This easy and elegant dessert comes together quickly. You can make the dough ahead of time if you wish, letting it chill in the fridge overnight. The splash of balsamic vinegar brings out the earthy juiciness of the blueberries but if you want something brighter, use lemon juice instead.
Course coffee time, Dessert
Cuisine American, French
Keyword blueberries, cottage pie, fruit, galette, summer, tart
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Rest time for crust 1 hourhour
Total Time 1 hourhour55 minutesminutes
Servings 8
Calories 271kcal
Author Irvin
Ingredients
Crust
1 1/4cupsall-purpose flour175 g
2tablespoonswhite sugar
1/8teaspoonkosher salt
1/2cupcold unsalted butter115 g or 1 stick
1large egg yolk
1 /4cupcold water
Filling
4cupsfresh blueberriesdivided, 560 g (see note above for using frozen blueberries)
1/4cupwhite sugar50 g
2tablespoonstapioca starch or cornstarch
1/4teaspoonkosher salt
1tablespoonbalsamic vinegaror lemon juice
To finish
1large egg white
1tablespooncold water
1tablespoonturbinado sugaror white sugar
Instructions
Make the crust by first combining the flour, sugar and salt in a medium-sized bowl. Cut the butter into 1/2-inch cubes and sprinkle it over the dry ingredients. Using your fingers, smash the butter into small flat pieces, breaking them up so they are roughly the diameter of peas.
Once the butter is broken down, beat the egg yolk into the cold water. Reserve the egg white for later. Drizzle the liquid over the dry ingredients, tossing with a fork. Continuing until all the liquid is absorbed and a loose shaggy dough forms.
Dump the dough onto a clean surface. Fold and knead the ingredients until a cohesive dough forms. Form a 1-inch thick disk, wrap with plastic wrap, and then refrigerate for a minimum of one hour, or overnight.Once the dough has chilled thoroughly, preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper of silicone baking mat.
Dust a clean surface with flour. Roll the dough out into a rough 11-inch wide circle. Move the disk to the prepared rimmed baking. The disk might overhang the edges of the pan, don’t worry about that if it does.
Make the filling by placing roughly half the blueberries, sugar, tapioca starch (or cornstarch), salt and balsamic vinegar (or lemon juice) in a bowl. Gently mash the berries with a fork or a potato masher to release some of the juice. Then add the remaining blueberries and toss to combine.
Heap the filling in the middle of the crust, then spread it out into an even layer, leaving about 2 inches around the edges of the crust.Fold part of the edge of the crust over the filling, then fold another part of the edge adjacent to it, repeating this process, until all the crust is folded in, enclosing the filling but leaving the center of the galette open.
Beat the egg white with water and brush the top of the crust with the egg wash, trying not to get any egg wash on the parchment paper (it will make the galette stick). Sprinkle the turbinado sugar (or white sugar) all over the top of the crust and the filling.
Bake in the oven 30 to 40 minutes, or until the center filling is bubbling, thick and jammy. Let cool 15 minutes before carefully moving the galette to a wire rack to cool completely (you can move it on the parchment paper if that is easier to do). Serve warm or at room temperature with vanilla ice cream if you wish.
Notes
For an easy shortcut, use one store-bought pie crust to replace the galette crust. Prepare as directed, skipping instructions for the crust.
You can use frozen blueberries if you don't have fresh blueberries. Skip the crushing of the blueberries, and toss the frozen blueberries, without thawing, with the filling ingredients. Increased the tapioca starch or cornstarch to 3 tablespoons, as frozen blueberries shed more liquid. Increase the bake time by 3 to 5 minutes to accommodate for the cold berries.
Balsamic vinegar compliments the earthy sweet blueberries, but you can use lemon juice if you want a brighter tasting galette. Red wine vinegar or sherry vinegar can also be substitute, but don't use plain white vinegar, as it's too harsh. Just omit the Balsamic vinegar or lemon juice if you don't have any.