Blueberry Galette makes easier-than-pie dessert

Just-raked baskets of blueberries are seen here at Spruce Mountain Blueberries in Rockport in 2010. A lack of rain could put this year's blueberry harvest well below average.
Just-raked baskets of blueberries are seen here at Spruce Mountain Blueberries in Rockport in 2010. A lack of rain could put this year's blueberry harvest well below average.
Posted Aug. 23, 2011, at 3:44 p.m.

Save some fresh wild Maine blueberries to use in this easier-than-pie dessert. Then save the dough recipe to use with peaches, apples and pears or any other fruit you feel like enjoying.

Even though I am now growing blueberries — yes, yes, I know the large high-bush berries don’t taste the same as our tiny wild ones — I ended up eating practically all the fruit straight off the plants because the bushes are still small and probably only produced 67 or so berries. The blueberries I used in this recipe were brought by friends as a house gift. What a treat.

The great thing about this recipe is that you end up with a pie experience without making a pie. The dough is rich — all that butter! And the cornmeal gives it a pleasant crunch. Do this in a food processor and you can make it in a flash, though any cook with a pastry blender can make short work of it, too. The sour cream works with the water to do a super job of gluing it all together.

Prepare the fruit filling just as you would for pie. Serve with ice cream or not.

Blueberry Galette

Makes 2 six-inch galettes, serving four to six

Galette Dough

1 cup all-purpose flour

¼ cup cornmeal

1 teaspoon sugar

½ teaspoon salt

7 tablespoons cold butter, cut up in pieces

3 tablespoons sour cream

⅓ cup ice water

Blueberry Filling

2 cups blueberries

2 tablespoons tapioca

Light brown sugar

Nutmeg

Toss the filling ingredients together. Preheat the oven to 400 degrees. Toss together the flour, cornmeal, sugar, and salt then cut in the cold butter very finely. Add the sour cream and water to the flour and butter mixture and mix to make a soft dough. Divide into two parts, form two flat discs and chill each before you roll them out. Roll out a disc of dough to about a 14-inch diameter circle, pile the filling in the center and fold the edges up around it, leaving an opening in the center. Lay on a greased baking sheet or on a piece of parchment paper on a baking sheet. Glaze if you wish with cream and sprinkle sugar on top. Bake for 25-30 minutes or until you see bubbling in the filling.

Looking for …

Tomato vodka soup with cheddar cheese. Janet Morris in Brewer wrote to see if anyone has a recipe for this soup which she first had at Gilmor’s restaurant in Lincoln, Maine. She has hunted on the Internet and says, “I can’t find any recipes that come close.” She has made some soups, that, she says, were “almost as wonderful as that bowl was, but there is just something missing.” Any help from you would be welcome.

Send queries or answers to Sandy Oliver, 1061 Main Rd., Islesboro 04848. email: sandyoliver47@gmail.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

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