A galette is a free-form pie of sorts that's perfectly suited for those of us (Anne) who aren't proficient when it comes to pastry. These little fruit-filled, ginger studded desserts come together quickly and are proven crowd pleasers. The little bits of ginger deliver a spicy-sweet surprise with each bite.
1 pie crust
1 pint fresh or frozen blueberries
1 Tbl Crystallized Ginger
1/3 cup granulated sugar
1 Tbl all-purpose flour
1 egg, beaten with a little water
Preheat the oven to 400 degrees. Using a rolling pin, roll the pie crust into a circle approximately 12 inches in diameter. Cut the circle into four pieces and place the pieces on a parchment-lined baking sheet evenly spaced apart. In a bowl, combine the blueberries, Crystallized Ginger, granulated sugar, flour and salt. Divide the mixture among the four pieces of pie dough, placing the mixture in the center. Gather the edges of the pie dough and fold over the blueberry mixture. Brush the edges of the dough with the egg wash and sprinkle with the Ginger Sugar. Bake until the pastry is golden brown and the blueberry filling is bubbling, about 20-30 minutes. If the pastry begins to brown too much during the baking process, lower
This galette was the result of a happy accident. Anne thought she was grabbing blueberries and a disk of pie crust from the freezer, but it turned out to be the dough used in our Sugar Sanded Strawberry Toaster Pastry recipe. This mixup resulted in a most delicious galette. This tender, flaky crust may not be sturdy, but it does make for a decadent base for the sweet, syrupy blueberry filling.