Blueberry Thyme Galette
Blueberry Thyme Galette
Blueberry Thyme Galette
Tanya Pilgrim
Tanya Pilgrim
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Recipe - Alberni
Wk49_BlueberryGalette_600x360.jpg
Blueberry Thyme Galette
000
Ingredients
For the Galette Crust (Makes two crusts)
1 Cup of Chilled Unsalted Butter, cut into cubes
2 ½ Cups of All Purpose Flour
1 Tsp of Kosher Salt
2 Tsp of Granulated Sugar
½ Cup of Cold Water, plus another ½ Cup of Cold water to be added by the Tbsp
2 Tbsp of Whole Milk for Brushing
Demerara Sugar to Sprinkle around edges of galette crust
For the Blueberry Filling (Makes enough for one galette)
3 Cups of Fresh Blueberries
1 Tsp of Fresh Thyme
1 Tsp of Cornstarch
1 Tsp of Granulated Sugar
1 Tbsp of Lemon Juice
Western Family French Vanilla Ice Cream for Serving
Directions

In a food processor add cubed butter, flour, salt and sugar and pulse until butter cubes are incorporated into flour

On low, add half a cup of very cold water and turn food processor on low to combine, if needed, start adding additional half a cup of very cold water by tablespoons until the dough is formed as a mass that doesn’t quite turn around in the food processor anymore.

Turn dough out onto a lightly floured surface. Split dough in half and form into two disks. Wrap in plastic wrap and place in the fridge for 30 minutes. If you’re only using one, place the other in an airtight bag or container and place in the freezer for future use.

While the dough is chilling, add washed blueberries to a bowl with thyme, sugar, cornstarch and lemon juice and set aside.

Preheat oven to 350?F Roll out dough onto a piece of lightly floured parchment paper to form a roughly 12” circle.

Place the blueberry mixture in the middle of the galette crust and start to fold the edges over the blueberries and pinching in sections to form a rustic shaped circle.

Brush the visible crust with the milk and sprinkle with demerara sugar.

Place in the oven and allow to bake for roughly 30-45 minutes until the crust is golden brown and flaky and the blueberries are juicy and bursting.

Allow to cool for 5-10 minutes before slicing and serving with a scoop of ice cream for each slice.

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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
For the Galette Crust (Makes two crusts)
Not Available
1 Cup of Chilled Unsalted Butter, cut into cubes
an image
Western Family - Unsalted Butter, 454 Gram
$6.49$1.43/100g
2 ½ Cups of All Purpose Flour
an image
Robin Hood - All Purpose Flour, Original, 2.5 Kilogram
$8.69$0.35/100g
1 Tsp of Kosher Salt
Not Available
2 Tsp of Granulated Sugar
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
$5.89$0.29/100g
½ Cup of Cold Water, plus another ½ Cup of Cold water to be added by the Tbsp
Not Available
2 Tbsp of Whole Milk for Brushing
an image
Dairyland - Homo Milk 3.25%, 2 Litre
$4.85$0.24/100ml
Demerara Sugar to Sprinkle around edges of galette crust
an image
Rogers - Demerara Sugar, 1 Kilogram
rewards logoFree with 2800 Points Redeemed
$5.69$0.57/100g
For the Blueberry Filling (Makes enough for one galette)
Not Available
3 Cups of Fresh Blueberries
an image
Blueberries - Fresh, 1 Pint, 1 Each
$7.99
1 Tsp of Fresh Thyme
an image
Western Family - Fresh Thyme, 20 Gram
$2.49 was $2.59$12.45/100g
1 Tsp of Cornstarch
an image
Western Family - Cornstarch, 454 Gram
$3.39$0.75/100g
1 Tsp of Granulated Sugar
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
$5.89$0.29/100g
1 Tbsp of Lemon Juice
Not Available
Western Family French Vanilla Ice Cream for Serving
Not Available

Directions

In a food processor add cubed butter, flour, salt and sugar and pulse until butter cubes are incorporated into flour

On low, add half a cup of very cold water and turn food processor on low to combine, if needed, start adding additional half a cup of very cold water by tablespoons until the dough is formed as a mass that doesn’t quite turn around in the food processor anymore.

Turn dough out onto a lightly floured surface. Split dough in half and form into two disks. Wrap in plastic wrap and place in the fridge for 30 minutes. If you’re only using one, place the other in an airtight bag or container and place in the freezer for future use.

While the dough is chilling, add washed blueberries to a bowl with thyme, sugar, cornstarch and lemon juice and set aside.

Preheat oven to 350?F Roll out dough onto a piece of lightly floured parchment paper to form a roughly 12” circle.

Place the blueberry mixture in the middle of the galette crust and start to fold the edges over the blueberries and pinching in sections to form a rustic shaped circle.

Brush the visible crust with the milk and sprinkle with demerara sugar.

Place in the oven and allow to bake for roughly 30-45 minutes until the crust is golden brown and flaky and the blueberries are juicy and bursting.

Allow to cool for 5-10 minutes before slicing and serving with a scoop of ice cream for each slice.