Author Notes: The crust for this recipe is adapted from Alexandra Stafford’s superb recipe for Peach Frangipane Galette. I like to use half whole-wheat flour for a bit of texture, plus a little extra salt. I added some rosemary, which I think pairs really well with the fresh blueberries. This recipe is also wonderful with equal parts strawberry and rhubarb. —lisina
Food52 Review: This rustic galette is quick to make and, if you don’t pile in too many blueberries, it fits wonderfully into a picnic spread — or could even be eaten as the entire meal. Besides, with all the fresh fruit and whole grains, it’s fairly healthy, right? I am going to keep telling myself that while I grab more. —snowcitygirl
cups all-pupose flour, plus extra for dusting
cups whole-wheat flour
tablespoons fresh rosemary, very finely chopped
tablespoons turbinado sugar, plus extra for dusting
tablespoons cold butter, cut into small cubes
1/4 to 1/2
cups ice-cold water
egg, beaten, for glazing the crust
pints fresh blueberries
cup turbinado sugar
- Preheat oven to 400° F
- In a Kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients. Add the cubed butter and mix or pulse until butter breaks down into pea-sized pieces. If you don’t have a stand mixter, you can use a pastry cutter, kitchen knives, or even (cold) hands to crumble the butter in the dough. Just try to work quickly if using your hands so the butter doesn’t melt!
- With the machine running or pulsing, add the ice water until the dough JUST begins to come together. Without the mixer, you can use your hands for this step.
- Turn the crust mixture out onto some plastic wrap, then wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
- Throw all the filling ingredients into a bowl and mix well, so that that the sugar and flour coat all the blueberries.
- Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll out the dough until it is between 1/8 and 1/4-inch thick.
- Spoon the filling and its juices into the middle of the crust and spread it out, leaving a 2-inch border of crust. Fold the border of the crust over onto the filling, creating nice rustic edges.
- Brush the crust with the beaten egg and sprinkle it with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet. Bake for about 40 minutes, or until crust is golden brown.
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Photo by James Ransom
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