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Blueberry Galette




Difficulty:Moderate
Prep Time:1.5 Hours
Cook Time:45 Minutes
Serves:10

Nutritional Information

This galette is easily adaptable to any season.

Ingredients

  • Dough
  • 1 cup pecans
  • 2 cup all-purpose flour
  • 4 teaspoons sugar
  • 1 teaspoon kosher salt
  • .5 teaspoon ground cinnamon
  • 8 oz. chilled unsalted butter, cut into pieces
  • 8 Tbsp. ice water
  • Filling and Assembly
  • 24 ounces blueberries
  • 2 Tbls ginger
  • 2 oz Fresh herbs basil, tarragon etc.
  • 2 tablespoon cornstarch
  • 3 teaspoons fresh lemon juice
  • .5 cup sugar, plus more for sprinkling
  • All-purpose flour (for surface)
  • 4 tablespoons milk, half-and-half, or heavy cream

Directions

  • 1. Dough
  • 2. . Preheat Egg to 350° with platesetter and stainless steel rack. 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.
  • 3. Transfer to a large bowl; drizzle with ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6
  • 4. . Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Filling and Assembly
  • 5. . Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
  • 6. Roll out dough on a lightly floured surface to a 12
  • 7. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
  • 8. Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828