Make This Easy, Gorgeous French Dessert (With Quarantine Modifications)
There is something about French desserts that I just love. There is nothing more beautiful and delightful than going into a bakery and seeing the beautiful, colorful rows of French macarons or the decadent little eclairs. I enjoy getting them in bakeries because French desserts are not something I ever really tackle at home.
That is until now. As I was browsing some recipe ideas with my bounty of blueberries that I needed to use up soon, I saw the most gorgeous looking tart/pie type dessert that I knew I had to make.
This beautiful little dessert is called a galette. It is basically a cousin to both the pie and tart. It is pretty much an open faced pie that is very charming and rustic looking because of its simplicity.
You make (or use a premade) crust and roll it out on parchment paper on a cookie sheet in a circle. You then add tapioca pudding on the bottom and add your blueberry topping mixture. And finally you roll up about an inch and a half, pintucking it as you go, sprinkling with some big sugar crystals (aka demerara sugar) and bake until the crust is golden brown. Enjoy as you would a pie with a scoop of vanilla ice cream or a big dollop of whipped cream.
Quarantine Modifications for Galette Recipe
Now, the trickiest part was that I sure wanted to make this recipe, but looking at it I realized there were some ingredients I didn’t have but I was going to try and go with my instincts and give it a go anyways. I think this is something that some of us can relate to in times like these when certain ingredients aren’t as easily accessible and either you give up or make modifications.
I chose this particular recipe because of its super high ratings and I wanted badly to make the buttery crust the recipe reviewers loved so much but I went ahead and used a ready made Pillsbury crust I had in the freezer. This did make the recipe easier, but I’m sure it would have been even tastier with her buttery, homemade crust.
Her recipe also calls for instant tapioca that you spread a couple tablespoons right at the bottom of the crust before you add the blueberry topping so that all those juices from the blueberries thicken up and stay put. I couldn’t get my hands on any tapioca, so I just spread a couple tablespoons of cornstarch instead and it worked beautifully to serve that purpose.
Instead of brushing egg on the surface of the crust before it baked, I brushed milk over it instead as a substitute. This gave it a nice, golden color, but it didn’t have the shine of egg. It was still lovely though.
I think it looked so gorgeous and with that lemon zest paired with the fresh blueberries and a scoop of fresh vanilla ice cream, it was even more delicious than I hoped. I finally made a beautiful French dessert I can make at home!
What is your favorite way to use up fresh berries this summer? Have you been able to successfully (for the most part) substitute ingredients to make the meals and desserts you want to in the last few months? Please share your thoughts in the comments below.
FOR THE TART PASTRY DOUGH:
1 1/2 cups all purpose flour or plain flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick cold unsalted butter (4 ounces or 113 grams)
1 large egg, beaten
4 cups blueberries
FOR THE BLUEBERRY TOPPING:
1/2 cup granulated sugar
2 1/2 tablespoons corn starch
1 lemon zest
2 tablespoons instant tapioca
1 egg, beaten
1 tablespoon demerara sugar, for sprinkling, (or use regular sugar)
Directions:
Add Recipe to Cook'n
That is until now. As I was browsing some recipe ideas with my bounty of blueberries that I needed to use up soon, I saw the most gorgeous looking tart/pie type dessert that I knew I had to make.
This beautiful little dessert is called a galette. It is basically a cousin to both the pie and tart. It is pretty much an open faced pie that is very charming and rustic looking because of its simplicity.
You make (or use a premade) crust and roll it out on parchment paper on a cookie sheet in a circle. You then add tapioca pudding on the bottom and add your blueberry topping mixture. And finally you roll up about an inch and a half, pintucking it as you go, sprinkling with some big sugar crystals (aka demerara sugar) and bake until the crust is golden brown. Enjoy as you would a pie with a scoop of vanilla ice cream or a big dollop of whipped cream.
Quarantine Modifications for Galette Recipe
Now, the trickiest part was that I sure wanted to make this recipe, but looking at it I realized there were some ingredients I didn’t have but I was going to try and go with my instincts and give it a go anyways. I think this is something that some of us can relate to in times like these when certain ingredients aren’t as easily accessible and either you give up or make modifications.
I chose this particular recipe because of its super high ratings and I wanted badly to make the buttery crust the recipe reviewers loved so much but I went ahead and used a ready made Pillsbury crust I had in the freezer. This did make the recipe easier, but I’m sure it would have been even tastier with her buttery, homemade crust.
Her recipe also calls for instant tapioca that you spread a couple tablespoons right at the bottom of the crust before you add the blueberry topping so that all those juices from the blueberries thicken up and stay put. I couldn’t get my hands on any tapioca, so I just spread a couple tablespoons of cornstarch instead and it worked beautifully to serve that purpose.
Instead of brushing egg on the surface of the crust before it baked, I brushed milk over it instead as a substitute. This gave it a nice, golden color, but it didn’t have the shine of egg. It was still lovely though.
I think it looked so gorgeous and with that lemon zest paired with the fresh blueberries and a scoop of fresh vanilla ice cream, it was even more delicious than I hoped. I finally made a beautiful French dessert I can make at home!
What is your favorite way to use up fresh berries this summer? Have you been able to successfully (for the most part) substitute ingredients to make the meals and desserts you want to in the last few months? Please share your thoughts in the comments below.
Blueberry Galette (Extra Buttery Crust!) - Rasa Malaysia
Blueberry galette is a fruit dessert with fresh blueberries and lemon baked into a buttery, flaky crust. This French dessert recipe is easy to make, too! Author: Rasa Malaysia Recipe Type: Dessert Recipes Total Time: PT40M
Yield: 6
Serving size: 5
Calories per serving: 535
Ingredients:
Serving size: 5
Calories per serving: 535
FOR THE TART PASTRY DOUGH:
1 1/2 cups all purpose flour or plain flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick cold unsalted butter (4 ounces or 113 grams)
1 large egg, beaten
4 cups blueberries
FOR THE BLUEBERRY TOPPING:
1/2 cup granulated sugar
2 1/2 tablespoons corn starch
1 lemon zest
2 tablespoons instant tapioca
1 egg, beaten
1 tablespoon demerara sugar, for sprinkling, (or use regular sugar)
Directions:
Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto a clean (not floured) work surface, gather it into a ball, and then knead it briefly to make sure everything is incorporated.
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.
Preheat the oven to 425°F.
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.
Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto your clean (not floured) work surface, gather it into a ball, and then knead it briefly to insure all stray flour is incorporated. Form the dough into a disc and wrap it in plastic. Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months).
Source: rasamalaysia.com
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.
Preheat the oven to 425°F.
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.
Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto your clean (not floured) work surface, gather it into a ball, and then knead it briefly to insure all stray flour is incorporated. Form the dough into a disc and wrap it in plastic. Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months).
Source: rasamalaysia.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.pikist.com
- www.rasamalaysia.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
