Cast Iron Blueberry And Nectrarine Galette Recipes

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FRUITY MORNING GALETTE



Fruity Morning Galette image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
2 tablespoons apricot jam
1 cup blueberries, plus more for garnish
1 cup blackberries, halved, plus more for garnish
1 cup quartered strawberries, plus more for garnish
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
2/3 cup granola
1/2 cup Greek yogurt
Fresh mint leaves, for garnish
2 tablespoons honey or maple syrup

Steps:

  • Preheat the oven to 425 degrees F.
  • Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
  • Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
  • Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
  • Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

MINI BLUEBERRY GALETTES



Mini Blueberry Galettes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pint blueberries
1/4 cup sugar, plus extra for sprinkling
2 tablespoons cornstarch
1 teaspoon vanilla
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
2 store-bought pie crusts (or 2 homemade pie crusts)
1 egg whisked with 1 tablespoon water

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
  • Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
  • Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

BLUEBERRY GALETTE



Blueberry Galette image

i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.

Provided by chia2160

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar, plus
1 teaspoon sugar
1 refrigerated pie crust
1 tablespoon cold butter, cut into pieces
1 egg, beaten
grated lemon, zest of (to garnish) (optional)
cooking spray

Steps:

  • preheat oven to 425.
  • line a baking sheet with foil and spray with non stick spray.
  • in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
  • unwrap the pie dough and unfold onto a baking sheet.
  • spoon the berry mixture into the center of the dough, leaving a 1 inch border.
  • fold the edge of dough over the berries, pleating.
  • dot butter over top of blueberries, brush the pastry with beaten egg.
  • sprinkle pastry edge with remaining sugar.
  • bake for 25-30 minutes until bubbling.
  • garnish with grated zest, if desired.

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