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Author Notes: I believe anything baked in this buttery, flaky pastry is sure to please the palate (not to mention the rustic beauty of this simple dessert is also a delicious feast for the eyes). The Moscato-spiked blueberries and an abundance of lemon zest lend a freshness and brightness to this tart which flawlessly mimic the beautiful flavors of summertime. If you're feeling really fancy (which you absolutely should be) I advise topping this lovely tart with a quick streusel and a dollop of whipped ricotta with lemon zest and thyme. —Fork&Farrow
Flaky Galette Crust
- 1 1/4 cups unbleached all-purpose flour, plus more for sprinkling
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 8 tablespoons butter
- 1/4 cup sour cream
- 1/4 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup cold water
- Chill flour in refrigerator for 30 minutes. Cube butter in 1" squares and set aside in refrigerator.
- Once flour is chilled, combine and whisk the dry ingredients using your stand mixer. Switch to the paddle attachment, add in the butter cubes, and mix for 2 minutes; the dough should resemble a fine crumble.
- While the butter and dry ingredients are getting to know one another, whisk together the sour cream, lemon juice, zest, and water. Once the dough resembles a fine crumble, incorporate the sour cream mixture using a silicone spatula. Shape the dough into a ball, being careful not to over-handle it. Fold into plastic wrap and refrigerate for 1 hour. While the blueberry filling is cooling, sprinkle dough with the additional flour and roll out into a 10-inch round.
Moscato-Spiked Blueberry Filling & Toppings
- 2 pints blueberries
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1 teaspoon Saigon cinnamon
- 3/4 cup granulated sugar (increase amount if you prefer a sweeter dessert)
- 5 sprigs thyme
- 2 teaspoons cornstarch, thoroughly mixed in a small amount of water
- 1 cup moscato (or any other sweet wine varietal of your choice)
- 1-2 egg yolks, beaten
- 1/4 cup cubed butter for streusel topping
- 1/2 cup granulated sugar for streusel topping
- 1/2 cup unbleached all-purpose flour for streusel topping
- 1 cup whole milk ricotta for whipped ricotta topping
- 1 tablespoon confectioners sugar for whipped ricotta topping
- 1/4 teaspoon lemon zest for whipped ricotta topping
- 1 sprig thyme for whipped ricotta topping
- Preheat oven to 400°F. Toss blueberries with 1/4 cup sugar, lemon zest, lemon juice, cinnamon, and 4 sprigs worth of thyme leaves.
- Combine 1/2 cup of the granulated sugar, cornstarch/water mixture, and wine over medium heat until the wine is reduced by half and consistency resembles that of a smooth caramel. Pour over blueberries and allow to cool.
- Once the filling is cool, place pastry onto a baking sheet that has been covered by parchment paper. Spoon the filling into rolled out pastry leaving a one inch border. Bring the edges of the dough up and fold in overlapping pieces over one another. Brush egg yolk over crust and sprinkle streusel (recipe below) over the top.
- Streusel topping: 1/4 cup butter plus 1/2 cup each of granulated sugar and unbleached all-purpose flour. Combine in stand mixer until a crumbly consistency is achieved.
- Bake galette for 30-40 minutes until pastry is a gorgeous golden brown.
- Allow galette to cool and serve with a dollop of the freshly whipped ricotta topping (recipe below).
- Whipped ricotta topping: 1 cup of whole milk ricotta, 1 tablespoon confectioners sugar, 1/4 teaspoon of lemon zest, a few thyme leaves. Whisk ricotta and confectioners sugar in stand mixer until fluffy and smooth. Garnish with lemon zest and thyme.
- This recipe was entered in the contest for Your Best Berry Recipe