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 youre 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
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:
-
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
-
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.
-
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.
-
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.