Blueberry Ginger Galette – An easy to make dessert with a tasty crust, fresh blueberries, and crystallized ginger. It’s perfect with a scoop of vanilla ice cream.
I had gone to bed about 9 or so and I was told the kids went up about 10 or 11. Mr. 365 stayed up and had just turned the lights off, ready to call it a night. He thought it would be best for him to sleep on the couch because we’d had a slight disagreement. I was in a rotten mood due to some things that had happened and decided to go to bed early in the hopes that the following day would be better.
C’mon, it happens at your house, too, doesn’t it?
SAVE THIS BLUEBERRY GINGER GALETTE TO YOUR FAVORITE PINTEREST BOARD!
I do love small town New England. That may have been the only excitement these two officers had had in a while.
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- 1 3/4 cups flour
- 1/3 cup granulated sugar
- 1/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter 1 stick, cut into small pieces
- 1/3 cup buttermilk I used 1/3 cup milk mixed with 1 teaspoon vinegar and let it sit for 15 minutes before using
- 1 egg beaten
- 2 tablespoons turbinado sugar
- 24 oz. 3 cups fresh blueberries
- 4 tablespoons granulated sugar
- 2 tablespoons crystallized ginger chopped
- 2 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon freshly grated nutmeg
In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter into the mixture 4-5 times.)
Pour the buttermilk (or milk/vinegar mixture) into the bowl and stir until the dough begins to stick together.
In each galette I’ve made, the dough hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap.
(OR with the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
If you do have a problem with it consolidating, add just a tiny, and I do mean TINY bit more buttermilk or milk.
Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
Refrigerate for at least 45 minutes before rolling out.
The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
Preheat oven to 350 degrees F. when ready to bake.
In a large bowl, combine blueberries, sugar, chopped crystallized ginger, corn starch, lemon juice and zest, and nutmeg.
Gently mix everything together so that you don’t crush the blueberries.
Place a piece of parchment on a baking sheet or pizza stone.
Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
Place the filling contents into the center of the circle and then gently spread around the circle to within two inches of the edge.
Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
Lightly brush the edge of the dough with the beaten egg and sprinkle with turbinado sugar. (You will have egg left over.)
Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
Serve warm or at room temperature.
Mine leaked slightly, but I found that by creasing the edges of the parchment paper up against the juices that did leak stayed pretty much contained and didn’t drip all over the oven. That would be an icky mess!
And…don’t forget that vanilla ice cream (or frozen yogurt)!
I rate everything I make on a scale of 1-4 with 4 being the best and this Blueberry Ginger Galette earned 4 rolling pins. It was delicious! The blueberries were yummy, the crust was perfect and the crystallized ginger gave it that extra kick of flavor. The family and our guests loved it and I’m sure yours will, too!
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