Rustic Delight: Blueberry Cornmeal Galette Recipe

There’s something undeniably charming about a galette. Its free-form shape, the rustic edges of the crust embracing the vibrant filling – it whispers of simple pleasures and homemade goodness. This Blueberry Cornmeal Galette takes that charm to a whole new level, combining the sweet tang of juicy blueberries with the subtle, nutty flavor of cornmeal in the crust. The result? A dessert that’s both visually stunning and utterly delicious.

This recipe is perfect for those who appreciate a less fussy approach to baking. Forget perfectly crimped edges and intricate designs; the beauty of a galette lies in its imperfection. It’s a celebration of rustic elegance, a dessert that welcomes you with open arms and promises a delightful experience.

The addition of cornmeal to the crust not only adds a unique flavor dimension but also creates a wonderfully tender and slightly crumbly texture that complements the juicy blueberries perfectly. It’s a delightful twist on a classic fruit tart that will impress your friends and family.

Let’s dive into the recipe and create this beautiful and delicious Blueberry Cornmeal Galette!

Why This Blueberry Cornmeal Galette Recipe Works

• Rustic Appeal: The free-form shape and golden-brown crust create a charming, homemade look that’s both inviting and impressive.
• Flavor Combination: The sweetness of blueberries paired with the subtle nuttiness of cornmeal creates a delightful flavor profile that’s both unique and satisfying.
• Easy to Make: Unlike traditional pies, galettes are incredibly simple to assemble. No special equipment or techniques are required.
• Versatile Filling: While this recipe features blueberries, you can easily adapt it to use other fruits like raspberries, peaches, or apples.
• Perfect for Any Occasion: Whether you’re hosting a summer barbecue, enjoying a cozy evening at home, or simply craving a sweet treat, this galette is the perfect choice.

Ingredients You’ll Need

For the Cornmeal Crust:

• 1 1/4 cups all-purpose flour: Provides the structure for the crust. Make sure to measure accurately using the spoon and level method (spoon the flour into the measuring cup and level off with a knife) for best results.
• 1/2 cup yellow cornmeal: Adds a subtle nutty flavor and a slightly crumbly texture to the crust. Use a fine or medium grind cornmeal for the best texture. Avoid using coarse cornmeal, as it can make the crust gritty.
• 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
• 1/2 teaspoon sugar: Adds a touch of sweetness and helps to tenderize the crust.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Provides richness and flakiness to the crust. It’s crucial that the butter is very cold to prevent it from melting too quickly, which can result in a tough crust.
• 1/4 cup cold vegetable shortening, cut into cubes: Adds extra flakiness to the crust. Like the butter, it’s important that the shortening is very cold.
• 1/4 – 1/2 cup ice water: Binds the dough together. Add the water gradually, as you may not need all of it.

For the Blueberry Filling:

• 4 cups fresh blueberries: The star of the show! Use ripe, juicy blueberries for the best flavor. Frozen blueberries can be used, but be sure to thaw them completely and drain off any excess liquid before using.
• 1/4 cup sugar: Adds sweetness to the filling and helps to draw out the juices from the blueberries. Adjust the amount of sugar according to the sweetness of your blueberries.
• 2 tablespoons cornstarch: Thickens the filling and prevents it from becoming too runny.
• 1 tablespoon lemon juice: Brightens the flavor of the filling and adds a touch of acidity.
• 1/2 teaspoon lemon zest: Enhances the lemon flavor and adds a fragrant aroma.
• 1/4 teaspoon ground cinnamon: Adds a warm, comforting spice to the filling.
• 1 tablespoon butter, cut into small pieces: Adds richness and flavor to the filling.

For the Egg Wash (Optional):

• 1 egg: Provides a golden-brown color and a glossy finish to the crust.
• 1 tablespoon milk or water: Thins the egg and makes it easier to brush onto the crust.

For Sprinkling (Optional):

• Turbinado sugar or coarse sugar: Adds a touch of sweetness and a sparkly finish to the crust.

Equipment You’ll Need

• Food processor or pastry blender: To cut the butter and shortening into the flour mixture. A food processor is faster and easier, but a pastry blender works just as well.
• Large bowl: To mix the blueberry filling.
• Measuring cups and spoons: For accurate ingredient measurements.
• Plastic wrap: To wrap the dough while chilling.
• Rolling pin: To roll out the dough.
• Baking sheet: To bake the galette.
• Parchment paper or silicone baking mat: To line the baking sheet and prevent the galette from sticking.
• Pastry brush (optional): To apply the egg wash.

Step-by-Step Instructions

Making the Cornmeal Crust:

1. Combine dry ingredients: In a food processor, combine the flour, cornmeal, salt, and sugar. Pulse a few times to mix. If using a pastry blender, combine the dry ingredients in a large bowl.
2. Add cold butter and shortening: Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter and shortening remaining. If using a pastry blender, cut the butter and shortening into the flour mixture using the pastry blender until the mixture resembles coarse crumbs. Work quickly to prevent the butter and shortening from melting.
3. Add ice water: Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. If using a pastry blender, drizzle the ice water over the flour mixture, one tablespoon at a time, and gently mix with your hands or a spatula until the dough just comes together. Be careful not to overmix.
4. Form the dough: Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.

Making the Blueberry Filling:

1. Combine filling ingredients: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Gently toss to coat the blueberries evenly.
2. Let it sit: Let the mixture sit for 10-15 minutes to allow the juices to release. This will help to thicken the filling during baking.

Assembling and Baking the Galette:

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick. Don’t worry if the edges are not perfectly round; the rustic look is part of the charm.
3. Transfer to baking sheet: Carefully transfer the dough to the prepared baking sheet. You can fold the dough in half or quarters to make it easier to transfer, or use a rolling pin to help lift and transfer it.
4. Add the filling: Pour the blueberry filling into the center of the dough, leaving a 2-inch border around the edge. Dot the filling with the small pieces of butter.
5. Fold the edges: Gently fold the edges of the dough over the filling, pleating as you go. The pleats don’t need to be perfect; just make sure they overlap slightly to seal the filling in.
6. Egg wash (optional): In a small bowl, whisk together the egg and milk or water. Brush the egg wash over the crust. This will give it a golden-brown color and a glossy finish.
7. Sprinkle with sugar (optional): Sprinkle the crust with turbinado sugar or coarse sugar for added sweetness and a sparkly finish.
8. Bake: Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it loosely with foil.
9. Cool: Let the galette cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly.

Tips for Success

• Keep the ingredients cold: Cold butter and shortening are essential for a flaky crust. Make sure to use very cold butter and shortening, and keep the ice water cold as well.
• Don’t overmix the dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
• Use parchment paper or a silicone baking mat: This will prevent the galette from sticking to the baking sheet.
• Don’t be afraid of imperfections: The beauty of a galette lies in its rustic charm. Don’t worry if the edges are not perfectly round or the pleats are not perfect.
• Adjust the sweetness: Adjust the amount of sugar in the filling according to the sweetness of your blueberries.
• Use other fruits: Feel free to substitute other fruits for the blueberries, such as raspberries, peaches, or apples.
• Add nuts: Sprinkle chopped nuts, such as almonds or pecans, over the filling for added flavor and texture.
• Serve with ice cream or whipped cream: This galette is delicious on its own, but it’s even better served with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations and Adaptations

• Peach Cornmeal Galette: Substitute sliced peaches for the blueberries. You may want to add a pinch of nutmeg to the filling for a warm, comforting flavor.
• Apple Cornmeal Galette: Use thinly sliced apples instead of blueberries. Add a teaspoon of cinnamon and a pinch of cloves to the filling for a classic apple pie flavor.
• Raspberry Cornmeal Galette: Replace the blueberries with fresh raspberries. You can also add a tablespoon of raspberry jam to the filling for an extra burst of flavor.
• Mixed Berry Cornmeal Galette: Combine blueberries, raspberries, and blackberries for a colorful and flavorful filling.
• Savory Cornmeal Galette: For a savory version, omit the sugar in the crust and filling. Fill the galette with sautéed vegetables, cheese, and herbs.
• Gluten-Free Cornmeal Galette: Use a gluten-free flour blend instead of all-purpose flour. Make sure the gluten-free flour blend contains xanthan gum to help bind the dough together.
• Vegan Cornmeal Galette: Use vegan butter and shortening in the crust, and replace the egg wash with a mixture of plant-based milk and maple syrup.

Serving Suggestions

This Blueberry Cornmeal Galette is delicious served warm or at room temperature. Here are a few serving suggestions:

• With ice cream: Serve a slice of warm galette with a scoop of vanilla ice cream or your favorite flavor.
• With whipped cream: Top a slice of galette with a dollop of whipped cream or a sprinkle of powdered sugar.
• With a drizzle of honey or maple syrup: Drizzle honey or maple syrup over the galette for added sweetness.
• With fresh berries: Serve the galette with a side of fresh berries for a colorful and flavorful presentation.
• As part of a brunch spread: Include the galette as part of a brunch spread along with other breakfast pastries, fruits, and yogurt.
• As a dessert after dinner: Serve the galette as a simple and elegant dessert after dinner.

Storage Instructions

Leftover galette can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To store, wrap the galette tightly in plastic wrap or place it in an airtight container.

To reheat the galette, preheat oven to 350°F (175°C). Place the galette on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 30-60 seconds.

The unbaked galette can be assembled and frozen for up to 2 months. To freeze, place the assembled galette on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap the galette tightly in plastic wrap and then in aluminum foil. To bake, do not thaw. Preheat the oven to 400°F (200°C) and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. You may need to add 10-15 minutes to the baking time.

Nutritional Information (Approximate)

The nutritional information for this recipe will vary depending on the specific ingredients used. However, here is an approximate breakdown per serving:

• Calories: 350-450
• Fat: 15-20g
• Saturated Fat: 8-12g
• Cholesterol: 50-70mg
• Sodium: 200-300mg
• Carbohydrates: 50-60g
• Fiber: 3-5g
• Sugar: 20-30g
• Protein: 4-6g

This information is for guidance only and should not be considered a substitute for professional dietary advice.

Enjoy Your Rustic Blueberry Cornmeal Galette!

This Blueberry Cornmeal Galette is a delightful and easy-to-make dessert that’s perfect for any occasion. The combination of sweet blueberries and nutty cornmeal creates a unique and satisfying flavor that will impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of rustic bliss!

Don’t forget to share your creations with us on social media using the hashtag #BlueberryCornmealGalette. We can’t wait to see your beautiful galettes!