Berrylove: summery blueberry galette
The kitchen has been cleaned up and dedusted and while outside the house the annual street party with its shooting galleries and fresstamps is raging I entrenched myself at pleasant temperatures in my kitchen and finally bake again. What I missed it!
Would be too bad if not, where now all the good things are ripe: Aromatic tomatoes, flavorful zucchini and not least the variety of fruity-sweet summer berries.
Yesterday, local blueberries (or even blueberries) laughed at me, finally ripe and available in abundance. You can taste these small fruits immediately, if they have no long transport routes and artificial cooling behind them. And so I bought directly half a kilo of freshly picked blueberries.
Because a baking has long been on my backbone, but I've never come to it: a godet!
A galette is in the original sense a Breton pancake and the hearty counterpart to the sweet crepes. Traditionally, a galette is made of buckwheat flour and is baked into thin pancakes in the pan.
However, the term is not so exact and so a galette can also be a sweet or savory, free-formed pastry. Like a crostata, the Italian counterpart to the French galette.
A crostata is probably rather sweet, a galette rather hearty and often baked with wheat wholemeal flour, but you do not really take that too seriously.
Common to them is that they made of a crispy, flaky dough, which is rolled out on a baking sheet and filled and then simply and rustic folded inwards, so that the filling does not leak. The more rustic shaped, the prettier!
I call my gem now just Galette, simply because I like the name and it fits well.
The Preparation is really quite simple: you knead a short crust pastry, roll it out, cover it with the fruit, spread the edge with egg and sprinkle it with sugar and then it goes into the oven. And you do not even have to do a lot of washing up, because the baking mold is simply not needed here.
My blueberry galette was a summer-pure delight because of the combination of the really delicious leafy dough and the highly aromatic blueberries.Add a few drops of water to make the dough smooth, then wrap in cling film and put the dough in the fridge for 1 hour.
Read the blueberries, wash and drain well, then place in a bowl Sprinkle with flour and sugar and mix everything carefully, but thoroughly.
Preheat the oven to 200 ° C top and bottom heat and lay out a large baking sheet with parchment paper. I have taken a heat-resistant bakery foil.
Roll out the dough on a very lightly floured work surface to a uniformly thin circle of about 28 cm in diameter. The edges may look like rustic and a bit frayed.
Now dust the flour with flour and fold the dough gently, then fold it into a quarter ("pie").
Put the dough on top Put the baking sheet and open it again.
Now distribute the blueberries in the middle of the dough. It must be at least 5 cm distance to the edge. The blueberries do not have to be smoothed out, but may lie quietly "hilly".
Now carefully on one side begin to fold the edge in.
He should just protrude slightly in the middle, a hole remains.
Gradually fold the whole edge slightly overlapping inwards, so that the filling does not run out.
Brush the dough sheet generously with the whisked egg and sprinkle with the sugar. This creates the crusty crust later on.
Insert the sheet into the lower third of the preheated oven and bake the roll for about 35-40 minutes until the blueberry filling is bubbling nicely and the border is golden brown and crispy.
The sheet metal at least Allow to cool for 30 minutes on a wire rack, so that the filling can settle.
Only then cut and serve.
Enjoy baking and have a restful Sunday!