Comments on: Blueberry Brie Galette https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/ Welcome! Thu, 20 Feb 2020 02:19:16 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: Natalie https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-696111 Sun, 16 Oct 2011 22:14:48 +0000 https://tastykitchen.com/?p=4491#comment-696111 Sonya – I didn’t see your question in time! I believe you can if you make sure and refrigerate it. Did it work out??

]]> By: Sonya Clark https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-696075 Fri, 14 Oct 2011 19:20:07 +0000 https://tastykitchen.com/?p=4491#comment-696075 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!!

]]> By: Natalie https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695913 Sat, 08 Oct 2011 15:31:36 +0000 https://tastykitchen.com/?p=4491#comment-695913 Karen – I love the idea of using a cast iron skillet. How smart!! Thanks!

]]> By: karen https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695796 Wed, 05 Oct 2011 04:48:04 +0000 https://tastykitchen.com/?p=4491#comment-695796 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

]]> By: Shelly in MI https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695795 Wed, 05 Oct 2011 02:51:39 +0000 https://tastykitchen.com/?p=4491#comment-695795 Sorry. I see now that you mention putting on crusty bread. Looks so good. Thanks!

]]> By: Shelly in MI https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695794 Wed, 05 Oct 2011 02:49:23 +0000 https://tastykitchen.com/?p=4491#comment-695794 Sorry if you mentioned it already but are you supposed to put on crackers or just eat plain?

]]> By: Natalie https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695792 Tue, 04 Oct 2011 20:43:17 +0000 https://tastykitchen.com/?p=4491#comment-695792 Lauren – Thanks for catching that!! ACK! It’s 350. I edited the recipe so if it doesn’t show up right away, it will.

]]> By: Stacey https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695790 Tue, 04 Oct 2011 17:52:01 +0000 https://tastykitchen.com/?p=4491#comment-695790 Oh wow….I think I might die if I don’t get this RIGHT AWAY!

]]> By: Lauren https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695789 Tue, 04 Oct 2011 16:37:37 +0000 https://tastykitchen.com/?p=4491#comment-695789 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?

]]> By: Kim @ Eat What You've Got https://tastykitchen.com/blog/2011/10/blueberry-brie-galette/comment-page-1/#comment-695787 Tue, 04 Oct 2011 15:32:15 +0000 https://tastykitchen.com/?p=4491#comment-695787 That looks wonderful! I am making another blueberry pound cake today, but may have to try this next.

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