Skip to main content

Blueberry Galette with Sesame Crust

We


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

Popular posts from this blog

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...

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...