I promised you a blueberry galette.
Blueberries are Bryan’s favorite fruit. I could not even come close to making that claim (peaches!), but I like them. And I like to keep him happy, so I try to fit in some blueberry recipes whenever they are in season. A few years ago I famously made a blueberry cake when he was out of town, and am still hearing about it. So, guilt is involved, too.
I am pretty down with galettes, so this Karen DeMasco recipe for a rustic blueberry tart in a cornmeal crust seemed perfect. It also seemed like a perfect accompaniment to that sweet corn ice cream I made.
Quite the pair, these two. And the perfect dessert for right now. It just feels like summer. And since summer feels like it is slipping away, now is the time to make the most of it.
Rustic Blueberry Cornmeal Tart (recipe from Karen DeMasco)
- 1/2 recipe Cornmeal Tart Dough (see below)
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour, plus more for rolling out dough
- 1 tablespoon fresh lemon juice
- 2 tablespoons Demerara sugar
On a piece of parchment paper lightly dusted with flour, roll out the dough to an 11-inch round. Transfer the dough, on the parchment, to a baking sheet. Chill for 5 minutes.
Toss the blueberries with the granulated sugar, flour and lemon juice. Mound them up in the center of the dough, leaving a 2-inch border all around. Fold the exposed edges of the dough over the berries. Sprinkle the tart with Demerara sugar. Refrigerate until firm, 20-25 minutes.
Meanwhile, heat the oven to 375°F.
Bake the tart until the berries are bubbling and the crust is golden brown, about 40-minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
Cornmeal Tart Dough
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1/4 cup buttermilk
- 3/4 teaspoon pure vanilla extract
- 1/2 cup yellow cornmeal or fine polenta
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Add the buttermilk and vanilla extract, scrape down the sides of the bowl, and beat on medium speed until combined.
In a bowl, whisk together the cornmeal, flour and salt. In two additions, add the cornmeal mixture to the butter mixture, beating just to combine.
Remove the bowl from the mixer and use your hands to knead in any dry ingredients at the bottom of bowl. Divide the dough in half and shape each half into a flattened disk. Wrap each disk in plastic wrap and refrigerate for at least an hour, or overnight.
Pam @ Sticks Forks Fingers says:
August 23rd, 2011 at 8:51 pm
Oh. Tim. Honestly. I’ve been mulling your sweet corn ice cream over for a few days now, pondering the pairing possibilities, and I’ve been working far too hard. I should have just waited for you to unveil this bit of yum.
I’m a super fan of galettes, too. I don’t think I’ve made a “proper” pie in years as a matter of fact and have blogged about several iterations. This is nice… buttermilk and cornmeal in the pastry dough. I’m sold. This weekend… dinner at friends’.
Pam @ Sticks Forks Fingers says:
August 23rd, 2011 at 8:53 pm
Ohhh… I forgot to mention how totally wow the brulee’d raspberries in sour cream were. Stinkin’ awesome. Thanks for that.
jordan says:
August 23rd, 2011 at 8:58 pm
this looks incredible! i completely relate about the blueberries too because my bf and i are the same exact way. it’s not close to my fav fruit (raspberries) but it’s definitely his. this gives me hope that we can both be happy with this dessert. :) i also wanted to say thank you tim. it’s my blog’s one year anniversary today and lottie + doof is initially what inspired me to start my own, so thank you!!!
junita says:
August 23rd, 2011 at 8:59 pm
Wow. I literally just pulled galette dough out of my freezer and thought, what am I going to do with this?
Tim says:
August 23rd, 2011 at 9:08 pm
Pam! Agreed about those raspberries- one of the best things ever. Galettes are so awesome, and allow us to be a little lazy, right?
Jordan! That is amazing. Congrats on one year, and thanks for the sweet message.
Pam @ Sticks Forks Fingers says:
August 23rd, 2011 at 9:37 pm
Lazy… rustic. Like choosing between high heels and boots. Both are awesome, but we lean toward a style, right???
Jayne @ Married to a Meat-eating Military Man says:
August 23rd, 2011 at 10:33 pm
Wow, this looks so great!! Thank you for sharing the recipe. I will have to give this a try!
Kat says:
August 24th, 2011 at 12:12 am
I love making galettes….so easy and so good. Yours looks absolutely stunning…I just want to take a fork to the whole thing myself!
Kathryn says:
August 24th, 2011 at 2:04 am
Just beautiful!
The Blue-Eyed Bakers says:
August 24th, 2011 at 6:54 am
Ooooh, now we’re really left with no choice. We kinda HAVE to make this and the corn ice cream…we’re just too weak to resist.
Caroline Shields says:
August 24th, 2011 at 7:09 am
I could go for this right about now… 8am.
Sarah says:
August 24th, 2011 at 7:14 am
I’m enjoying all the oozing and smearing of blueberry filling going on in these photos. Brian better be thankful; that looks like a little slice of heaven :)
Katie says:
August 24th, 2011 at 7:53 am
Oh, this tart looks just delightful! Bryan should feel very lucky!
Katie says:
August 24th, 2011 at 7:53 am
Oh, this tart looks just delightful! Bryan should feel very lucky!!
Lindsay says:
August 24th, 2011 at 10:00 am
You make the most beautiful food, and of course your photography is fantastic. This post made me want to immediately go to the store, buy blueberries, and bake away! Yum!
erin says:
August 24th, 2011 at 1:25 pm
My fork and I want to have our way with that galette.
linda says:
August 24th, 2011 at 2:14 pm
wow! love this…LOVE!
i have already rolled out cornmeal dough for a (“pardon the expression”) galette in my freezer…
& now it will have a home & gloriously accept the fresh blueberries that i just bought @ the market…how timely for me….& i am with you bryan!
Adam Levy says:
August 24th, 2011 at 4:41 pm
mmmm, Looks delicious! I love the rustic look of it as well! hardly anything beats a perfectly ripe bit of fresh fruit, but i think blueberries are one of those things that are just that little better when cooked. Definitely going to give this one a go!
Tim says:
August 24th, 2011 at 4:55 pm
Adam, I totally agree. Although, Bryan has also convinced me that they are pretty good frozen. He eats cups full of the frozen berries. They are pretty delicious that way.
Beverly says:
August 24th, 2011 at 6:15 pm
Okay — looking through the post & comments I’m hearing about needless sacrifice’s, forgoing one’s own favorite fruits to cater to someone else’s favorites. I can’t resist encouraging you to try a couple of perfect & easy pairings. Blueberry Peach Cobbler is a beautiful thing. Also, Blueberries & Raspberries play very nicely together in any desserts you would normally use one or the other in. Everyone gets to be happy at the same time! Lucky me — I have all three calling to me from my refrigerator right now.
Tim says:
August 24th, 2011 at 7:57 pm
Beverly! You are the voice of reason. And those pairings are all great.
one perfect pie says:
August 25th, 2011 at 5:56 am
I always think of blueberries as being too juicy / jammy for a galette. I’ve never ventured much beyond stone fruits for this kind of thing. You’ve proven it’s possible! And pretty! With Sweet Corn Ice Cream, I can’t think of much that could be yummier.
Harriet says:
August 25th, 2011 at 7:37 am
This looks great. And can I just say thank you for posting pictures of your juicy, delicious looking, but not structurally-flawless galette? I’ve never made a galette because I’m sure mine will crack and overflow, but it’s great to see that they’re clearly still worth trying–and soon!
Elle at Eat Boutique says:
August 25th, 2011 at 11:30 am
Gorgeous Galette! If I didn’t eat all my blueberries as soon as I get them I will have to make this!
Sue/the view from great island says:
August 25th, 2011 at 12:08 pm
Gorgeous! I love how it’s oozing out all over. My blueberries are all in the freezer waiting for my winter cravings, but I have lots and lots of peaches!
christina says:
August 25th, 2011 at 3:54 pm
when are you going to make a book so I can take these beautiful pictures everywhere with me! (iphone images don’t count!)
Stacy Marie says:
August 26th, 2011 at 1:31 pm
oh how I love a summertime galette!
Tim says:
August 26th, 2011 at 3:01 pm
sweet, sweet, christina! miss your face. i’ll make you a book, i will. xo
Run Fast Travel Slow says:
August 28th, 2011 at 9:05 pm
I love that you mention guilt… My dad loves oatmeal raisin cookies — if I’m visiting and baking at my parents’ house, he gives me the saddest face if I bake anything other than oatmeal raisin.
Your galette is so beautiful. And I’m interested that you adapted from Karen DeMasco — I’ve been wanting to try Locanda Verde (where she is the pastry chef) for a long time.
molly says:
August 29th, 2011 at 9:01 pm
oh, man, i’m not a huge blueberry fan, either, but I’m thinking i need me one of these…
Karen DeMasco’s book rocks, doesn’t it? Have you tried her sugar cookies? And her NUT BRITTLE? Oh, holy heck, it’s good.
Cat says:
September 1st, 2011 at 10:04 am
I love blueberries. This looks so oozey and perfect!
ginny lee says:
September 2nd, 2011 at 12:49 pm
what a great recipe for a dough phobic. it was delicious but I wish I had corn ice cream—i had used all my corn the day before though :)
randa says:
September 6th, 2011 at 12:35 pm
Just made this last weekend, paired with the corn ice cream! We are in Maine, so we have plenty of blueberries! Thanks for the recipe – it was great. I’ll admit – I’m not sure if we’re sold on the corn ice cream, but this galette recipe is a keeper.
Janet says:
September 13th, 2011 at 1:45 pm
Made this for company this weekend. I added 1 tbsp of finely chopped fresh rosemary to the crust and used a mixture of fresh figs, blueberries and raspberries for the filling. It got rave reviews! I loved it so much, I’m looking for a reason to make it again!
Dawn (KitchenTravels) says:
September 18th, 2011 at 10:35 pm
Tim, that first photo looks so good, I just want to reach into my screen and taste it. Still haven’t had a chance to make the corn ice cream… maybe this week. But since you beat me to that recipe, I’ve been developing another corn-based dessert. ;) Hope my dessert turns out as yummy as this galette looks!
Jer says:
September 24th, 2011 at 5:26 pm
Tim thank you for this. Blueberries are my favorite and this was delicious! I would agree, blueberries are great frozen too. Taking cue from your favorite, I was inspired to use the other half of the dough to make a peach tart. Used some cinnamon, nutmeg and Jo Snow fig vanilla black pepper syrup additions, and peaches now come close to a second favorite in my book.
Ashlae // oh, ladycakes says:
September 25th, 2011 at 6:59 pm
I have a seriously (read: SERIOUSLY) sick obsession with galettes – I am not exaggerating when i say I make them at least twice per week. And peach galette is my fa-a-a-avorite. With cherry cream cheese. But, I’m really digging the blueberry + cornmeal version and am going to have to make this next!
Mark S. Inman says:
October 9th, 2011 at 10:11 pm
First time caller. ;] Also – first time galette-baker – I’m more of an entree, side, salad maker – from back in my sous-chef days. This was out of sight, gents. I got some incredible blackberries *and* blueberries from my local produce market (shout out to Courtney’s @ Castro and 14th-represent!) which really made this dark, berry-laden-goodness. Thanks for the post and recipe, again.
Kim says:
November 14th, 2011 at 11:08 pm
ok, i finally made this lovely galette with apples (it is November, after all) and can I say….it was divine. The dough was out of this world, and so easy to put together. My nephew said it was like a giant cookie…and then he went for seconds! Thanks for another great recipe Tim. And congrats on the gorgeous wedding!
Briana E says:
August 9th, 2012 at 5:48 am
Is it OK for me to comment a year later? :) I was wondering how you thought this cornmeal dough compared to Julia Child’s dough found in “Baking with Julia” from years ago. I LOVE JC’s cornmeal galette dough but I see this one has more butter in it and more butter, like Paris, is always a good idea.