Saw this recipe in the Detroit News, sounded great. Was in Charlevoix at Marvin's Gardens, looking for a Hydrangea bush and they had fresh, local blueberries, so I had to buy them and make the galette. It was soooo good. here it is. The only change was I used a round crust, Spartan Store, Oleson's in CVX, just ridged the edges, more rustic, but so good. Served with vanilla ice cream, we all enjoyed after a nice grilled Greek chicken dinner.
Blueberry Galette
1 pound fresh blueberries (3 cups) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup sugar 1 (9-inch) refrigerated pie dough (from a 15-ounce package) 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten 1 teaspoon raw or coarse sugar Garnish: grated lemon zest (optional)
Put oven rack in middle position and preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Stir together blueberries, cornstarch, zest, juice, cinnamon, nutmeg, salt, and 1/2 cup sugar in a large bowl until combined.
Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2 -inch border around edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some beaten egg and sprinkle with remaining teaspoon sugar. (I used a round crust, just ruffled the edges all around)
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Top with lemon zest and serve warm with lemon sorbet or vanilla ice cream if desired. Serves 6.
Per serving: 307 calories; 12 g fat (6 g saturated fat; 35 percent calories from fat); 47 g carbohydrates; 48 mg cholesterol; 246 mg sodium; 2 g protein; 2 g fiber.
Bon Appetit!
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