Best 5 Cast Iron Blueberry And Nectrarine Galette Recipes
Indulge in the delectable Cast Iron Blueberry and Nectarine Galette, a symphony of flavors and textures that will tantalize your taste buds. This rustic yet elegant dessert combines the sweetness of plump blueberries and juicy nectarines, nestled in a flaky, golden crust. The contrasting flavors and colors create a visually appealing dish that is perfect for any occasion.
Savor the delightful Blueberry Galette, a classic summer treat that bursts with fresh blueberry flavor. The combination of sweet and tart berries, encased in a buttery crust, creates a taste sensation that is both familiar and comforting.
Experience the unique flavors of the Nectarine Galette, a refreshing twist on the classic galette. The juicy nectarines, with their honeyed sweetness and delicate aroma, pair perfectly with the crisp crust. A sprinkle of cinnamon adds a touch of warmth and spice, creating a harmonious balance of flavors.
For those with a sweet tooth, the Chocolate Galette is an irresistible indulgence. Rich, decadent chocolate ganache fills a flaky crust, resulting in a dessert that is both luxurious and satisfying.
And for a savory option, try the Caramelized Onion and Goat Cheese Galette. The sweet and savory combination of caramelized onions and creamy goat cheese is perfectly complemented by the crispy crust.
No matter your preference, these Cast Iron Galettes offer a delightful culinary experience that will leave you craving more.
FRUITY MORNING GALETTE
Provided by Ree Drummond : Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
- Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
- Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
- Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.
CAST-IRON BLUEBERRY COBBLER
Provided by Michael Symon : Food Network
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
- Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.
NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
- On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
MINI BLUEBERRY GALETTES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
- Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
- Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
Tips:
- Prepare the Dough in Advance: Making the dough ahead of time allows it to rest and develop flavor. You can make it up to 3 days in advance and store it in the refrigerator.
- Use Fresh, Seasonal Fruit: Using fresh, ripe fruit will give your galette the best flavor. Look for blueberries that are plump and juicy, and nectarines that are fragrant and slightly soft.
- Don't Overwork the Dough: Overworking the dough will make it tough. Handle it gently and work it just enough to bring it together.
- Chill the Galette Before Baking: Chilling the galette before baking helps the dough to set and prevents it from spreading too much in the oven.
- Brush the Crust with Egg Wash: Brushing the crust with egg wash gives it a golden brown color and a flaky texture.
- Serve Warm or at Room Temperature: Galette is best served warm or at room temperature. It can be stored in the refrigerator for up to 3 days.
Conclusion:
This cast iron blueberry and nectarine galette is a delicious and easy-to-make dessert that's perfect for any occasion. With its flaky crust and sweet, juicy filling, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this galette a try. You won't be disappointed!
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