BLUEBERRY GALETTE
CRUST
Pinch of salt
14 Tbsp. cold grated unsalted butter
1/4 cup ice water
FILLING
3 cups fresh or frozen blueberries
1 Tbsp. fresh squeezed lemon juice
1/2 tsp Farm Stand Pure Vanilla
1/2 tsp butter extract/flavoring, optional
1/2 cup sugar
2 1/2 Tbsp corn starch
Sprinkle of Farm Stand Saigon Cinnamon
1 egg + 1 1/2 Tbsp water ( egg wash)
LETS MAKE IT-
CRUST: Add flour, salt and butter in a bowl and lightly toss with your fingers to coat the butter with flour. Using a pastry blender, cut flour into butter for 15 seconds. Drizzle the ice water over the flour and butter mixture, and stir with a spoon to incorporate. Using your hands, mix the dough in the bowl till you get a cohesive mixture. Don’t over work it. Pat into a disk. Sprinkle a sheet of parchment paper with flour. Roll out dough; using a rolling pin to a rustic circle, about 13 inches.
FILLING: In a medium bowl, add the blueberries, lemon juice, vanilla and butter flavoring. Stir to coat. Add sugar and cornstarch. Stir to combine. Add berry mixture to the center of the dough circle leaving 3 1/2 inches around the edge free of berries. Sprinkle berries with Saigon Cinnamon. Brush edges with egg wash using a pastry brush. Fold the edges up over the filling. Brush the top of the dough with egg wash. Slide the galette and parchment onto a rimmed baking sheet. Bake for 40-45 minutes, or until crust is golden and filling is slightly bubbling.
Remove from oven and let cool on a cooling rack for several hours or overnight. Serve in wedges with ice cream or serve with your desired toppings! Serves 10.
