Tuesday, September 25, 2012

Blueberry Strawberry Galettes for a Picnic in the Park...

I've been longing for a picnic outside all summer, but it was so hot out for so many months, that sitting outside in 95-degree heat for no other reason than to eat lunch on a blanket was unthinkable.  Labor Day weekend ended up being so beautiful, though, and with both of us having the day off work, I started planning the lunch I wanted us to take to the park.

Caprese sandwiches - soft wheat bread spread with olive oil and black pepper mayonnaise, fresh mozzarella, tomatoes and basil, and a little salt...  Perfection.  Cheese and grapes.  Wine, which we drank in little plastic cups.

And for dessert, individually-sized galettes, with a sweet juicy filling of blueberries and strawberries, spiced with cinnamon, nutmeg and lemon.  This is the sort of pie you can pick up and eat with your hands, which is perfect for a picnic.

After we ate lunch, we relaxed on the blanket under the shade of a tree in Wash Park, while people strolled by with their dogs, or on bikes, and paddle boats floated past on the pond.

Warm from the wine, we ended up falling asleep, right there in the park...

Blueberry Strawberry Galettes
printable recipe
  • 1/2 recipe for Perfect All-Butter Pie Dough, divided into 4 equal portions
  • 6 ounces (1 cup) blueberries (fresh or frozen)
  • 1 1/2 cups sliced strawberries (fresh or frozen)
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon course Turbinado sugar

Prepare the pie crust; on a lightly floured surface roll each portion into a circle, measuring approximately 8 inches in diameter.  Don't worry about getting them perfectly round - these are supposed to be rustic.  Cover the pie crust rounds with plastic wrap and refrigerate until ready to assemble.

Combine the blueberries, strawberries, sugar, cornstarch, lemon juice, cinnamon and nutmeg in a saucepan.  Bring to a simmer, stirring occasionally; increase heat to medium and bring to a boil, stirring constantly, for 1-2 minutes until the filling thickens enough to coat a spoon.  Set aside to cool for 30 minutes.

Preheat the oven to 350.  Line a baking sheet with parchment paper.  Spoon 1/4 of the filling onto the center of one of the pie crust rounds.  Fold the edges up, overlapping the dough to create a rustic edge.  Repeat with the remaining crust and filling.  Place the galettes on the baking sheet.

In a small bowl, whisk together the egg and water.  Using a pastry brush, brush the egg wash over the crust, getting it in between all the folds, so that it sticks together and has a nice golden sheet after it bakes.  Sprinkle with the Turbinado sugar.

Bake for 35-40 minutes, until the crust is golden brown.  Cool completely on a wire rack.  Enjoy!

Yields 4 servings.

Recipe from Curly Girl Kitchen

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