Blueberry Galette

For years I thought I was allergic to blueberries. True story. A while back I ate them and had a vicious outbreak of hives and constriction in my throat. It happened again, and again after that. So, I assumed I had a berry allergy and avoided them. It was so sad, as berries are delightful. A year ago, I finally went to an allergist for testing - I am NOT allergic to berries. I simply have very reactive skin. When I eat acidic food (like berries) I break out in hives and have some swelling in my mouth and digestive tract....however, it's not a true allergy - so my breathing isn't impacted and I can't die from it. According to the doctor. It's weird......but I can eat berries again, somewhat comfortably - which is good. Because berries are awesome.

 I have other galettes pictured on this site - but I think this one is the best. I didn't use anything extra (like in the other recipes) - just a pie crust (could use GF), blueberries and some lemon zest. I brushed the crust with an egg wash and sprinkled it with sugar. So yummy.  Thank goodness I'm not allergic to berries.

Galette

 

I have developed a slight obsession with this dessert, I've made many variations - all are delicious. I think my favorite is apple, but mixed berries are also delightful. Homemade crust makes this standout, but store-bought crust makes a much quicker substitute. The first recipe I tried was from Martha, but I've modified it over time, and used different spices for different fruit fillings.

 Here is the basic recipe:

Galette

1 pie crust (can use gluten-free)
1 Tbsp. flour (can use gluten-free)
2 Tbsp. brown sugar
1 Tbsp. corn starch
1/4 tsp. salt
3 Tbsp. sugar, divided
1-2 cups fresh fruit
1 egg

Heat oven to 425 degrees. Mix flour, brown sugar, corn starch, salt and 1 1/2 Tbsp. sugar in a small bowl. Roll out pie crust, spread out spice mixture in middle of crust, leaving a 1 to 2 inch border around the edges. Place fruit on top of mixture, fold sides of crust up over the edges of the fruit, pinch together. Brush with egg and sprinkle remaining sugar over the crust. Bake for 12-18 minutes, once fruit softens and crust browns.


When I make this recipe for apples, I add cloves, cinnamon, and allspice. I also warm up some apple jelly in a saucepan to drizzle over the finished galette. I have served with vanilla ice cream and with whipped cream....both delightful. I've also tossed a few fresh (or frozen) cranberries in here with pink lady apples.