I have an easy recipe for you today. An blueberry crostata made with puff pastry. You can call it a galette, too, if you will. One is Italian, the other French, but they are essentially the same thing; a rustic sort of pie that you can fill with a variety of fruit. I got this recipe online from Julie Rosendaal, the voice behind the popular blog Dinner with Julie. I’m amazed by this woman. Not only is she an accomplished food writer and recipe developer, she’s a mom and has been blogging prolifically for the last five years. I’m always in awe of women who can manage a family and accomplish so much in their work lives, while I give myself props daily for getting my singleton self into the office on time.
As an alternative, Julie recently posted this recipe for a peach, strawberry, and blueberry galette made with an all-butter pastry dough. But if you’re in a hurry and want something quick yet impressive, try the puff pastry method below.
adapted from Julie Rosendaal
1 sheet puff pastry, thawed
1/2 cup sugar
2 tablespoons cornstarch
3 cups fresh blueberries
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
coarse sugar, for sprinkling
1) Preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper.
2) In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
3) Unwrap the puff pastry onto the sheet. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
4) Brush the pastry with egg and sprinkle with the course sugar. Bake until golden, about 20-25 minutes. If the dough is browning too quickly, cover loosely with foil. Cool for a few minutes and serve with vanilla bean ice cream.