Spiced Blueberry Galette Recipe
Prep Time:
20 minutes plus chilling time
Cook Time:
35 minutes
Serves:
6
Ingredients
- 1 1/4 Cups all-purpose flour
- 1/4 Tsp. salt
- 1 stick (1/2 cup) unsalted butter, cubed and chilled
- 1 Tsp. ground cinnamon
- 1/4 Tsp. cardamom
- 1/4 Tsp. ground nutmeg
- 1/8 Tsp. ground ginger
- 1 Tbsp. cornstarch
- 3 Packages (6 ounces each) Driscoll’s Blueberries
- 1 Tbsp. lemon juice
- 1 large egg
- 1 Tsp. coarse sugar
- 4-6 Tbsp. ice water, divided
- 1/4 Cup granulated sugar
Directions
- PLACE 1 ¼ cup flour into a medium bowl.
- ADD 1/4 teaspoon salt.
- CUT IN 1 stick butter using a pastry cutter, fork, or two knives until mixture resembles pea-sized crumbs.
- ADD water one tablespoon at a time and STIR between each addition just until dough begins to stick together. Do not over process.
- TURN OUT dough onto a lightly floured surface.
- KNEAD dough gently until it comes together into a ball. Do not over process.
- SHAPE dough into a disk.
- WRAP dough tightly in plastic wrap and REFRIGERATE 30-60 minutes or up to 3 days.
- PLACE 1/4 cup granulated sugar into a medium bowl.
- ADD 1 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1 tablespoon cornstarch.
- STIR to combine ingredients.
- ADD blueberries and SPRINKLE with 1 tablespoon lemon juice.
- STIR thoroughly to combine ingredients.
- COVER blueberry mixture and REFRIGERATE until ready to use.
- PREHEAT oven to 425°F.
- LINE a baking sheet with parchment paper.
- UNWRAP dough and PLACE onto a lightly floured surface.
- ROLL OUT dough to a 12-inch circle.
- DUST dough lightly with flour and ROLL carefully around rolling pin.
- UNROLL dough carefully onto baking sheet.
- SPOON blueberry mixture into center of dough and LEAVE a 2-inch border all around.
- FOLD edges of dough over berry mixture and OVERLAP as needed.
- PRESS overlapping seams together gently to seal.
- CRACK 1 egg into a small bowl.
- ADD 1 tablespoon water and WHISK thoroughly to make egg wash.
- BRUSH exposed pastry with egg wash and SPRINKLE with 1 tablespoon coarse sugar.
- BAKE 30-35 minutes or until crust is golden and filling is bubbly.
- COOL on baking sheet 10 minutes.
- SERVE warm or at room temperature.
