Do you have a plethora of blueberries?
While it may feel like we have too many right now I have to keep assuring myself that we have NOT overdone it. Every July we head out to the local blueberry patch and pick for several hours. We generally end with around 40 pounds of berries and they are all destined for the freezer.
I love having berries that we picked at the ready all winter long.
Having that many fresh berries in the house at once can be a blast. We freeze them as fast as we can but there are only so many trays that fit in the freezer at once. Often I would walk in to the kitchen to find Nathan picking out a handful of the biggest berries only to shove them all in his mouth AT ONCE. Then he would grin like a little child it was cute.
Little discovered the deliciousness that are mostly frozen blueberries and ate through more bowls than was probably prudent on our part. It was very cute to see his blueberry smeared smiles.
Aside from just munching on berries all day my favorite thing to do is to put these tasty berries in pie crust. I already did a pie a couple of weeks ago and didn’t want to make another. Then I happily remembered about galletes.
Galettes are simply free form pies. No muss. No fuss. You make the dough, roll it out, slide it on to a sheet tray, dump the filling on it, haphazardly fold the crust around it, and bake. So simple.
And it looks stunning.
And tastes even better.
I was beyond pleased with both the presentation and flavor. And the cornmeal pate brisee? Brilliant. Light and flaky with a little something more.
I’m a happy camper. And I have a full full freezer.
Blueberry Gallete (serves 10-12)
From Martha Stewart’s Baking Handbook
Cornmeal Pate Brisee (makes enough for two):
2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
5 cups fresh blueberries
juice of 1/2 lemon
1/2 cup sugar
1/2 cup corn starch
1 slightly beaten egg
sugar for dusting
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.
Preheat over to 350 F. Place all of the ingredients for the filling in a bowl and stir till combines. Roll out 1/2 the dough into a circle about 14 inches wide. Slide on to a parchment lined baking sheet. Carefully pile the filling in the middle of the dough circle leaving a 2 inch circle all around. Carefully fold the border up over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Gently brush the crust with the beaten egg and sprinkle with sugar. Bake till golden brown and bubbly, about 1 hour. Allow to completely cool before serving.