This Blueberry & Lemon Galette is a delightful, rustic fruit tart that’s super tasty, yet humble – no pretensions here!
This recipe is from Joanne Chang from Fine Cooking. The only adaptation I made was adding ground almonds to the sugar before sprinkling over the fruit and dough prior to baking, and doubling the amount of lemon zest (you can never have enough lemon zest!).
The pastry was spectacular – crisp and flaky – it even survived the inordinate amount of juice from the berries (which seeped out from a couple of cracks in the pastry) and delivered a crisp bottom. I served this with home-made Vanilla Bean Ice Cream, but whipped cream would be just as good.
BLUEBERRY & LEMON GALETTE
For the Dough:
- 6-3/4 oz. unbleached all-purpose flour
- 2 tsp. granulated sugar
- 1/2 tsp. table salt
- 5-1/2 oz. cold unsalted butter
- 1 large egg yolk
- 3 Tbs. whole milk
For the Filling:
- 4 cups blueberries
- 1/4 cup granulated sugar
- 2 Tbs. honey
- 2 tsp. finely grated lemon zest
- 1 Tbs. all-purpose flour
- Big pinch table salt
- 1 large egg, beaten well
- 2 Tbs. granulated sugar
- 2 Tbs. ground almonds (optional)
- Make and Roll Out the Dough: Combine the flour, sugar, and salt in a food processor (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. Use pulse or low speed until the butter and flour just starts to combine evenly, though quite coarsely – it won’t take long. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
- In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just starts coming together, about 15 seconds. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry.
- Dump the dough onto a clean counter, and bring it together into a ball. Work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable). Don’t overwork it though. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.
- Position a rack in the centre of the oven and heat the oven to 180°C (350°F). Line a heavy-duty rimmed baking sheet with parchment. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s all right if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
- Fill and Bake the Galette: Put the blueberries in a large bowl. Toss the fruit with the 1/4 cup granulated sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Add the lemon zest, honey, flour and salt, and toss until everything is evenly mixed.
- Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart.
- Combine the granulated sugar and ground almonds (if using) and sprinkle about a third of it directly over the dough. Heap the fruit in the centre of the dough round (you may need to drain any extra juices). Sprinkle another third of the sugar/almond mix over the fruit.
- Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the remainder of the sugar/almond mix over the top of the pastry.
- Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. It’s alright if some of the juices escape from the tart and seep onto the pan (mine did, but made no difference to the end product – and let’s remember, it’s meant to be rustic!).
- Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving. When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature with whipped cream or vanilla ice cream.
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