This past weekend was filled with grills, smokers, and meat. I was developing two grilling recipes for a client, searing ribs for the hell of it (plus they were on sale at Whole Foods), and working on a post about smoked chicken tacos for Jamie Oliver. I was one hot mess of sweaty smelling smoke with a camera when I got the brilliant idea to add flame to the fire and bake a pie to go along with all of this glorious food. But with one look at the state of my kitchen, I knew that slaving in front of a dirty stove top to make pie filling while attending to one grill, a huge smoker, an attention crazed dog, and a wild summer-loving child was not in the best interests of my time or sanity. That’s when it dawned on me to make a galette or as I always call it — crostata.
Galettes are so incredibly easy and take little effort to throw together. I use my favorite cornmeal crust frequently because I love the texture and taste it brings to a fresh fruit filling. This time we’re stepping it up and throwing in some fresh thyme from the garden that pairs beautifully with blueberries and lemon.
In the end, my sanity was saved (or what’s left of it) and we had a delicious fresh dessert to top off our meal. A big thanks to family and friends that came by all weekend to help out with eating everything too!
If you’re looking for a simple but elegant dessert this summer, give this galette a try! A gorgeous blend of fresh sweet blueberries with a touch of lemon wrapped in a thyme infused cornmeal crust, this rustic galette is not only simple to make but perfect for any summer party.
Blueberry Galette with Cornmeal Thyme Crust
It all starts by quickly making a pastry dough in a food processor. Of course, you can do this by hand as well.
Then combine blueberries with cane sugar, lemon juice, and zest.
After the dough has rested, roll the dough, transfer to a baking sheet, and pour berries in the center.
Fold the the dough on top of the blueberries. Best part is, you can be as messy as you want — it’s all about being rustic and simple here. Brush with egg wash and bake until golden and bubbly.
Just like a pie or tart but even better. Like peaches? Give this recipe from the archives a try as well. Cheers!
A gorgeous blend of fresh sweet blueberries with a touch of lemon wrapped in a thyme infused cornmeal crust, this rustic galette is not only simple to make but perfect for any summer party.
cornmeal thyme dough
- 1 cup plus 1 tablespoon all purpose four, plus more for rolling
- 1/2 cup stoneground cornmeal
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, cubed
- 1 heaping tablespoon fresh thyme leaves
- 2- 3 tablespoons cold water
- 1 pint blueberries, organic preferred
- 3/4 cup sugar (we're using cane sugar for this recipe)
- 1 tablespoon lemon juice
- Zest from 1 lemon
- 1 egg + 1 tablespoon water, beaten
- In a food processor, combine 1 cup of flour, cornmeal, and salt; pulse to combine. Add butter and pulse until the mixture looks like corse sand. Add thyme and 2 tablespoons of water. Pulse and add additional water, 1 tablespoon at a time, if needed until the dough starts to form together and is wet enough to stay together when pinched. Form into a disk, wrap with plastic wrap, and refrigerate until firm; about 30 minutes to 1 hour. You can also do this by hand in a large bowl. Use a fork or pastry cutter to blend the butter in.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine blueberries, sugar, 1 tablespoon flour, lemon juice, and lemon zest. Set aside until needed.
- On a floured work surface, roll out the dough to a 12-inch round. Transfer to the baking sheet.
- Place the blueberries in the center of the dough leaving a 4-inch border. Fold the border of the dough over the edge of the fruit. Brush egg wash over the dough. Place in the oven and bake for 40 to 45 minutes until the the crust is golden brown and firm. Allow to cool before serving. Serve at room temperature or slightly warm.
by Meredith Steele