Monday, November 3, 2014

Beauteous Blueberry Galettes

     With the desserts I wanted to do a simple theme of pies and tarts.  I happened to come across this recipe for Blueberry Galettes which I couldn't pass up.

Recipe from Spoon Fork Bacon


What you need:

Cream cheese crust-
1 cup all purpose flour, plus more for dusting (sifted)
1/4 tsp baking powder
1/8 tsp salt
6 Tbsp cold unsalted butter (cut into small cubes)
4 oz cold cream cheese (cut into small cubes)
1 Tbsp cold water
1 Tbsp apple cider vinegar

Filling-
8 oz fresh blueberries (washed and dried)
1 lemon (zested and juiced)
3 TBsp granulated sugar
1 1/2 TBsp cornstarch
2 TBsp honey
12 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 ground cloves
1 egg (lightly beaten)
2 Tbsp water
3 TBsp granulated sugar

How to make it:

Preheat oven to 400˚F.
Sift together the flour, baking powder, and salt.
Place the butter and cream cheese into the bowl with the flower mixture and cut together until fully incorporated.
The mixture should be grainy.
Add water and vinegar and knead together until the mixture comes together and smooth dough forms, about 2 minutes.
Pat the dough into a disc, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
Place the ingredients for the filling into a mixing bowl and gently stir together until well combined and the blueberries are well coated.
Once the dough has chilled, place it onto a lightly floured surface and roll out until 1/4 inch thick.
Using a 2 1/2 to 3 inch circle cutter cut out as many circles as possible.
Re-roll the scrap and make more circles.
Whisk together the egg and water and brush a think layer over each dish.
Place 2 teaspoons of the filling into the center of each dish of dough and fold the sides towards the center, until all sides have been tucked in.
Brush the tops of the dough with egg wash and sprinkle with a small amount of sugar.
Place the mini galettes onto a baking sheet, lined with parchment, bake for 11 to 13 minutes or until golden brown.
All the galettes to cool slightly before serving, then ENJOY!
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