Blueberry Galette

The last quarter of our sour cream pastry from a couple of weeks ago was made into a blueberry galette. It only now appears on this blog because, well, I forgot to post about it. But I do remember immensely enjoying a slice (or so) with vanilla bean ice cream.

Another thing I forgot to do was take a picture of the finished product. I was gabbing with my sister Norly as we ate the galette, and the camera in my hand wasn't enough reminder for me to take a picture before it was all gone! Rosalind wasn't there to nudge me of my duties as she didn't take part in this project; her cousins were visiting at the time, and no dessert, especially a non-chocolate dessert, can compete with playtime with friends.

In any case, I think this dessert is worth a try. It works with most fruits so it is a great way to use up fruits that are in danger of being past their prime. Since I have developed a habit of freezing berries or stone fruits (peeled and sliced) that might not get eaten before going bad, I seem to always have a supply of fruit for pies, tarts, or galettes.

Blueberry Galette

1/4 recipe of sour cream pastry
1/3 c sugar
1/2 t cinnamon
1 t corn starch
2 c blueberries

Roll out pastry into 1/8 inch thick circle. Place the pastry on a baking sheet lined with Silpat, parchment paper or foil. In a bowl, mix together the sugar, cinnamon and corn starch.

Add the blueberries. Mix. Place the mixture in a mound on top of the pastry.

Fold the border of the dough over the filling, allowing the dough to pleat as you work around the galette. Sprinkle sugar around the pleats.

Bake at 400F until the filling is bubbling and the pastry is golden brown (around 25 minutes).