Blueberry Pecan Galette Recipe By Tasty Food

GRILLED BLUEBERRY GALETTE RECIPE BY TASTY

Steps:

• Sift 3 cups (375 g) of flour and the salt together into a large bowl.
• Using your fingertips, work the butter into the flour, breaking up the cubes as you go until no large lumps remain. Shake the bowl to coax any large chunks of butter to the surface. If you have warm hands or the process is taking too long, chill the bowl in the refrigerator for 20 minutes to cool down--you don't want the dough to be greasy at all!
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the egg mixture to the dry ingredients, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough, if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but it should be a cohesive disc with no real cracks or very dry bits.
• Divide the dough into 2 discs, 1 slightly larger and 1 slightly smaller. Wrap the discs in plastic wrap and chill for at least 30 minutes, or up to 4 days.
• Meanwhile, make the blueberry filling: In a medium bowl, mix together the blueberries, lemon juice, ⅔ cup of sugar, and the remaining 2 tablespoons of flour.
• Preheat the grill on medium-high for about 10 minutes, to about 375˚F (190˚C).
• Lightly flour a clean surface and unwrap the smaller disc of chilled dough. Flour the top of the dough. Using a rolling pin, roll out the dough, giving it a quarter turn every few times, to spread the dough evenly and ensure it doesn't stick to the surface. If any cracks form, smush them back together. Roll out the dough to a circle about ¼ inch thick and 8 inches (20 cm) wide. Use the star-shaped cookie cutter to cut about 12 stars.
• Roll out the larger disc of dough, creating a circle about 13 inches (32 cm) wide.
• Pour the blueberries into the center of the larger circle and form into an even circle, leaving a 2-inch (5-cm) border all the way around. Use your hand to fold the edges of the crust over the filling.
• Place the stars over the blueberry filling, slightly overlapping. Refrigerate the galette if not grilling immediately, up to 2 hours.
• Before grilling, brush the beaten egg over the crust and stars and sprinkle the remaining tablespoon of sugar all over the galette.
• Carefully transfer the galette to a 12-inch (30 cm) square piece of aluminum foil set over an inverted rimmed metal baking sheet. Fold the edges of the foil up to catch any dripping juices.
• Set the baking sheet at the center of the grill and close the lid. Grill for 30 minutes, until the crust is golden brown and the filling is bubbling. Check every 10 minutes and adjust the heat level as needed.
• Let cool for at least 30 minutes, then slice and serve with a dollop of whipped cream.
• Enjoy!

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.

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.

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.

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.

WHOLE WHEAT BLUEBERRY PEACH GALETTE RECIPE BY TASTY

Steps:

• In a large bowl, combine the whole wheat flour, coconut sugar, and salt.
• Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Dump the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• Meanwhile, make the filling: combine the peaches, blueberries, lemon zest, coconut sugar, cornstarch, cinnamon, cardamom, and vanilla in a large bowl and mix well. Cover and chill while the dough chills.
• Preheat the oven to 375˚F (190˚C).
• On a lightly floured surface, roll out the dough into a circle about ¼- to ½-inch (6 to 13 mm) thick.
• Carefully use the rolling pin to transfer the dough to a 10- or 12-inch (25 cm or 30 cm) cast-iron skillet. Gently press the dough against the bottom and sides of the pan.
• Add the filling to the center, then fold the edges of the crust in.
• Brush the edges of the crust with egg wash and sprinkle with turbinado sugar, if desired.
• Bake for 45-50 minutes, or until golden brown.
• Serve warm or at room temperature, with ice cream, if desired.
• Enjoy!