And what happened to the remaining dessert? Well, it simply…vanished.
In France, “vanished” is pronounced “oink.”
To start, make a batch of Perfect Sweet Tart Dough. This will take you all of 30 seconds if you have a food processor. Here’s the simple recipe.
Do you own a French rolling pin? If not, get thee one. The gadget’s tapered shape will allow you to roll out perfect circles of dough. I ordered my pin from this online source.
Now taste a blueberry. Is it sweet enough for you? If not, add 1 or 2 extra tablespoons of sugar.
This next step will make all the difference between a too-juicy galette, and a just-juicy-enough galette: Sprinkle 2 tablespoons instant tapioca on the crust, leaving a 1 1/2 border all around. (Tapioca absorbs liquid like nobody’s business.)
Well. I hope you’re drooling right now.
Think you’ll try this purple poetry? Talk to me in the comments field below.
And here, for your convenience, is a copy-and-paste version of the above:
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 galette, or 4-6 servings
Sweet Tart Pastry Dough (click here for recipe)
4 cups (2 pints) blueberries
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
The grated zest of 1 lemon
2 tablespoons instant tapioca (to absorb liquid)
1 egg, beaten
1 tablespoon Demerara sugar, for sprinkling (or, use regular granulated sugar)
Center the oven rack; preheat the oven to 425°F
On a lightly-floured surface, roll the dough into a 13-inch circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.
Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Tapioca will insure the galette isn’t runny with juice.
Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.
Bake until the crust is beautifully bronzed — about 25 minutes.
Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.
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