A galette, aka a rustic pie, is the ideal vehicle for containing ripe, juicy, sweet summer fruits for a perfectly imperfect dessert. Use this recipe as a guide for whatever fruits you have on hand – raspberries, blackberries, cherries, peaches, pluots, etc – don’t overthink this folks. Galettes are best after sitting for several hours or overnight (allowing all those juices to settle and firm up a bit), so they’re a great make-ahead dessert for summer dinner parties. All you need is a scoop of vanilla ice cream (or whipped cream or creme fraiche) to top it all off!
BLUEBERRY-GINGER GALETTE WITH PECAN CRUST
INGREDIENTS:
Pecan Galette Dough
½ cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces
Blueberry Filling
12 ounces blueberries (about 2 cups)
1 tablespoon tapioca flour (or cornstarch)
2 teaspoons fresh lemon juice
1/2 teaspoon grated fresh ginger (or more, if you really like ginger)
1/3 cup sugar, plus more for sprinkling
All-purpose flour (for surface)
2 tablespoons half-and-half or heavy cream
INSTRUCTIONS:
Make the dough
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal.
In the same food processor as the ground pecans, add flour, sugar, salt, and cinnamon and pulse just to combine. Add cold, chopped butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle with 4 tablespoons ice water and pulse a few more times to mix.
Transfer the dough to a large bowl and mix quickly with your hands, adding another tablespoonful of water if needed, just until the dough comes together in a ball. Pat dough into a 6"-diameter disk, wrap in plastic wrap, and chill for at least 30 minutes.
Filling and Assembly
Preheat oven to 375°. Toss blueberries, tapioca flour (or cornstarch), lemon juice, grated ginger (I use a microplane to grate ginger) and 1/3 cup sugar in a large bowl.
While the berries macerate in their juices, roll out the chilled dough on a lightly floured piece of parchment paper to a 12" round, 1/8" thick. Carefully transfer the parchment paper with the rolled-out dough onto a baking sheet. Mound the blueberries in center of the dough, leaving a 2" border. Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. Brush dough with cream and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–55 minutes total, rotating the pan halfway through baking. Allow to cool before enjoying. Just before serving, top with scoops of your favorite vanilla ice cream, whipped cream, or creme fraiche for the ultimate galette experience.