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mapled blueberry galette

I baked this blueberry galette to take to our neighbors' house yesterday for a barbecue. We loaded up our old red wagon with the galette and a bowl of freshly whipped cream, along with a huge salad of baby arugula, red onion, sweet yellow and orange bell peppers, pan-toasted sunflower seeds and a jar of a mustardy, maple-apple cider viniagrette. There were thick burgers on seeded, soft whole-grain buns; a spinach salad and another layered with chickpeas; fat slices of tomatoes and onions. Our other neighbor brought an impossibly moist chocolate spelt sheet cake covered in a thin layer of shiny dark chocolate ganache that dripped over the edges of each piece; her homemade raspberry jam was a deliciously tart counterpart spooned over the cake.

Even after our bellies were full, I found myself wandering back to the food-laden dining table to seek out just one more small piece of the chocolate cake, a puddle of raspberry jam, and a generous spoonful of the honey-sweetened whipped cream that I had made. Perhaps one more golden, flaky piece of pie crust that had strayed to the side of its serving plate, a fallen juicy blueberry. The kids swam and ate and swam some more while the adults talked for hours. The lazy afternoon, stretching endlessly into the warm afternoon breeze and cloudless sky, seemed a fitting end to summer.

I used my favorite no-fail pie dough recipe for this galette, but swapped honey for the sugar in the crust, as my neighbor is currently trying to avoid refined sugars. I also omitted any refined sugar in the blueberry filling and instead sweetened the fruit with just a bit of pure maple syrup, which resulted in the most fragrant scents wafting from the kitchen as the pie baked.

Mapled Blueberry Galette
Yields: 6-8 slices

Preheat the oven to 375 degrees. Line a large rimmed sheet pan with parchment paper; set aside.

For the dough:
Use my favorite dough recipe, found here, and use honey instead of sugar if you like, as I did for this galette. Be sure to let the dough chill in the refrigerator for about 30 minutes while you mix up the fruit filling; the dough needs to relax for a bit before you roll it out.

For the blueberry filling:
2 pints of fresh blueberries, rinsed and picked through for any stray stems
The juice of half a lemon
2 tbsp all-purpose unbleached flour
2 tbsp pure maple syrup
1/4 tsp coarse kosher salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
2 tbsp heavy whipped cream, reserved
1 tbsp pure maple syrup, reserved

In a large bowl, gently stir together the blueberries, lemon juice, flour, maple syrup, salt, cinnamon, cloves, nutmeg, and ginger until well combined. Set aside.

Roll out the pie dough to roughly a 10-inch circle. It's okay if the dough cracks; gently pinch it back together. Transfer the dough to the parchment-lined baking sheet. Pour the fruit mixture into the middle of the dough circle. Fold up the edges all the way around, leaving the fruit in the middle exposed. Don't worry if some of the juice leaks out of the edges; as it bakes it forms a delicious goo that you get to spoon up later (quality control).

In a small dish, stir together the reserved cream and maple syrup. Use a pastry brush to brush the mixture all over the dough.

Bake the galette for 45-50 minutes, rotating the pan halfway through the baking time, until the crust is golden brown and the fruit is bubbling and oozing out of the crust.

If desired, top wedges of the galette with the simplest whipped cream ever: chill a large mixing bowl for about 30 minutes and then pour in about 1 cup of heavy whipping cream, a tablespoon of honey, and a splash of pure vanilla extract or a dab of vanilla bean paste. Beat just until soft peaks form (if your bowl is nice and cold, this won't take more than about 2 minutes).