Blueberry Streusel Galette
This rustic tart showcases fresh seasonal fruit. In the summer, try mixed berries or pitted and sliced nectarines, and in the winter, make use of cored and peeled apples or pears. For a fast version, omit the streusel topping. You can also roll out the crust in advance and freeze. Bring to room temperature before filling and baking.
- 1 butter cookie dough disk, at cool room temperature (see related recipe at left)
- 1 1/2 cups blueberries
- 2 Tbs. granulated sugar
- 1 Tbs. fresh lemon juice
- 1/2 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup old-fashioned rolled oats
- 1/2 tsp. ground cinnamon
- 3 Tbs. unsalted butter, melted
Roll out the dough
Line a rimmed baking sheet with parchment paper. Put the dough disk between 2 large sheets of parchment paper and roll out into a 12-inch round about 1/4 inch thick. Fold the dough round in half and transfer to the prepared baking sheet. Unfold the round; it may overlap the edges of the sheet.
Prepare the filling and streusel
Preheat an oven to 375°F.
In a large bowl, stir together the blueberries, granulated sugar and lemon juice. Leaving a 2-inch border uncovered, spread the blueberry mixture over the dough round, mounding it slightly toward the center.
In another bowl, stir together the flour, brown sugar, oats and cinnamon. Add the melted butter, stir until the mixture is evenly moistened and sprinkle over the blueberries.
Shape and bake the galette
Fold the border up and over the filling, pleating it loosely around the edge and leaving the center open. Bake until the crust is golden and the fruit is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack and let the galette cool.
Transfer the galette to a cutting board and cut into wedges. Serve warm or at room temperature. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).