Ever put stuff in freezer and preserve it FOREVER? I’m in the process of evacuating bags and bags of last year’s blueberries, while they’re still edible. Strawberries are next, but I think the green beans from 2009 are goners, and I’m not sure what to say about a random bag of cookie crumbs. I think I planned to crumble them on yogurt…or I read too much Pinterest. Needless to say, there are lots of blueberry galettes in my future ->
Galettes are awesome because they’re so similar to pies, but much easier to assemble. All you need is a cookie sheet, 5 minutes to make the dough, and the fruit. Good enough for me! This is one of the few recipes I have memorized by heart, which means I make my galettes often, and I substitute the fillings freely - sweet, savory, whatever suits the moment.
I went half soft whole wheat, half unbleached organic all purpose flour for the crust. There could be ways to make a trendier galette using fancy whole grain flours, but here is my philosophy: blueberries are already nutrient-rich superfoods, it’s ok to leave it there. This way, you can learn a simple crust recipe and are more likely to use it.
Do a taste test of the topping before spreading the blueberries on the galette — if they feel too acidic, adjust with a sprinkle of sugar. My blueberries tasted sweet enough, so I only added some fresh chopped dates into the topping mixture. If you fancy another version of the galette, check out the Fig, Pear and Brie Galette I made last year.
Now, if I could only finish clearing out the freezer…
- 1 cup unbleached all-purpose flour
- 1 cup soft whole wheat flour (“pastry flour”)
- ¼ cup coconut palm sugar, or substitute regular white sugar
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold unsalted butter, sliced into chunks
- 1 egg + 1 egg white
- 1½ cups fresh, or thawed blueberries
- ¼ cup fresh dates, pitted and chopped
- Powdered sugar for dusting
- Preheat the oven to 375F and butter a medium cookie sheet.
- In a medium bowl, mix the flours, sugar, baking powder and salt, and stir well to combine. Add the cold butter, and rub into the flour mixture with your fingers until the consistency is sandy. Add the eggs and combine until a dough forms — it will feel dry at first, but should come together very quickly.
- On a lightly floured surface, knead the dough a few times to form a soft ball. Using a rolling pin, flatten into a 13 inch circle, dusting with flour if needed so it doesn’t stick. Transfer the flattened dough on to the cookie sheet. Place the blueberries on top, leaving about 2 inches from the edge. Dot with the chopped dates and fold over the dough, lightly pressing in the creases.and bake until the edges are golden and the filling is bubbly, approx 30 – 35 minutes.
- Cut into wedges and serve warm, dusted with powdered sugar.