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 Any Basic Pie Dough, or store bought. Enough for 1 disc of dough.
2-3 cups blueberries
1/2 lemon, juiced and zested
½ c sugar
3 tablespoons tapioca flour, cornstarch or flour
½ teaspoon ginger
½ teaspoon vanilla extract
1 egg, beaten
Sugar for sprinkling
 
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 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.