This week's pick for the Baking with Dorie challenge was my pick! (Woot!) Since it's summer, I thought the "Summer Fruit Galette" on page 366 would be a good choice. It might have had something to do with the word summer in the title. I don't know...

Anyway, Dorie suggested using apricots, peaches or rhubarb in the galette. My problem? None of these fruits looked all that good at the market. And by the time I got to the farmers' market this week, the rhubarb was gone. What's a baker to do? Not use under ripe fruit, that's what!



Since galettes will work with any fruit, I decided to look around the market to see what looked best. As you've learned, I take a little bit of freedom with Dorie's recipes. (I swear, she and I will meet at some event and she'll clock me over the head with a rolling pin for tweaking her recipes. I'm kidding! Dorie is lovely, I'm sure. And she wouldn't do that, right? Right?) Where the heck was I? Oh, right. Tinkering. I decided to use blueberries in the galette. They looked really good and, to be honest, were on sale.  I'd have to thicken the fruit a bit with cornstarch but other than that, I was good to go! 


The finished galette, with a few of my tweaks*, was perfect! Easier to make than a pie and just bursting with fresh berry flavor!

Be sure to head over to Needful Things to see what the other BWD group members baked up for this challenge! 


*The original recipe uses a custard. Since I made this galette with blueberries, there was no room for the custard nor could the crust withstand more liquid.  


Here's a little step by step.


I've rolled out the crust and brushed it with jam and sprinkled it with crushed up gluten-free vanilla cookies. As you can see, I've left a border of crust untouched.



The filling is piled into the center of the crust. The blueberries look white thanks to the cornstarch and granulated sugar. This will disappear upon baking.



Look at the crust! A light sprinkle of granulated sugar adds just a bit of crunch. YUM!



And, just because it is so pretty, one more look at the finished galette! 

Thanks to Dorie for always creating recipes we can play with! (And, preemptively, for not clocking me over the head with a rolling pin!) 


Blueberry Galette
Printable Version  
adapted from Baking: From My Home to Yours by Dorie Greenspan
 
Crust
Dry Ingredients 
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup tapioca starch
2 Tablespoons granulated sugar
3/4 teaspoon salt

Wet Ingredients
1 stick butter, chilled and cut into small pieces
3 Tablespoons vegetable shortening, chilled
1/4 cup ice water


Filling
About 3/4 pint of blueberries, washed and picked over (This amount will vary depending on the size of the berries) 
2 teaspoons cornstarch
3 Tablespoons granulated sugar, more or less depending on the sweetness of your berries.
Jam, about 2 teaspoons (I used cherry jam.) 
Gluten-free vanilla cookie crumbs, about 1 tablespoon (optional)



For the Crust

1. In a food processor, combine the dry ingredients. Pulse to combine.
2. Add the butter and shortening. Pulse to combine. Don't over mix. The fat should be just incorporated, leaving little pieces behind. The mixture should resemble a coarse meal. 
3. Add 3 Tablespoons of the water. Pulse to combine. If a dough comes together, you are done. If not, add remaining water and pule to combine. 
4. Turn dough out onto a white rice-floured counter. Pat into a circle and wrap tightly in plastic wrap. 
5. Chill for two hours.

For the Galette

1. Make the pie dough as directed. Allow to chill for two hours. 
2. Preheat oven to 425 degrees F. 
3. Remove the pie crust from the refrigerator. Allow it to sit on the counter for 10 minutes. 
4. Place the pie dough out onto a piece of parchment. Generously white rice flour the parchment. 
5. Roll out dough to a 13-inch circle. Slide rolled out dough onto a baking sheet.
6. Brush a little bit of jam onto the crust. You want to fill a 9-inch circle, leaving about 4-inches of dough exposed. The exposed dough will become the crust you flip onto the filling. (Dorie suggests using a 9-inch cake pan to mark a 9-inch circle in the center of the dough. If this helps you, do it! I just eyeballed it.) 
7. Sprinkle the cookie crumbs over the jam. The crumbs help to soak up the liquid. However, since we are using cornstarch in our filling, you can leave them out if you want.
8. Toss the blueberries together with the remaining ingredients. 
9. Pile the berries into the center of the crust, over the jam and cookie crumbs. 
10. Lift the border of the dough up onto the filling. It will pleat as you do this. 
11. Sprinkle granulated sugar onto the edges of the crust. 
12. Bake for 35 minutes or until the crust is golden brown and berries are soft.

Makes one 9-inch galette