The Lovell Table

A galette is a simple dessert requiring minimal ingredients. Still, it almost always wows guests. This Blueberry Ginger Galette celebrates seasonal blueberries by letting their flavor shine through. The addition of fresh ginger provides a zing that lifts the mellow blueberry flavor. A great summer treat as we move forward into August!

Ingredients

• 1 teaspoon ground ginger
• 1 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 12 tablespoons cold butter cubed
• 5 tablespoons cold water
• 1 1/2- 2 cups fresh blueberries
• 1/3 cup cane sugar
• 1 inch grated fresh ginger
• 1 tablespoon tapioca flour
• beaten egg yolk

Method

1. Make the pastry-
   • In a blender pulse the flour, powdered ginger, and salt
   • Add butter in three parts and pulse until combined each time (you should see the flour start to clump up)
   • Slowly add in tablespoons of water and pulse until dough forms
   • Remove dough, form into a disk, and wrap in plastic wrap
   • Refrigerate for 1 hour
2. Make the blueberry filling-
   • In a small bowl rub the ground fresh ginger into the cane sugar
   • In a different bowl mix together the blueberries, tapioca flour, and ginger-sugar mixture
3. Assemble-
   • Remove from the fridge and roll out the pastry dough until it is a little less than 1/4 inch thick
   • Arrange the blueberries in the middle leaving a 1.5 inch border
   • Carefully fold the border over the edge of the blueberries to form the crust
   • Carefully transfer the galette to a parchment lined baking sheet
   • Place in the fridge for 15 minutes
4. Bake-
   • Heat the oven to 375 degrees while the galette rests in the fridge
   • Once 15 minutes is up remove the galette from the fridge and brush the crust with the egg yolk
   • Bake for 40-50 minutes until the crust starts to turn a more golden color