recipe 16
blue Ribbon lemon thyme blueberry galette
Second Place- Melanie Ernest
Built on an all-butter crust, this elegant rustic dessert pairs the deep sweetness of fresh blueberries with citrusy lemon zest and earthy garden thyme.
Prep time: 20 minutes (plus 1 hour chilling time)
Bake time: 35 minutes
Yield: One 10 inch galette (6-8 servings)
Ingredients
Crust:
1 and 1/3 cups all purpose flour
1/2 tsp salt
1 tsp granulated sugar
1/2 cup (1 stick) butter cubed and frozen for 10 minutes
4 tbsp ice flour
For Crust Finish:
1 large egg
1 tbsp water
2 tbsp turbinado sugar (sugar in the raw)
Lemon-Thyme Blueberry Filling:
4 cups fresh blueberries
1/3 cup granulated sugar
1 tsp fresh lemon zest (from 1/2 medium lemon)
1 tsp fresh thyme leaves, finely chopped
1 tbsp cornstarch
1/2 tsp ginger (optional)
Instructions:
1. Whisk dry ingredients together: in a large bowl, mix flour, salt, and sugar.
2. Cut in the butter: Add frozen butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until the largest pieces are roughly the size of small peas.
3. Bind: Drizzle 3 tbsp of ice water over the flour. Toss with a fork. If the dough is too dry, add the remaining water.
4. Chill: Form the dough into a flat disk, wrap tightly in a plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 400 degrees F.
Mix the Filling and Assemble
1. Infuse the sugar: In a medium mixing bowl, add sugar, lemon zest, and thyme. Rub them together with your fingertips or mixing tool until the sugar is fragrant and damp. Add the cornstarch and ginger if using.
2. Toss the berries: Add berries to the sugar mixture and toss gently until the fruit is evenly coated.
3. Roll out the dough on a sheet of parchment paper until it is approximately 10 inches in diametes.
4. Sprinkle 1 tbsp flour and 1 tbsp sugar directly onto the center of the dough to prevent juices from making the crust soggy- leave a clean 2-inch border around the edge.
5. Mound the fruit: pile the coated berry mixture onto the dough.
6. Fold the border: Fold the clean edge of the dough up and over the outer edge of the berries, pleating and pinching the dough as you go. The center of the fruit will remain uncovered.
7. Make the egg wash for the crust by whisking together the egg and water. Brush a thin layer over the folded edge of the pastry crust.
8. Add sparkle: Generously coat the wet egg wash with course sugar.
9. Transfer and bake: Carefully slide the galette on the parchment paper onto a warm baking sheet or pizza stone.
10. Bake at 400 degrees for 35 minutes or until the pastry crust is golden brown and the berries are bubbling and jammy.
11. Cool for at least 20 minutes before serving.
Optional- garnish with fresh thyme sprigs and lemon zest.
Baker's Notes and Short Cuts
If using frozen berries, do NOT thaw, and increase cornstarch to 2 tbsp to absorb the extra moisture they release during baking.
If using pre-made pie crust, be sure it is room temperature before rolling out as it will break and crack if rolled out when it is cold.
Galettes are meant to be free form and are delicious and beautiful even when they are not perfect- which is exactly what makes them always, well perfect! Enjoy!