Galettes

Super yummy less structured cousin of the pie 🙂

from tastingtable.com

The crust must have been inspired by a Paula Dean recipe because there is lots of butter, but it makes such a delightful crust its hard to care!

Dough:
1 cup plus 2 tablespoons all-purpose flour, plus extra for shaping
1 cup plus 2 tablespoons pastry flour
½ cup plus 1 tablespoon corn flour or fine cornmeal
2 teaspoons granulated sugar
1 teaspoon kosher salt
2 sticks (16 tablespoons) cold unsalted butter, cut into ½-inch cubes
3 to 4 tablespoons ice water

Filling: (can just use your favorite pie fillings)
5 cups (2½ pints) fresh blueberries
½ cup granulated sugar, divided
1¼ teaspoons cornstarch (if using plums use 1 extra teaspoon)
Zest of 2 lemons, plus 1 tablespoon fresh lemon juice, divided
1 large egg, lightly beaten

1. Make the dough: Mix together the all-purpose flour, pastry flour, corn flour, sugar and the salt. Add the butter and mix on medium-low speed until the mixture looks like coarse meal with butter pieces no larger than a small pea. Add the water and continue to mix until the dough comes together.

2. Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick circle. Enclose in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days; if chilling the dough for more than 30 minutes, let it sit out at room temperature for 10 minutes before rolling).

3. Make the galette: Preheat the oven to 375°. In a large bowl, add the blueberries, ¼ cup plus 1 tablespoon of the sugar, cornstarch, half of the lemon zest and the lemon juice.

4. Roll dough out to about 1/4 inch thickness in a rough circle. This recipe calls for enough to make one large galette, However I made two smaller ones with the same amount of dough. Turn the blueberry mixture out onto the center of the dough circle, mounding it slightly and leaving a 2½-to 3-inch border around the edges. Gently fold the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.

5. Brush the edges of the dough with the beaten egg and sprinkle with 2 tablespoons of the sugar. Bake the galette until the crust is golden and fruit is thick and bubbling, rotating the baking sheet midway through cooking, for 35 to 40 minutes. (closer to 20-25 minutes for the two small ones)

I also made a peach one in these pictures with basically the same blueberry recipe just peaches instead! The peach one also leaked a bit!