A few weeks ago I had planned to make a couple of recipes with blueberries in them, because it was my husband’s birthday and he loves blueberries. We had blueberry pancakes with a wild blueberry compote, blueberry doughnuts with a blueberry lemon glaze, and blueberry lemon crumble cake later in the week. Prior to all of those recipes, I had never been the biggest blueberry fan. However, when it’s cooked into a delicious batter and paired with lemon, I enjoy them, particularly wild blueberries.
RECIPE: STRAWBERRY BLUEBERRY LAVENDER GALETTE
Ingredients for the dough:
– 1 1/4 cup flour
– 1/2 tsp salt (I used sea salt.)
– 3 tbsp sugar
– 1/2 cup cold butter (diced)
– 1/4 cup cold water
Ingredients for the filling:
*blueberry compote adapted from the Top With Cinnamon blog
– 3/4 cup frozen wild blueberries
– zest of 1 lemon
– 1 tbsp sugar
– 2 tbsp water
– 8-9 large strawberries (sliced)
– 1 tbsp lavender sugar, plus extra for sprinkling
(*To make lavender sugar, I used a mortar and pestle to combine 1/2 tsp lavender with 3 tbsp of sugar.)
– egg wash
To make the dough, combine the flour, sugar, and salt. Add the diced butter and work it into the flour mixture with your fingers or a pastry cutter until the butter is no larger than the size of a pea. Stir in the water and form the dough. I like to just use my fingers to mix the ingredients into dough. After you make the dough, form it into a disc and wrap it in plastic wrap. Then place it in the refrigerator for at least one hour.
(*If you’re making mini galettes, divide the dough into three smaller discs.)
To make the filling, begin with the wild blueberry compote. Heat the wild blueberries, lemon zest, sugar, and water over medium low heat for around 7-10 minutes. Then remove it from the heat and set it aside.
In a separate bowl, toss the sliced strawberries and lavender sugar and store it in the refrigerator until it is time to roll out the galettes.
After an hour has passed, preheat the oven to 400 degrees Fahrenheit.
Remove the dough from the refrigerator and let it rest a few minutes to prevent it from cracking. Then roll it out to about 8-9 inches in diameter, or 3-4 inches if you’re making mini galettes. Add the wild blueberry compote to the center, then add the sliced strawberries on top. Fold the dough over the filling. Brush the egg wash over the dough and sprinkle lavender sugar over the galette.
Place the galette onto a baking pan that has been lined with parchment paper. Bake it in the oven for 26-30 minutes (22-25 minutes for mini galettes), until the edges are golden brown. When finished baking, place the galette onto a cooling rack and let it sit a few minutes before serving. Then serve it as is or with whip cream or ice cream.