Photo: Courtesy of The Savory Notebook.com
Last July, Alysha of The Savory Notebook posted the above photo to illustrate her (successful) first attempt at making this French pastry, and to announce the arrival of blueberry season. It's that time of year again and I've noticed the blueberries at my local supermarket—usually dull and beginning to shrivel—appear more colorful and plump; I bought two pints and took a crack at preparing the recipe below. Since I don't own a food processor, mixing the dough required patience and a little muscle work. When I realized that I don't own a rolling pin either (!?), I made use of muscle powder--I rolled my dough with a 2 pound plastic jug of Optimum 100% Whey atop cling wrap. Pretty clever, eh? Thereafter, preparation went quickly: load in the filling, fold and brush the edges, and bake. The end result was a golden buttery, flaky crust overflowing with sappy sweet fruit of deep blue and purple hues. (I'm having camera issues, so you'll have to trust me on this.)
Ingredients
Dough:
1 1/4 c all purpose flour
1/4 c stone-ground fine yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
4 oz (8 tbsp) butter, softened
1 tbsp heavy cream
2 to 3 tbsp ice water
Filling:
3 c fresh blueberries (or other berry) rinsed and dried
2 tbsp granulated sugar
1 oz (2 tbsp) butter, chilled
1 tbsp heavy cream
2 tsp granulated sugar
Go to I Shot the Chef for instructions.
2 comments:
OOO! this looks awesome and flavorful, I 'll have to try this
i had the opportunity to view CC's blueberry galette in person...and it looked unbelievably delicious (though, sadly, I never had the pleasure of tasting it)
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