Summer is quickly wrapping up, and school starts in literally 3 days. What? Like.... WHAT? Where did the summer even go?! I'm trying to desperately hold on to the last bits of summery goodness, and I thought this simple, rustic blueberry tart was the perfect thing! My mom saw it in the latest issue of Bon Appetit, and she begged me to make it day after day after day until I finally gave in. Let's just say.... I'm glad she was so insistent because this was fan-tas-tic. Let's get to work!
This is basically like the lazy, rustic, easier version of a blueberry pie. The crust is a simple mixture of flour, pecans, butter, and a little bit of salt and sugar; and the filling is just tons of fresh blueberries with a tiny bit of lemon juice, cornstarch, and a smidge more sugar. For as good as this galette is, it has a surprisingly small amount of sugar! So it's, ya know, healthy. 😉 Har-dee-har.
I absolutely love all berries, but for some reason, whenever I make desserts, I tend to gravitate towards raspberries. I'm slightly biased, but I just love the combination of raspberries and chocolate, and raspberries and lemons, so it just tends to happen! I love eating blueberries plain or with some yogurt or something, but I somehow always forget about them when it comes to desserts. Oops! I do remember to put them in drinks like lemonade and sangria though. Whatever. Blogger brain syndrome, y'all.
In other news, I finally {FINALLY} started dieting again a few days ago, after a ridiculous summer filled with too much work {and if we're being honest, way too much homemade ice cream} and I don't think I've eaten so many vegetables before in my life. Sad news is, I can't allow myself to have any flour or any sugar on my diet, especially since I've just started. So while I took lustful glances at this tart and definitely stole a blueberry or two, I didn't have it in me to cheat already and devour a whole slice. I mean, I definitely wished I could've, but I didn't want to sabotage everything already. I think I'll save my splurge for something with chocolate in it 😉 But you? You should definitely make this and enjoy it since I can't! Happy baking and happy eating!
P.S. if you're looking for another galette recipe, you can also check out this savory zucchini version I made literally 4 years ago 😉
{recipe from Bon Appetit/July 2015}
- *for the crust*
- ½ cup pecans
- 1 cup + 2 tablespoon all purpose flour
- 2 teaspoon sugar
- 8 tablespoon {1 stick} unsalted butter, cold
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- *for the filling*
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1½ teaspoon lemon juice
- ¼ cup sugar, plus more for topping
- 2 tablespoon milk
- First, toast the nuts in a nonstick skillet over medium heat until fragrant and slightly darkened in color.
- Chop the nuts in a food processor, then add to a large bowl. Mix in the flour, sugar, salt, and cinnamon.
- Cut the cold butter into small cubes, add it to the flour mixture, and use a pastry cutter to work the butter into the flour until the mixture resembles coarse sand.
- Add in 3-4 tablespoon of cold water, just until the dough comes together. Pat into a circle, and wrap tightly with plastic wrap. Refrigerate for at least one hour.
- When ready to bake, preheat the oven to 375F. Line a baking sheet with parchment.
- Lightly flour a clean surface, and use a rolling pin to roll the dough out into a 12 inch circle. Transfer to the baking sheet.
- In a medium bowl, toss together the blueberries, lemon juice, sugar, and cornstarch. Dump the filling into the center of the rolled out dough, then gently fold over the edges to create a crust.
- Lightly brush the crust with the milk and a little bit of extra sugar, then bake for 45-50 minutes, until filling is bubbly and crust is golden brown and crisp.
- Serve warm with ice cream!
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