Crisp, flaky, and bursting with blueberries: This blueberry galette is a new summer staple.
You don't have to freeze it, but keep it in the fridge for at least a few hours before rolling it out.
Sprinkle granulated or turbinado sugar over the crust before baking. It turns out crunchy and incredibly tasty.
Ingredients for Blueberry Galette – For the crust: – 1/2 cup unsalted butter cold (1 stick) – 1 1/4 cups flour – 1/2 teaspoon sugar – 1/2 tsp salt – Use 1/4 cup buttermilk or milk mixed with 1/2 teaspoon vinegar
To fill: – 2 cups blueberries – 1/4 cup sugar – 1 tablespoon cornstarch – Juice and juice of 1 lemon – To assemble the galette: – heavy cream or half and half – Turbinate or Coarse Sugar
Servings - 4, Prep time - 1 hour, Cooking time - 45 mins, Type - galette.
Store leftovers in the fridge for up to 3 days, although galettes are best the day they are made.
It is baked for about 45 minutes, until the crust is golden brown and the filling is bubbling.