Couldn’t be simpler - delicious every time! You’ll simply roll out the dough, toss in your fruit, fold up the edges, and get it into the oven!
| Servings: | 4-6 servings |
| Kitchen Time: |
60 minutes |
SHOPPING LIST:
1 K&M Pâte Brisée
3 cups Washington Blueberries
1/3 cup K&M Magic Pie Spice
2 Tbsp Turbinado Sugar
1 cup K&M Whipped Cream
Parchment Paper
PANTRY ITEMS:
All Purpose Flour
BLUEBERRY GALETTE:
- Preheat the oven to 375ºF.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll the pâte brisée into a circle about 14-inches round. Transfer to the prepared baking sheet and refrigerate for 10 minutes while preparing your filling.
- Toss the blueberries with magic pie spice.
- Pile the fruit mixture in the center of the pastry circle leaving a 2–3-inch edge of dough. Pinch fold the pastry up and around the fruit leaving the center exposed.
- Brush the dough with a touch of water and sprinkle the crust with turbinado sugar.
- Bake on the middle rack of the oven until the crust is a deep golden and the liquid around the fruit is bubbling; 45-60 minutes depending on your oven. Don’t fret if your fruit is juicy and the flows from your crust while baking – it will still be delicious!
- Allow galette to cool slightly before serving with whipped cream.
