Rustic Blueberry Galette Food
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
RUSTIC BLUEBERRY GALETTE (CROSTATA)
Also known as Blueberry Crostata, this crumbly pie crusts combined with blueberry filling and topped with vanilla ice cream. A delicious and easy rustic dessert!
Provided by MinShien
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Pre heat oven to 375 degrees F.
- In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
- Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1)
- Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.
- Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.
- Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.
- Serve with vanilla ice cream and enjoy!
Nutrition Facts : Calories 348 kcal, Carbohydrate 50 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 171 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
- In a bowl mix the berries (OK to use unthawed frozen berries – that is what I did in these pictures), sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside
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