Individual Summer Blueberry GalettesPrint Recipe
- FOR THE CRUST:
- 1 cup unsalted butter, cold and cut into cubes
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 cup + 1 tablespoon buttermilk, cold
- FOR THE FILLING:
- 1 1/2 pounds fresh blueberries
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 2 tablespoons cornstarch
- FOR ASSEMBLY:
- 1 egg, for egg wash
- course sure (Sugar in the Raw) for sprinkling
To make the dough, in a food processor pulse together the flour, sugar and salt. Add the butter and pulse just until incorporated. Slowly drizzle in the buttermilk and pulse until the dough forms a ball around the blade adding more buttermilk if you need. Wrap dough in saran wrap, pat to make a flat disc, and refrigerate at least 30 minutes.
To make the galettes, preheat oven to 400 degrees and line 2 sheet pans with parchment paper.
In a medium bowl combine the blueberries, cinnamon, vanilla, sugar, cornstarch, and toss to coat. On a piece of parchment paper, roll out each disk of pie dough into a fairly thin and roughly 6 inch circle. It doesn’t need to be exact or even. Spoon some of the blueberry mixture into the center of each disk and fold the dough up and over the filling leaving the center open. Galettes are supposed to look rustic so don't worry if that don't look that beautiful yet!
Brush the dough with the egg wash and sprinkle with some course sugar.
Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.
Serve warm with ice cream!
recipe adapted from completelydelicious.com