Unexpected Summer

This has been one of the best summers for me, personally. Everything about it has been unexpected. I’m use to being busy, like everyone else. Now, I’m not. I use to do everything, like all essential chores on the weekends. Now, everyday feels like a weekend, so I spread them out. I use to love the idea of having people over for relaxed dinners or drinks. Now, I am actually having people over and entertaining (thank goodness for our backyard, social distancing has been manageable). I’ve been given so much space and time this summer and despite some low points, it’s been a gift.

So, what does this have to do with a Blueberry Custard Galette? Everything! I use to get all worked up about having people over. The house had to be spotless, I had to prepare a feast, I wanted things to appear perfect. Now, even with all the time in the world I’m actually not worried about what my house looks like (or how clean it is) or how elaborate the meal. It’s just about the company. Sure, it’s still about delicious food but its not about an expectation. So, when friends come over, this galette is the perfect dessert to serve. It’s super easy, it has a relaxed, rustic feel and it is delicious. Served with ice cream, some fresh fruit on the side – it’s all you need to enjoy a casual evening.

One more thing. I love the heat. This summer has been SO hot and I get to enjoy it every single day. I couldn’t be happier!

Blueberry Custard Galette

Yields: One 12″ galette, serves approximately 6-8 people

Galette Crust and Blueberries:

Ingredients:

1 cup all purpose flour

1/2 tsp sugar

Pinch of salt

6 tbsp cold, unsalted butter, cut into small pieces

1/4-1/2 cup ice cold water

3 1/2 cups fresh, local blueberries (if possible)

Juice of half a lemon

2 tbsp sugar

1 tbsp flour

Directions:

1. Add the first 3 ingredients to a large bowl.
2. Add cold butter and using a pastry cutter, cut butter into flour mixture until it resembles a coarse meal.
3. Drizzle the water, starting with 1/4 cup until mixture is moistened and mixture starts forming into a dough. If mixture is still dry, add a tbsp of water at time.
4. Gather mixture and begin kneading the dough onto a lightly floured surface, for a few minutes until combined.
5. Flatten the dough into disk, wrap with plastic wrap and refrigerate for 30 minutes.
6. Lightly flour a counter, roll the dough into a round shape, approximately 14 inches across.

1. In large bowl, combine blueberries, salt, lemon juice, sugar and flour and gently mix, until well combined.
2. Set aside until ready to assemble the galette

Custard:

Ingredients:

3 egg yolks

3-4 tbsp sugar

1 tbsp flour

1 tbsp cornstarch

1 cup whole milk

1 tsp vanilla extract or 1 vanilla bean, cut in half

Directions:

1. Whisk together the egg yolks and sugar, in a large bowl.
2. Whisk the flour and cornstarch, until smooth.
3. In a saucepan, heat the milk and vanilla (either the bean or the extract) until it almost reaches a boil.
4. Remove the milk mixture from heat and discard the vanilla bean, if using.
5. Gradually whisk a 1/3 of the warm milk mixture into the egg mixture and whisk continually until well incorporated. Then add remaining milk mixture.
6. Strain the mixture before returning it to the saucepan.
7. Bring the combined mixture to a boil, on medium-low heat, whisking constantly until it thickens. Store for another 2-3 minutes. This shouldn’t take long to thicken.
8. Remove from heat. Let custard cool slightly. Then wrap in plastic wrap, ensure that the wrap touches the top of the custard.
9. Cool in the refrigerator for approximately 30 minutes.

Directions and Assembly

1. Preheat oven to 400F.
2. On a parchment lined baking sheet, add the rolled pastry dough.
3. Using a large spoon, spread a thick amount of custard across the dough – leaving about a 2 inch border of pastry.
4. Mound the custard with the blueberries.
5. Gently fold over the edges of the dough, slightly overlapping.
6. Bake the galette for 30-35 minutes until golden brown.
7. Let cool before cutting.