Summer is a great time for produce in NJ. It makes up for the unwelcome waves of humidity we get. Berries are a big part of that produce. In fact, I just learned that wild raspberries grow all over the place out where I live. And they’re delicious. I love all sorts of berries, but recently I found myself with even more blueberries than a berry-lover like myself could eat.
Out of all the different types of desserts out there, berry desserts are my absolute favorite. The tartness keeps them from being overly sweet and I love how they’re light and rich at the same time. Berry cobblers and I have had a long-standing love affair.
So of course I thought about making a cobbler. And I thought about making muffins or a pie. All of which are serious contenders for an overabundance of blueberries. But, I came across a recipe for a galette and realized I’d never made one before. I’d really been missing out. Galettes are an absolute game changer. They’re free form, so all you need is dough and a baking sheet.
Essentially, you put something tasty in the middle of the dough, fold up the edges and bake it. It’s really that simple. Plus, they look all rustic and cute when they’re done. Anything you can throw together haphazardly and still comes out delicious has my name written all over it.
As I started looking into galettes, I wondered what made them different from crostatas. They look the same, right? So far, the only difference I’ve come across is geographical. Galettes are French and crostatas are Italian. So, potay-to, potah-to. Or pomme de terre, patata as it were.
The process of making dough never gets old for me – I really enjoy it. The idea of taking just a few ingredients and turning out a dough you can use for just about anything is exciting. Oh, the possibilities! Mixing dough and getting your hands dirty is kind of soothing in a way too. When I’m in a funk, working with dough usually makes me feel better. As does eating baked goods… funny how the two go hand-in-hand.
I was deep into dough relaxation mode while making this particular dough and accidentally left out the sugar. Ha, whoops! It turned out it really wasn’t a big deal. I sprinkled some sugar on the dough before piling on the blueberries, just for good measure.
I followed this recipe as is, but I actually think I’d add a touch more sugar and some citrus zest if I made it again. It was tasty – and actually better the day after – but it needed to be punched up a bit. Also, the measurements for the dough make enough for two galettes or a regular covered pie.
- 2½ c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- ½ lb. or 2 sticks cold unsalted butter
- ¼ c. vegetable shortening
- ½ c. ice water
- 1½ c. blueberries
- 2 tbsp. & 2 tsp. sugar, divided
- 1 tbsp. cold unsalted butter, cut into small pieces
- 2 tbsp. milk
- To make the dough, mix flour, sugar and salt in a large bowl.
- Cut butter into small pieces (1/4 in.) and add in, using a pastry blender to chop butter into pea-sized pieces. Cut in shortening using pastry blender until the mixture resembles coarse crumbs. Some big pieces are okay.
- Drizzle ice water in, a tablespoon or two at a time, until the mixture is moistened and forms large balls. To check, press the dough together with a spatula. If the balls of dough stick together it's all set. If not, add more water until they do.
- Divide dough in half and refrigerate for at least 30min. before rolling.
- Preheat oven to 400F.
- On a floured work surface, roll out dough into a 13-in round. Carefully transfer to baking sheet, folding into quarters makes it easier to move.
- Leaving a 2-3 inch border around the edge, pile on blueberries.
- Sprinkle with sugar and top with the small pieces of butter.
- Fold the border of the dough over the fruit, pleating as you go along. The fruit in the center should be exposed.
- Lightly brush dough with the milk and sprinkle with remaining 2 tsp. sugar.
- Bake for 25-35 min. and then let cool on a rack. Serve warm or room temp.