust so would go the water route.
    Have a wonderful day Cheri.
    :-) Mandy xo

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    1. Hi Mandy, I agree, next time I will try that.

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  15. That is a delicious looking blueberry dessert! I bought a huge punnet of blueberries the other day, so this looks like a great way to use them.

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    1. Hi Dannii, we are thinking about going to a berry farm to pick our own, thinking I will have to make some jam.

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  16. That looks delicious, Cheri! Galettes are the perfect answer for those who hate rolling out a crust. Besides, I much prefer the rustic look.

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    1. Thanks Barbara, or in my case, not the best baker.

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  17. I keep staring at that same magazine photo Cheri! It is gorgeous and so is your galette! Love the almonds in the crust and I agree that ice cream would be pretty fantastic on this lovely dessert!

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    1. Thanks Tricia, I think the pecans would of been good too, I just did not have any.

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  18. I keep drooling over this cover also...I think it's about time I just made the galette already! Looks fabulous.

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    1. Thanks Joanne, I'm in love with blueberries right now.

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  19. Yum!! The galette looks so sweet and and delicious!. I also love how simple it is to make. Will have to try this!

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    1. Thanks Mary, I'm not a big baker and it was pretty easy for me to put together.

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  20. That was a tantalizing photo on the cover, wasn't it?! I'm glad you made it and can testify to how delicious it actually is. Perfect for an easy summer dessert with ice cream!

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    1. Thanks Susan, I thought the July issue was a real good one. Maybe because I love summer fruits and veggies so much.

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  21. I love galettes simply because they're supposed to look kinda messed up! I love their look -- so interesting. And of course I love their flavor, too. This is excellent -- thanks so much.

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    1. Thanks John, I guess rustic is code for messy and I'm not a big baker so that works for me.

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  22. Love blueberries.. The almond base sounds amazing.. Delicious looking galette!!

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    1. Thanks Arpita, I bet the pecan crust would of been good too, but I did not have any.

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  23. Absolutely delicious ! I love galettes!!!

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  24. Absolutely delicious ! I love galettes!!!

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  25. I love receiving cooking magazines in the mail!! I've been meaning to try my hand at a galette for ages! I adore blueberries so now's the time!

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    1. I do too it's like getting a present in the mail. Thanks Gwen.

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  26. I do love it when I don't have to fear how neat and tidy and precise a dish needs to be. A rustic finish has me much more relaxed. This is a great recipe for your blueberry season which must be in full swing xx

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    1. Hi Charlie, yes blueberry season is in full swing, along with the stone fruits, love this time of year.

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  27. Nice to have sisters who can forward important mail =) Must say your blog and beautiful photos inspire me to try the blueberry gala more than the magazine =)

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  28. This galette looks delicious! I currently have a bunch of blueberries in my fridge that need to be used so I'm totally going to make this tonight!

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  29. I love the almond meal in the crust! This sounds so wonderful, Cheri - and I bet you are getting wonderful blueberries up there! ~ David

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    1. Yes David, berries are one of the best things up here. Here the monsoons are happening......

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  30. I saw that recipe on BonApp mag and I was like "Uhm, that looks pretty good. I should make it sometime!"
    But I have to say, your looks like 100x better. Great job C!

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  31. What an amazing galette! I love it! Thanks for sharing!

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    1. Hi Marcela, I'm not quite the baker you are but this was a pretty simple recipe.

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  32. Like a movie star..:)
    That gets me every time!
    Looks delicious Cheri..how nice to have your sister:)

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    1. Hi Monique, you are so right, she is my best friend.

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  33. Cheri,

    If you receive this reply a second time, my apologies.

    I just made a galette last week with raspberries and apricots from a Jacques Pepin recipe. Yours is appealing because of the reduced amounts of butter... I will try yours and compare.

    WELCOME BACK TO THE NORTHWEST!!!

    BTW, How long did your galette last with the Mister?

    Sandra

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    1. Hi Sandra, so nice to hear from you, no I only received it once. Raspberries and apricots sound like a match made in heaven. Galette did not last long. We have been on a blueberry bend. Today we went and picked 17 more pounds at a farm about an hour away. Will be canning Sunday with a friend, thinking blueberry jam. Seen the pics of your garden, can tell it is your labor of love so amazing. Hope to see you guys soon. XO Cheri

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    2. 17 pounds???!!! Jams and compote are in order... Are peaches readily available in your area? What about your huckleberries? Will you be around if apples are ready???

      Are you having fun?

      So hope that you two can make your way out to the Spokane Valley!

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    3. yes peaches are just starting to be available, we will not have the huckleberries until September, thinking about making a shrub out of them too, when possible. we will be leaving just about the time the apples are available, unless I can talk the hubs into coming back.

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  34. I love galettes for that very reason, they don't have to look perfect. I have never tried a blueberry one. I know I would love it. Isn't it great when recipes talk to you? :)

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