![]() ![]() Carefully roll the edges up and over the filling (just enough to hold the filling in – try hard not to overfill the dough). Be sure to leave the edges free from filling. Let the blueberries cool down a bit, then spoon the mixture into the center of the dough. Add a water/cornstarch slurry to the blueberries, and cook the mixture down until it has thickened (about 10 minutes). Place frozen blueberries, lemon juice, cinnamon, sugar, lemon zest in a large saucepan. I’ve made thickened blueberry compote many times before, for various recipes, so quickly made up the blueberry filling. I knew I had some blueberries in the freezer, so decided to make a small galette, then just made it up as I went. Make The Blueberry Topping For The Galette Transfer the dough to a baking sheet (fold dough in half, then transfer- it’s easy!) ![]() Roll the dough out to form a rustic round shape (it absolutely does NOT have to be perfectly round). (I used DIY – Mom’s Pie Crust for the dough, but you can use any prepared pie crust). I had the equivalent dough leftover of one half of a pie crust. Scroll Down for A Printable Recipe Card At The Bottom Of The Page Form The Dough For The Blueberry Galette What exactly IS a galette? It is a French term used to describe different kinds of flat, round, or free form pies or cakes. Guess what I did? I made a small Blueberry Galette!!! YUM! I had finished making my pies for Thanksgiving and had a medium sized ball of pie crust dough left over… what to do, what to do? I could throw it away or freeze it… but the practical side of me won out. If possible, set up the grill so that you have an area to place the pie over indirect heat.Enjoy this rustic, freeform shaped blueberry galette dessert… it’s simple and delicious, uses pie crust dough, and is easier than making a pie! ![]() If your grill doesn’t have a thermometer, aim for a medium-hot heat. Prepare your gas or charcoal grill so that the temperature is maintaining a steady 375°. How to Make a Pineapple-Blueberry-Basil Galette BeeBop declared this to be one of the best desserts I’ve ever made. It gets a very slight smoky taste that only adds to its deliciousness. Just make your galette and when you’ve finished cooking the burgers, pop it on to bake while you enjoy dinner. And guess what else…it’s cooked on the grill! I love combining herbs with fruit and you simply won’t believe how well the basil plays with the tart pineapple and fresh summery blueberries. Now I know that you may be scratching your head a bit at the combination I’ve used for the filling of this galette, but be assured that this is one fantastic dessert. Just make a filling, pile it in the middle, and fold the crust up around it. I’ve even seen savory ones with spinach and cheese. And the fillings are limitless.Īlmost any fruit can be used in a galette. I love these gorgeous freeform, rustic pies. Then wonderful refrigerated pie crusts came on the market and I could make all kinds of new recipes! Regular pies, of course, hand pies, tarts, and gorgeous galettes.Ī galette is actually my favorite kind of pie to make because it’s so easy and the result is always beautiful. You could make a pretty pie, but you couldn’t do anything else with them, really. Stamped out and pressed pristinely into their little aluminum pans. Except, that they were just almost too perfect. So, it was a happy day for me when beautiful refrigerated pie crusts started becoming available in the dairy case.įor years, I used the frozen pie crusts. It’s one of those cooking attributes that I just didn’t get. Oh wait, I love to eat it, I just can’t make it! I’m not sure I could produce a beautiful pie crust if my very life depended on it.
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