Tag: crostada

BLUEBERRY PICKIN’ TIME

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One of my favorite times of the year … blueberry pickin’ time!  I love blueberries … doesn’t everyone!  When my children were very young, each summer we’d each gather whatever plastic buckets or tin cans we could find and climb the hills near our home.  All along the trails grew wild blueberries.  Wild blueberries, unlike cultivated blueberries, are much smaller and can be a challenge to pick.  Small and sweet, we’d eat as many as landed in the buckets, puckering up when we got a sour one.  And, of course, the competition was on to see who could pick the most.  Once home, I’d make blueberry pancakes, blueberry syrup and, of course, blueberry muffins.

Well, the only one doing blueberry picking now is me.  But that’s ok … it’s still an annual tradition.  My recipe collection has grown from just pancakes and muffins, but I have to admit, they are still my favorites.  Today, in addition to the big pot of blueberries gurgling away on the stove for jam, I’m making a Blueberry Galette.  A Galette is a fancy name for a free-form French tart.  In Italy, it’s called a Crostada.  Same recipe … different name.  And, honestly, nothing could be easier.

For the crust, you can take the time to make a classic pie crust, but if you want an easier solution, buy a package of pie crusts from the grocery store, or use frozen puff pastry … which is what I’m using.  And, if you don’t have blueberries, you could substitute just about any fruit … apples, strawberries, peaches, plums.

BLUEBERRY GALETTE
Bake at 400º – 30 minutes – serves 4 to 6

1 sheet puff pastry – thawed
3 cups fresh blueberries
3 teaspoons cornstarch
1/2 cup sugar
1/2 teaspoon salt
zest of one lemon
1 teaspoon lemon juice
1 egg – beaten
Turbinado sugar
1 pat butter

I am all about ‘mis ‘en place’ which is French for ‘putting in place’.  All my ingredients are assembled, prepped and ready to go before I even preheat the oven.  Mis ‘en place is a good discipline which I try to apply to every project I start.  So, with all the ingredients prepped … preheat the oven to 400º.

In a small bowl, mix together the cornstarch, sugar, salt, zest and juice of a lemon.  Pour over the blueberries and let sit while you prep the pastry.

On a lightly floured board, smooth out the pastry.  Make sure there are no cracks or the filling will ooze out and make a sticky mess.  The classic galette is round, but I’m not wasting any of this pastry, so I am making a rectangular one.  Place the pastry on a parchment lined baking sheet.

Leaving an inch or so around the perimeter, pile the blueberry mixture into the center.  Fold up the edges over the dough, pleating and pinching where necessary.  Again, do not give the blueberries a place to escape.

Brush the beaten egg over the edges.  Sprinkle with Turbinado sugar (or plain sugar).  I like the large crystals of the Turbinado sugar.  It adds a bit of crunch.  Place a pat of butter in the center.  Bake in a hot oven for approximately 30 minutes.  The crust should be nicely browned and the filling bubbly and hot.

Let the galette cool for at least 15 minutes when you take it from the oven.  I know you’ll want to dive right into it, but its worth the wait.  Meanwhile, whip up some heavy cream or get the ice cream out of the freezer.  This is soooooooo good!!

Side note:  the blueberry jam is ready and its to die for!

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ZUCCHINI TOMATO GALETTE

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What’s better than being able to go out into the vegetable garden and pick whatever veggies you want for dinner that evening.  Again this summer, my garden has produced an over-abundance of zucchini.  In addition to making all my favorite zucchini recipes – muffins, chocolate zucchini bread, mock apple streudel, ratatouille, fritters and frittata – as well as filling the freezer –  I’ve been on the search for yummy, new zucchini recipes.  Well, I’ve come upon one which is so easy and delicious, I just had to share.  I made this once to test it and now I can’t stop making it.

I know “galette” sounds intimidating, but believe me, it’s not.  Whether you call these rustic, free-form pies a “galette”, “clafoutis”, or “crostada”, they are all easy to make.  And, you can make them savory or sweet – just vary the filling.  Keep in mind the term “rustic”.  It’s not suppose to be a perfectly-formed crust.  If you are fortunate enough to have a food processor to make the crust, its even easier.  And, the crust can be made up to three days ahead.

For a casual dinner or to impress guests, this is an easy-to-make, rustic Zucchini Tomato Galette.

ZUCCHINI TOMATO GALETTE
Bake 425°F for approximately 25 minutes.  Serves from 4 to 14 – depending upon serving size.  Will make one large or four individual galettes.

CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (one stick) very cold butter, cubed
4 to 6 tablespoons ice water

The crust will be flakier if the butter and water are icy cold.  Mix the flour and salt together.  Then cut in the cubed butter until its a nice crumb.  If using the food processor, pulse 8 or 9 times.  Add just enough ice water to form a dough.  Dump the dough batter onto a lightly floured board.  Pat it together to form a smooth disk.  Wrap in plastic wrap and chill for about 30 minutes (or up to three days).

FILLING
1 large zucchini, sliced approx. 1/4″ thick
12 to 16 cherry/grape tomatoes, halved
3/4 cup ricotta cheese
2 eggs – 1 for egg wash
1/2 cup grated Parmesan/Romano cheese
grated zest of one lemon
salt and pepper
olive oil

On a baking sheet, spread the zucchini and tomatoes in a single  layer.  Brush lightly with olive oil, and sprinkle with salt and pepper.  Roast at 425°F for about 15 minutes or until roasted through.  When tender, remove and let cool.

While the veggies are roasting, mix together the ricotta cheese, one egg and lemon zest.  On a lightly floured board, roll out the dough to a large circle – approximately 14″ in diameter, 1/4″ thick.  Or, make individual galettes.  It’s entirely up to you.

Put the crust(s) on a large baking sheet.  Spread the crust with the ricotta and egg mixture, leaving a 2″ border around the edge.  Then sprinkle half the grated cheese onto the ricotta mixture.

Arrange the roasted zucchini slices and tomato halves on top of the cheese mixture.  Fold the edges of the crust over towards the center.  Brush the dough with the egg wash.   Sprinkle with the rest of the grated cheese.

Bake the galette in a preheated 425°F oven for 25 to 30 minutes, or until the crust is golden brown.  Remove from the oven and let cool for 15 minutes before serving.  Slice in wedges as if its a pizza.


For dinner, serve this delicious entree with a big garden salad.  Or, if you are having a party, this makes a wonderful appetizer, just slice in slivers and arrange on a platter.  This recipe is a  definite keeper.  I hope you enjoy it as much as we do.
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