Wednesday, June 20, 2012

Blueberry Galette

Does your inner blogger and baker always seem at odds with one another? Does the blogger in you ever forsake time to snap a photo when time is of the baker’s essence? Do you ever wish that your brother wouldn’t borrow your camera and change the settings without changing them back? Do you ever contemplate breaking into your brother’s room, which he conveniently locked, to retrieve the camera so that you can take an essential process shot of the Blueberry Galette that you decided to make on a whim?


I do. All the time.

As a blogger, I’m always trying to take a couple process shots during the actual baking process. It’s become second nature to me, switching back and forth from the camera to the spatula, but remembering to stop periodically to take process shots was probably the most difficult aspect of blogging that I encountered when I first started. Suddenly baking a batch of cookies took twice as long because I felt compelled to stop every minute to wipe my hands, take a photo, and wash my hands again before continuing. The baker in me was impatient and didn’t want to wait for process shots.


Now, not taking process shots feels strange, almost, as if I’ve forgotten an important step in the recipe. After I assembled this Blueberry Galette, I realized that I had forgotten the camera upstairs in my bedroom. Drawing up a blank, I remembered that my younger brother had borrowed it and still had it in his possession. As I knocked on his locked bedroom door, my frustration growing, my other brother explained that Kyle couldn’t hear me because he was taking a shower and that I should “wait ten minutes”.


This is the kid takes hour-long showers, who sings in there (and probably does air guitar) when he thinks we’re not listening.


The blogger in me really wanted the before shot, but the baker side of my brain knew that waiting for ten minutes for the camera— while the frozen blueberries thawed and released juices, and the butter in the pie crust warmed up and melted—wasn’t practical. Annoyed that I didn’t have the camera, I popped the galette into the oven and went up to my room to pout.


The very simple solution to this blogging woe: make another galette and reshoot. Another blueberry pastry made for my own consumption? Count me in.


Blueberry Galette

Ingredients:
Pie Crust:
  • 1 ¼ cups all purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 tablespoon lemon juice
  • 5-6 tablespoons ice water
Filling:
  • 3 cups frozen blueberries
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1/8 teaspoon cinnamon
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 egg
  • pinch of salt
  • coarse sugar, for sprinkling

Directions:

For crust, in a large bowl, stir flour and salt together. Cut butter into flour until coarse crumbs form. In a small bowl, stir lemon juice with water.

Gradually add a few teaspoons of water to the flour-butter mixture at a time. Stir and push moistened pastry to side of bowl. Repeat until all flour is moistened. Form the pastry into a flattened ball and fold the dough over itself a few times. This will create more layers of butter and pastry and result in a flakier crust. Wrap, and chill for at least an hour.

Preheat the oven to 425F. In a medium bowl, stir the blueberries, sugar, flour, cinnamon, lemon zest, lemon juice, and vanilla extract together. On a lightly floured surface, roll pastry to 3/8-inch thick and transfer to a parchment-lined baking sheet. Carefully place the blueberries onto the center of the pie dough, leaving a 3 inch border on all sides. Fold sections of the pie dough up over the filling, creating a pleated pattern. Repeat until all the dough is folded over.

In a small bowl, beat the egg with a couple teaspoons of water and a pinch of salt. Brush the eggwash over the dough and sprinkle with coarse sugar. Bake for 20 minutes; lower the heat to 400F and bake for another 15-20 minutes, until the pie crust is golden brown and the filling is bubbly and cooked through. Let cool slightly before serving.

6 comments:

  1. Beautiful summer dessert! I know what you mean about trying to capture photos during the baking/cooking process. It can be a challenge and truthfully I've burned a few things along the way. Great photos!

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  2. That looks so good, and so perfect for summer! The gorgeous after shots make up for the lack of process shots I think :).

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  3. I would love a slice of your blueberry galette, I'm so glad you snapped a few photos for us to drool over;-)

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  4. That looks delicious. Love the lemon zest and the cinnamon in the filling.

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  5. Yes! I feel the conflict between those two all the time. That's why often I end up with recipes that only have pictures of the finished products! Someday. This galette is beautiful.

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  6. Speaking of blueberries, I just tried my hand at your blueberry lemon cheesecake, and it as delicious! Thanks for sharing (even though that was a while ago)!

    http://bit.ly/MqYYWI (my cheesecake attempt)

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