Blueberry Cassis Galette

Blueberry Cassis Galette

A specialty of Burgundy, France, crème de cassis is a blackcurrant liqueur made from crushed woodland blackcurrants that are mixed with sugar and left to infuse in a neutral tasting spirit such as vodka. The process can not be hurried. If you are so inclined, pick the berries in late July or Early August and then wait until Christmas for the steeping process to produce purple magic. Otherwise, buy a bottle at your local package store and find clever ways to heighten the taste of other fruits. Blueberries and cassis are natural companions—think of them as the melody and harmony in this not too tart, just sweet enough galette.

 

INGREDIENTS

FOR THE PASTRY

2 cups flour

1/2 teaspoon kosher salt

1 tablespoon sugar

12 tablespoons unsalted European butter, diced

1/2 cup ice water

For The Filling

4 cups (32 ounces) blueberries

1/4 teaspoon kosher salt

1/2 cup castor sugar

1/4 cup flour

2 teaspoons creme de cassis

Zest of one lemons

Juice of 1/2 a lemon

1 teaspoon pure vanilla extract

Turbinado sugar

1 egg plus 1 tablespoon milk, whisked

Vanilla ice cream, optional

 

 

DIRECTIONS

FOR THE PASTRY

1. In the bowl of a food processor, add the flour, salt, sugar, and butter. Pulse 10 times, or until the butter is distributed and appears crumbly.

2. Turn on the processor and pour the ice water in a steady stream through the feed tube until the dough just begins to come together. Be careful not to over process.

3. Place two pieces of slightly over lapping plastic wrap on the counter and dust with flour.

4. Pour the dough on the wrap and quickly form into an 8 inch disk (use the wrap to help smooth out the edges). Dust the top with flour, fold the plastic over the top, and press until all crumbling edges come together. 

5. Wrap the dough in the plastic wrap thoroughly and refrigerate for at least one hour.

FOR THE FILLING

1. Pour the blueberries into a bowl. Sprinkle the salt, sugar, flour, and cassis on top and gently toss together with your fingers.

2. Sprinkle with the zest, lemon juice, and vanilla. Toss again with your fingers.

FOR THE GALETTE

1. Preheat the oven to 400 degrees F.

2. Line a half sheet baking tray with a SILPAT or parchment paper.

3. Unwrap the dough and put in the center of the baking tray. Use a rolling pin to roll out the dough to 1/4" thickness. Cover and refrigerate for 15 minutes to chill again.

4. Put the filling (do not pour the excess flour/sugar etc. that sinks to the bottom of the bowl on to the top--leave it in the bowl) in the center of the dough and gently move the berries to within 1 1/2" of the edge of the dough.

5. Work quickly and fold the edges and overlap as necessary as you work around the galette. 

6. Brush the dough with the egg wash and sprinkle with the raw sugar.

7. Bake for 25 to 30 minutes in the center of the oven, or until the dough is golden and the juices of the blueberries are bubbling (this can take up to 45 minutes--if the dough is golden before the berries bubble, cover with aluminum foil and continue baking). 

8. Allow the galette to cool before serving. Scoop the ice cream seconds before passing plates.

SERVES 8

 
 

Kitchen Notes

Kerrygold Irish Unsalted Butter is our butter of choice. Its higher fat content produces a richer, golden color and a flakier texture. The pastry dough may be made 2 days ahead of time. Frozen blueberries work great if thawed and left to drain for 30 minutes in a colander before using them. A little cassis goes along way, buy a small bottle (a little goes a long way) and use to make Kir Royal, the ubiquitious champagne cocktail, or pour over ice cream for a grown up treat.

 
 

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