Hi, remember me??
Summer has flown by with a quick snap. Work has been busy with a big capital B! Managing a culinary program, taught awesome kids and teens how to cook and bake all summer, and taken on new awesome clients. End of the day it’s coming home and collapsing on the couch while I get a lovely foot rub from my wonderful boyfriend (I don’t even ask for it you guys). It’s been an awesome couple of months, sure my brain gets a little fried, but enjoying what you do and going to it is a great feeling.
I enjoy calling this the “lazy pie” as you don’t need a pie plate for this, no pricking the dough, no baking the crust first, and then putting in filling. EASY EASY EASY!
My goal going forward is to learn how to juggle a busier life. Not just work, but all social and fun stuff, stuff I should also be doing (hint right here). I haven’t gone to the gym as consistently as I’d like and that’s something that gets me down. Not being on here that much is also something I want to get myself to improve. I’m learning to write in a journal more at the end of the day to reflect on my accomplishments for the day, that way I’m not beating myself over what I didn’t do. This encourages me to want to take on more tasks you know? Hopefully, somebody knows.
If I’m feeling enough energy to bake, this is high on the list for a go-to dessert. I enjoy calling this the “lazy pie” as you don’t need a pie plate for this, no pricking the dough, no baking the crust first, and then putting in filling. EASY EASY EASY! Galettes are fantastic as they can go either sweet or savory, add cheese, sauteed mushrooms, asparagus, lemon zest, I could go on and on but I think you get what I’m saying. You have OPTIONS.
- 2 1/2 cups all-purpose flour
- 2 sticks (1 Cup) unsalted butter, really cold, cut into small cubes
- 1/4 tsp kosher salt
- 4 - 5 tbsp ice cold water
Blueberry Balsamic Galette
- 3 cups fresh blueberries (frozen blueberries can work too, make sure to thaw)
- 1/2 cup granulated sugar
- Zest from an orange
- 1/4 cup balsamic vinegar
- 2 tbsp cornstarch
- 1 Egg, whisked
- Sparkling Sugar for decorating
Bourbon Vanilla Bean Whip Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp vanilla bean paste
- 1 tbsp bourbon of choice (Angels Envy or Four Roses are my favs)
Large Sheet Tray, Parchment Paper, Rolling Pin, Food Processor or Pastry Cutter, Bench Scraper, Mixing Spoon/Spatula, Whisk, Large Mixing Bowl, Medium Mixing Bowl, Microplane/Fine Grater, Citrus Juicer, Stand Mixer/Hand Mixer, Cooling Rack, Knife for Serving.
- For pie dough, in a food processor or large mixing bowl, put in flour, salt, and briefly mix.
- Scatter your butter cubes throughout the dry mixture and push the pulse button 10-15 times or until butter resembles the size of peas. Hand mixing, use a pastry blender and break it up until the same size.
- Slowly add in 2 tbsp of water at a time and mix your dough, add the remaining water and mix again. If it’s still feeling dry, add 1 tbsp at a time. You should be able to gently squeeze and have the dough hold together.
- On a lightly floured surface, try not to knead the dough too much, we are looking to shape it together into a disk. Wrap it up in a plastic wrap and place it in the fridge to rest for an hour.
- In a large bowl, add blueberries, sugar, and orange zest. Stir until berries are coated in sugar. Add balsamic vinegar and cornstarch to help thicken the blueberry mixture. Let sit for 10 minutes.
- Preheat the oven to 375 degrees and make sure your oven rack is centered in the middle.
- Set up a sheet tray with parchment paper or a Silpat and set it aside. Remove pie dough from the fridge and flour your counter to roll out your dough.
- Roll out pie dough, keeping it closest to a circle shape, you will transfer your rolled out dough to the sheet tray. It’s okay if the sides are going over the sheet tray, it’ll get wrapped up after the filling. (If you rolled it out a little longer and you feel it getting a little warm or soft, chill it on the sheet tray for 10-15 minutes in the fridge)
- Spoon your filling right in the center of your rolled out dough, making sure it doesn’t spill out towards the edges.
- Start with one portion of the pie dough ends and fold it towards the filling, making sure that the blueberries are still showing, you don’t want to cover them. Once you fold one piece, move onto another piece of the dough end and fold all the way around until complete. You should have a beautifully displayed window of blueberries in the center.
- Whisk an egg until combined, take a pastry brush, and brush your egg wash all over the tops of the dough. Follow over with some (optional: LOTS) sparkling sugar over the egg-washed crust and blueberries for a little extra crunch.
- Bake in the oven for 30-35 minutes or until the crust has reached a medium golden all the way around. Remove from oven and cool for 10 minutes.
- For the whipped cream, pour heavy whipping cream, sugar, vanilla bean paste, and bourbon into a stand mixer bowl with a whisk attachment to your mixer. Start on low speed to let ingredients blend together before putting up to a medium speed (I usually do 4-6 on my KitchenAid) until it has reached medium peaks. Chill in fridge or dollop over galette right away.
Handy Tools: Rolling pin, pastry cutter or food processor, pastry brush