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