Blueberry Galette- featuring Kelly’s Extra Delicious Crust

Apr 23

Written By J Schwanke

Cherry Galette courtesy of Kelly Blank

DOUGH INGREDIENTS:

2 cups flour, 1/3 cup reserved 2/3 cup butter (approx 11 Tbsp)

1 tsp salt 1/4 - 1/3 cup cold water

2 Tbsp sugar

INSTRUCTIONS:

Combine salt with four. Set aside 1/3 cup of flour. Cube cold butter & combine

with flour using a pastry blender. Mix cold water and 1/3 cup flour and form a

paste. Add spoonfuls of paste to mixture. Combine with pastry blender. Finish

dough by hand briefly. Flour surface. Roll out dough to size of jelly roll pan.

Transfer dough to pan lined with parchment. Dough may extend beyond pan

edge. Place cherry filling in center of dough. Fold dough around filling. Brush

with milk or melted butter, sprinkle sugar. Bake at 425 for 35-40 minutes.

CHERRY FILLING INGREDIENTS:

1 pkg Frozen, pitted cherries 1/4 to 1/2 cup sugar (to taste)

3 Tbsp Arrowroot or Cornstarch 3/4 cup water

1/4 tsp vanilla extract

Thaw cherries and combine in large saucepan with all ingredients. Mix well

and bring to a boil. Reduce heat to low and let mixture simmer for 10 minutes

stirring frequently. Allow to cool slightly before placing in dough.

J’s NOTES:

The crust is Kel’s Mom’s recipe and it’s my favorite. You’re welcome.

J Schwanke

A Visit with Robin van der Schaaf and 2Plant International!