Blueberries are here – and besides tumbling them over my granola and oatmeal in the morning and into banana bread and muffins any time of day, I love making juicy blueberry galettes. They’re rustic and charming – perfect with coffee – and if you make small ones, they come across as ginormous, fruit-filled Danishes. Can you think of anything better to nibble with coffee or tea, or while sitting on the patio? They’re completely divine warm, with a scoop of vanilla ice cream. Best of all – you don’t need a pie plate (or even pastry from scratch) to make them. Welcome, summer!
There’s no shame in cheating with a package of frozen puff pastry dough – simply thaw it on the countertop, then roll it out 1/4-inch thick, if it’s not already.
Pile with fruit tossed with sugar and a bit of cornstarch, to keep the indigo juices from running wild. Pinch the pastry up the sides to enclose it and bake – the fruit will shrink, condensing it and leaving a crunchy golden shell on the outside.
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. 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 and salt.
Unwrap the puff pastry onto the sheet, or roll a thawed block of puff pastry (or regular pastry) out 1/4-inch thick. Cut into rounds about 2 inches in diameter larger than you want the finished galettes. Mound the blueberry mixture into the middle of each piece of dough, leaving an inch or so around the edge. Fold the edges over the filling, folding wherever it naturally folds and pinching with your fingers to enclose the berries. Remember, imperfect = rustic.
Brush the pastry with egg and sprinkle with sugar. Bake until golden, 25-30 minutes. If the pastry is 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 4-6.