12/31/2023 0 Comments Tomato crostataSix years ago: Quick Zucchini Saute (still the best quick summer side dish on earth)īurst Tomato Galette with Corn and Zucchini Three years ago: Sweet and Smoky Oven Spare Ribsįive years ago: Chocolate Hazelnut Biscotti Tomatoes are tomatoes, and suddenly I was sure we have better things to do this summer - beaches, barbecues, boats, I hope, and that’s just the Bs - than to fight it. Finally, maybe I’m just relaxing after all these years of being overly obsessive, but when I saw a teensy, inconsequential bit of juices come out as I sliced it, I just shrugged. Cherry tomatoes are smaller and less wet than big heirlooms, plus they were cooked a little first, letting out some of their juiciness (and also concentrating it in the pan, deliciously). Because it’s a mixture of vegetables, and not exclusively tomatoes, there wasn’t as much moisture fighting its way out. This one works better than the tomato tarts of the past for a few reasons. Inevitably, it made it inside a galette and guys, it’s been way too long since we made a galette isn’t it, a whole three years since this zucchini-ricotta riff and six (sheesh, this blog is making me feel old) since the butternut and caramelized onion one made its debut. But we were so in love with the combination - lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I’ve become convinced it should be applied to everything this month from pasta to farro to omelets. This too spun from a disaster, a gnocchi failure last week that involved these same fixings. Cherries, peaches, plums, nectarines, strawberries, blackberries, blueberries and raspberries will all be delicious.Sort of. All berries, stone fruit, apples and pears will work well. Can I use other fruit for this galette?/Ībsolutely. The pastry will soften once baked because of all the juices from the fruit so it’s best served warm, no more than 30 minutes after baking. The blueberry filling can be made up to 2 hours ahead and the unbaked galette can be made an hour ahead and baked just before serving. Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream. Bake: Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly.Brush with milk or cream and sprinkle with a little extra sugar. No need to be too careful, the more rustic the galette looks, the better. Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border, then bring the edges in, overlapping as you fold the pastry up around the filling all the way around. Transfer to a sheet pan or baking sheet lined with parchment paper. Assemble the galette: Dust your kitchen counter with a little flour then roll the puff pastry out just a little (to approximately ½cm thickness) then trim into a rough circle.Make the filling: Combine the filling ingredients in a large bowl.How to make easy blueberry galette (summary) Puff pastry. I used all butter frozen puff pastry. I used fresh but you could also use frozen. Using frozen and thawed puff pastry makes this recipe even easier but feel free to use any pastry, pie dough or homemade pie crust recipe of your choice. Using seasonal, fresh blueberries are obviously first choice but this rustic blueberry galette recipe works just as well with frozen blueberries. The beauty of this recipe is how easy it is to put together.
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