i am a food blog

I don’t have a super-cute story about me picking blueberries in the summertime on the side of the road. I wish I did, but blueberries weren’t really part of my childhood – I’m not sure why, but we never ate them growing up. Hmm, now that I think about it, it might have been because I grew up in Alberta, which is technically prairie land. I really don’t remember any blueberry bushes hanging around. There were a TON of wheat fields though.

Wheat fields have absolutely nothing to do with this tart… Nope, this tart is all about the blueberries and I’m currently obsessed. I absolutely loved the warm jammy centers contrasting with crisp and nutty crust. Vanilla ice cream on the top was a must. My galettes didn’t turn out quite as pretty as this month’s cover of Bon Appetit, but that’s the beauty of galettes: the imperfect edges and spilling juices are as beguiling as the combo of fruit, nuts, and buttery crust.

Mini Blueberry Pistachio Galettes Recipe slightly adapted from Bon Appetit
makes 8 mini galettes
prep time: 30 minutes
bake time: 45 minutes
total time: 1 hour 15 minutes

Dough

• 1/4 cup pistachios
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Filling

• about 1 cup blueberries
• 1/2 tablespoon cornstarch
• scant teaspoon fresh lime juice
• 1 tablespoon sugar
• 1 tablespoons milk, half-and-half, or heavy cream
• raw sugar, to sprinkle, if desired

Preheat oven to 375°F. Roughly chop the pistachios. In a large bowl, combine the pistachios, flour, sugar, salt, and cinnamon. Cut in the butter until mixture resembles coarse meal with a few pea-size pieces remaining.

Drizzle with 2 tablespoons ice water and mix, adding another splash of water if needed, until dough comes together. Divide into eight balls and pat into disks. Wrap in plastic and chill at least 1 hour.

In a bowl, toss the blueberries, cornstarch, lime juice, and 1 tablespoon of sugar in a large bowl.

Roll out the disks of dough on a lightly floured surface and carefully transfer to a parchment-lined baking sheet. Mound blueberries in center and fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar, if desired.

Bake galette until crust is dark golden brown and filling is bubbling, 35-45 minutes. Let cool before serving. Enjoy with ice cream, if desired!

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