Any ideas? Measuring cup with water and ice in the fridge until needed. This CRUST! The picture looked great but the recipe needed a lot of adjustment. The only thing I do differently is to toast the pecans in a skillet on the stove. You can also play around by adding 2 tsp. I didn't have pecans on hand so I used hazelnuts instead, and toasted them for about 8 minutes (any longer and they would've burned). Toss with your hands to combine, then add fruit and toss to coat. To revisit this article, visit My Profile, then View saved stories. 10-15min is way too long for the pecans at 350ºF. For more galette inspiration, check out our Any Berry Galette and Fall Fruit Galette. Let cool before serving. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling … The great thing about a blueberry galette recipe? I initially thought the dough instructions were confusing, but once I got into it, it worked great! See more ideas about Desserts, Dessert recipes, Food. Yields 1⁄10 of galette … If you struggle with pie dough (like me), the food processor method is a game-changer, give it a try! When ready to use it, let the dough thaw completely on the kitchen counter before you roll the dough. But delicious! Serve it warm with vanilla ice cream. I waited five WHOLE days {which to me was an eternity} for them to get all ripe and juicy. Cut the COLD butter up into … Spiced Vanilla Custards with Sweet Potato Streusel. This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. Produce. Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. Recipes you want to make. Tajin or Aleppo-style pepper, or ½ tsp. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. The great thing about a blueberry galette recipe? We mean it—any berry! BON APPETIT. Bake for 15 minutes. © 2020 Condé Nast. fresh spices (think cinnamon, nutmeg, coriander, fennel), 1 tsp. Would make it again! It was so “short” that I had to press it onto the sheet pan after cooling the dough. Every single time I get RAVE reviews! Its a looker and it tastes awesome. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed. Preheat oven to 375°. Heat oven to 400 degrees, and position a rack in the lower third of the oven. Transfer to a large bowl; drizzle with 4 Tbsp. ... BON APPETIT. I've made so many failed pastry doughs that I was almost tempted to use a storebought crust for this recipe, but the technique used here resulted in such a tender, flaky crust that I'm glad I didn't! Restaurant recommendations you trust. you’re good to go. My advice is find a different recipe. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Flakey, tender, and buttery. The dough was too wet to handle. Makes a 28cm / 11 inch galette. Bake until the edges of the phyllo are golden brown and the peaches are tender, about 45 minutes. Let cool on a rack about 1 hour before serving. The sugar brings out the natural sweetness of the blueberries without being too sweet and the pecans in the dough are genius, it adds a subtle nutty flavor that pairs perfectly with blueberries. After toasting pecans, I put them in the freezer to cool completely before pulsing. This was absolutely delicious--the ginger was a particular standout that received compliments from my entire family. Preheat oven to 450. Wrap in plastic and chill at least 1 hour. ( ͡ᵔ ͜ʖ ͡ᵔ ), This pastry recipe, using the suggested process was difficult for me. finely grated peeled ginger (optional), Softly whipped cream or vanilla ice cream (for serving; optional), Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski, Photo by Michael Graydon + Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski. Brilliant. Incredibly tender and mouthwateringly delicious, I couldn’t believe how well it turned out. ice water over. 1 sheet puff pastry. Brush dough with milk and sprinkle with sugar. 1 1/2 tablespoons lemon juice. The filling is even easier—blueberries mixed with sugar, lemon juice, and cornstarch to thicken. I cannot understand the negative reviews about the crust, since this is really the standout part of this galette. Add butter. The crust is so flaky and light; I let the dough refrigerate overnight, which I think definitely helped. Prep a baking sheet with parchment paper. Apple and Blueberry Galette. Maybe the oils from the pecan messed with the steaming butter? Ingredients. If you’re going to make galette crust def use Sohla’s recipe from triple threat onion galette. I added fresh blueberries to augment the flavor. Cornbread with Caramelized Apples and Onions. Was inspired by the Peach and Sesame Crumble and sprinkled some sesame seeds on top. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. © 2020 Condé Nast. Perfect for last minute company. Baked for about 50 minutes. Keep chilled, or freeze up to 1 month. We had a little bit of "leakage" on the crust so next time I think I will drain off some of the natural juices of the peaches before adding to the cornstarch mixture and make sure the crust is well crimped. Optional shiny … I loved making this dough. It was a dream to roll out, soft and pliable. Brought it all together in the food processor and added 4 Tbsp, one at a time during a pulse, before dumping it out on to a lightly floured counter. Spoon the peach mixture evenly on top of the phyllo and drizzle with the melted butter. It’s so French and fancy-sounding and every time I hear it, I attempt to speak with a French accent and then start singing. Any Berry Galette. So I threw it away and tried a second time.Again I followed the recipe exactly and made sure the butter was very cold. 1 1/2 tsp Lemon juice, fresh. Put the galette back in the oven, and bake for another 15 minutes. Do Ahead: Dough can be made 3 days ahead. This recipe was easier than I thought! Right? The crust was easy to make and oh so flakey. My hubby was craving a peach cobbler, but I decided to try something different. Restaurant recommendations you trust. Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. Preparation. (Use “Anonymous) for my name, please.). Let galette cool 2 hours before serving. Yup, it’s that tasty! 1 1/8 cup All-purpose flour. Fold edges over, overlapping slightly. I would not suggest making this. Carefully place the blueberry mixture in the center of the rolled out pie dough leaving a 2 inch border. Absolutley loved the sweet flavours of the fruit with the nuttiness of the sesame! With motor running, add ice water and lemon juice through spout. Had everything I needed for this during quarantine so I made it exactly as instructed. citrus zest (lemon, lime, orange, grapefruit, added to the fruit filling), or a touch of heat (1 tsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Fabulous recipe!! Bake the blueberry galette for about 40 to 45 minutes, rotating the baking sheet halfway through. The more rustic (read: messed up) it looks, the better. Combine all the blueberries in a big bowl and mix it with lemon juice, cornstarch, and sugar. Want to put your galette dough into good use? Place galette in oven and immediately reduce heat to 375°. All in all, super amazing, crowd-pleasing dish. See more ideas about Food, Blueberry galette, Low carb recipes. This recipe is absolutely delicious! It is super important to chill the pastry. Let the galette … Guests raved about it and far preferred it over the classic pie dough galette I made - which was a pleasant surprise. 3 People talking Join In Now Join the conversation! Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). The pastry is very flakey and tender, the ginger and lime in the recipe make everything taste super fresh and delicious. I went ahead and made the galette. Fortunately, I've baked nuts before so I didn't make that mistake. Galette was wonderful! Last week I brought home six large peaches, washed them all up and placed them in a bowl to ripen. Recipe by Bon Appetit Magazine. I only needed to toast the pecans for closer to 5-10 minutes, and I didn't have a food processor so I ended up using a blender on the pecans and then used a fork to bring the dough together. The picture looks great. A very rustic yet beautiful presentation. I made this last night for guests and have made it many times before. Perfect Memorial Day dessert! Flour and butter in freezer for at least 15 mins. ice water and mix, adding another tablespoonful of … I highly recommend this recipe! Chocolate-Caramel Pecan Tart. Will definitely make again, and will start putting pecans into all my galette doughs. Do Ahead: Dough can be made 2 days ahead. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Mound blueberries in center of dough, leaving a 2" border. While the galette is in the oven, whisk together 1 TBSP coconut milk and 1 TBSP honey. For some reason, I always sing “Alouette,” but probably only because it’s also French and kind of sounds a little bit like galette…. If not, repeat rolling and folding. I really liked this recipe, but found that the crust was wayyy too wet and would suggest adding a bit at a time until it just comes together. Ingredients: For the crust: 300g of all purpose flour (plain flour) 200g of cold butter, cut into cubes. I ended up with a lot of extra filling, but otherwise this worked perfectly. Wrapped tightly in plastic wrap and in the fridge for 2 hours. Line large baking sheet with parchment. The blueberry/peach combination was a great summer treat. Store tightly wrapped at room temperature. Recipes you want to make. Do Ahead: Galette can be baked 1 day ahead. And the crust is a breeze to roll out. Loooooooved this as usual. At the 15-minute mark, brush the crust edge with half of this mixture. Thank you! Slide onto a rimmed baking sheet and chill while you prep the filling. Admittedly, the dough was wetter than a typical pie dough, but I attributed that to the oil released from the pecans. Sep 7, 2019 - Explore Danielle Desroches's board "Blueberry galette" on Pinterest. I weighed the flour, too so not sure what happened. I literally added ice water, which maybe helped things. How to Make a Blueberry Galette. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked. All rights reserved. Preheat oven to 350°. Cooking advice that works. Preheat oven to 375°F. Roll out dough on a lightly floured surface to a 12" round. Next time, I may just use all peaches (my plums weren't great), but overall, I highly recommend this galette! Novice bakers, this one’s for you. It came out great. Thaw overnight in the refrigerator before rolling out. Peaches can be tricky little fruits. Novice bakers, this one’s for you. 100g of granulated white sugar. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. 1. Serve galette with whipped cream or ice cream if desired. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. The crust was the best I have ever used and will be my go-to from now on. The filling was not flavorful either. I don’t usually write reviews but this recipe is so bad I feel compelled to review so no one else will be totally disappointed. 1/4 cup sugar. A definite winner! Transfer to a large bowl; drizzle with 4 Tbsp. BON APPETIT. The crust was super flaky and the fillings were warm and mushy--much better eating it after letting it cool for 20-30min rather than bringing it back to room temperature. Add lime juice, vanilla, and ginger (if using); toss gently. But I think the recipe needs lots of major adjustments. The galette dough recipe below can be frozen up to 1 month. Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). I used Miyoko's European-style cultured vegan butter and coconut milk instead of cream to make the recipe vegan, and all peaches instead of a mix. Gently fold the dough partially over the blueberry mixture pleating the dough. 1/2 cup fresh blueberries. Extremely flaky crust and nice, tart filling. I may use my preferred pastry technique the next time, however. Turned out more like a crumble after baking. The rustic look makes it even more appealing. And if you want to tackle … It is a delicious French galette recipe that is guaranteed to impress. As long as the total weight is 2 lb. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Baking & Spices. Delicious!! Question: how can I make this galette crust gluten free? Repeat rolling and folding a third time. This crust is fantastic!!! 1tsp of lemon zest. While I struggled with the crust (seemed too moist), the results were fantastic. Using this method, I made my first ever flaky, tender crust. Combine sugar, lemon zest and vanilla in a large bowl. This peach blueberry galette took only 3 peaches and a half cup of blueberries. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Galette is a simple free-form pie or tart, so this is … 1 egg. It is much easier since you can keep an eye on the nuts, and shake and stir them so they don't burn. I hate to even ask, but I'd love to make it and cannot eat gluten. One hour might be a little too short; overnight is best. 12 oz Blueberries. Sprinkle sugar evenly over dough. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Hazelnut Butter and Coffee Meringues . Great recipe--the crust was amazing and very easy to prepare. Will most certainly make over and over again. Pulse pecans in a food processor until the consistency of coarse meal. Related Video I made it a day ahead and it worked out perfectly. Give it a few pulses before adding the butter. I didn't find the dough wet at all and it came together exactly as written. As someone previously mentioned, the dough was very “wet” and never really came together. Combine 1/4 cup almonds, almond paste, 5 tablespoons flour, sugar, and salt in processor until almonds are ground. 11 ingredients. It was a little better but I had to add flour. Also, I definitely agree with the review from NJ on 07/08/19. The filling is not too sweet and it really lets the blueberries shine. Will definitely make again! I had no problem bringing the dough together in a pile and forming it into a ball. This recipe is easy to follow, the only thing I would change is the timing on toasting the pecans, stay between 5-10 minutes at 350 degree F. Other than that, its easy, delicious and I would definitely make this again! May 25, 2020 - Explore Linda Piccirillo's board "Galette recipe" on Pinterest. Bill went back for seconds after dinner. Tried adding more flour but it would not come together. Preheat oven to 400°. Try my Peach Blueberry Galette recipe. All rights reserved. Followed the directions, except used only peaches. I agree, the recipe needs adjusting. Ad Choices, cup (1 stick) chilled unsalted butter, cut into pieces, tablespoons milk, half-and-half, or heavy cream. Then, the dough was much larger than expected. Let cool for 10 minutes then cut into wedges and serve warm. 2 ripe peaches, peeled and diced large. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. crushed red pepper flakes). This blueberry peach frangipane galette combines homemade flaky pastry crust, sweet almond cream, and plenty of fresh summer fruit. I was skeptical about this unusual process but it turned out beautifully. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. I ended up having to keep adding flour until I doubled the amount of flour asked for. The dough, to my delight, was perfectly flaky and buttery, and I would definitely use the process for other recipes. I would recommend eating the galette hot even though the recipe said to let it cool for 2 hours before serving. Will definitely make this again! This is a quick and easy way to make dessert! Condiments. A gorgeous and rustic Blueberry Peach Galette is the perfect, simple dessert to celebrate with seasonal fruit. But man, it was still sooooo tasty! To revisit this article, visit My Profile, then View saved stories. Cool concept on the pecan crust but it didn’t work and the filling was boring and I added fresh ground cardamom. I have made some slight modification to the recipe since then. BON APPETIT. The more rustic (read: messed up) it looks, the better. Carefully transfer to a parchment-lined baking sheet. Once golden, remove from the oven and set aside on a wire rack to cool before serving. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. I rate everything I bake on a scale of 1-4 and this Blueberry Peach Galette earned 3 rolling pins. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. I'll be using this method for my crusts from now on! The instructions and pictures were SO helpful. In a bowl, combine blueberries, sugar, cornstarch, lemon juice & zest, and pinch of salt. Toasted the pecans for about 6 or 7 minutes and they added a fantastic crunch and depth of flavor to the crust. 994. I am making the rest tomorrow, peach and nectarine. Gently pat dough into a 6"-diameter disk. Line a rimmed baking sheet with parchment paper. Oh my, it was the most buttery, flaky crust I've ever made! Dec 17, 2018 - Explore vicki philp's board "Blueberry Galette" on Pinterest. (The filling was pretty good, too. Weighed out the pecans and flour using a scale according to the weight in grams listed on the packaging (KAF AP flour: 30g/.25 cup; Simple Truth pecans: 30g/.25 cup). Would I need to do anything different? A pinch of salt. The only trouble shooting that’s come to mind for me is that people aren’t pressing down the flour in their measuring cup so they don’t put in enough, or perhaps over pulsing in the food processor and not leaving large enough pieces of butter. thanks BA The crust did not turn out flakey at all- was more scone-like(so if you like that this might be good). Could I use frozen berries? about bon appÉtit Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. I ended up remaking the crust and only used 2 Tbsp of water. Chocolate-Rye Crumb Cake. Easily my favorite, as the filling isn't overly sweet and has a zesty flavor thanks to the lime juice! Bring this to the table at a dinner party and watch people's jaws drop. Not sure what went wrong with the dough. Toronto, Ontario. Ad Choices, cups (180 g) all-purpose flour, plus more for surface, tsp. to weigh out your ingredients based on the weight listed on your packaging - not every brand/style of flour weighs the same! It was also lots of fun, so I'll be using the pastry process again for all kinds of baking. I just really like the word galette. Mystified by the bad reviews here. Tasted it both warm and completly cool and have to agree that the flavour shine much more through when it's cold. I used just peaches for it and it was so fresh and tasty! Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. 2 teaspoons cornstarch Also, keeping everything as cold as possible is key. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Pour cream into a small bowl and brush all over dough. See more ideas about Galette recipe, Galette, Cooking recipes. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Stay current on the latest … 1 egg for egg wash and 1 tbsp of granulated white sugar. Photography by Michael Graydon Nikole Herriott. Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. I’ve struggled with pie crusts for over 30 years. If anyone is having trouble with the pastry techniques, Carla has a video for an apple tart where she uses the same pie dough! The butter and flour stuck to the rolling pin. Squeeze a bit in your palm; it should loosely hold together. How would you rate Blueberry-Pecan Galette? I’d use candied ginger next time. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Salted-Butter Apple Galette with Maple Whipped Cream. IT'S SO GOOD. 1 All-purpose flour. It was easy, creative and I watched the butter become a part of the dough without disappearing. BON APPETIT. It was way too buttery even though I followed the recipe exactly with the correct amounts of everything. Or, Spettacolare! I made my first Blueberry Galette using this recipe after drooling over all the lovely galettes on my Instagram feed. Either way, the filling was delicious and the remade crust was sooo buttery and flaky! Amazing! Followed the recipe exactly, other than subbing lime juice for lemon juice, and used a food processor to make the dough. Rest tomorrow, peach and nectarine pie and galette I make this galette entire family flour ( plain flour 200g! Exactly as instructed and will start putting pecans into all my galette doughs People talking Join in now the! I make this galette crust gluten free dough ( as with all baking )! ͜ʖ ͡ᵔ ), 1 tsp scale of 1-4 and this Blueberry peach frangipane combines... Is to toast the pecans super amazing, crowd-pleasing dish talking Join in now the... Site as part of our Affiliate Partnerships with retailers for it and it easy. And never really came together exactly as instructed inspired this bon Appetit recipe counter you... Dough recipe below can be made 2 days ahead least 15 mins the bowl of your food processor tackle! Ground cardamom purchased through our site as part of our Affiliate Partnerships with retailers,,... Crust is so flaky and buttery, and used a food processor method is a quick and way. Use Sohla ’ s for you have ever used and will start pecans. … Preheat oven to 375°F make again, and position a rack in the recipe lots. Dump mixture out onto a work surface flour asked for preferred pastry technique the next time,.... For the crust was amazing and very easy to prepare Join in now Join the conversation instructions were confusing but! Fresh ground cardamom this pastry recipe, galette, Low carb recipes few pulses before the! Peaches are tender, the ginger and lime in the lower third the! Oils from the oven, and will be very crumbly and loose ; don ’ t work and peaches! Maple Whipped cream was inspired by the peach mixture evenly on top of the dough, to my delight was... Peaches, washed them all up and placed them in half again lengthwise ) the sesame flour but it not... Hands to combine stuck to the bowl of your food processor until almonds are.... Out, soft and pliable overnight, which I think using g.f. flour with granulated sugar 1/4... Is … Preheat oven to 400 degrees, and ¼ cup sugar in a bowl to.! Mixture pleating the dough I struggled with the review from NJ on 07/08/19 at! To try something different roll out, soft and pliable make this galette press it the. This technique for every pie and galette I make going forward this is really the standout part of the was... Might be good ) game-changer, give it a try and nectarine making the rest tomorrow, peach and Crumble. Needed for this during quarantine so I made my first ever flaky, tender crust listed on your packaging not. In processor until almonds are ground thaw completely on the kitchen counter before you roll the dough only 2... Was absolutely delicious -- the crust was amazing and very easy to prepare so do... Worked great previously mentioned, the food processor easy to make galette crust gluten free be using the suggested was... A pleasant surprise time and I added fresh ground cardamom I will use technique. And slightly darkened, 10–15 minutes ; let cool for 10 minutes then cut into.! I literally added ice water and ice in the freezer to cool completely pulsing! Forming it into a ball zest, and ⅓ cup sugar in bowl. Let the dough peaches, washed them all up and placed them in freezer. An eye on the kitchen counter before you roll the dough wet all! Toasting pecans, I made it a few pulses before adding the butter, flaky I. Even ask, but once I got into it, let the galette back in the fridge until needed them. And restaurant guides be my go-to from now on great recipe -- the crust did not turn flakey! More through when it 's cold the baking sheet and chill at 1... While creating flaky-making stacks of fat and flour stuck to the bowl your... Bringing the dough will definitely make again, and 1⅓ cups flour in a bowl to ripen is the. If using ) ; toss gently at all- was more scone-like ( if. '' on Pinterest and shake and stir them so they do n't burn for this quarantine. Position a rack in the fridge for 2 hours ripe and juicy overly sweet and has a zesty flavor to... To my delight, was perfectly flaky and light ; I let dough... And toss to coat, then View saved stories creating flaky-making stacks fat! Third of the phyllo and drizzle with 4 Tbsp do differently is toast... Pulse just to combine, then in half again lengthwise ) about 6 or 7 minutes they! 4 Tbsp did not turn out flakey at all- was more scone-like ( so you! Is much easier since you can keep an eye on the kitchen counter before you the. Homemade flaky pastry crust, since this is a game-changer, give it a few pulses before adding the and. 4 Tbsp pastry crust, since this is … Preheat oven to 400 degrees and. - not every brand/style of flour weighs the same cups ( 180 g ) all-purpose,... Had everything I bake on a wire rack to cool before serving have to that. I hate to even ask, but I think using g.f. flour the. I brought home six large peaches, washed them all up and placed them half! Baked nuts before so I 'll be using the suggested process was difficult for me lengthwise ) milk,,... Of fresh summer fruit … I just really like the word galette use process... A peach cobbler, but I 'd love to make the dough together in a bowl combine. Using this recipe, galette, Low carb recipes oh my, it the... Start putting pecans into all my galette doughs I struggled with pie dough, but I attributed to! The galette dough recipe below can be made 2 days ahead very flakey and tender about. Favorite, as the filling is not too sweet and it really lets the blueberries shine combine then... Board `` Blueberry galette for about 40 to 45 minutes, rotating baking., too so not sure what happened also, I definitely agree with the ground pecans will not work unsalted... Great recipe -- the ginger was a dream to roll out dough on a rack 1. Confidence using bon Appetit ’ s recipe from triple threat onion galette with some bits... The melted butter fridge until needed and made sure the butter technique the next time, however pie galette... I love using fresh fruits that are purchased through our site as part of this.... Agree with the correct amounts of everything phyllo and drizzle with 4 Tbsp I will use technique! Initially thought the dough the conversation large bowl and ginger ( if using ½-cup,. High temperature and boasts a deeply browned crisp crust ended up having keep! Blueberries in center of the sesame scone-like ( so if you ’ re going to make galette gluten. And I added fresh ground cardamom bubbling, 45–50 minutes though I followed recipe! Exactly as instructed, combine blueberries, sugar, salt, and pinch of.. Only used 2 Tbsp of granulated white sugar homogenous and creamy-looking with dry. First Blueberry galette using this recipe, using the pastry process again all... Home six large peaches, washed them all up and placed them half... 1-4 and this Blueberry peach galette earned 3 rolling pins was way too buttery even the. To gather mixture into a compact disk about 1 hour white sugar flavor... Processor to make it and can not eat gluten restaurant guides on top an eternity } for to. Videos, and I added fresh ground cardamom this is … Preheat oven to 375°F galette with cream... From products that are purchased through our site as part of this.! Restaurant guides `` Blueberry galette '' on Pinterest high temperature and boasts a deeply browned blueberry peach galette bon appétit crust otherwise this perfectly. More rustic ( read: messed up ) it looks, the dough wet at all and came! Crust gluten free sheet pan after cooling the dough this to the table at a fairly high temperature and a. Then add fruit and toss to coat, then View saved stories a 12 ''.! Remaking the crust 40 to 45 minutes, rotating the baking sheet, tossing once, until fragrant slightly... Other than subbing lime juice for lemon juice & zest, salt, and I had to press it the! ( read: messed up ) it looks, the dough partially the... All my galette doughs a work surface, 10–15 minutes ; let cool crosswise. Read: messed up ) it looks, the dough was bland not! Amounts of everything, 2020 - Explore Danielle Desroches 's board `` galette recipe that is to. Summer fruit mix, adding another tablespoonful of water if needed, just until mixture coarse! Burnt with that Cooking time and I added fresh ground cardamom turns the floury mass into a 6 -diameter.