Blueberry Galette | PC.ca

Blueberry Galette

PC Organics Blueberries

Blueberry Galette

These individual galettes make an adorable finish to a meal, especially when you’re entertaining. G...

These individual galettes make an adorable finish to a meal, especially when you’re entertaining. Galette is just a fancy French word for tart. Using pre-rolled butter puff pastry takes most of the work out of these blueberry tarts, so you can spend a little extra time on the shaping and forming.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 4
  • Dish Type: Vegetarian, French
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Blueberries
  • Amount Per Serving

  • Serving Size

  • Sodium

    180 mg

  • Sugars

  • Protein

    4 g

  • Calories

    320 cal

  • Total Fat

    13 g

  • Dietary Fibre

Blueberry Galette

PC Organics Blueberries

  • Amount Per Serving

  • Serving Size

  • Sodium

    180 mg

  • Sugars

  • Protein

    4 g

  • Calories

    320 cal

  • Total Fat

    13 g

  • Dietary Fibre

How to make

Ingredients

  • 1Sheet PC® Butter Puff Pastry
  • 3-1/2 cups (875 mL)PC® Organics Blueberries
  • 3 tbsp (45 mL)Granulated sugar
  • 4 tsp (20 mL)Cornstarch
  • 1 tsp (5 mL)Finely grated lemon rind
  • 1 tbsp (15 mL)Orange juice
  • 1Egg, beaten

How to make

  • Step 1Unroll thawed pastry. Cut in half lengthwise, then in half crosswise to make four equal rectangles. Separate pieces. Working with one piece at a time, make 1-inch (2.5 cm) diagonal slash in from each corner, then another 1-inch (2.5 cm) slash straight in from centre of each rectangle edge. Each piece will have eight slashes in from edge, pretty evenly spaced. Return scored pastry pieces to parchment-lined baking sheet. Chill for 10 minutes.
  • Step 2Set aside 1/3 cup (75 mL) of the blueberries. In bowl, toss together remaining blueberries, sugar, cornstarch, lemon rind and orange juice. Set aside.
  • Step 3Remove pastry from refrigerator. Place one piece of pastry on work surface. Place 2 tbsp (25 mL) of the blueberry-sugar mixture in centre of pastry. Using pastry brush, apply light coating of beaten egg just at the slashes. Pull up one of the slashed edges, then pick up the next one and fold it over the first, pinching firmly where they meet. Repeat process all the way around to form a cup shape with the pastry. Add a few more spoonfuls of the blueberry-sugar mixture to almost fill the cup. Place filled pastry back on parchment-lined baking sheet. With a cupped hand, firmly grasp the bundle from the top to squeeze it into a compact open-topped bundle.
  • Step 4Repeat with remaining pastry rectangles, dividing blueberry-sugar mixture evenly among the four pieces of pastry. Refrigerate assembled blueberries galettes for 15 minutes. Preheat oven to 400°F (200°C).
  • Step 5Brush pastry lightly with some of remaining beaten egg. Bake in centre of oven for 10 minutes. Reduce oven temperature to 350°F (180°C); bake for 20 to 25 minutes, turning baking sheet back to front halfway, or until pastry is crisp and evenly golden.
  • Step 6Cool slightly. If desired, sprinkle with icing sugar before serving with reserved blueberries. Serve with ice cream, if desired.

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