Blueberry Galette with Meyer Lemon Curd

It’s that time again, where I go on ABC’S KATU AM Northwest to teach Helen, the host, how to make pie dough, her new years resolution this year! I posted this blueberry galette last year and here it is again, making it’s tv debut for teaching purposes. We go berry picking every year, and these blueberries are from our Summer picking fest, frozen for our Winter berry needs. It helps having these Summery treats around from time to time in the dead of Winter right? Let do this, Blueberry Galette with Meyer Lemon Curd!

Today on the show, I’ll focus on the filling and how to put the galette together. Last month I showed Helen how to make the dough, and maybe why she had an epic fail. We figured it out! She thawed the berries, and they need to be frozen. My tip to that, is always read the recipe all the way through a couple of times, to make sure it’s all good to go! So tomorrow I’ll teach her a few tricks to the filling, and baking. Then next month we move onto making a pie! Here is the link to the Citrus Galette from last month, and the link to the TV segment is in that post. Enjoy!

Tune in to your TV Portland, I’ll be on Channel 2 at 9-10am!

PIE DOUGH 101- keys to a perfect dough

keep everything very cold

work quickly

work gently

have fun!

Makes 1- 8 inch galette, 1 1/4 cup lemon curd

Ingredients: For the Crust:

6 oz all purpose flour, about 1 1/4 cup flour

4 oz cold unsalted butter cubed

3 oz super cold water

1 tablespoon sugar

2 teaspoons Meyer lemon zest, optional, not necessary

1/2 teaspoon fine sea salt

For the filling:

3 cups frozen blueberries

1/3 cup sugar

1 tablespoon freshly squeezed Meyer lemon juice, or orange juice

1 tablespoon all purpose flour

1/2 teaspoon fine sea salt

1 egg lightly beaten with 1 teaspoon water

1 tablespoon sugar to dust galette dough(optional)

Meyer lemon curd recipe

Note:  Place the oven rack on the bottom for best results, and to avoid a soggy dough bottom.

Blueberry Galette with Meyer Lemon Curd

Method:

For the Crust:  

1.  Combine flour, sugar, zest, and salt in a large bowl, whisk to combine.  Add the cold butter cubes, and using your fingers, rub the butter into the flour mixture making pea sized chunks.  Add the cold water, and very gently mix until a shaggy mixture is formed.

2.  Place the mixture on a lightly floured counter.  Bring together gently, fold over a few times to incorporate all of the butter and flour.  Shape into a ball, place in a large bowl, cover, and place in fridge for 15 minutes.  While the dough is resting, work on the filling.

For the Filling:   Place the flour, sugar, and salt in a large bowl, whisk to combine.  Add blueberries and juice, combine well.  Place in freezer until dough is ready.

Preheat oven 400 degrees

3.  Remove the dough from the fridge, place on lightly floured counter.  Roll out about 1/2 inch thick.  Fold into thirds, then roll out into a circle.  Place back in bowl, cover and place in fridge for 15 minutes.

4.  Remove the dough from the refrigerator, place on lightly floured counter, and roll out to 1/4-1/2 inch thick circle, about 12 inches in diameter.  Using a fork, dock the dough.  Place dough on parchment lined sheet pan.  Place the blueberry filling in the center of the circle, leaving about 2-3 inches around.  Fold the dough onto the fruit.  Using a pastry brush, brush on egg wash, sprinkle with sugar (sugar optional).

5. Place sheet pan with galette in the freezer for a minimum of 30 minutes. Remove from freezer and bake for 45 minutes, or until golden brown. You can also remove the galette from the freezer, place in ziplock bag and place in freezer for up to 3 months. Bake on sheet pan directly out of freezer for 55 minutes, or until golden brown.

6.  While the galette is baking, work on the Meyer Lemon Curd.  Remove and allow to cool for 30 minutes minimum before serving, this time allows the juices to set.