Let’s be real here for a moment. When I bake a dessert, 99 percent of the time, my boyfriend digs in before I can photograph it. Which is fine by me because food isn’t suppose to be styled, its suppose to be enjoyed. When I go on other food blogs, their are photographs that make me want to take a bite out of the screen. But in realty does that food blogger style his or her food to perfection every night? No probably not. With that said, I would like to point out my photos will not be styled. I do not have the time or patience to get a chocolate curl to stay correctly. That’s not to say, I don’t have great respect for the talented photographers out there who make an ice cream burger look delectable. I’ll just never been one of those people.
Moving on to the Blueberry Galette, the real star of the show. With only one counter space to work on, I was reluctant to make a pie. Let’s just say, my fears where justified. It still turned out fabulous though. The crust was made in the food processor and all the blueberries needed were a dash of sugar and a tablespoon of key lime juice. Where I ran into trouble was when it was time to roll out the crust. Using a corked wine bottle didn’t make it as thin as I would have liked. Then, I ended up trying to stuff to many blueberries into the middle of the Galette. A few rolled onto the floor. Once I took a bite out of it though, my frustration melted away. Enjoy!
For the crust
- 1-1/2 cups unbleached all-purpose flour, more for rolling
- 1 Tbs. granulated sugar
- 1/2 tsp. table salt
- 11 Tbs unsalted butter, chilled and cut into 1/2-inch dice
- 1 large egg yolk
- 3 Tbs. whole milk
For the filling
- 3/4 lb. blueberries, rinsed and picked through (about 2 cups)
- 1/3 cup sugar
- 1 tablespoon of key lime juice
- 2 tablespoons flour
- one egg, beaten
- 2 tablespoons of raw sugar
Make the dough
Combine the flour, the sugar and the table salt in a food processor. Add in the 11 tablespoons of butter. Pulse 12 times or until the butter resembles tiny pebbles. In a small bowl, whisk together the egg yolk and the milk. Pour into the butter mixture and mix until a soft dough forms. Turn out the dough onto a sheet of plastic wrap, press it into a disk and wrap it. Let the dough rest in the refrigerator for 25 to 30 minutes.
Make the filling and roll out the dough
Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper. Set aside
In a medium bowl, toss the blueberries with the sugar, key lime juice and flour. Lightly flour a large work surface and roll out the dough 12 to 13 inch round. Move to the prepared baking sheet. Pile the blueberries into the middle, making sure to leave a 1 1/2 inch border. Fold the outside edge of the dough over the fruit. Brush with the egg. Sprinkle the raw sugar on top. Bake until the Galette turns a light brown and the fruit bubbles, about 50 minutes.