Hooray! Today marks the official beginning of The Sweet Occasion. Over the years I have dreamt of having my own blog, endlessly talked about it with my husband, George, and obsessed over other cooking blogs. But now it’s real, it’s here, and I couldn’t be more excited to inspire you with delicious recipes that I have been passionately working on! So let’s get right to it.
Summer is in full swing, and can you believe it, in a blink of an eye July is here already! Which means, the 4th of July is just around the corner. So in preparation for the festivities, I am sharing with you individual blueberry galettes made with flaky, cornmeal crust. YUM! Local, fresh blueberries bursting with flavor are at the peak of their season making them the star of the show. The dough can be made ahead of time and refrigerated for up to 3 days, the filling is simple to put together and with an easy assembly you can check dessert off your to-do list for the holiday.
The key to making the perfect, flaky cornmeal crust (or any pastry dough) involves beginning with very cold butter and liquid (in our case, buttermilk). I find it easiest to pre-cube the butter and pop it back into the refrigerator so that it is very cold when added to the rest of the crust ingredients. My favorite method for working butter into the dry ingredients is using a pastry cutter. I find that it allows me to work quickly while not overworking the butter into the dry ingredients, maintaining the flakiness of the final product. Certainly you can use a food processor (just be mindful not to overwork your dough) or your fingers (careful to work quickly so that your hands do not warm the butter too much).
Before you know it the 4th of July will be here and we’ll be heating up our grills, making side dishes and having some refreshing lemonade in this heat. Get ahead of the game by making your dough in advance (aka TODAY!) leaving you with little effort and a minimal mess on the holiday. Happy Baking!Print
For the Cornmeal Crust
- 280 g (2 cups) all-purpose flour
- 85 g (1/2 cup) cornmeal
- 28 g (2 tablespoons) granulated sugar
- 5 g (1 teaspoon) salt
- 226 g (1 cup) cold butter, cut into cubes
- 120 g (1/2 cup) cold buttermilk
For the Filling
- 450 g (3 cups) fresh blueberries
- 75 g (1/3 cup) granulated sugar
- 20 g (2 tablespoons) cornstarch
- zest of one lemon
- 14 g (1 tablespoon) lemon juice
- pinch of salt
For the Topping
- 50 g (1 large) egg, beaten
- Coarse sugar for sprinkling
- Vanilla ice cream (optional)
- For the Cornmeal Crust. In a medium bowl, whisk together flour, cornmeal, sugar and salt. Add the cold, cubed butter to the mixture. Using a pastry cutter, cut the butter into the flour mixture until the butter is pea-sized pieces. Pour in the cold buttermilk. Using a fork, bring the dough together just until combined.
- Separate dough into 6 equal sized pieces, form disks and wrap in plastic wrap. Refrigerate dough at least 1 hour before rolling or up to 3 days.
- For the Filling. Place a rack in the center of the oven and preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl gently toss together blueberries, sugar, cornstarch, lemon zest and lemon juice. Allow to sit while you roll out your dough.
- Assemble the Galettes. On a lightly floured surface, roll out each dough crust to 1/8 inch thick circle (or round-ish shape).
- Using a slotted spoon, pile 1/2 cup blueberry mixture onto center of each crust leaving a 1.5” border. Gently fold the border over the filling, overlapping dough as necessary. Transfer each galette to the prepared baking sheet. Brush edges of dough with egg wash and sprinkle crust and with coarse sugar.
- Bake for 15 minutes at 425°F, then reduce heat to 375°F and continue baking for an additional 15 minutes. Filling should be bubbly and the crust golden brown.
- Allow to cool slightly before serving.
- Place a scoop of vanilla ice cream on each galette just prior to serving (optional).