It seems like I am in a blueberry kick. I do love me some blueberries, and since frozen ones are so easy to keep, it’s easy to reach for them for a quick dessert.
We invited the family over for Easter Sunday lunch. We served a selection of cheeses, fruit & breads.
And for dessert I wanted something easy and quick, that wasn’t fiddly and could be baked while or right after lunch to have a bit later as dessert. I also wanted something relatively light (not loaded with butter and eggs) and with lots of fruit. A galette came to the rescue!
While a traditional galette pastry is made with butter, this olive oil version turned out to be perfect as well. It stood up to the juicy berries, and provided a nice crunchy edge. Thanks to the tiny amount of sprinkled sugar, it also turned a nice shade of golden.
Note that I didn’t pinch that one fold quite enough, and it folded back open during baking, letting the juices escape.
For the dough:
- 200 gr flour
- 1 tsp salt
- 30 gr sugar
- 50 ml olive oil
- 75-100 ml water
For the berry filling:
- 450 gr (frozen) blueberries
- 30-40 gr sugar
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 ml) vanilla essence
- 30-40 gr fine corn flour
- 1 tsp sugar (for sprinkling)
- Combine all ingredients for the dough in a bowl, starting with only 75 ml water. Mix it, adding more water if needed, and for a bowl with it. Let rest for an hour or while the berries thaw.
- Mix the all the ingredients for the filling in a bowl and let sit for an hour, or while the berries thaw.
- Preheat oven to 180°C.
- Roll out the dough into a (approximate) circle shape, about 25 cm in diameter, on a piece of parchment paper. You don’t want the dough to be too thin, it needs to stand up to being folded over the filling.
- Spoon the berries on to the middle of the dough circle, leaving 4-5cm free all around. Reserve the liquid!
- Fold the edges of the pastry over the filling, pinching the folds so they stick together. Pour the reserved liquid on top of the berries. Sprinkle 1 tsp sugar over the pastry edges.
- Transfer the galette (and parchment) to a rimed1 baking tray, and bake at 180°C for 30-35 minutes, until the berries are all jammy and the pastry is crunchy and golden.
- Let cool on a cooling rack for 15-30 minutes. Serve lukewarm, with ice cream if desired.
- Trust me on this one, and use a rimed tray, chances are the filling will escape, and flow on to the bottom of the oven and burn to a sticky bubbly and sharp caramel there. Avoid that! ↩