Blueberry Galette with Sesame Crust

We brought home several pints of fresh Maine blueberries and I would have been remiss if I did not make a galette. A galette is a rustic pie baked on a sheet, not in a pie pan. Fruit is piled in the center of the rolled out dough, which is then folded back up over the fruit filling to hold it in. Unpretentious, simple and delicious.

I kicked up the dough here with some crushed red pepper flakes, fenugreek and sesame seeds.

1 pint blueberries

1/3 cup sugar

1/4 tsp salt

2 Tbsp cornstarch

Dry ingredients:

1-1/3 cup flour

1 Tbsp sugar

1/2 tsp salt

1/4 tsp (or to taste) red pepper flakes

1/4 tsp ground fenugreek

1 Tbsp golden toasted sesame seeds

1 Tbsp black toasted sesame seeds

1 stick butter, cubed and chilled in freezer

1 egg plus 1 Tbsp half and half

1 Tbsp coarse turbinado sugar

Mix blueberries together with sugar, salt and cornstarch in a medium bowl. Allow the blueberries to sit while you prepare the crust.

Mix dry ingredients together in a mixing bowl.

Cut in the butter until butter pieces are the size of petite peas. You can use a pastry knife or your fingers.

Form dough into a puck and wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375F.

Roll dough out on a well floured clean work surface to about 12 inches.

By this time the berries will have macerated and become very juicy.

Carefully place the dough on a baking sheet. Place blueberries in center of dough and roughly fold about 2 inches of the edges of the dough back over the blueberries, leaving the fruit filling uncovered in the very center.

Whisk together the egg and half and half. Paint the dough with the egg wash. Sprinkle dough with sugar.

Bake Galette for about 30 minutes, or until the blueberries are bubbly and the crust is nicely browned.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog