Blueberry or Saskatoon Galette
Blueberry or Saskatoon Galette
AuthorJulie
Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).
In a medium bowl (I use the same one I mixed the pastry in - no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)
Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.
Ingredients
Directions
Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).
In a medium bowl (I use the same one I mixed the pastry in - no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)
Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.
