Blueberry-Pecan Galette
Blueberry-Pecan Galette requires around 45 minutes from start to finish. This side dish has 241 calories, 3g of protein, and 14g of fat per serving. This recipe serves 10 and costs 55 cents per serving. Plenty of people made this recipe, and 41273 would say it hit the spot. It is brought to you by Bon Appetit. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of lemon juice, kosher salt, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 30%, this dish is rather bad. Users who liked this recipe also liked Plum & Pecan Galette, Blueberry Galette, and Blueberry Galette.
Servings: 10
Ingredients:
12 ounces blueberries (about 2 cups)
1 tablespoon cornstarch
1 cup plus 2 tablespoons all-purpose flour
All-purpose flour (for surface)
¼ teaspoon ground cinnamon
2 tablespoons milk, half-and-half, or heavy cream
½ teaspoon kosher salt
1½ teaspoons fresh lemon juice
½ cup pecans
¼ cup sugar, plus more for sprinkling
2 teaspoons sugar
½ cup (1 stick) chilled unsalted butter, cut into pieces
Equipment:
oven
food processor
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 1015 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour. Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Preheat oven to 375. Toss blueberries, cornstarch, lemon juice, and cup sugar in a large bowl.Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake galette until crust is dark golden brown and filling is bubbling, 4550 minutes. Let cool before serving. Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Step by step:
1. Preheat oven to 35
2. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 1015 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal.
3. Add flour, sugar, salt, and cinnamon and pulse just to combine.
4. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
5. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour. Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Preheat oven to 37
6. Toss blueberries, cornstarch, lemon juice, and cup sugar in a large bowl.
7. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly.
8. Brush dough with milk and sprinkle with sugar.
9. Bake galette until crust is dark golden brown and filling is bubbling, 4550 minutes.
10. Let cool before serving. Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Nutrition Information:
covered percent of daily need
