Blueberry Galette

by elyn_ryn

A galette, a French cooking term that is pronounced “guh-let” in English, refers to a flat cake that usually has a flakey crust. It can be savory or sweet and has a rustic look. Galettes don’t have a top crust but have crust folded over the edge of the filling. You can decorate the crust ledge if you like by placing chopped nuts, coarse sugar crystals, or pie crust decorations as shown below.

How to Serve

Serve galettes warm or cold; however, some would argue that they are best warm out of the oven with ice cream on top!

Blueberry Flowers

Coloring the Dough

I made the blueberry dough by using blueberry powder, which is crushed freeze-dried blueberries. You can buy blueberry powder online, and I include a source in the recipe notes. You can also use freeze-dried blueberries (found at specialty grocery stores) and grind them to a fine powder with an electric food chopper. You may use more or less powder than is listed in the recipe, depending on how light or dark you want the dough. Remember that the colored dough will lighten as it bakes. Follow these steps to work color into the dough:

  1. Sprinkle the blueberry powder on the dough.
  2. Then fold the dough over on itself.
  3. Knead the dough to incorporate the color and evenly distribute it.

Making Flowers

To make flowers like the ones I placed on this galette, use a round cookie cutter to cut out 2-inch circles. Overlap the dough circles as shown in the photos below. Cut the circles row in half as shown. Then roll up each side of the dough to make two flowers.

Carefully pull the layers to separate the petals and make a flower. Work the dough to shape the flower if needed. Then cut off any extra dough and save it in a scrap pile to re-roll to make other flowers.

Making Buds

You can make buds from thin strips of dough. Just roll up a 4-inch strip to make a tube, being careful to roll it unevenly, so it spirals–which will make it bud-shaped. Work the dough with your hands to continue to shape the dough into an abstract bud. Cut off any extra dough and save it.

Placing the Flowers

Place the flowers in groupings around the galette and gently press them into the dough. Then brush both the flowers and the folded rim of dough with a beaten egg. Bake and enjoy!

Print Recipe
Blueberry Galette
Baked blueberry pie with rose crust decorations
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
  2. Add the water and lemon juice and stir. Add the blueberries and butter. Stir. Heat on medium-low heat until the sugar starts to melt. Then turn the heat to medium and let the blueberry mixture simmer for about 5 minutes or until it thickens a little. Remove from the heat and add the vanilla and stir to mix well. Let the mixture cool while you prepare the crust.
  3. Preheat the oven to 400 degrees F.
  4. Roll one crust to 12 inches round and place it on a baking sheet with a sheet of parchment paper underneath. Set aside.
  5. To the second crust, spread the blueberry powder over the crust. Fold the crust over itself and start kneading the dough to work the blueberry powder into it and color it purple. Add additional blueberry powder if necessary unless it reaches the desired color. Then roll out the crust to approximately 12 inches and 1/8-inch thick.
  6. Cut flowers out of the purple crust by using a 2-inch cookie cutter. Cut 5 circles and lay them out in a row overlapping each circle with the next dough circle. Cut the circle row in half lengthwise. Roll up one row into a tube to form a rose. Gently pull the petals downward to separate the petals and open up the rose. Cut off any excess dough from the bottom of the flower. Repeat with the other half of the circle row. Continue making roses until you have several for decorating. Set the flowers aside. Make a dough ball of all the leftover scraps.
  7. Roll out an 8 x 2-inch long strip of dough. Cut four 1/2-inch wide strips. Cut these strips in half. Start with one end of a strip and roll up the dough into a tube to form a bud. Handshape if necessary and cut off any excess dough at the bottom of the bud.
  8. Pour the cooled blueberry mixture in the middle of the 12-inch pie crust, leaving a 2-inch border all the way around the crust.
  9. If the pie crust edges of the crust are thin, fold over a 1/4-inch hem all the way around the galette. Then fold up the crust all the way around the galette overlapping the blueberries a little.
  10. Place the flowers around the galette edges in a pleasing arrangement.
  11. Brush the crust and flowers with the egg.
  12. Bake for 30 to 40 minutes or until the crust is cooked through and flaky. If the crust starts to over-brown before the cooking time is finished, place a sheet of aluminum foil loosely on top.
Recipe Notes

You can crush freeze-dried blueberries in a food chopper to make blueberry powder.  Or you can buy blueberry powder online.  Here is a source.

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