Blueberry Pecan Galette

While my favourite summer fruits are strawberries and peaches, blueberries take a bronze medal just because they’re so low maintenance. All they need is a quick rinse and they’re good to go, which I love (although I do find hulling strawberries oddly therapeutic).

I saw this Blueberry Pecan Galette on Bon Appetit last summer and couldn’t wait to make it. Even though the difference between a galette and a pie is literally lifting the dough into a pie plate, a galette just seems so much quicker and less fussy. I think because The Barefoot Contessa always says they’re supposed to look rustic.

I couldn’t resist serving this with a big scoop of vanilla ice cream melting over top, just like the picture on Bon Appetit’s website. This was so good, and the pecans in the crust gave it a subtle nutty/toastiness that made it a little bit different. The whole thing was gone in about 15 minutes!

Blueberry Pecan Galette

Source: Bon Appetit

Ingredients

Crust

  • 1/2 cup pecans
  • 1 cup + 2 tbsp flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup (1 stick) butter, cold and cut into cubes
  • 4 tbsp ice water

Filling

  • 2 cups blueberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1 1/2 tsp fresh lemon juice

+ milk or cream for brushing

+ raw sugar (i.e. turbinado) for sprinkling

Directions

  1. For the crust, first toast the pecans in a 350° oven for 10 minutes, and then let cool completely.
  2. When cool, add the pecans to the food processor, and process until finely ground. Add flour, sugar, salt and cinnamon and pulse until combined. Add the butter, and pulse until the butter is the size of peas.
  3. Add the ice water, and pulse just until the mixture starts to come together in large clumps (if you press it between your fingers, it should stick together. If it doesn’t, add a little bit more water until it does).
  4. Pour the dough out onto a piece of plastic wrap, and bring together in a disk. Wrap in plastic wrap and chill for at least an hour, or until the next day.
  5. For the filling, toss the blueberries, sugar, cornstarch and lemon juice together in a bowl.
  6. When you’re ready to assemble, preheat the oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough, aiming for a 12″ circle. Carefully fold the dough in quarters, move to the prepared baking sheet and unfold.
  7. Add the blueberries to the centre of the dough, then fold the edges over it, leaving about a 2″ border.
  8. Brush the edges of the dough with milk or cream, then sprinkle with sugar. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.