A galette is a free-form pie of sorts that’s perfectly suited for those of us (like store owner Anne) who aren’t proficient when it comes to pastry. These little fruit-filled, ginger studded desserts come together quickly and are proven crowd pleasers. We add in both Vanilla and Almond extracts to coax every bit of sweet flavor from the blueberries. Crystallized Ginger adds crunch and sweet gingery warmth. Each bite is a sweet surprise.
|Refrigerated or Homemade Pie Crust
|2 cups fresh or frozen blueberries
|1 Tbl Crystallized Ginger
|1/3 cup granulated sugar
|1 tsp Pure Almond Extract
|1 tsp Tahitian Cookie Vanilla Extract
|1 Tbl all-purpose flour
|1/4 tsp Baker's Salt
|1 egg, beaten with a little water
|Preheat the oven to 400°F
|Using a rolling pin, roll the pie crust into a circle approximately 12 inches in diameter. Cut the circle into four pieces and place the pieces on a parchment-lined baking sheet evenly spaced apart.
|In a bowl, combine the blueberries, Crystallized Ginger, granulated sugar, flour and salt.
|Divide the mixture among the four pieces of pie dough, placing the mixture in the center. Gather the edges of the pie dough and fold over the blueberry mixture. Brush the edges of the dough with the egg wash and sprinkle with the Ginger Sugar.
|Bake until the pastry is golden brown and the blueberry filling is bubbling - about 20-30 minutes. Serve with ice cream or whipped cream.