A lemon blueberry galette is a delightful dessert that combines the bright, zesty flavor of lemon with the sweet juiciness of fresh blueberries. This rustic tart is simple to make and perfect for showcasing seasonal blueberries.
Ingredients
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)
For the filling:
• 2 cups fresh blueberries (or frozen blueberries, thawed)
• 1/4 cup granulated sugar (adjust based on sweetness of blueberries)
• 1 tablespoon tapioca flour (to thicken)
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: additional sugar for sprinkling on top
Instructions
1. Make the crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare the filling: In a large bowl, gently toss the blueberries with granulated sugar, tapioca flour, lemon zest, lemon juice, and vanilla extract until well combined. Set aside to allow the flavors to meld.
5. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Spoon the blueberry filling into the center of the rolled-out dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the blueberries, pleating as you go to create a rustic look.
8. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust and sprinkle a bit of sugar on top, if desired.
9. Bake: Bake the galette for 25-35 minutes, or until the blueberries are bubbly and the crust is golden brown.
10. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Aprile's Kitchen 