RUSTIC BLUEBERRY GALETTE (CROSTATA)
Also known as Blueberry Crostata, this crumbly pie crusts combined with blueberry filling and topped with vanilla ice cream. A delicious and easy rustic dessert!
Provided by MinShien
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Pre heat oven to 375 degrees F.
- In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
- Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1)
- Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.
- Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.
- Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.
- Serve with vanilla ice cream and enjoy!
Nutrition Facts : Calories 348 kcal, Carbohydrate 50 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 171 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 6 g, ServingSize 1 serving
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
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