Another berry recipe coming at ya.
Can you tell I like berry desserts?
Today’s dessert isn’t actually my own – but this Bon Appétit recipes begged to be shared. You might have seen it before, in the June issue of the magazine. If you have that recipe, make it. If you don’t, well, use the recipe below.
All together, this recipe takes about two hours. But one hour of that time is dedicated to chilling the dough, and 40 minutes of it goes to cooking time. So, in about 20 minutes, you can make this delicious galette. Do it.
One (of the many) good thing about this recipe is that it’s supposed to look “rustic.” A.K.A. you can be a little bit messy with the crust and it’ll look like it’s supposed to. Folds and tears in the dough make it look like it was made with love.
P.P.S.: I don’t see why you couldn’t make this recipe with another berry that’s in season (I’d try raspberries!).
Blueberry Pecan Galette
Bon Appetit recipe
Makes one galette (enough for 8-10 people)
- ½ cup pecans
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
- 12 ounces blueberries (about 2 cups)
- 1 tablespoon cornstarch
- 1½ teaspoons fresh lemon juice
- ¼ cup sugar, plus more for sprinkling
- All-purpose flour (for surface)
- 2 tablespoons milk, half-and-half, or heavy cream
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.