This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!
There are few things more enjoyable than fresh-baked pie with ripe summer produce. But pies can be fickle and time-consuming. Fortunately, we live in a world where galettes exist.
A galette is pie’s more easygoing cousin. No pie plate. No crimping. No fuss. If it looks imperfect, then you did it correctly. It is supposed to be rustic. And that’s why it’s the perfect base for summer fruit.
You can make pie dough for a galette, or you can use store-bought pie dough, puff pastry, phyllo dough… it’s kind of like a “choose your own adventure” book.
Blueberry lavender galette
Yield: About 6 servings
- 113 grams (8 tablespoons or 1 stick) unsalted butter
- 150 grams (1 1/4) cups all-purpose flour
- 13 grams (1 Tablespoon) granulated sugar
- 1 gram (1/4 teaspoon) kosher salt
- 60 grams (1/4 cup ice water)
- 4 cups blueberries
- 50 grams (1/4 cup) granulated sugar
- 16 grams (2 Tablespoons) cornstarch
- Zest from 1 lemon (about 1 Tablespoon)
- 6 grams (about 1 Tablespoon) dried lavender, ground (with mortar and pestle or spice grinder)
- 5 grams (1 teaspoon) vanilla extract
- 1.5 grams (1/4 teaspoon) kosher salt
- 6 ounces goat cheese, room temperature
- Egg wash (1 egg mixed with 1 Tablespoon water)
- Optional: Turbinado sugar
- Cut butter into 1/2-inch cubes. Place in freezer for at least 20 minutes or until very cold.
- In large bowl, combine flour, sugar, and salt.
- Cut butter into flour mixture with pastry blender or food processor until butter is pea-sized.
- Make well in flour mixture and add water.
- Mix to create shaggy mixture then knead to form dough. If dough is too dry, add up to 2 Tablespoons additional ice water.
- Form dough into flat disc and wrap. Refrigerate for at least 30 minutes or up to 2 days.
- Once dough is chilled, preheat oven to 425 degrees Fahrenheit.
- Roll dough out on floured surface to 1/8-inch thick. Transfer pie dough to baking sheet.
- Mix together blueberries, sugar, cornstarch, lemon zest, lavender, vanilla extract, and salt. Set aside.
- Spread goat cheese over galette, leaving 3-inch border.
- Drain any excess juices released by blueberries and spread mixture evenly over goat cheese.
- Fold the edge of the pie dough up and over blueberry filling, pleating every 3 inches.
- Brush galette crust with egg wash and sprinkle turbinado sugar on top.
- Bake for about 35-40 minutes, or until crust is golden brown.
- Cool for 10 minutes before slicing.
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