2000s Recipes + Menus
Blueberry Galette with Lemon Ice Cream
Serves6
- Active time:15 min
- Start to finish:45 min
July 2004
If you have more time, you can soften the ice cream on the kitchen counter rather than in a microwave. If you’re short on time, serve the galette with vanilla ice cream or whipped cream.
For lemon ice cream
- 1 pt superpremium vanilla ice cream
- 1 tablespoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
For galette
- 1 lb fresh blueberries (3 cups)
- 2 tablespoons cornstarch
- 1 tablespoon finely grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 1 teaspoon sugar
- 1 (9-inch) refrigerated pie dough (from a 15-oz package)
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
-
Garnish:
grated lemon zest (optional)
-
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil and butter foil.
Make lemon ice cream:
-
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
Assemble and bake galette:
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Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
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Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
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Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
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Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.
- Keywords
- gina marie miraglia eriquez,
- baking,
- dessert,
- fruit,
- pastry
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