Blueberry Galette and a Night With Friends

June 16th, 2014

Blueberry Galette 1

 

There are so many reasons that blogging is a rewarding experience, but one of the major reasons is because you get to meet so many special people.  Let’s backtrack a few years.

When a started blogging in 2009 there were not many of us doing it.  I put my blog out there and hoped that someone would find my voice interesting.  I clicked on other blogs and found Penny’s blog.  Oh my, same name.  Oh my, born and raised in Michigan like me,   Oh my, lives in North Carolina just 25 miles away from where I live.  It was meant to be.  I had to meet her.  I wrote about our first meeting here.  We have since become great friends.

Dinner at Penny's 1

We had dinner at Penny and her husband’s home last Saturday.  It was a lovely evening and we enjoyed dining al fresco under their new pergola.  Penny is a great cook.  Everything was delicious.

Dinner at Penny's 2Both Penny and I love Paris.  One of the delights of Paris food markets is the rotisserie chickens cooked over pans of vegetables.  The chicken drippings flavor the vegetables as they braise.  That was what she duplicated on their grill.

Dinner at Penny's 3

That is a beautiful plate of food.  It was a perfect meal for a summer evening.

Dinner at Penny's 4Here are our wonderful hosts, Penny and her equally talented husband.  Because we have so much in common, it should have come as no surprise to me that what she served for dessert was the very same dessert that I had made the previous week for my next blog post.  So although I did not get a picture of Penny’s blueberry galette, I had it covered with the one that I made.  We are definitely on the same wave length.
Blueberry Galette 3VI made this blueberry galette as part of a recipe testing exercise at the Food 52 website.  The editors of Food 52 pick worthy recipes that are submitted to their contests for other members to test and rate.  I chose to test this galette because of the uniqueness of the crust.  It incorporates rosemary and whole wheat flour into the pastry.  I LOVED it.  The pastry was easy to handle and the rosemary went so well with the blueberry filling.  The turbinado sugar just added to the rustic simplicity of this galette.  It will be repeated often in my kitchen.  Give it a try.  Thanks Penny and K for a great evening.

BLUEBERRY GALETTE (By Lisina at Food 52)

Rosemary Crust

  • 1 1/4 cup AP flour + extra for dusting
  • 1 1/4 cup whole wheat flour
  • tablespoons fresh rosemary, very finely chopped
  • tablespoons turbinado sugar + extra for dusting
  • teaspoon salt
  • 16 tablespoons cold butter, cut into small cubes
  • 1/4-1/2 cup ice cold water
  • 1egg, for glazing the crust

Blueberry Filling

  • pints fresh blueberries
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon cinnamon
  • lemon (juice of)
  • tablespoons flour
  1. Preheat oven to 400 degrees F.
  2. In a kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients.
  3. Add the cubed butter, and mix or pulse until butter breaks down into pea sized pieces.
  4. With the machine running or pulsing, add the ice water until the dough JUST begins to come together.
  5. Turn the crust mixture out onto some plastic wrap, wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
  6. Throw all the filling ingredients into a bowl, and mix well so that that the sugar and flour coat all the blueberries well.
  7. Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll the dough out until it is between 1/8″ and 1/4″ thick.
  8. Spoon the filling and its juices into the middle of the crust and spread it out leaving a 2″ border of crust. Fold the border of the crust over onto the filling, leaving the nice rustic edges.
  9. Brush the crust with eggwash and sprinkle the crust with sugar. Slide the galette on the silpat or parchment onto a baking sheet.
  10. Bake for about 40 minutes until crust is nice and golden.

Printable Recipe

11 responses to “Blueberry Galette and a Night With Friends”

  1. Penny says:

    We had such a great time! Mr. Comforts and I love getting together with you and Mr. Lake Lure….
    Your dessert looks wonderful!
    Hugs,
    Penny

  2. Sam Hoffer says:

    What a fabulous dessert Penny and I love the rosemary in the crust. What a great idea. I’ve had the pleasure of meeting Penny and hubby and they are delightful and so full of energy. Sounds like a perfect evening dining al fresco under her pretty new pergula.
    Sam

  3. larry says:

    Looks like a great evening and I must try cooking veggies under the chickens like that.

  4. Barbara Williams says:

    Those blueberries are gorgeous, Penny! Your galette looks delicious. Great idea to cook the chicken over veggies. I’ve seen Ina do it, but never tried it. All those lovely drippings!

  5. Lemon Tart says:

    Your tart looks delish. I laughed as I scrolled down when I saw the chicken. I thought, “How French”. Then the next sentence said, “Both Penny and I love Paris.” It all looks so good.

    Madonna
    MakeMineLemon

  6. cheri says:

    Hi Penny, your tart looks amazing! what a wonderful evening, so nice you became friends and enjoy each other’s company.

  7. Susan says:

    This has to be one of the best benefits of starting a blog! What a lovely outdoor dining spot they have and the chicken looks amazing. Your blueberry galette looks so delicious, Penny. The two Pennys really do think alike 🙂

  8. bellini says:

    Finding friends that live close to home that share the same passions is special indeed. Great minds really do think alike.

  9. Pamela-FromMyFrontPorchToYours says:

    Visiting from Penny’s! Looks like a fun evening was had. Pinning your recipe. We love blueberries around here.

  10. Chris says:

    What a great time with friends and a fantastic menu. That rotisserie chicken looks fantastic!

  11. Karen (Back Road Journal) says:

    I have blueberries in my freezer and your galette sounds great. Love the idea of the rosemary crust.

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