The dough was too wet to handle. *Fat, butter in this case, is an essential component of pastry. Mound the blueberry mixture evenly in the center of the pastry leaving about 2" (5cm) boarder. If it's still crumbly or falls apart, add a splash of milk or cold water and continue folding and pressing to a shaggy consistency. Any ideas? In a bowl, combine blueberries, sugar, cornstarch, lemon juice & zest, and pinch of salt. However for homemade, which I recommend, see my DIY, Use 2 Tbs for an extra lemony boost, about 2 lemons, for egg wash or use milk or nut milk for egg free. If you are using very ripe or juicy fruit, you can help prevent a soggy crust by dusting the galette dough with flour, cornmeal, or breadcrumbs before adding the filling. Bring this to the table at a dinner party and watch people's jaws drop. Weighed out the pecans and flour using a scale according to the weight in grams listed on the packaging (KAF AP flour: 30g/.25 cup; Simple Truth pecans: 30g/.25 cup). Preheat oven to 450. Had everything I needed for this during quarantine so I made it exactly as instructed. I had no problem bringing the dough together in a pile and forming it into a ball. Fortunately, I've baked nuts before so I didn't make that mistake. If it holds together, it's ready for further shaping without adding more liquid. Delicious!! After toasting pecans, I put them in the freezer to cool completely before pulsing. The filling was not flavorful either. So I threw it away and tried a second time.Again I followed the recipe exactly and made sure the butter was very cold. If you struggle with pie dough (like me), the food processor method is a game-changer, give it a try! The more rustic (read: messed up) it looks, the better. If you use store bought buttermilk, due to the difference in moisture content of real and homemade buttermilk, you may need to add a bit more real buttermilk to your dough. Mystified by the bad reviews here. This helps to hydrate the dough and build flaky layers. Roll the dough to 1/8" (3mm) thick to … Also, I definitely agree with the review from NJ on 07/08/19. Blueberry Galette. Lay out the pie crust. Let cool before serving. Wrapped tightly in plastic wrap and in the fridge for 2 hours. ice water and mix, adding another tablespoonful of … Wrap in plastic and chill at least 1 hour. Prep a baking sheet with parchment paper. Transfer to a large bowl; drizzle with 4 Tbsp. Preparation. Brush dough with milk and sprinkle with sugar. This recipe may be made with one store bought pastry crust (pie dough). If this information is important to you, please have it verified independently. I use European style or Organic Unsalted Butter. Pull edges toward the center and you pincy around the outside of the crust. Simply allow it to freeze then wrap snugly in parchment and foil. Place the refrigerated dough on a lightly floured work surface. The picture looks great. © 2020 Condé Nast. Preheat oven to 350°. Fold edges over, overlapping slightly. Transfer to a large bowl; drizzle with 4 Tbsp. Will definitely make again! Mini Blueberry Flat Pies. Galette was wonderful! Transfer the dough to a parchment lined sheet pan. Pie Mini Flat Blueberry. To revisit this article, visit My Profile, then View saved stories. Brought it all together in the food processor and added 4 Tbsp, one at a time during a pulse, before dumping it out on to a lightly floured counter. Place in oven, center rack, bake 20-25 minutes. Use the heel of your hand to press and schmear the dough onto the work surface. Freeze for up to two weeks. Use your hands to incorporate the buttermilk, folding and pressing the mixture. I hate to even ask, but I'd love to make it and cannot eat gluten. The butter should remain in larger chunks, such as almond size. How would you rate Blueberry-Pecan Galette? I made this last night for guests and have made it many times before. Allow to set for about 30 minutes to soften as to make it more pliable to roll out. Bake the galette for 45-50 minutes until the center is bubbly and the pastry is golden (same for a frozen galette). Paint the edges of the crust with the egg wash then sprinkle with turbinado sugar. Sign Up For Vanilla and Bean’s Weekly Newsletter! It was a little better but I had to add flour. Dust the top of the pastry with flour and dust your rolling pin. Work quickly to keep the butter cold. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Do Ahead: Galette can be baked 1 day ahead. The two of us ate the whole thing in 3 days. Vanilla ice cream is a must for this lemony blueberry galette! Cooking advice that works. The sugar brings out the natural sweetness of the blueberries without being too sweet and the pecans in the dough are genius, it adds a subtle nutty flavor that pairs perfectly with blueberries. Maybe the oils from the pecan messed with the steaming butter? MAKE AHEAD TIP: at this point the dough may be rested in the fridge for up to two days or frozen for up to two weeks. This buttery blueberry galette assembled can go from freezer to oven for ultimate convenience. Store tightly wrapped at room temperature. I added fresh blueberries to augment the flavor. The baked galette can be stored at room temperature for up to two days. Will definitely make this again! To test hydration, grab a hand full of dough and squeeze it. Prep a baking sheet with parchment paper. In a large bowl, mix the flour, sugar and salt. This is your buttermilk. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.