Best 2 Blueberry Pecan Galette Recipe By Tasty Recipes
Indulge in a delectable journey with ourBlueberry Pecan Galette, a symphony of flavors and textures that will tantalize your taste buds. This delightful creation features a buttery, flaky crust that encases a luscious filling of sweet blueberries and crunchy pecans, all brought together with a hint of lemon zest for a burst of freshness. As you delve into theBlueberry Pecan Galette, you'll encounter a medley of textures, from the crispy crust to the soft, juicy blueberries and the nutty crunch of pecans. Drizzled with a sweet and tangy glaze, this galette is the perfect balance of sweet and tart, making it an irresistible treat for any occasion.
This Blueberry Pecan Galette recipe is presented in a user-friendly format, guiding you through each step with precise instructions and helpful tips. Whether you're a seasoned baker or just starting out, you'll find everything you need to create this delectable pastry. Along with the Blueberry Pecan Galette, the article offers a collection of tempting recipes to satisfy your sweet cravings. Discover the classic Blueberry Pie, a timeless dessert that showcases the natural goodness of blueberries. Indulge in the irresistible Blueberry Muffins, perfect for a quick and satisfying breakfast or snack. And for those who love a touch of decadence, the Blueberry Cheesecake is a must-try, combining a creamy cheesecake filling with a luscious blueberry topping.
GRILLED BLUEBERRY GALETTE RECIPE BY TASTY
It's summer grilling time, so don't forget to bring your pie! That's right, you can even grill pie! This blueberry pie recipe is the perfect balance of sweet and tart and will be a hit at the next BBQ. If you want to make life easier, try it with store-bought pie crust!
Provided by Katie Aubin
Categories Desserts
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Sift 3 cups (375 g) of flour and the salt together into a large bowl.
- Using your fingertips, work the butter into the flour, breaking up the cubes as you go until no large lumps remain. Shake the bowl to coax any large chunks of butter to the surface. If you have warm hands or the process is taking too long, chill the bowl in the refrigerator for 20 minutes to cool down--you don't want the dough to be greasy at all!
- Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
- Add the egg mixture to the dry ingredients, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough, if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
- Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but it should be a cohesive disc with no real cracks or very dry bits.
- Divide the dough into 2 discs, 1 slightly larger and 1 slightly smaller. Wrap the discs in plastic wrap and chill for at least 30 minutes, or up to 4 days.
- Meanwhile, make the blueberry filling: In a medium bowl, mix together the blueberries, lemon juice, ⅔ cup of sugar, and the remaining 2 tablespoons of flour.
- Preheat the grill on medium-high for about 10 minutes, to about 375˚F (190˚C).
- Lightly flour a clean surface and unwrap the smaller disc of chilled dough. Flour the top of the dough. Using a rolling pin, roll out the dough, giving it a quarter turn every few times, to spread the dough evenly and ensure it doesn't stick to the surface. If any cracks form, smush them back together. Roll out the dough to a circle about ¼ inch thick and 8 inches (20 cm) wide. Use the star-shaped cookie cutter to cut about 12 stars.
- Roll out the larger disc of dough, creating a circle about 13 inches (32 cm) wide.
- Pour the blueberries into the center of the larger circle and form into an even circle, leaving a 2-inch (5-cm) border all the way around. Use your hand to fold the edges of the crust over the filling.
- Place the stars over the blueberry filling, slightly overlapping. Refrigerate the galette if not grilling immediately, up to 2 hours.
- Before grilling, brush the beaten egg over the crust and stars and sprinkle the remaining tablespoon of sugar all over the galette.
- Carefully transfer the galette to a 12-inch (30 cm) square piece of aluminum foil set over an inverted rimmed metal baking sheet. Fold the edges of the foil up to catch any dripping juices.
- Set the baking sheet at the center of the grill and close the lid. Grill for 30 minutes, until the crust is golden brown and the filling is bubbling. Check every 10 minutes and adjust the heat level as needed.
- Let cool for at least 30 minutes, then slice and serve with a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 71 grams, Fat 28 grams, Fiber 3 grams, Protein 10 grams, Sugar 27 grams
BLUEBERRY GALETTE
i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.
Provided by chia2160
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 425.
- line a baking sheet with foil and spray with non stick spray.
- in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
- unwrap the pie dough and unfold onto a baking sheet.
- spoon the berry mixture into the center of the dough, leaving a 1 inch border.
- fold the edge of dough over the berries, pleating.
- dot butter over top of blueberries, brush the pastry with beaten egg.
- sprinkle pastry edge with remaining sugar.
- bake for 25-30 minutes until bubbling.
- garnish with grated zest, if desired.
Tips:
- For the best results, use fresh blueberries. If you're using frozen blueberries, thaw them completely before using.
- To make sure the galette bakes evenly, preheat the oven and baking sheet before adding the galette.
- Don't overwork the dough. If you do, the galette will be tough.
- If the dough is too sticky, add more flour, one tablespoon at a time, until it is no longer sticky.
- To prevent the galette from browning too much, cover it with foil halfway through baking.
- Let the galette cool slightly before slicing and serving.
Conclusion:
This blueberry pecan galette is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, crunchy pecans, and flaky crust is sure to please everyone. So next time you're looking for a quick and easy dessert, give this galette a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
