Name: Blueberry, Saffron, Honey Galette
Yield: 8
Ingredients: 1 batch Honey Butter pie dough*if you would like to make the decorative edges, you will need an extra half batch of dough; 2 cups blueberry, fresh or frozen (300g); 2 tsp tapioca starch; 1 Tbsp lemon juice (15g); 2 Tbsp brown sugar (30g); 1 Tbsp Mishmish blend (5g); Pinch salt; 1 egg, beaten with 1Tbsp of water

The blueberry galette comes together easily and makes you wonder why you don’t make it more often. Delicious and comforting yet pretty enough to take to a gathering, this is your go-to galette/pie/tart. Using our Mishmish blend featuring saffron and honey, the look and flavor bring every day to another level.

Blueberry, Saffron, Honey Galette

Rated 3.2 stars by 18 readers

Author

Helen Park

Servings/Yield

The blueberry galette comes together easily and make you wonder why you don’t make it more often. Delicious and comforting yet pretty enough to take to a gathering, this is your go to galette/pie/tart. Using our Mishmish blend featuring saffron and honey, the look and flavor bring the everyday to another level.

Image of Blueberry, Saffron, Honey Galette

Ingredients

1 batch Honey Butter pie dough
*if you would like to make the decorative edges, you will need an extra half batch of dough
2 cups blueberry, fresh or frozen (300g)
2 tsp tapioca starch
1 Tbsp lemon juice (15g)
2 Tbsp brown sugar (30g)
1 Tbsp Mishmish blend (5g)
Pinch salt
1 egg, beaten with 1Tbsp of water

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Directions

Prepare a baking sheet with a sheet of parchment paper to line the bottom.
Lightly flour your work surface and rolling pin and roll the dough to a 10” circle, using more flour sparingly as you go to keep it from sticking to the surface or the rolling pin.

* If you are making the decorative edges, roll out the extra dough to 1/8^”and cut circles in a variety of sizes and edges.
Transfer the dough to your prepared parchment paper.
In a bowl, toss the blueberry, tapioca starch, lemon juice, brown sugar, Mishmish, and salt to combine well.
Place the fruit mix into the center of the dough, leaving a 2” gap between the edge of the fruit and the edge of the dough.
Work around the edge of the galette, pushing the dough in to make a 1 ½” fold inward, tucking and overlapping as you continue around the edge. You can also lift the paper with the dough for extra support as you fold the sections inward.

* If you are adding the decorative pieces, give the dough a light brushing with the egg wash and stick the pieces onto the edges of the dough.
Move the galette and paper onto the baking tray.
Brush the whole galette with the egg wash.
Place the tray of galette into the refrigerator to rest and chill for 15 minutes.
Preheat the oven to 400°F.
When the oven is ready, bake the galette for 20-30 minutes, turning halfway, or until the dough is cooked and golden brown.
Allow to cool half an hour prior to cutting to let the crust and juices set.

Recipe Note

Recipe Notes

For easy reference here's our Honey Butter pie dough.

I made the shape in this free form circle, but the dough can easily be fitted into a pie pan.

Variations and Ideas

You can make this tart with your best fruits on hand or even good quality frozen fruit. Just make sure you are staying within the approximately same weight of the amount of blueberries in the recipe.

Questions? Contact helen@laboiteny.com