I've made this variation on a Gourmet recipe for several years now and have never been disappointed. Well, except once when I failed to line the entire baking sheet with aluminum foil, juices seeped underneath, and literally baked the foil to the sheet. So much for the nonstick coating... anyway...
This is so easy, especially since I use an already-made pie crust. I added a thin layer of almond paste under the berries and this gives each bite a burst of almond flavor, then the berries melt in your mouth-- it is absolutely delicious.
I made it last weekend and 4 of us cleaned the platter.
I'm planning to make two this weekend for more guests, one with blueberries, and one with a mix of blueberries and nectarines. I'll let you know how the nectarine variation turns out.
Oh, and as often as I have made this, I never have made the lemon ice cream.
My changes to add the almond paste are in purple.
Blueberry Galette With lemon Ice Cream
For lemon ice cream
* 1 pt superpremium vanilla ice cream
* 1 tablespoon finely grated fresh lemon zest
* 1 1/2 tablespoons fresh lemon juice
For galette
* 1 lb fresh blueberries (3 cups)
* 2 tablespoons cornstarch
* 1 tablespoon finely grated fresh lemon zest
* 1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup plus 1 teaspoon sugar
about 3-1/2 ounces of almond paste, room temperature
* 1 (9-inch) refrigerated pie dough (from a 15-oz package)
* 1 tablespoon cold unsalted butter, cut into pieces
* 1 large egg, lightly beaten
* Garnish: grated lemon zest (optional)
Preparation
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil and butter foil heavily OR spray very well with cooking spray.
Make lemon ice cream:
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette:
Stir together blueberries, cornstarch, zest, juice, almond extract,cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Soften about 3-1/2 ounces of almond paste, form into a ball, flatten it a bit with your hands, and place between 2 sheets of waxed paper. Using a rolling pin, form a 9" diameter circle. Set aside.
Unwrap pie dough, unfold, and roll into a 13" diameter circle between 2 sheets of lightly floured waxed paper, place the circle of almond paste in the center, then spoon blueberry mixture onto center of dough, leaving a 2-1/2-inch border around edge.
Fold edge of dough up over the blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar. I sprayed the crust with cooking spray, then sprinkled with turbadino sugar
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.
Now, let's see if I can get a photo to go with...
This is so easy, especially since I use an already-made pie crust. I added a thin layer of almond paste under the berries and this gives each bite a burst of almond flavor, then the berries melt in your mouth-- it is absolutely delicious.
I made it last weekend and 4 of us cleaned the platter.
I'm planning to make two this weekend for more guests, one with blueberries, and one with a mix of blueberries and nectarines. I'll let you know how the nectarine variation turns out.
Oh, and as often as I have made this, I never have made the lemon ice cream.
My changes to add the almond paste are in purple.
Blueberry Galette With lemon Ice Cream
For lemon ice cream
* 1 pt superpremium vanilla ice cream
* 1 tablespoon finely grated fresh lemon zest
* 1 1/2 tablespoons fresh lemon juice
For galette
* 1 lb fresh blueberries (3 cups)
* 2 tablespoons cornstarch
* 1 tablespoon finely grated fresh lemon zest
* 1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup plus 1 teaspoon sugar
about 3-1/2 ounces of almond paste, room temperature
* 1 (9-inch) refrigerated pie dough (from a 15-oz package)
* 1 tablespoon cold unsalted butter, cut into pieces
* 1 large egg, lightly beaten
* Garnish: grated lemon zest (optional)
Preparation
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil and butter foil heavily OR spray very well with cooking spray.
Make lemon ice cream:
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette:
Stir together blueberries, cornstarch, zest, juice, almond extract,cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Soften about 3-1/2 ounces of almond paste, form into a ball, flatten it a bit with your hands, and place between 2 sheets of waxed paper. Using a rolling pin, form a 9" diameter circle. Set aside.
Unwrap pie dough, unfold, and roll into a 13" diameter circle between 2 sheets of lightly floured waxed paper, place the circle of almond paste in the center, then spoon blueberry mixture onto center of dough, leaving a 2-1/2-inch border around edge.
Fold edge of dough up over the blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar. I sprayed the crust with cooking spray, then sprinkled with turbadino sugar
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.
Now, let's see if I can get a photo to go with...