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