Blueberry Galette Recipe

Galette is one of our favorite desserts. I don't think there is anyone who would say no to a buttery crunchy dough and a tart fruit sauce coming together. Moreover, you don't have to deal with placing the dough in the mold without breaking it like a tart or pie dough or removing it from the mold properly after cooking, etc. The stuffing doesn't have to be cooked.

The dough is rolled out and fruits mixed with sugar and cornstarch are placed in the middle and the edges are folded. You don't have to brush eggs on the edges of the dough. But the egg drizzle greatly reduces the risk of the dough cracking and the fruit syrup leaking out of the cracks. It also looks more stylish because it blushes.

I prepared the blueberry galette recipe by making minor changes to the sourcherry galette recipe. For example, I increased the amount of cornstarch. This was a decision I made at the last moment. After washing the blueberries, I thought I drained them well, but then realized that I couldn't. So when I mixed them with sugar and starch, the starch disappeared. Worried if the remaining water on the blueberries would cause them to water too much, I sprinkled half a tbs of cornstarch on them before placing them in the oven. Well done. The cornstarch absorbed not only the water drops remaining on the fruits, but also the juiciness of the blueberries.

Galette dough is prepared like a classic apple pie dough. You may or may not use eggs or egg yolks. It can also change according to preference, just like in a pie. I used to be more inclined to put egg yolk in this kind of dough. We Turks have the idea that when the amount of ingredients is high, especially when milk and eggs are added, it will be more nutritious. Over time, as I became more self-aware in the kitchen, I gradually started to get rid of these unnecessary patterns. Now I mostly just use butter, flour, water and sugar. I do not unnecessarily waste ingredients that does not have a noticeable effect.

For the dough, it is very important that the butter has a consistency close to frozen, if it is not possible, it is out of the refrigerator in the worst way. Otherwise, the butter will melt and absorb too much flour, which will negatively affect the consistency of the dough.

It is very important that your oven is fully preheated. After placing the dough in the oven, the gradually increasing temperature causes the dough to melt and spread and the fruit syrup to flow. I mentioned above a reason that may cause fruit syrup to flow. The dough may crack and still leak. Another possibility is what happened to me. If you don't leave enough space on the edges to fold it over, the folded part may not be enough and the syrup may flow over the dough. So be sure to leave enough space on the edges to fold over easily.

Enjoy the recipe...

Enjoy your meal...