You wouldn’t believe it – again, I cooked with blueberries! Until a month ago I had never heard of a galette, and when I first saw a post about it with fellow bloggers, I had no idea what it was. And then they appeared everywhere – in two weeks several bloggers published a recipe for galette in various combinations of fruit. Eh, so I had to try them!
Let me tell you a little about my work. I am responsible for the marketing of Styria digital editions (that’s a fancy name for a website, mobile applications , etc.) and I have a really super team of colleagues who have helped me to make our ‘Digital Editions ‘ top at our market. Every day we spend a lot of time together so it is very important that we get along fine – that’s why I buy their adherence with cakes :D According to them – not often enough.
Basically, I decided to make something for them because I hadn’t for a while. Galette seemed like a good choice because they would not suffer from the heat that has engulfed us. This was my first attempt and they succeeded immediately, so I gladly took them to work (almost all of the recipes that I post here I ake then for the first time, and I rarely repeat them – because there are too many possibilities to always cook the same things, especially in the segment of desserts ). Girls (because the guys are on vacation) liked them, and I am very pleased with the combination of crunchy pastry and fruit filling – you can make it out of any fruit. All in all, a great dessert for any time of year, but especially in the summer when our selection of fruit is a little richer.Enjoy !
Please click on the thumbnails for some more photos…
- 250 g flour
- 25 g sugar + 2 tablespoons
- pinch of salt
- grated zest of one lemon
- 115 g butter
- 1 + 1 egg
- 2-3 tablespoons cold water
- 300 g blueberries
- 50 g sugar
- 1 tablespoon cornstarch
- squeezed juice of one lemon
- pinch of salt
- I used a blender for this dough, but feel free to knead the dough by hand. Mix flour, sugar, salt and lemon zest, and then add sliced butter. Crumble the butter with the flour and when you get a crumbly structure, add one egg and two tablespoons of cold water. Knead until you get a soft and pliable dough, and if necessary, add another tablespoon of water. Refrigerate for 30 minutes.
- After cooling, roll out the dough on a floured surface and using plates cut circles of desired size.
- Stuff them with blueberries, which you mixed with sugar, salt, starch and lemon (arrange them in a single layer in the middle of the circle, so that you leave about 2 cm of empty dough on all sides) and fold the edges over the blueberries, squeezing them so they don't separate when baking. If you have some blueberries left, add them on top of those already arranged to have a richer filling (but do not go too much in height).
- Beat an egg and brush the edges of the galette and sprinkle them with a little sugar.
- Bake in an oven preheated to 200 ° C for about 20 minutes. Bon appetit!