Blueberry Cardamom Galette
I have been digging galettes hard these days. They are just so easy - they might just be the perfect summer dessert. They are fast, delicious and rustic, not to mention so much easier than pies and take half the time. Let me breakdown this delicious recipe for a blueberry cardamom galette:
Fresh blueberries, sugar, ground cardamom, lemon juice and zest, salt and cornstarch are combined. This mixture is added to the center of rolled out pie dough. The dough is then partially folded on top of the filling, brushed with egg wash and sprinkled with turbinado sugar and baked for about 30 minutes.
Why this recipe works
Blueberries and cardamom go together really well - the sweetness from the blueberries compliments the lemony spice flavor of cardamom. Just a small amount of cardamom is added because it packs a punch. Also this recipes works because of the nature of galettes. They are much more forgiving then pies and take less than half the time to make. Best part of this recipe is that galettes are supposed to be rustic so they are really hard to mess up.(is is almost impossible!)
I like to make a lot pie dough ahead of time then store in the freezer wrapped in plastic wrap until ready to use. Let the pie dough defrost for a day in the freezer before rolling it out. Frozen pie dough will last about 30 days in the freezer. Also if you don't have blueberries feel free to use another type of fruit - other berries would work great, as would stone fruit, apples or even pears. There will be some liquid that leaches out of the galette - don't wory that is totally normal. Let the galette cool for about 30 minutes before serving to help all the juices firm up. Lastly, store bought pie dough is totally fine to use in this recipe.
Blueberry Cardamom Galette
For the pie dough:
- 1 1/4 cup all purpose flour
- 1 tsp. salt
- 1 stick cold unsalted butter, cut into cubes
- 3 to 4 Tbs. ice cold water
For the blueberry filling:
- 1lb fresh blueberries (about 3 to 4 cups)
- 1/2 cup granulated sugar
- 1 Tbs. lemon zest
- 2 Tbs. lemon juice
- 1/4 tsp. cardamom
- 2 Tbs. cornstarch
- pinch of salt
- 1 egg mixed with 1 tbs. half and half or water
- turbinado sugar
In a food processor pulse to combine the flour and salt. Add butter and pulse another 10 times or until the butter is the size of peas. With the motor running slowly add the water and continue for another 20 seconds or so until the dough has come together. Place dough on a well floured surface and form into a disk shape. Roll out dough until about 1/8 " thick and about 12" in diameter. Refrigerate for at least 30 minutes.
Pre-heat oven to 400°F.
In a medium bowl, stir to combine the blueberries, sugar, lemon zest, lemon juice, cardamom, cornstarch and pinch of salt.
Carefully place the blueberry mixture in the center of the rolled out pie dough leaving a 2 inch border. Gently fold the dough partially over the blueberry mixture pleating the dough. Brush the dough with the egg wash mixture then sprinkle with turbinado sugar.
Bake galette for about 30 to 35 minutes or until the crust is golden brown and the filling is bubbling.
Let cool for at least 30 minutes before serving.