Juicy … We had it with a scoop of vanilla ice cream. But, if that is all you have, be sure to let the frozen blueberries thaw completely and drain and pat-dry them before using them in the recipe. I hate to even try to use words like Galette, … Roll out the dough: Roll out the each dough disk into 8 inch circles on a lightly floured surface using a … Start by combining the flour and salt with a few pulses and then add cold cubed butter. Preheat the oven to 425F. I made one with blueberries and one apple. If you are using very ripe or juicy fruit, you can help prevent a soggy crust by dusting the galette dough with flour, cornmeal, or breadcrumbs before adding the filling. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet. For the apple I used brown sugar instead of white. Add your sugar, cornstarch, and blueberries to a bowl. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar. Brush the puff pastry with the beaten egg, and then sprinkle the entire pie with white sugar - just a teaspoon or so! Roll out the puff pastry and cut into a circle; Combine the blueberries, 3 tsp. We used puff pastry to form our galette, partly because I like puff pastry, and partly because you … What I really love are all the cakes and desserts you make–and they mostly look easy. If you happen to want to get fancy for a get-together, there are a few options that always work beautifully with galettes! Cast-Iron Blueberry and Nectrarine Galette, Cast-Iron Pork Chops with Nectarine Pico de Gallo, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits, Ree's Quesadillas with Shrimp, Pineapple and Peppers. The overview of the recipe says prep time – 5 minutes and cook time 3 minutes… total time 8 minutes. Mix to combine completely. Not sure how to use puff pastry. I’ll check it after 3 and continue baking til it browns. sugar, cornstarch and the juice of half of the lemon in a bowl and mix; Cream togethter the cream cheese, 2 tsp. I’ve made several and all are good. It’s usually circular, and free form. Once removed from oven using a pastry brush dot the fruit with melted butter, garnish with mint and serve with crème fraiche. Let me know how it turns out! Have a great day! Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash. Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes. Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges. Brush the puff pastry with the egg,  covering it all. ). Heat oven to 400 degrees, and position a rack in the lower third of the oven. All rights reserved. See more ideas about Food, Blueberry galette, Low carb recipes. Thank you for your help. Fold the border up over the fruit making sure the center portion of fruit Re-roll the scraps and cut 2 more. In a bowl, add sugar and cornstarch and sift together with a fork or whisk. This past weekend I was in the mood for baking, and initially I was only going to make this galette … I’ll definitely be making this again and again. I made it for my daughter-in-law’s birthday. When you say one layer, are you saying one layer with several layers in between, or should I separate the layers and just use one thin one? Thank You, Have you ever saw ,made ,or heard of a recipe using crossents a type sweet spread and chopped almonds ,as a child they had them at the bakery so sweet and good it was on half of a crossent an kinda chewy ,never saw them.after the bakery closed. While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt. Combine Lori, The added bonus of using dried apricots, or any dried fruit, is it absorbs some of the liquid from the fruit. The fruit is the star of the show so you will want to pick one that is in season and that is really flavorful. And cooking the filling helps with that too, as less moisture means less chance of a soggy bottom. DIRECTIONS. Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Add just enough water so the dough holds when pressed together. A traditional galette uses pie crust (homemade or store bought). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round). Another favorite of mine is kiwi, but I haven’t quite convinced the kids how amazing that is yet. Phyllo doesn’t rise, so the blueberries would be all over the pan. Brush pastry with egg and sprinkle some sugar. Roll out the puff pastry a little and add the fruit mixture in … Line a rimmed baking sheet with parchment paper. You don’t need any special tools or pans to make a galette and it truly is one of those desserts that anyone can make. If you have whole wheat pastry flour you can use that for the whole wheat flour. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. I’m about to make this (it looks delicious) but I’m a bit confused. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. You list 1 T. fresh lemon juice in the ingredients, but don’t mention it in the instructions. 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