Blueberry Galette with blueberry and strawberry compote
A galette to me is the best way to cheat when making pies. There is no pre baking, there is no ‘lid’ there is no 2 different types of pastry. It is quick, delicious and so rewarding. The True essence of summer for me is a delicious blueberry galette. But it doesn’t always have to be eaten in the summer, nor with blueberries. The blueberries can be substituted out with apples, pears, even onions if you would rather a savoury style. Options are endless. If you are unsure, feel free to send us an email or ask a question and we will get back to you with an answer…
- 200gm all-purpose flour
- 20gm caster sugar
- 120gm cold butter
- 2tbls ice cold water
- pinch salt
- 300gm blueberries
- 100gm icing sugar
- ½ lemon – juice only
- 1tbl corn starch
- 100gm blueberries
- 100gm strawberries – tops removed
- ½ lemon – juice only
- 1tbls caster sugar
Firstly, preheat the oven to 180°C. To make the pastry chop the butter up into small cubes inch by inch in size. Pour the flour and sugar into a deep bowl, add the butter and squeeze the butter between your fingers with the flour to break it up. It’ll be hard to start but get easier as you go along. You want to see cornflake like shapes within the butter and some like bread crumbs. This will naturally happen as you work it.
Try not to work the dough too much…there are two important things to remember when it comes to pastry of this kind – keep things as cold as possible eg butter, water even bowl. This will help for a shorter more delicious crust and the second is to not work the flour too much. This will release the glutens from the flour and make the dough chewy and dense.
Once all the butter has been pressed in add the water and the salt. Mix around until everything comes together. Wrap in baking paper and keep in the fridge for about 30min.
For the compote – cut the green topless strawberries into quarters, and place in a saucepan along with the blueberries, sugar and lemon juice. Cook on super low heat for 30min or until everything has broken down and the juice has been released from the berries.
For the galette filling – put blueberries or fruit of your choosing (if using apples or pears – slice into lengths) in a bowl, sift in the sugar and corn starch and mix together until there are no dry bits. When the pastry is rolled out this will be the filling.
Fort the dough – place on a well-floured surface. Using a rolling pin hit the dough evenly all over to create your shape. This is not only therapeutic but also stops big cracks from forming and sets a shape out nicely. Start rolling the dough out until you have approx. 30cm in diameter across the base and as close to a circle as you can.
Place the blueberry mixture in the middle of the dough towering them as best you can. Leave a 7cm gap from blueberries to edge of pastry. Fold the leftover edges of the pastry over each other to form a wave-like pattern. You don’t need to be careful to make it perfect. Just try not to tear the pastry. If you do, use some leftover pastry to fill the gap.
Bake in the oven for 45 min or until the pastry is nice and brown. The blueberry mixture will bubble away and look runny. But when it cools it will set.
Serve with the compote and a scoop of ice cream!