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!
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.
Natalie showed me something fun in this recipe that I had never done before. Can you guess what?
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.
Next you add an egg to a bowl.
Give it a nice whisk!
Then divide the egg into two bowls and set one aside.
Add a bit of water to one of the bowls.
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.
Work it together until it has a nice sandy consistency.
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.
Pour it into the sandy flour and butter mixture…
Bring it together with a fork …
And form a nice disk, which you can wrap and refrigerate if you don’t plan on using it right away.
Meanwhile, sprinkle a bowl of blueberries with some sugar or honey, as well as some lemon juice.
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.
Unwrap your brie and cut it into slices lengthwise.
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.
Arrange brie slices in the center of the dough, leaving a 2-3 inch border.
Spoon the blueberries over the brie …
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.
Brush the remaining egg over the crust …
And sprinkle some raw sugar (or honey!) over the galette.
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.
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
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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.
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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
Comments are closed for this recipe.
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!!
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?
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
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!
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.