Blueberry Galette Food

EASY BLUEBERRY GALETTE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and form it into two disc shapes and wrap it in plastic, placing it in the fridge to chill for 30 minutes or overnight.
• Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice and zest. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out the ball of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to baking sheet lined with parchment paper
• Add the blueberry filling and pile it into the middle of the dough, leaving a large edge.
• Fold the edges of the dough up onto the pile of blueberry filling, creating the edge crust. pinch the pieces you fold up into each other to seal them shut (so the filling can't escape).
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 40 to 45 minutes or until the filling is bubbly and the crust is golden brown.
• Let the galette cool to room temperature before slicing and serving with whipped cream or ice cream.

BLUEBERRY GALETTE

Steps:

• preheat oven to 425.
• line a baking sheet with foil and spray with non stick spray.
• in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
• unwrap the pie dough and unfold onto a baking sheet.
• spoon the berry mixture into the center of the dough, leaving a 1 inch border.
• fold the edge of dough over the berries, pleating.
• dot butter over top of blueberries, brush the pastry with beaten egg.
• sprinkle pastry edge with remaining sugar.
• bake for 25-30 minutes until bubbling.
• garnish with grated zest, if desired.

MINI BLUEBERRY GALETTES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
• Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
• Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

BLUEBERRY-PECAN GALETTE

Steps:

• Dough:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
• Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
• Do Ahead
• Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
• Filling and assembly:
• Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
• Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
• Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes. Let cool before serving.
• Do Ahead
• Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

BLUEBERRY GALETTE

Steps:

• Preheat oven to 400°F. Process lavender and 2 tablespoons of the granulated sugar in a spice grinder or food processor until lavender is finely ground. Stir together lavender mixture, blueberries, cornstarch, lemon zest and juice, salt, and 2 tablespoons of the granulated sugar in a medium bowl until blueberries are evenly coated.
• Unfold puff pastry sheet on a large rimmed baking sheet lined with parchment paper. Place blueberry mixture in center of pastry, leaving a 1 1/2-inch border around edges. Fold exposed edges of pastry up and over blueberries toward center, pleating as needed and shaping dough into a 6- to 7-inch circle, leaving a 5-inch diameter circle of exposed blueberry mixture in center.
• Whisk together egg and 1 tablespoon water in a small bowl. Brush pastry edges with egg wash, and sprinkle with turbinado sugar. Bake in preheated oven until puff pastry is deep golden brown and filling is bubbly, about 35 minutes. Remove from oven; cool slightly, about 15 minutes.
• Meanwhile, beat heavy whipping cream, vanilla, and remaining 1 tablespoon granulated sugar with an electric mixer on medium-high speed until stiff peaks form, 1 minute. Transfer galette to a serving plate, and serve with whipped cream.

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Unroll the (room temperature) refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
• While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
• In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
• Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border.
• Top with blueberries, and fold the edges of the crust over the filling.
• Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
• Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425.
• Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar.
• Place baking sheet with the galette on it directly on top of the inverted cookie sheet.
• Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.
• Serves 6-8, with vanilla ice cream, if desired.

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
• Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
• Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
• Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
• Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.