Blueberries are my absolute favorite local food! I’ve loved blueberries longer than it’s been known that they have amazing health benefits – long before they were cool. Fresh, right off the bush is my preferred preparation (or lack of preparation… ), but baked into a breakfast treat or a sweet dessert is fine with me, too (especially if you add some Strafford Organic Sweet Cream Ice Cream). In salads, salsas, sauces – all good.
Rosemary Blueberry Galette
Adapted from Lisina of Food 52
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 1/4 cups whole-wheat flour
- 2 tablespoons fresh rosemary, very finely chopped
- 2 tablespoons turbinado sugar, plus extra for dusting
- 1 teaspoon salt
- 16 tablespoons cold butter, cut into small cubes
- 1/4 to 1/2 cups ice-cold water
- 1 egg, beaten, for glazing the crust
- 2 pints of fresh blueberries
- 1/4 cup turbinado sugar
- 1/2 teaspoon cinnamon
- 1 lemon, juiced
- 3 tablespoons flour
- Preheat oven to 400° F
- Mix together the first 5 ingredients. Cut in the cubed butter (you can use knives, and food processor, a pastry cutter, your cold hands) until it resembles coarse cornmeal or the butter is the size of a pea.
- Add the ice water and combine until the dough JUST begins to come together (use the pulse function if using a food processor) – don’t over mix, or the crust will be tough.
- Turn the crust mixture out onto some plastic wrap, then wrap it and flatten it into a disk shape. Refrigerate while you prepare the filling.
- Combine all the filling ingredients into a bowl and mix well so that the sugar and flour coat all the blueberries.
- Remove the chilled crust from the fridge. On a flour-dusted piece of parchment large enough to cover your baking sheet, roll out the dough until it is between 1/8 and 1/4-inch thick.
- Spoon the filling and its juices into the middle of the crust and spread it out, leaving a 2-inch border of crust. Fold the border of the crust over onto the filling, creating rustic edges.
- Brush the crust with the beaten egg and sprinkle it with sugar. Slide the parchment and galette onto a baking sheet. Bake for about 40 minutes, or until crust is golden brown.