One of my favorite things about the arrival of summer is when the berries start swarming the markets. First comes the strawberries, then raspberries and blackberries and finally the blueberries. Living in Seattle we are so lucky to have access to so many amazing berry farms within a 30 minute drive. One of my favorite things to do with the kids is take them out to pick our own fruit. They get outdoors and learn where and how our food grows, it’s fun and usually half the price than buying at the market. Plus, as my daughter chants “one for the bucket and one for my mouth,” you get to snack while you pick.
This weekend my mom was in town so we went to Mountainview Blueberry Farm in Snohomish because we also wanted to visit the historic little town afterwards. Right now they have the concord and rancocca varieties ready for the picking. After about an hour, we left with 10 pounds of blueberries and purple stained hands and mouths. Now I need to figure out what to do with all these sweet beauties. After freezing half of them, my list is going to include ice cream, crumble, jam and pancakes. But first things first, this super tasty galette. I do not claim to be good at desserts. I don’t have a lot of finesse in the baking department and I don’t have the patience for all that precision. So I love how simple and rustic galettes are.
I like to add a little whole wheat flour to the crust for a bit of nuttiness and texture. Also, any chance to pretend I’m making things a little healthier for the kids makes me happy. I love the combination of blueberries and ginger so I also snuck a little candied ginger into the crust which gives a nice little chewy burst of flavor in every bite. Enjoy and I hope you get the chance to get out there to pick!
- 2lbs fresh blueberries
- 2 Tablespoons fresh lemon juice
- 1/2 cup granulated sugar + 1 1/2 teaspoon
- 1/4 cup brown sugar
- 3 Tablespoons ground arrowroot
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 stick cold unsalted butter cut into 1/2″ pieces
- 1/2 cup ice water
- 2 Tablespoons candied ginger, minced
- 1 egg, whisked
- demerara sugar for finishing
Preheat oven to 425º Stir the flours, 1/2 teaspoon salt and 1 1/2 teaspoon sugar together in a large bowl. Add the butter pieces and toss to coat. With a pastry cutter, quickly cut the butter into the flour until it has been broken into pea size pieces. Do not over mix! Sprinkle 3 Tablespoons of the ice water over the flour mixture and mix until incorporated adding another tablespoon of water at a time until dough just comes together when pinched into a ball. Shape the dough into a flat disc and wrap in plastic wrap refrigerating it for at least an hour. (the dough will keep refrigerated for 3 days or frozen for a month)
Combine the blueberries, lemon juice, 1/2 cup granulated sugar, brown sugar, arrowroot, allspice and 1/2 teaspoon salt in a large bowl and stir until well mixed. Roll out pie dough into a 12-14″ round and trim the edges just to tidy them up a bit, not forgetting it should be rustic. Transfer the round to a parchment lined baking sheet and pile the blueberry mixture in the center leaving 3-4″ space at the edge. Gather the edges up over the blueberry pile and brush with the egg wash then sprinkle with some demerara sugar. Bake on the bottom rack for 20 minutes then decrease the oven temperature to 375º and move galette to the middle rack continuing to bake for another 30 minutes. Transfer to a wire rack to cool.