I love galettes for their taste and for the fact that they’re relatively easy to make. Galettes are often called a lazy man’s pie because you don’t have to be as precise with the crust; there’s room for error, and yet it tastes so good! 

I borrowed the crust recipe from Two Peas & Their Pod. It’s one that I’ve used again and again. I’ve had great luck with and it’s delicious.

Tricks and tips to help you with this Blueberry Peach Galette:

• To help the crust of your galette stick together well, gather the dough into a ball as much as possible with your hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. You will not need to add more buttermilk than what is called for.
  (OR with the food processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
• If you’re concerned about those errant pieces of dough falling off as you go to roll the dough out, don’t be. Everything comes together quite nicely after it has been refrigerated.
• You can make the galette crust in advance and keep it in the fridge for up to three days before using it.
• Don’t worry if your galette leaks slightly! But to avoid this, crease the edges of the parchment paper up. The fruit juices that do leak will stay pretty much contained and won’t drip all over the oven.

Ingredients for Peach and Blueberry Galette

Crust Ingredients

Here’s what you need to make the galette crust:

• Flour
• Granulated sugar
• Yellow cornmeal
• Salt
• Cold butter, cut into pieces
• Buttermilk
• Egg
• Turbinado sugar

Filling

To make the fruity filling, you’ll need these ingredients:

• Fresh blueberries
• Ripe peaches (I often use white peaches, too!)
• Granulated sugar
• Cornstarch
• Fresh lemon juice
• Lemon zest
• Cinnamon
• Freshly grated nutmeg
• Kosher Salt

*Make sure to review the recipe card below for the exact amounts you’ll need of each ingredient!

How to make Blueberry and Peach Galette

Make the Crust

1. In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
2. Use a pastry cutter to mix in the cold butter until the mixture resembles a coarse meal.
3. Pour the buttermilk into the bowl and stir until the dough begins to stick together.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap it in plastic wrap.
5. Refrigerate for at least 45 minutes before rolling out.
6. Preheat oven to 350 degrees F. when ready to bake the galette. 

Make the Filling

7. In a large bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
8. Gently stir the fruit mixture together, being careful not to crush the blueberries.

Assemble the Galette

9. Place a sheet of parchment paper onto a work surface. I often place it on my round pizza stone because I found that it’s the perfect size and bakes it quite nicely.
10. Remove the galette dough from the refrigerator and, starting from the center, use a rolling pin to roll it out into a circle (or as close as you can get to a circle) 14 inches across.
11. Place the filling contents into the center of the circle and then gently spread the filling around the circle to within two inches of the edge.
12. Using a small hard spatula, 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. 
13. Lightly brush the edge of the dough with the beaten egg wash and sprinkle with turbinado or coarse sugar. (You will have some egg left over.)

Bake and Serve

14. Transfer the galette on the parchment to a rimmed baking sheet. Bake for 1 hour, until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack and allow to cool for 20 minutes before serving.
15. Serve warm or at room temperature. This galette is delicious with a scoop of vanilla ice cream or some whipped cream!

How to Store Leftover Peach Blueberry Galette

Store any leftovers loosely covered at room temperature for 2-3 days.

Can I use frozen fruit instead of fresh fruit? 

Yes you can! When using frozen fruit, make sure you thaw it and then drain it so that you don’t have excess juice running over the parchment and onto your oven.

Can you freeze Peach Galette?

Yes, you can wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before reheating to serve!

More Galette Recipes

• Cinnamon Pear Galette– If you’re craving a warm, comforting dessert that’s easy to make and bursting with fresh fruit and flavor, look no further than the Cinnamon Pear Galette which combines buttery, flaky pie crust and a spiced filling.
•  Strawberry Rhubarb Galette – this galette combines sweet strawberries with tart rhubarb for a flavorful filling surrounded by a delicious golden brown crust!
• This Cherry and Dark Chocolate Galette with pre-made pie crust, frozen cherries, and dark chocolate will wow family and friends. 
• Apple Ginger Galette is another great choice for a fall dessert. The crystallized ginger adds an extra-special twist to the apple filling!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Blueberry Peach Galette

This Peach Blueberry Galette is a beautiful rustic dessert filled with a warm, juicy peaches and blueberry filling surrounded by a tender, and slightly crunchy crust. It’s simple to make, too!

Course Dessert

Cuisine French

Keyword Peach Blueberry Galette

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Refrigeration 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 362kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon kosher salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk
• 1 egg beaten
• 2 tablespoons turbinado sugar

Filling

• 18 oz. fresh blueberries
• 2 peaches peeled and sliced thin
• 4 tablespoons granulated sugar
• 2 tablespoons corn starch
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt

Instructions

Galette Crust

• In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
• Add butter. With a pastry cutter, blend in the butter until the mixture resembles coarse meal.
• Pour the buttermilk into the bowl and stir until the dough begins to stick together. *Be patient and see note.
• Remove the dough ball and adhere any remaining pieces of dough to it. Gently pat down into a disc, and then wrap in plastic.
• Refrigerate for at least 45 minutes before rolling out.
• Preheat oven to 350 degrees F. when ready to bake the galette. 

Peach Blueberry Filling

• For the filling, in a large bowl, combine blueberries, peach slices, sugar, corn starch, lemon juice and zest, cinnamon, nutmeg and salt..
• Gently mix everything together as to not crush the blueberries.

Assembly

• Remove the dough from the refrigerator and place onto a piece of parchment (VERY lightly floured, only if necessary – see note). Starting from the center, roll it out into a circle (or as close as you can get to a circle) 14 inches across.
• Place the filling contents into the center and then gently spread around the circle to within two inches of the edge. *See Note
• Carefully, fold the edges of the dough up over the filling by using a small hard spatula, overlapping the dough when necessary. Gently press the creases to ensure that they are sealed. Transfer the galette on the parchment to the rimmed baking sheet.
• Using a pastry brush, coat the dough with the beaten egg and sprinkle with turbinado sugar.
• Bake for 1 hour, or until the crust is golden brown and 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.

Notes

• Be patient when mixing the dough. It may take a bit for the crust to come together after adding the buttermilk, but it will, and won’t need any additional liquid. 
• When rolling out the dough, lightly and I do mean EXTREMELY LIGHTLY flour the parchment, and only if necessary (but you really shouldn’t have to). If too much flour is used, the crust won’t adhere to itself and the filling will leak. 
• I like to place the galette on my round pizza stone because I’ve found that it’s the perfect size and bakes it quite nicely. If I use this instead of a rimmed baking sheet, I roll up the edges of the parchment to prevent any of the juices from dripping into the oven, should the galette leak.
• When adding the filling, I occasionally put the peaches around the outside as pictured in the post. It helps to hold the blueberries in and the crust will fold up over them.  However, you can be creative and place the peaches however you’d like.

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 262mg | Potassium: 169mg | Fiber: 3g | Sugar: 28g | Vitamin A: 558IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg

This post was originally published July 26, 2012. It has been updated in format and with pictures on August 2, 2024.

The post Peach Blueberry Galette appeared first on 365 Days of Baking.

Have you ever had Pineapple Bread? It’s not as sweet as a dessert like Pineapple Upside Down Cake but it’s filled with the same juicy pineapple flavor.

I’m a sucker for quick breads, and this easy recipe is perfect for a delicious snack, a breakfast bread, or even an after-dinner treat!

Fruity Quick Breads

Most of us have tasted quick breads made with fruit. Banana Bread tends to get the most attention, but I recommend thinking beyond the banana when it comes to quick breads. You could even make a quick bread with peaches!
If you find yourself making the same recipes over and over, Pineapple Bread is the perfect way to shake up your baking routine.

I first made this Pineapple Bread recipe years ago, when I was new to blogging. It only took one bite to turn pineapple coconut bread into a new favorite! I’ve made it countless times since then and it never fails to blow me away.

The easy quick bread recipe is freezer-friendly and produces a perfectly moist loaf bursting with sweet pineapple flavor. A crispy coconut layer on the crust makes it even more irresistible!

If you love the flavors of a piña colada, you’ll want to give Pina Colada Bread a try, too!

Ingredients for Pineapple Bread

Here’s what you need to make this recipe for pineapple quick bread:

• Unsalted butter, softened
• Granulated white sugar
• All-purpose flour
• Baking soda
• Salt
• Large eggs
• Greek yogurt (or sour cream)
• Pineapple tidbits (you could also use crushed pineapple)
• Unsweetened coconut, toasted

How to make Pineapple Coconut Bread

Before we make the bread batter, let’s toast the coconut to bring out the flavor.

Toast the Coconut

Preheat your oven to 300 degrees F. Spread the coconut out in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. 

The coconut is finished when it is golden in color, so be careful not to burn it!

Now we’re ready to make pineapple bread!

Pineapple Quick Bread

1. First, we need to increase the oven temperature to 350° F. While that’s getting ready, pour the canned pineapple into a fine mesh sieve placed over a medium bowl. Drain the pineapple juice as completely as possible by letting it sit for about 10 minutes.
2. Generously butter and flour a 9 X 5 loaf pan.
3. In a small bowl, combine flour, baking soda, and salt; set the dry ingredients aside.
4. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. This should take about 5-7 minutes.
5. Add the eggs, one at a time, incorporating each completely before adding the next one.
6. Alternately add the flour mixture and the Greek yogurt to the wet ingredients, beginning and ending with the flour. Mix that final bit of flour in until just combined.
7. Fold the drained pineapple into the bread batter, then pour the batter into the prepared loaf pan.
8. With a rubber spatula, smooth the top. Sprinkle the toasted coconut on top of the bread.
9. Bake for 30 minutes, then cover bread with foil and bake for another 30-40 minutes or until a toothpick inserted in the center comes out clean. This gives you a total baking time of 60-70 minutes.
10. Cool the bread in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.

How to store Pineapple Bread

Store this bread at room temperature for 4-5 days. I like to wrap it in aluminum foil, but you could also use plastic wrap or place it in a Ziploc bag.

Serve it as is, or heat it in the microwave for 10 seconds for a tasty treat!

FAQs

Can I freeze this pineapple quick bread?

YES! Pineapple Coconut Bread keeps well in the freezer. I often double the recipe so we have one loaf to eat right away and another to freeze for later.

To freeze pineapple bread, let the bread cool completely to room temperature. Then wrap it in foil and place it in a freezer bag or other airtight container. Let it thaw on the counter or in the refrigerator before serving.

You can even slice it before storing it so you can thaw one serving at a time. A perfect option if you find it difficult to resist gobbling up all the delicious pineapple quick bread at once!

Can I make quick bread with fresh pineapple?

I have never tried this recipe with fresh pineapple. It may work but wouldn’t be quite as moist since the canned pineapple tidbits are stored in juice, which adds a little extra liquid to the bread.

Can I use pineapple chunks instead of tidbits?

​If you have a can of pineapple chunks on hand, you could certainly cut them up into smaller pieces or crush them before adding them to the bread. I don’t recommend using them as-is, since they are quite large and would not incorporate into the batter well.

Pineapple Recipes

Fun fact: hundreds of years ago, wealthy Europeans sometimes carried pineapples around as an accessory. I don’t know about you, but I think pineapple is better enjoyed in recipes like this Grilled Pineapple and Pineapple Rum Cake.

Love pound cake? Then this Pineapple Pound Cake will be the perfect dessert! Loaded with delicious pineapple, it’s topped with a sweet glaze and will be wonderful served with a cup of tea or some fresh berries.

Pineapple isn’t just for dessert! You’ll love the way caramelized pineapple enhances the flavor of this Brown Sugar Honey Salmon. It’s also amazing in drinks ranging from cocktails to refreshing Pineapple Mango Smoothies.

If you liked this delicious bread featuring pineapple and coconut flavors, give this good-for-you Pineapple Coconut Smoothie a try. Or for a treat that’s not quite as good for you but totally worth the indulgence, there’s nothing quite like Pineapple Soak Cake!

Bread Recipes

Bread makes everyone happy. From the ecstatic experience of taking a bite of warm bread fresh from the oven, to the fun of playing with different ingredients and add-ins, there’s nothing better than homemade bread.

I have tons of favorite quick bread recipes. I love a slice of Blueberry Banana Bread or Blueberry Lemon Bread with a steaming hot cup of coffee first thing in the morning! 

Quick breads like Brown Butter Rum Banana Bread and Peanut Butter Chocolate Chip Banana Bread are sweet enough to serve as a dessert with a scoop of vanilla ice cream. 

Spanish Coca Bread can be either sweet or savory. My recipe is a sweet one topped with sugar and honey before it’s baked.

We have tons of delicious bread recipes on this site that are ideal for any skill level, whether you’re new to baking or a seasoned pro. Which one will you try next?

• Homemade Italian Bread
• Pepperoni Bread
• Easy Parmesan Bread Bites Recipe
• English Muffin Bread
• Zucchini Bread
• Spinach Pepperoni Bread
• Copycat Olive Garden Breadsticks
• Chai Banana Bread
• Blueberry Lemon Bread Recipe
• Nutella Swirl Banana Bundt Bread
• Carrot and Raisin Bread

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pineapple Bread

This sweet Pineapple Bread is a quick bread made from butter, eggs, sugar, flour, Greek yogurt., and pineapple. With toasted coconut on top, every bite of this bread will transport you to the tropics!

Course Breakfast

Cuisine American

Keyword Pineapple Bread, Quick Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Calories 266kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulatedsugar
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup Greek yogurt
• 20 oz. can pineapple tidbits
• ½ cup unsweetened coconut toasted

Instructions

To Toast the Coconut

• Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.

Bread

• Increase oven temperature to 350° F.
• Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
• Generously butter and flour a 9 X 5 loaf pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
• Add eggs, one at a time, incorporating each completely before adding the next.
• Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
• Mix the final bit of flour in until just combined.
• Fold pineapple into batter.
• Pour into prepared loaf pan.
• With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
• Bake for 30 minutes, cover bread with foil, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
• Cool bread in pan for 20 minutes and remove from pan.

Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 167mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

This post was originally published on 3/27/2017. It has been updated in format and with new pics on 1/12/24.

Just in case you thought I nailed every recipe perfectly the first time, here’s a peek inside the process. 
The picture below is from the original post, the first time I made pineapple bread. The loaf smelled so good I got a little too eager to remove it from the pan and slice it. 

Whoops!

This is what happens when you try to take your bread out of the pan too soon, and the pan hasn’t been prepared well enough ahead of time. Oh well, you live and learn, right?

Obviously, I didn’t have good luck removing the bread from the pan. I used my stoneware loaf pan and I’ve never had a problem removing anything, so I didn’t think twice about greasing or flouring it.

Even with this slip-up the pineapple bread tasted delicious. I used to rate everything I baked on a scale of 1-4 with 4 being the best and this Pineapple Bread earned 3 rolling pins.

The post Pineapple Bread appeared first on 365 Days of Baking.

I love making galettes.

Have you made one yet? Until a few years ago I didn’t even know they existed. I was intrigued because they’re kind of, but not really like a pie.

They’re great because they’re free form, so if you’re intimidated by making a pie crust this would be a perfect dessert to make and it will definitely impress your guests. Make either my Peach Blueberry Galette or Cinnamon Pear Galette, too!

The crust is delicious – and the best recipe I’ve found and continue to use is this one from Maria and Josh’s blog, Two Peas and Their Pod. It has a bit of cornmeal in it to give it a little more texture, becomes a wonderful golden color with a bit of egg wash and is extra special with some raw sugar sprinkled around the edge.

You can add different fillings and really make them your own. I’ve yet to make a savory one, but I think that’s next on my list.

Strawberry Rhubarb Recipes

• Strawberry Rhubarb Oatmeal Bars
• Skillet Strawberry Rhubarb Crisp
• Lattice Strawberry Rhubarb Pie

Print

Strawberry Rhubarb Galette

This Strawberry Rhubarb Galette is an easy flour and cornmeal crust filled with a strawberry rhubarb filling. Your guest will think you spent hours preparing this delicious and easy dessert.

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Galette

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Refrigeration 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 351kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk
• 1 egg beaten
• 1 teaspoon heavy cream
• 2 teaspoons turbinado sugar

Filling

• 2 cups sliced fresh strawberries
• 1 ½ cups peeled and chopped rhubarb
• ½ cup sugar
• 2 ½ tablespoons quick tapioca
• ⅛ teaspoon cardamom
• zest of one orange

Instructions

For the dough

• 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.
• Pour the buttermilk 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. (If you do have a problem with it consolidating, add one and a half teaspoon more of buttermilk.)
• Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
• Refrigerate for an hour.
• The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
• When ready to bake, preheat the oven to 350 degrees F.

Filling

• In a medium bowl, whisk together the sugar, tapioca, cardamom, and orange zest.
• Add the strawberries and rhubarb and toss to completely coat. Let sit for 15 minutes before placing onto the crust.

Assembly

• 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.
• 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.
• Prepare the egg wash by combining the beaten egg with the teaspoon of heavy cream. (Using heavy cream will help the crust brown where as mixing it with water will give it a more shiny finish.)
• Lightly brush the edge of the dough with the egg wash, and sprinkle with the turbinado sugar.
• 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.

Notes

The filling of the galette may seep through the cracks of the crust, so I roll the parchment up around the edges to prevent it from dripping into the oven when I don’t use a rimmed baking sheet.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 195mg | Potassium: 192mg | Fiber: 2g | Sugar: 24g | Vitamin A: 438IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 2mg

If you like this Strawberry Rhubarb Galette, then you’ll love…

Blueberry Ginger Galette

Blueberry Peach Galette

Apple Ginger Galette

Cinnamon Pear Galette

The post Strawberry Rhubarb Galette appeared first on 365 Days of Baking.

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?

Poor guy.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
 NEWSLETTER BELOW!

Print

Blueberry Ginger Galette & A Birthday Celebration

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon salt
• ½ cup cold butter 1 stick, cut into small pieces
• ⅓ 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

Filling

• 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
• ¼ teaspoon freshly grated nutmeg

Instructions

For the dough~

• 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.

For the filling ~

• 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.

Nutrition

Serving: 6g

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!

THE FOLLOWING CONTEST IS OVER,
BUT PLEASE VISIT ALL THESE WONDERFUL BLOGS!!

I, along with some other incredible bloggers, am joining Julie to thank YOU her readers for your love and support throughout these past two years. I also think my readers are pretty special and wanted to thank you myself, too, so I couldn’t resist joining in on the fun!

The post Blueberry Ginger Galette appeared first on 365 Days of Baking.

It’s Fall.
As if you didn’t already know that.
It certainly doesn’t feel like it here in Phoenix though ~ still feels like summer with the 100 degree temperatures.
But it is, for some of you anyway.
In other parts of the world, you’re starting Spring and I don’t know what else.
So, in keeping with the Fall theme, because apples are so awesome here in the States this time of year AND because we had a wonderful guest for dinner last night, I created this galette.
When having a guest or guests for dinner, I like to do as much as the prep work as possible beforehand so that I can spend time with our company as opposed to spending the majority of my time in the kitchen. It only seems logical.
I suppose I could make a party out if it and have them join me in the making of their meal, but I’ve never been one to do that. I don’t want people to feel as if they have to help, and would rather they sit and relax.
Hmmm…although come to think of it, maybe they would enjoy the kitchen bonding time.
Ok, next time I’ll accept the help when they offer.
I guess that’s an issue for me ~ accepting help when it’s offered.
Alright, it is an issue for me. Not gonna lie. Always has been. I don’t accept help well.
I’ve thought it would be a sign of weakness, that people would think less of me for not being strong enough to “handle” whatever it is I’d be dealing with.
I’m an only child. I’m Miss Independent. I should be able to handle whatever life throws my way.
Yes, here I go…
I started talking about having people help me in the kitchen preparing a meal and I made it into a blog post *deep booming voice* ALL ABOUT ME!
Wait, isn’t that what this blog is anyway, all about me? Hee hee
Ok, time to knock off the narcississississism. 😉

So my dear, dear aunt (my father’s only sibling) came to visit us last night.
It’s been a few years since we’ve seen her and she was in town for a reunion, so I really wanted to have her over for dinner.
Because that’s what I do.
Make food. And feed people.
We had a MOST WONDERFUL visit (well, at least I thought so, but I’m sure she did, too) and I must say that it was probably one of the best times I’ve ever spent with her.
I know she reads my blog and she may be thinking that I’m sugar-coating it, but Carol, I’m being completely honest.
At the end of the night, I brought her back to her friends’ who live in a gorgeous part of Phoenix where they are nestled in the desert on a golf course and don’t have any streetlights in their neighborhood. We got out of the car and stood in the driveway for about 5-10 minutes completely soaking in the brilliance of the moon and the millions of stars. It was absolutely breathtaking and the perfect way to end an extremely special evening with family.
I walked her inside, gave her a couple huge hugs, saying goodbye and returned to the car.
Driving away, the tears began to roll down my cheeks.
And as I looked out at the stars, I felt completely blessed that I was able to spend such quality time with a woman who has been such an important part of my life, continually keeping in touch with me, supporting and loving me for who I am.
My mother has passed, I have no brothers or sisters, and for various reasons, I am not in contact with my father, so despite having the love and support of Mr. 365’s mother and siblings, I sometimes feel like an island.
But my aunt has been there, as has my grandmother, her mother. Time and time again.
And for that, I am extremely grateful.

I apologize for the pictures, they aren’t my best and certainly aren’t ones that I’m happy with, but the natural light was nearly down to nil in the kitchen.

Crust adapted from Two Peas & Their Pod.

Apple Ginger Galette – serves 6

Crust
1 3/4 cups flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon cardamom
1/2 cup cold butter, 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

In a large bowl, whisk together flour, sugar, cornmeal, salt, and cardamom.

Add butter.

With a pastry cutter, blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)

Pour the buttermilk into the bowl and stir dough until it begins to stick together.
(Mine didn’t completely stick together, so, I gathered it into a ball and stuck the remnants to it. When I took it out of the fridge to roll it, it was fine and not crumbly.)
(OR: With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)

Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.

Refrigerate for at least 45 minutes before rolling out.
*The galette dough can be made in advance. It will keep in the refrigerator for 3 days.*

Filling
6 small apples – I used 3 Gala apples and 3 Granny Smith
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon cinnamon
3 tablespoons crystallized ginger, chopped
freshly grated nutmeg

Preheat oven to 350 degrees F.
Prepare a baking sheet or pizza stone by sprinkling it lightly with cornmeal or by lining the baking sheet with parchment.
Core, peel and dice the apples.
Place them into a large bowl and add the sugar, cinnamon and lemon juice.
Toss to coat thoroughly.

Remove dough from the refrigerator and roll out on the pizza stone or prepared baking sheet to form a 14-inch circle, beginning from the center.

Pour the filling into the center of the dough and spread to within two inches of the outer edge.

Sprinkle minced crystallized ginger over the apples.

Fold the edges of the dough up and over the filling, gently pressing to secure the creases. You don’t want the juice running out onto the bottom of your oven.
Lightly brush the top of the dough with the beaten egg and sprinkle with turbinado sugar.
Sprinkle with freshly grated nutmeg.

Bake for 1 hour, or until crust is golden.
Transfer baking sheet to a wire rack and allow to cool for 20 minutes.

Serve warm or at room temperature.

I rate everything I make on a scale of 1-4 with 4 being the best and this Apple Ginger Galette earned 3 1/2 rolling pins.
Ice cream would be a nice accompaniment, but I only had some with freezer burn and that’s sssoooooo  unacceptable for company. I wish I’d thought to pick some up when I was at the store.
Oh well, it tasted great without it.
I loved the taste of the ginger on it! I wish I had included at least one more tablespoon, if not two more. I wanted that taste in every bite, but didn’t get it. You chose the amount you like.
I found yesterday after tasting the crystallized ginger for the first time that I quickly became addicted.
I had to make sure to stop myself so I had some to use!
My new found treat ~ crystallized ginger.

The post Apple Ginger Galette appeared first on 365 Days of Baking.

I had to take a picture to show you all what I came home to the other day.
These cookies were made by my eldest daughter and they were humongous and fabulous!
AND…
They had a surprise inside.
She found the recipe at Picky Palate, and believe me, they earned 4 rolling pins!

I’ve been wanting to make a galette and haven’t made anything with rhubarb for 365 yet.
I found this wonderful strawberry rhubarb galette from Two Peas & Their Pod. It is a lovely blog with wonderful recipes written by Maria and her husband, Josh. Be sure to stop by and tell them hello.
Thank you, Maria and Josh for sharing this with us!

Strawberry Rhubarb Galette

In a large bowl, combine flour, sugar, cornmeal, and salt in. Add butter and with a pastry cutter blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)

Pour the buttermilk into the bowl and stir dough until it begins to stick together. (Ok, mine didn’t completely stick together, so, I gathered it into a ball and stuck the remnants to it. When I took it out of the fridge to roll it, it was fine and not crumbly.)
(OR: With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.)

Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.

Refrigerate for at least 45 minutes before rolling out.
*The galette dough can be made in advance. It will keep in the refrigerator for 3 days.*


Filling
2 1/2 cups strawberries, sliced
1 cup rhubarb, chopped
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest

Combine all ingredients in a medium bowl.

Toss gently, making sure that the cornstarch is coating the fruit. Set aside.

Center a rack in the oven and preheat to 350º F.

Remove the dough from the refrigerator and place on a pizza stone (my inner baker was telling me I should use it, so I listened) or a sheet of parchment paper. Starting at the center of the dough, roll out to form a 14-inch wide circle. Place the dough with parchment paper on a baking sheet. (I used the pizza stone without any parchment, and didn’t have a problem with it sticking.)

Add the fruit mixture to the center of the dough, leaving 2 inches around the edge.
Fold the edges over the filling and gently press to make sure the creases are adhered. It is fine to overlap the dough.
Lightly brush the edge of the dough with the egg (don’t worry, you will have some left over) and sprinkle with turbinado sugar.
Bake for 1 hour; crust should be golden brown and the filling will be bubbly.
Transfer baking sheet with galette to a wire rack and allow to cool for 20 minutes.
Serve warm or at room temperature.

Adapted from Cooking Light

This was quite delicious.

The rhubarb was a little tart, but the strawberries and the sweetness of the sugar on the crust gave it a nice balance.

The crust was delicious, too.

We didn’t have any vanilla ice cream which is what I usually top our berry desserts with, so I served it with some homemade whipped cream.

YUM!

I rate everything that I bake on a scale of 1-4 with 4 being the best and this Strawberry Rhubarb Galette earned 3 rolling pins.

I really had a lot of fun making it because it was so free-form. It was also neat to be able to make something different. (Neat? who uses that word anymore?)

I look forward to making some other types of galettes. This opened up a whole new world for me!

Happy baking!

The post Day 183 – Strawberry Rhubarb Galette appeared first on 365 Days of Baking.