Blueberry Galette

My Strawberry galette had been such a wonderful experience I decided to make a blueberry galette for dessert one night when a friend was coming over for dinner and to stitch pdfs of her thesis together. I decided it would be fun to top the blueberries with a nectarine. While my galette turned out great that night, the thesis had to be assembled 3 more times before it was accepted.

What I did:

First make a pastry crust following the recipe on the post for the Strawberry Galette. Place the rolled pastry crust on a baking tray (silicon mat optional).

Because fresh blueberries were rather expensive I picked up a bag of frozen blueberries from the local market. I let these thaw and drained off some of the excess juice. Next I tossed the blueberries with a couple tablespoons of a flour, cornstarch and sugar mixture (feel free to add a little cardamom or any other desired spice as well!)

Next cover the pastry crust with a light dusting of flour. Pour the blue berry mixture on the center of the crust. Using a soft spatula fold the edges over to cover the fruit.

Arrange sliced nectarine on top. Brush the crust with egg wash and place galette in a pre- heated 350 F oven for 45 minutes.

Remove the galette when the crust has browned and the fruit filling is bubbling.

Let rest before serving!

~ Happy Baking! ~

~ Recipe ~

~Pastry Crust~

Follow directions from here

~Filling~

Thaw 1 lb frozen blueberries - and drain of excess liquid

2 Tbs flour

2 Tbs corn starch

2 Tbs sugar

1-2 tsp cardamom (optional - you can use other spices)

~Assemble~ 

Roll out pastry crust. Dust top with flour. Place blueberries in the center of the pastry crust and carefully fold up the sides using a spatula. Brush the exposed crust with an egg wash. Top with a sliced nectarine (if desired). Bake for 45 minutes in a 350 F oven.