Craving a unique dessert? Discover 5 irresistible reasons you’ll love the Blueberry Ginger Galette, a perfect blend of sweet and spicy. Are you tired of the same old apple pie? This delightful twist on a classic dessert offers a surprising and delightful flavor profile that will leave you wanting more. Let’s dive into why this blueberry ginger galette is about to become your new favorite!
Ingredients List
This recipe uses simple, fresh ingredients to create a stunning dessert. The vibrant flavors work together harmoniously, creating a symphony of tastes in your mouth.
- For the Crust:
- 2 ½ cups all-purpose flour (or gluten-free blend for a healthier option)
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup ice water
- For the Filling:
- 4 cups fresh blueberries (frozen work well too!)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tbsp grated fresh ginger (about 1 inch of ginger)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp cornstarch (optional, for extra thickness)
Timing
Prep time: 30 minutes
Cook time: 40-45 minutes
Total time: 70-75 minutes (approximately 15% faster than average galette recipes)
Step-by-Step Instructions
1. Make the Crust: Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Tip: Don’t overmix – a slightly shaggy dough is best!
2. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This prevents shrinkage during baking. Pro Tip: For an even flakier crust, chill for at least an hour.
3. Prepare the Filling: In a large bowl, gently combine blueberries, granulated sugar, brown sugar, ginger, lemon juice, cinnamon, nutmeg, and cornstarch (if using).
4. Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
5. Add the Filling: Spoon the blueberry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go. Personalize it!: You can create intricate folds or keep it rustic and simple – it’s your galette!
6. Bake: Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Tip: For optimal browning, rotate the baking sheet halfway through.
7. Cool and Serve: Let the galette cool slightly on a wire rack before serving.
Nutritional Information (Per Serving – Approximate)
This data is based on a 6-serving galette and may vary depending on ingredient substitutions.
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
Note: These values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with your exact ingredients.
Healthier Alternatives for the Recipe
For a healthier twist:
- Use whole wheat flour: This adds fiber and nutrients to the crust.
- Reduce sugar: Start by reducing the sugar by 25% and adjust to your taste.
- Add nuts: Sprinkle chopped walnuts or pecans into the filling for added healthy fats and crunch.
- Substitute sweeteners: Use maple syrup or honey instead of granulated sugar for a natural sweetness.
Serving Suggestions
This blueberry ginger galette is delightful served warm or at room temperature. Here are a few serving suggestions to elevate your enjoyment:
- Vanilla ice cream: A classic pairing that perfectly complements the sweet and spicy flavors.
- Whipped cream: A light and airy topping that adds a touch of elegance.
- A dollop of Greek Yogurt: A healthier alternative to ice cream, offering a creamy texture and tangy flavor. Personal Tip: A sprinkle of cinnamon on the yogurt enhances the spice notes!
Common Mistakes to Avoid
- Overmixing the dough: This leads to a tough crust.
- Using warm butter: Cold butter is crucial for a flaky crust.
- Overfilling the galette: This can cause the filling to overflow and burn.
- Underbaking: Ensure the crust is golden brown and the filling is bubbly.
Storing Tips for the Recipe
Store leftover galette in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Tip: Reheat slices briefly in the microwave or oven for a warm, comforting treat. You can also freeze the unbaked galette for up to 3 months.
Conclusion
The blueberry ginger galette offers a unique and delicious dessert experience that’s sure to impress. With its simple ingredients, straightforward instructions, and adaptable nature, it’s a recipe you’ll come back to time and again. Try it today and discover why it’s become a favorite among dessert lovers! Share your creations with us using #BlueberryGingerGalette! Don’t forget to check out our other delicious recipes!
FAQs
Q: Can I use frozen blueberries? A: Absolutely! Frozen blueberries work perfectly well in this recipe. Just make sure to thaw them slightly before adding them to the filling to avoid excess moisture.
Q: Can I make the dough ahead of time? A: Yes! The dough can be made up to 2 days in advance and stored in the refrigerator.
Q: What if my crust is too dry? A: Add a tablespoon of ice water at a time until the dough comes together.
Q: Can I adjust the amount of ginger? A: Yes, adjust the amount of ginger according to your preference. If you prefer a less intense ginger flavor, start with 1 tablespoon.
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🫐 Blueberry Ginger Galette
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- parchment paper
- Pastry brush
Ingredients
For the crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup 1 stick unsalted butter, cold and cut into cubes
- 3 –4 tablespoons ice water
For the blueberry filling:
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 –2 teaspoons freshly grated ginger or 1 tablespoon finely chopped candied ginger
- Pinch of salt
For assembly:
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar optional
Instructions
Make the crust
- In a bowl, mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap, and refrigerate for 30 minutes.
Preheat oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the filling
- In a medium bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, grated ginger, and salt. Set aside.
Roll the dough
- On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to the parchment-lined baking sheet.
Assemble the galette
- Spoon the blueberry filling into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating gently to hold the shape. Brush crust with egg wash and sprinkle with coarse sugar if desired.
Bake
- Bake for 35–40 minutes, or until crust is golden and filling is bubbling. Cool for 15 minutes before serving.
Notes
Use very cold butter and minimal handling for a flakier crust Fresh ginger adds zing, but candied ginger brings warmth and sweetness Don’t skip the lemon—it brightens the berries beautifully
How Did You Like This Recipe? Share Your Thoughts!
Where have these been all my life?
Excellent dinner rolls. They are soft and irresistible and freeze well too.
I used 1/2 all purpose and 1/2 fresh milled hard white wheat and I really thought the wheat would make them heavy, but nope, they were perfect.
Absolutely superb
I learned a lot by making this sauce. Flavors were subtle and fragrant. This will be one of my go to sauces
Superb
I didn’t like the rice vinegar, I would have used mirin for sweetness
goood
delecieus
