The Foodist: Blueberry, Rosemary Pop Tart

This was a surprising and delightful and open-faced The Foodist: Blueberry, Rosemary Pop Tart. These were a surprise treat on a snowed-in evening in sub-zero conditions outside. Rick was so delighted by how cute they turned out!

The secret here is Pillsbury Puff Pastry sheets cut into rectangles with the center poked with holes so it doesn’t rise. Rick just repurposed his blueberry galette filling recipe with rosemary, and lemon in this cute little pivot. The perfect late night snack or brunch treat.

INGREDIENTS

• 1 quart Blueberries
• 1/4 Tbsp Rosemary chopped fine
• 1 Tbsp flour
• 1/2 teaspoon cinnamon
• 1/2 lemon squeezed
• 1/4 cup sugar
• Alternative Peach filling
• Peach or apricot jam as a glaze
• 1/4 cup bourbon
• 1/4 Tbsp ground cardamon
• 1 egg white

DIRECTIONS

1. Unfold puff pastry and cut into 10 rectangles. Place the rectangles onto a metal baking sheet.
2. Score the puff pastry with a knife gently to create an 1/4 inch edge to set the compote inside. Further pierce the inset with a fork to allow fluids to steam.
3. In a bowl, combine washed and dried blueberries and fine-chopped rosemary or powdered rosemary, cinnamon, flour, lemon and sugar.
   Fill the centers of the pastry with the blueberry mix.
4. Brush pastry edges with egg white or beaten egg and sprinkle with sugar.
5. Bake at 425 for 25 minutes.
6. Alternatively, use peach slices inside the scores of the pastry. put a small pad of butter on each one.
7. Bake at 425 for 25 minutes.
8. Melt a bourbon shot, a jar of peach jam, and cardamon into a sauce. Stir thoroughly until combined.
9. Brush the bourbon glaze compote mix over the peaches after baking. save the left over back in the jar for an improved jam 👍

The Foodist: Blueberry Galette with Rosemary Crust

At Mezzacello we love to use fresh fruit, vegetables herbs in our cooking. We grow it, so we should use it, yes? This is The Foodist: Blueberry Galette with Rosemary Crust. Super easy, super tasty and definitely a crowd-pleaseer.

This is a recipe that requires we import flour, shortening and sugar, everything else comes from the farm. This sweet-savory tart is a meal or a dessert is a wonderful addition in a cold winter’s night or a summer get together. It belongs wherever there is joy and celebration.

At Mezzacello we grow fruits, vegetables, and herbs. We also raise chickens, ducks, rabbits, fish, crickets and meal worms. We have added ground dehydrated crickets to push up the protein, but that is an extra.

INGREDIENTS

• 1 Pillsbury roll pie crust dough (we do not have the counter space at the farm to make our own dough)
• 2 Tbsp finely ground rosemary (fresh)
• 2 pats of butter (melted and sprinkled or chopped)
• 2 pints fresh washed and dried blueberries
• 1/2 cup sugar
• 1/2 tsp cinnamon (ground from bark is best)
• 1 lemon, juiced
• 3 Tbsp flour
• 1 Tbsp sugar reserved
• 1 egg white, whipped

DIRECTIONS

1. Preheat oven to 400 F (204C).
2. Layout pie dough on a silpat sheet or lightly greased baking pan.
3. Sprinkle 1/2 rosemary powder on the pie crust,
4. Add a few pats of butter or drizzle melted butter in a spiral.
5. Combine all the ingredients into a bowl. Mix. Add in the remaining chopped rosemary. Making sure all the blueberries are thoroughly coated.
6. Lay rosemary dough on the pan flat.
7. Spoon blueberry, rosemary, lemon, sugar compote onto the dough, leaving a 2 inch border all around.
8. Fold the border over the compote to create a rustic fold all around.
9. Brush the crust with beaten egg white and sprinkle it with sugar.
10. Bake for about 40 minutes, or until crust is golden brown.
11. Serve with pride, because she will be gorgeous.