Name: Classic Blueberry Galette
Prep time: 10 min
Cook time: 15 min
Ingredients: 3 cups blueberries (you can use fresh or frozen); 2 tbsp cornstarch; 1 tbsp lemon zest; 2 tbsp lemon juice; 1/4 tsp salt; 2 tbsp sugar (you can use more if you'd like it sweeter)

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I became obsessed with galettes on a trip to Vancouver. Kevin and I went to Terra’s Breads and they have a blueberry tart that I fell in love with. I ordered just one to start and by the end, I had eaten three of them. It was so delicious that before we left Vancouver on that trip we made one more trip to Terra’s Bread to get a few more for the drive home.

Every time now that I am in Vancouver I have to make a trip there to purchase some of those tarts to hold me over until the next time I go. I decided to try and make some to help curve my cravings for them.

To my surprise, they were so easy to make and the taste is exactly like the ones from Terra’s Bread. Needless to say, I was the one to eat the majority of them this time instead of Kevin.

For the crust of the galettes, I used my pie crust recipe and it helped to make them as perfect as I thought they would be. Just make sure when you are rolling out the pie crust to make sure it is fairly thin. I also used a 9-inch glass bowl (I didn’t have anything else the right size, no judging) to make them all the same size. As I slowly ran out of dough they got smaller and smaller, which was totally fine., there is no right or wrong size for these.

If you are unfamiliar with a galette, it is a pastry base topped with either sweet or savoury fillings with the edges roughly folded in to make it gorgeous and rustic-looking

So then what is the difference between a galette and a tart you ask? A tart is baked into a tart pan. Galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savoury or sweet.

Again this recipe is just for the galette filling, if you want the crust recipe it can be found here.

Ingredients

3 cups blueberries (fresh or frozen)

2 Tablespoons cornstarch

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1/4 teaspoon salt

2 Tablespoons sugar

Directions

Line cookies sheets with parchment paper and set them aside.

Place the berries in a medium-sized bowl

In a small box mix together lemon zest, lemon juice, and cornstarch.

Pour lemon juice mixture over the berries. Gently stir with a large spoon to combine the berries and dry ingredients until no white bits remain.

Taste the berries and if you want them sweeter add sugar 1 tablespoon at a time until the desired sweetness is reached. Refrigerate the berries while you roll out the pie dough.

The size of them can be left up to you. I made mine about 9″ round, and then when I was getting to the end of the dough they became smaller.

Spoon 1/4 cup of the blueberry mixture into the center of the galette dough. Leave one inch at the border to fold over the top of the blueberries.

Fold over dough and pinch. Then brush egg wash (1 egg and 1 tbsp of water) and you can sprinkle with sugar if you’d like. I didn’t but the option is there.

Place on parchment-lined cookie sheets. Bake in 350-degree oven for 15 minutes, or until crust is golden brown.

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