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.
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.
Both 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.
That is a beautiful plate of food. It was a perfect meal for a summer evening.
Here 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.
I 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
- 2 tablespoons fresh rosemary, very finely chopped
- 2 tablespoons turbinado sugar + extra for dusting
- 1 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
- 2 pints fresh blueberries
- 1/4 cup turbinado sugar
- 1/2 teaspoon cinnamon
- 1 lemon (juice of)
- 3 tablespoons flour
- Preheat oven to 400 degrees F.
- In a kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients.
- Add the cubed butter, and mix or pulse until butter breaks down into pea sized pieces.
- With the machine running or pulsing, add the ice water until the dough JUST begins to come together.
- 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.
- Throw all the filling ingredients into a bowl, and mix well so that that the sugar and flour coat all the blueberries well.
- 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.
- 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.
- Brush the crust with eggwash and sprinkle the crust with sugar. Slide the galette on the silpat or parchment onto a baking sheet.
- Bake for about 40 minutes until crust is nice and golden.