Bake

Blueberry Skillet Galette

September 23, 2021
0 Ratings
Photo by Ty Mecham. Prop Stylist: Veronica Olson. Food Stylist: Ericka Martins..
Author Notes

Living in the pastoral Hudson Valley, it isn’t summer unless I’ve gone wild blueberry picking. One of my favorite ways to celebrate the harvest is to bake them in a galette. This version is an extra-generous size, baked using All-Clad’s D3® Stainless 3-Quart Sauté Pan. It's loaded with fruit and perfect for sharing with friends. The finished galette isn’t too sweet, and dazzles with its glittery, flaky crust. It’s a recipe I turn to again and again—I just swap whatever fruit is the star of the moment, based on the season. —Melina Hammer

Test Kitchen Notes

This recipe is shared in partnership with All-Clad, and was developed using their D3® Stainless 3-Quart Sauté Pan. —The Editors

Watch This Recipe
Blueberry Skillet Galette
  • Prep time 1 hour
  • Cook time 55 minutes
  • Serves One 11-inch galette
Ingredients
  • For the dough:
  • 1 1/2 cups all-purpose flour
  • 1 cup spelt flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 egg
  • 1/4 cup apple cider vinegar
  • 1/4 cup ice water
  • 2 sticks (16 tablespoons) salted butter, cubed and freezer-cold
  • For the filling:
  • 4 dry pints of wild blueberries (or 3 dry pints conventional), ​​sorted of any stems or debris
  • 4 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon organic corn starch
  • 3 tablespoons brandy
  • 1 pinch kosher salt
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon orange juice
  • 5 drops mole bitters (I used Bitterman’s)
  • For finishing the galette:
  • 1 egg, beaten (for egg wash)
  • Demerara sugar, to sprinkle
In This Recipe
Directions
  1. Make the dough: Place the flours, sugar, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse, until the mixture forms pea-sized bits. Add the egg to the food processor and pulse to incorporate. Combine the vinegar and ice water in a measuring cup. In a slow stream, add the vinegar-water mixture while pulsing, stopping once a cohesive dough forms. To test, open the lid and squeeze some of the dough in your hand—if it holds together, it is ready. If the dough still crumbles, add just a bit more vinegar-water mixture and pulse a few more times. (You may end up using slightly less of the vinegar-water mixture.)
  2. Form the dough and chill: Empty the dough out onto a long section of cellophane and flatten to form a disk. Wrap tightly and refrigerate for at least 20 minutes to let the dough rest.
  3. Make the filling: Combine all filling ingredients in a large bowl, stir to combine, and macerate for at least 20 minutes.
  4. Remove the dough from the refrigerator 10 to 15 minutes before attempting to work it. Lightly flour an 18-inch long sheet of parchment. Place the pastry disk in the center, lightly flour it, then use the cellophane it was wrapped in, laid on top. Roll the pastry into a rough circle that’s about ⅛-inch thick, peeling the cellophane or parchment away and re-flouring at intervals as needed. If the dough becomes smeary or floppy at any point, transfer to a sheet pan on the parchment and refrigerate until cool enough to handle. Use the sauté pan as a gauge for the needed size—the dough should end up approximately 15 inches in diameter.
  5. Preheat the oven to 400ºF. Remove the cellophane from the dough. Transfer it onto the parchment into the sauté pan, gently pressing the pastry to conform to the pan base. Empty the blueberry mixture into the pan. Peel the pastry away from the parchment, draping and crimping pastry onto the filling. Use slightly wetted fingertips to press the pleats as you go.
  6. Paint the pastry surface with egg wash, then sprinkle it with Demerara sugar. Refrigerate for 20 minutes.
  7. Bake the galette for 40 minutes. Cover any pastry from browning too much with small segments of foil. Bake for another 15 minutes, or until the filling bubbles. Cool the galette in its pan for 45 to 60 minutes so the filling can set. Cut into wedges and serve with crème fraîche or vanilla ice cream.

See what other Food52ers are saying.

  • Sipa
    Sipa
  • Melina Hammer
    Melina Hammer
When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

2 Reviews

Sipa September 26, 2021
Is cellophane the equivalent of wax paper or plastic wrap? And where do you buy cellophane?
 
Author Comment
Melina H. September 27, 2021
Sipa, just use plastic wrap. I’d been in a conversation with one of my editors and she helped clarify: I thought they were interchangeable and cellophane in fact isn’t stretchy! Sorry for any confusion. :)