It might be too late for you to get this, but if you do, I’ll tell you an easy way to make something very similar. Just buy a pillsbury pie dough, the kind that are rolled up and come two in box, and just use one of those. You can use any kind of filling but this one looks so good that you should probably start with this one. It won’t be as good as a homemade corn/flour crust but you can make one in about 10 minutes and then bake it. We make apple ones all the time and have made blueberry ones also. Good luck if you try it and have a good one!
I smashed that bookmark button so fast, your galette was spinning! My husband loves blueberries and I love galettes, so this one is definitely happening.
I have made this so many times now, I absolutely love the combination and the crunch the cornmeal gives…👌🏻. Blueberries about gone now though we had them here in Australia for many months so strawberries it is. Same recipe so how good is that. I got two huge punnets of real strawberries, the garden sort, tiny and slightly tart so it took me ages to prepare them but what the heck you only live once and I’m 70 so lots of leisure time. Didn’t have a lemon so used orange zest and a tablespoon of balsamic vinegar. Keeping my fingers crossed it’ll be ok… never had a failure yet 😂
My fraternal grandmother (who was one of the worst cooks) taught me to make a similar sweet with ripe and well sugared gooseberries.. I have, consequently, made it with strawberry, grape, blackberry and boysenberries.
You could also make them as individual tarts. Break up your one large all of crust and roll it out into several smaller circular sections putting the filling in the middle and once again folding up and over, brush with the egg wash drizzle with some sugar and bake.
If you have a pizza stone, you can put that into the oven when you preheat, and then do the dough pleating step on a piece of parchment paper and then transfer it onto the stone, will make the bottom of the crust nice and browned and crispy
Have a try with coconut flour. You may need to use a quiche/tart dish. Press the dough into the bottom with your thumbs. The folding of the dough around the edges will require a delicate touch. I have used coconut flour for seafood quiche, and hamentaschen. The flavor is good but coconut is not as easy to work as wheat flour.
I've never used demerara sugar to decorate the top crust. I dampen my fingers and rub regular old granulated sugar between them, sprinkling that on top, so it gives the sugar some texture.
Thank you, chef John! Pls let me know, if you would call this "coincidence" or "fate": coming home from work today, I (for the 1st time) went to take a look at that blueberry farm here in our village (a little northwest of Hamburg, Germany), where you can harvest your own blueberries. 6,50€/kg. Not bad! And thought I should look for some recipes, this weekend. I think in the technical industries they call it JIT. 🤣
i like to use ice cold vodka for those last 2-3tbsp instead of water… all the benefits of the liquid for forming while keeping your crust extra light and flaky.
♥️Here begins the time of happiness Your videos really don't get tired of it It makes us start the day with a positive and happy energy We all appreciate your hard work and wish you happiness and fulfillment of your wishes 😍🥰🍓♥️😍♥️
All I could think is that it's about to be fresh blackberry season and I need to do this with those. I am sure blueberries are divine... but fresh blackberries 🥰
This video is why I elect to pay the extra few dollars a month for this channel. Is there anyone who reaches an audience as efficiently and joyfully as Chef John?
The BEST life pro-tip is grabbing a few of those “Sugar In The Raw” packets from a coffee shop instead of buying a whole bag of turbinado sugar. Allegedly…
I for one appreciate the improved crust to fruit ratio the gallette has over pie. I'm sure pastry nerds will be up in arms, but ppl who think the crust is the most important part of a pie are pretentious and don't know how to enjoy life, You could even say they have a crusty personality.....< That last 'dad joke' was my tribute to chef John's dry humour 😁
That looks delicious. I will never make that crust. Because I have long since given up on trying to make any dough. It's almost always disastrous for me.
The trick is to keep everything cold. Cold water, cold butter, cold hands. If your butter melts before the pastry goes in the oven that's usually the problem. All that said, store bought frozen pastry can be excellent.
the last time i made a galette, i made rough puff pastry for the crust 🫣 it puffed and the filling was nice (leeks and bacon on a bed of homemade farmers cheese) but it was a bit of a disaster as the filling was a bit heavy for the crust i used, but my husband really liked it. defo going to try this crust soon, seems much easier!
My oven was either too hot or I didn't check soon enough. The crust was a little darker than it should have been. I made a mistake by putting sugar, lemon zest, lemon juice and corn starch together first. I ended up with clumps of yellow sugar which didn't mix well with the blueberries. Even with these two mistakes, the end result was still quite good. The blueberries really collapsed after the galette cooled. I'm not sure if that was supposed to happen. But again, the taste was quite good.
Thanks for the delicious recipe, as always. Have you explored using oat flour in these recipes for the glutarded among us? In some things it works better, a lot of flavor. It will, however, make a bit tougher result, my dutch baby was pretty rough and tumble.
Remember if you're going to use cornmeal and add all those carbs into your diet Make sure that you find a local corn mill and get your cornmeal absolutely fresh. And that will make all the difference in anything you make with cornmeal especially cornmeal biscuits