It’s summer, finally. And with that, you should have more spare time. Time to do the fun things in life, like eating and baking — and that’s definitely what we’ve been up to in our kitchen.

Pie is one of our favorite desserts, but it can sometimes be a bit much to make one for just the two of us. That’s why we’ve sort of fallen in love with Galettes, an easy-peasy pastry recipe that takes not a lot of time, and results in all the joy of a freshly baked pie. Plus the portion sizes are perfect for one or two people, depending on how big your sweet tooth.

You can make this recipe with any type of berries you have on hand. We’ve tried both Strawberries and Blueberries, with both tasting equally delicious.

Here, we’ve laid out our recipe for a Blueberry Galette, with an intriguing mix of Meringue that adds a fluffy, airy texture.

Pie Dough:

• 1 cup Pastry Flour
• 1 cup All Purpose Flour
• Pinch of salt
• 3/4 cup of cold butter into chunks.
• 1/2 cup of cold water with splash of lemon juice
• Parchement Paper
• Saran Wrap to wrap dough & chill

Sift both your flours together and add salt, incorporating well. Add your butter, and start using a pastry blender or your hands to incorporate the butter with the flour until pea sized. Add cold water 1 Tbsp. at a time, and blend together until the bowl comes clean. This takes about 5-6 Tbsp. of water total.

Now you’ll want to divide the dough into 4 even sized balls, and chill in your fridge covered with plastic wrap for at least 30 minutes. Go ahead and preheat your oven to 375 degrees, so it will be ready once everything is prepped.

At this point you can start the Blueberry & Meringue goodness that will fill your galette.

For the Blueberry Filling, you’ll need

• ¼ Brown Sugar
• ¼ White Sugar
• 1 Pint of blueberries
• 1 Tbsp. butter
• 1 Tsp. Bourbon Vanilla

Add butter, sugars and vanilla to a saucepan on low heat until it starts to melt a little, then add rinsed blueberries and reduce to Minimum heat for about 15 minutes. Stirring consistently helps melt your sugars and to create a glaze like filling. Also this makes the blueberries plump up full of flavour. Once it’s done, turn off the heat and let cool until ready to use.

For your Meringue, you’ll need

• 1 egg white
• ½ cup of icing sugar or granulated sugar

Beat egg white until stiff foam forms, then add your sugar 1 Tbsp. at a time to ensure a good consistency.  Store in the fridge until you need it.

Now back to the pie dough. Roll out your dough onto a floured counter to about a ¼” thickness. It should be about 6″ wide. Transfer your rolled out dough to a baking sheet lined with parchment paper.

Tip: If your dough gets too warm just pop it back in the fridge again for a little. Don’t leave it for too long, as it will harden faster since it’s thin.

Now its time to get your filling together. Grab the meringue from the fridge and the cooled blueberries from the stove. Scoop 1 tsp. of the blueberries, then 1 tsp. of Meringue, and lightly fold them together. Top with another scoop of blueberries on top.

Fold your pastry to make about five or six overlapping creases. Just fold the dough over the berries, allowing room for the open to be exposed. Don’t fuss with it too much, just be sure you have all the edges closed. Lightly coat with an egg wash to help seal them together, and sprinkle with coarse brown sugar. Bake for 35-45 mins, and allow to cool before serving.

These were delicious, and gone in a matter of minutes. Give them a try it next time you’re in the mood for something sweet, and let us know how they work out by leaving us a comment below.

XX – The Food Gays

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