Bursting with fresh summer blueberries, flakey, buttery dough, this blueberry galette is truly a summertime treat. Every bite is bursting with sweet blueberry flavor.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, in a medium bowl, mix the flour, sugar, butter, egg, salt and ice water, and knead with the dough hooks of a hand mixer to a smooth dough. Cover the dough with cling film and refrigerate for about 30 minutes.
In a small bowl, combine the sugar and lemon zest. Massage the zest into the sugar. Wash the blueberries and peel and slice the kiwi into even wedges.
In a large bowl, toss together the blueberries, cornstarch, vanilla, and lemon juice. Add the sugar lemon zest mixture and gently stir to coat the blueberries.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 3 mm thick circle. Dust off any extra flour and lay on prepared pan.
Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 5 cm of the filling.
Beat the egg and water together and brush the edges with egg wash and sprinkle the brown sugar over the dough.
Transfer to the oven and bake for 25-30 minutes or until golden brown. It is ok if the edges get dark.
Preparing In The Kitchen
For the dough, in a medium bowl, mix the flour, sugar, butter, egg, salt and ice water, and knead with the dough hooks of a hand mixer to a smooth dough. Cover the dough with cling film and refrigerate for about 30 minutes.
In a small bowl, combine the sugar and lemon zest. Massage the zest into the sugar. Wash the blueberries and peel and slice the kiwi into even wedges.
In a large bowl, toss together the blueberries, cornstarch, vanilla, and lemon juice. Add the sugar lemon zest mixture and gently stir to coat the blueberries.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 3 mm thick circle. Dust off any extra flour and lay on prepared pan.
Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 5 cm of the filling.
Beat the egg and water together and brush the edges with egg wash and sprinkle the brown sugar over the dough.
Transfer to the oven and bake for 25-30 minutes or until golden brown. It is ok if the edges get dark.
