Blueberry Brie Galette
I’m not going to try to explain the thoughts that preceded this. All I know is that I have quite a bit of brie in the freezer. And I have a thing for galettes. And homemade pie crust.
In this case, the crust is speckled with bits of dried, crushed lavender. I’ve paired blueberry and lavender once before in some pancakes and loved how it turned out.
The brie? Well, like I said. I have a lot of it in the freezer. (Don’t ask.) I hoped for a cheesecake-like taste with a little more punch.
And that’s exactly what I got.
Can I tell you how much love baked blueberries? I do. I’m pretty sure we liked this galette, too. “Pretty sure” because the entire time we were trying to decide if it was really good or just really interesting. A lot of bites went into our research.
I think the fact that the whole thing was gone in an hour means we liked it.
Blueberry Brie Galette
For the crust:
6 T frozen butter
1 small glass of water with ice
1 egg, divided
1 T raw sugar
1/2 tsp crushed, dried lavender
1 cup whole wheat pastry flour (or all-purpose)
1/2 tsp salt
For the filling:
6 ounces of brie cheese
2 cups fresh blueberries
juice from 1 lemon
1/4 cup raw sugar, divided
To make the crust:
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don't use a microplane.) Place grated butter in the freezer until ready to use.
Measure 2 T of ice water from the glass and place in a small dish. In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 T) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.
Place the raw sugar and dried lavender in a small food processor or mortar & pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don't plan on using it right away.
Preheat the oven to 350 degrees F.
Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips. Place blueberries in a bowl with the juice from one lemon and 2 T of raw sugar. Toss to combine.
Place dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it's about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.
Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries on the center.
Brush the remaining egg over the crust and sprinkle the remaining 2 T of raw sugar over the galette. Bake for 350 degrees for 20-25 minutes or until the filling is bubbly and the crust is golden brown.
Allow galette to sit for about 10 minutes before slicing. Serves 6.
from Perry's Plate