Blueberry Galette with Maple Whipped Cream

I adore galettes – free-form pies that require no pie plate nor crimping and that are simple yet stunning, no matter what they’re filled with. Not only do they not demand perfection, they discourage it. High reward for minimum effort. Whomever first applied the term “rustic” to food should win a Nobel prize.

I recently made a galette using blueberries, and I admit it made me nervous. My fear with berry pies is that they’ll either be too stodgy from too much cornstarch or too soupy, running out all over the plate as soon as I cut into it. A berry pie should have some juice to give, but no one wants a runny pie. This particular pie was perfect.

Starting with a package of puff pastry will streamline your pie-making experience, but by all means start with a basic pastry – enough for a single-crust pie – if you like. Puff pastry need only be thawed, rolled (and sometimes not even, if it comes that way) and filled, and it’s light puff adds to a galette’s rustic charm. We ate this on the patio with friends, topped with whipped cream that had been spiked with maple syrup (just swap syrup for the sugar you’d normally sweeten it with – or try brown sugar) and it tasted like the very essence of summer.

Blueberry Galette

inspired by this one.

1 pkg. puff pastry, thawed, or pastry for a single-crust pie
1/2 cup sugar
2 Tbsp. cornstarch
3 cups fresh blueberries
1 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. butter, cut into bits
1 egg, lightly beaten
coarse sugar, for sprinkling (optional)

Put oven rack in the middle position and preheat to 425°F. Line a large, rimmed baking sheet with foil, parchment or a silpat mat.

In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar-cornstarch mixture, lemon juice, cinnamon and salt.

Unwrap the puff pastry onto the sheet, and roll it into a 10″-inch (ish) circle. Mound the blueberries into the middle of the dough, leaving an inch or two around the edge. Fold the edges over the filling, just enough to keep the berries from sliding out. It can overlap and look rustic, there is no need for neatness. Dot the berries with bits of butter.

Brush the pastry with egg and sprinkle with sugar. Bake until golden, 25-30 minutes. If it’s browning too quickly, cover loosely with some foil. Cool for a few minutes before sliding out onto a cutting board to cut and serve. Serve warm, with whipped cream sweetened with maple syrup, or vanilla ice cream. Serves 6.

Article Posted 6 years Ago

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