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Blueberry Brie Galette

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Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

 
I love brie and fruit baked together into a warm, oozing plate of wonderfulness. Blueberries and brie in particular are meant to be together; it is their destiny. The saltiness of the brie and the sweetness of the blueberries can be scooped up with some crusty bread, or even better, you can give them their own crust the way fellow Tasty Kitchen contributor Natalie does it. I knew I had to try this as soon as I saw it!

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

These are some of the things you will need for the crust: whole wheat flour, sea salt, raw sugar (or honey in my case), eggs, and butter. Natalie also used some crushed lavender which I unfortunately didn’t have access to, but that would be heavenly here if you do have it available.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.
Natalie showed me something fun in this recipe that I had never done before. Can you guess what?

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

She introduced me to grated butter! I loved it. Get an ice-cold stick of butter and shave it to help break it up and make a flaky crust.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Next you add an egg to a bowl.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Give it a nice whisk!

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Then divide the egg into two bowls and set one aside.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Add a bit of water to one of the bowls.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Next, add your grated butter to the flour and salt. You would add the lavender here too if you have it! And also the sugar if you’re not using honey like me.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Work it together until it has a nice sandy consistency.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

If you’re using honey rather than sugar, add it to the egg and water mixture here and stir it around as best you can.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Pour it into the sandy flour and butter mixture…

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Bring it together with a fork …

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

And form a nice disk, which you can wrap and refrigerate if you don’t plan on using it right away.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Meanwhile, sprinkle a bowl of blueberries with some sugar or honey, as well as some lemon juice.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Then roll out your dough on a piece of parchment or silicone sprinkled with flour until you have a nice round circle about 1/8 inch thick. Transfer the parchment or liner to a baking sheet.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Unwrap your brie and cut it into slices lengthwise.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

You could take off the outer casing or leave it on depending on whether or not you like the flavor of brie skin (that’s a technical term). I love brie skin myself.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Spoon the blueberries over the brie …

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Then fold up the edges of the dough around the filling with the center fruit still exposed. You can use a dough scraper or a spatula if it sticks. Then place any remaining blueberries in the center opening.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Brush the remaining egg over the crust …

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

And sprinkle some raw sugar (or honey!) over the galette.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

This is the kind of thing I could eat in one sitting. But it would also make a great party food, don’t you think? What I like about it is how you can slice it like a pie and eat it with your fingers.

 
 
 
Tasty Kitchen Blog Blueberry Brie Galette. Guest post by Georgia Pellegrini, recipe submitted by TK member Natalie of Perry's Plate.

Thanks so much to Natalie for this delicious recipe! And check out her blog Perry’s Plate for other fun crowd pleasing recipes.

 
 

Printable Recipe

Blueberry Brie Galette

See post on Natalie | Perry's Plate’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Intermediate

Servings: 6

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Description

A cheesecake-like galette with a lavender-scented crust.

Ingredients

  • FOR THE CRUST:
  • 6 Tablespoons Frozen Butter
  • 2 Tablespoons Ice Cold Water
  • 1 whole Egg, Divided
  • 1 Tablespoon Raw Sugar
  • ½ teaspoons Crushed, Dried Lavender
  • 1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary
  • ½ teaspoons Salt
  • FOR THE FILLING:
  • 6 ounces, weight Brie Cheese
  • 2 cups Fresh Blueberries
  • 1 whole Lemon, Juiced
  • ¼ cups Raw Sugar, Divided

Preparation Instructions

To make the crust:
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don’t use a microplane.) Place grated butter in the freezer until ready to use.

Measure 2 Tablespoons of water from a glass of ice water and place in a small dish.

In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.

Place the raw sugar and dried lavender in a small food processor or mortar and pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don’t plan on using it right away.

To assemble:
Preheat the oven to 350 degrees F.

Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips.

Place blueberries in a bowl with the juice from one lemon and 2 Tablespoons of raw sugar. Toss to combine.

Place your dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it’s about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries in the center opening.

Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of raw sugar over the galette.

Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.

Allow galette to sit for about 10 minutes before slicing. Serves 6.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

27 Comments

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Natalie | Perry's Plate on 10.16.2011

Sonya – I didn’t see your question in time! I believe you can if you make sure and refrigerate it. Did it work out??

Sonya Clark on 10.14.2011

I am making this for a baby shower tomorrow and was wondering if I can throw it together today and just bake it in the morning? I can’t believe how easy the crust was to throw together!!! Thank you!!

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Natalie | Perry's Plate on 10.8.2011

Karen – I love the idea of using a cast iron skillet. How smart!! Thanks!

karen on 10.4.2011

Natalie, you had me at blueberry. This is perfect for something salty, something sweet. Here’s a tip if you’re interested. Pastry, especially whole wheat, for a galette or rustic tart can unfold somewhat during baking. I started placing mine in a cast iron skillet. Here’s a twitpic of a larger peach galette http://twitpic.com/5w36fd You can do a much deeper fold – the pan holds it perfectly!

I lightly flour the pan with wheat flour or cornmeal – just a little. I’ve never had one stick. They pop right out after cooling if you want to serve on a platter. I use an 8″ pan for smaller pastries.

Thanks for the recipe – I can’t wait to try this!

karen

Shelly in MI on 10.4.2011

Sorry. I see now that you mention putting on crusty bread. Looks so good. Thanks!

Shelly in MI on 10.4.2011

Sorry if you mentioned it already but are you supposed to put on crackers or just eat plain?

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Natalie | Perry's Plate on 10.4.2011

Lauren – Thanks for catching that!! ACK! It’s 350. I edited the recipe so if it doesn’t show up right away, it will.

Stacey on 10.4.2011

Oh wow….I think I might die if I don’t get this RIGHT AWAY!

Lauren on 10.4.2011

Natalie – I have a question about the baking. In the printable, it says to preheat the oven to 375, but then it says bake at 350. So which temp is correct?

Kim @ Eat What You've Got on 10.4.2011

That looks wonderful! I am making another blueberry pound cake today, but may have to try this next.

אקרמן on 10.4.2011

what a delicious recipe

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Natalie | Perry's Plate on 10.4.2011

Lynette – Yes, it’s baked! I think she left out a step :) Check the recipe for the oven temp and time.

Tif – Congrats! Haha. I’m so glad you all liked it!

radar5 on 10.4.2011

Oh.my.word. This looks heavenly! Thanks for sharing.

The M Half on 10.4.2011

Oh my. Perhaps I should stop reading food blogs first thing in the morning, but wow, this looks heavenly. I think I’m going to have to try this for a book club meeting in a couple of weeks!

Jean F on 10.4.2011

Oh my gravy! Grating the butter (*smacks forehead*) Who’da thunk about that? Awesome! That crust would be awesome for some apples!!!!!!

Katrina on 10.4.2011

What a delicious idea!

tif on 10.3.2011

okay you guys… I just made this tonight for book club….. and we have some serious treat lovers who feel head over heels in love with this dessert!!! I think I may have just won the prize for best book club member.

downthelanegirl on 10.3.2011

One the recipes on Tasty Kitchen for Spiced Pumpkin Scones calls for shredded frozen butter. I fell in love with that immediately! I hate trying to cube butter. Shredding the frozen butter is soooo much easier.

Heather of Kitchen Concoctions on 10.3.2011

Yum, fruit and cheese is always a winning combo!

Michelle on 10.3.2011

THis sounds amazing! I can’t wait to try it! Thanks for the creative idea!

Lynette on 10.3.2011

I *think* this looks yummy, but not being terribly familiar with cheeses and brie, are you supposed to cook this at some point? Did you leave out a step? I’ll have to investigate the printable…

Melanie G on 10.3.2011

Oh, yum yum yum! That looks simply divine – I must file this one away to make for family gatherings!

Heather on 10.3.2011

So beautiful!

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Natalie | Perry's Plate on 10.3.2011

Thank you Georgia!! What a fun surprise! :)

JessiBelle on 10.3.2011

I do my baked brie with Pillsbury Crescent roll dough … the butter is especially tasty! I’ll be trying this version for the boytoy’s birthday brunch I’m hosting in a few weeks ;) Thanks – also checking out Miss Georgia’s website for more ideas!

Meme on 10.3.2011

Looks heavenly. Wish I had some with my coffee this morning.

The Mrs @ Success Along the Weigh on 10.3.2011

A tasty party pleaser for sure! Can’t wait to give it a try.