Blueberry Galette with Pecan Crust
It’s been a while. A lot has changed in a year, but also not so much. I decided to take a break from blogging to focus on my little girl, who undeniably loves my attention. In that time I’ve had a greater longing to create, and like any new parent, we just can’t find the time. I’ve been thinking quite a bit about my blog name and what it means to me, although it’s where everything started, I’ve noticed I don’t connect with it anymore. Change is inevitable, I’m trying to get myself to leap and find my identity on this platform and slowly it comes… in waves or sometimes in little droplets. Alas my dear reader, let us begin again.
I absolutely love galettes. They are handsomely tart, modestly sweet and profoundly aesthetic. Minimum effort is required to produce beautiful results. What I love about this recipe is that it’s highly versatile, you can substitute pecans for walnuts and blueberries for pretty much an other fruit.
Blueberry Galette with Pecan Crust
Adapted from Bon Appétit
Ingredients
Crust
1/2 cup (heaping) pecans
1 cup + 2 tbsp all-purpose flour
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small chunks
Filling and Assembly
14-16 oz fresh blueberries, washed and dry
1 Tbsp cornstarch
1 1/2 tsp freshly squeezed lemon juice
1/4 cup sugar + 2 tbsp (turbinado or cane sugar, preferably not refined white baking sugar)
All-purpose flour (for rolling out dough)
2 tbsp heavy cream ( or half-and-half)
Directions
Preheat oven at 350F. Line a baking sheet with parchment paper, lay out pecans in single layer and toast in oven for 10-12 minutes until toasted but not burnt! Turn over once half way through. Let cool.
Using a food processor, pulse pecans until it resembles the consistency of course meal. Follow by adding flour, sugar, salt, cinnamon and pulse again until well combined. Lastly, add in butter (while still cold) and pulse until dough comes together like course meal but still some small pieces of butter visible.
Move the dough into a larger bowl, add 4tbsp of ice water (one tbsp at a time) and mix. May need additional tbsp of water if it’s not coming together. Pat dough down to a 6” disk, wrap with plastic film and refrigerate until needed (1hr minimum).
Change oven temperature to 375F and line a large baking sheet with parchment paper.
In a medium bowl, mix blueberries, 1/4 cup sugar, cornstarch, lemon juice together. Set aside.
lightly flour clean surface, roll out dough until doubled in diameter (~12”). Try to keep round shape as it will help when folding over blueberries.
Very carefully, move dough to baking sheet lined with parchment paper. Pour blueberry mixture in the center of the dough, leaving roughly 2” of crust around the edges. Fold dough over blueberry mixture, don’t panic if the dough breaks. Try overlapping dough to cover any imperfections. Lastly, using a pastry brush, brush heavy cream over the crust and sprinkle with remaining sugar.
Bake at 375F for 45-50 minutes until the crust is golden and filling is bubbly. Let cool and serve with good quality vanilla ice cream!
