lemon, blueberry and Ginger galette

​​The galette is our go-to gal. She is relatively easy to put together, and is always a crowd pleaser. Once you get in the habit of making dough, if you double up each time you make it, you can have discs waiting for you in the freezer. This makes it very simple to see what fruit you have on hand, pull a dough out the night before and place in the fridge (or pull out just a few hours and let rest at room temperature) and whip up a treat. While we often use a mixture of whatever fruit seems like it is just past its prime, sometimes we want the the singular pop of blueberry. Combining this super fruit with lemon and ginger gives you a dessert worthy of any potluck. The flavors of the spice and lemon enhance the sweet tart tang of the berry and if you dollop on a big scoop of ice cream, you have a little bit of heaven. 


Lemon Blueberry and Ginger Galette
Makes one Galette that serves about 6-8
 
½ Batch Basic Pie Dough
2-3 cups blueberries
1/2 lemon, juiced and zested
½ c sugar
1/4 cup tapioca flour or cornstarch
½ teaspoon ginger
½ teaspoon vanilla extract
1 egg, beaten
Sugar for sprinkling
 
Dough
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all purpose flour
1-teaspoon salt
1 tablespoon sugar
1 tsp. ginger
6-7 tablespoons ice water 
2 teaspoons vanilla
2 teaspoons apple cider vinegar
 
 
Dough- Put butter, shortening, 2 cups of flour, ginger, sugar and salt into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add vanilla, and apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use.  If freezing the dough, put in fridge the night before you want to make the tart.
 
*You can also make the dough by hand. Add ALL the dry ingredients to the flour and shortening and cut with a pastry cutter or two forks until you have pea sized pieces and mixture looks sandy. Add all your liquids and stir until dough just comes together, then turn out onto plastic and push into ball. Divide in two and follow above.
 
Preheat oven to 375
 
Add tapioca flour, lemon juice, vanilla extract, lemon zest, sugar, and ginger to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until tapioca flour is almost dissolved then set aside.
 
Roll out half your dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
 
Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar.
 
Bake for 40-50 minutes until fruit is bubbling and dough is brown.  If it browns too quickly cover with foil and keep baking.
 
*You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.