It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the…
It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the market, and the next week, all gone.
When I lived in California, we had some terrific apples, coming from places like The Apple Farm, which resurrected many varieties of “lost” apples, or what would be called in French – pommes oubliées. Thankfully most are as close as my local market.
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice to be willing subjects for pictures, and for dinner.
In addition to the profusion of flowers plucked from the lush garden by the canal du Midi, the tomatoes had their moment in front of the camera. But once the participants stopped clicking, we grabbed them and put them where they rightfully belong: In the kitchen.
A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust and sweet tart berries.
Got blueberries and want a baking project? Here’s a treat that’s tastier than blueberry pie, in our opinion. Try this Blueberry Galette! This free-form blueberry tart is so simple to whip up with no special equipment: and the flavor is out of this world. The filling is piled with sweet tart berries, sweetened just enough and heightened with lemon zest and a sprinkle of cinnamon. It’s all encased in a golden flaky pastry crust, which forms a charming frame for the berries. Top with vanilla ice cream and it’s a heavenly summer dessert. This one is a favorite over here!
Ingredients for a blueberry galette (aka blueberry tart)
A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. There’s no need for a pie plate or precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. This formula makes killer desserts (like this peach galette), and this blueberry filling is one of our favorites. Even better: you can use fresh or frozen blueberries! Here’s what you’ll need for this rustic blueberry tart:
Blueberries: Fresh are best, but frozen work great here too! Since the filling is cooked until the berries are soft and jammy, frozen berries work just as well.
Granulated sugar and turbinado sugar
Tips on working with galette dough
The most important part of this blueberry galette? The dough! This pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:
Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container packs it in, which can result in more flour in a cup. Or better yet, use a food scale and weigh the flour out in grams.
Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.
Toppings for this blueberry galette
How to serve this blueberry galette? This rustic pie tastes great on its own, but we love it with a small dollop of vanilla ice cream. The way the cream compliments the tangy berries is unreal! Here are a few more ideas for toppings:
Got leftovers of this blueberry galette? Place it in a storage container and refrigerate for up to 4 days. Making it to serve the next day? Leave it out on the counter for an hour or so before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.
More blueberry recipes
Want to make more with this sweet berry? Here are some of our favorite blueberry recipes:
In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and apebbly texture forms (with pea-sized or smaller pieces).
Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
Preheat the oven to 400 degrees Fahrenheit.
Mix the filling ingredients in a medium bowl: blueberries, sugar, lemon zest, cornstarch, cinnamon and salt.
On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
Pile the blueberries in the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge. Evenly sprinkle the sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos.
Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar).
Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.
When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Ba…
When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Bakes, the book (which came out in the U.K. last September and in the U.S. this July), is her first to focus on baking.
“Baking is my first love,” writes Hussain in the introduction. “So nothing gives me greater pleasure than to finally be able to share this beautiful book with you. I could have begun writing this book and never really stopped, but the powers that be said I had to!” Referring to its contents as a collection of recipes that are “traditional, twisted, and everything in between,” Hussain says she thought about these 100-plus recipes all day, then dreamed about them all night.
It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. …
It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. There’s a lot of love for Amanda Hessert’s Peach Tart recipe...but there’s some hate, too.
As a criminal defense lawyer, Rob Herrington’s natural instinct is to defend things he believes are worthy of a second chance. But this time, we’re not talking about his clients. We’re talking about Food52’s co-founder’s peach tart recipe. After baking Amanda’s Peach Tart and falling in love with the crust, Herrington, who lives in Dallas, Texas, did something he rarely does on recipe posts—he left a review. “I commented that the recipe was great and all of a sudden, I started getting emails that people were commenting ‘this was the worst recipe in the history of the universe.’ If it was something really complicated like pheasant under glass or bouillabaisse, I could understand if you messed up, but the recipe was really quite straightforward.”
In the heat of summer, I am always looking for fun low (or no) cook ways to…
In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of it’s baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.
This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a literal heap of gorgeous fresh blueberries.
The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!
The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.
No Bake Blueberry Cheesecake
Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!
175g/ 1 1/2 cups finely ground pretzels
50g/ 1/4 cup granulated sugar
340g/12 tablespoons unsalted butter
450g/ 1 pound cream cheese, at room temperature
100g/ 1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon vanilla paste or extract
240ml/ 1 cup heavy cream, cold
490g/ 3 1/2 cups blueberries
1 tablespoon sugar
1 teaspoon cornstarch
Mint or basil leaves if desired
To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty. Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan. Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing.
Add the vanilla and lemon and stir to combine.
Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.
Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight.
To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pot and cook until the blueberries have burst and released their juices, about 2 minutes.
In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pot while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.
Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.
In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught…
InMother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out with Roxana to learn what makes brown rice flour such an invaluable ingredient. Then get baking.
I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…
I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch. You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert. Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from a wide variety of produce to their budget-friendly pantry and private-label goods (think: pasta, grains, chocolate, and more).
My best friend Erin has always been the most prepared person I know.
One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection…
One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection to it is poor, out in the countryside, where some of my friends don’t even have WiFi at home. It drives me nuts for the first few hours, then I ease into it and relax knowing that the rest of the world can wait, while I envelope myself in a good read.