Over the past 6 months, I have been obsessed with candied ginger. I love its earthy tartness and ZING! When it’s candied it turns into Mother Nature’s version of a sour patch kid! I used it in some magical chocolate brownie crinkle cookies in a recipe I found from NYT Cooking-and the medley of chocolate and candied ginger were mind-blowing. I included them in my Christmas cookie boxes and my recipients raved about them. I also used candied ginger in a lovely blueberry jam recipe, too. It was that experiment that brought me to this lovely little blueberry galette.
I had extra blueberries-not enough for a pie, but a modest amount for a little galette for a family of 4 (6 if you slice smaller). If you want to expand this for a bigger crowd I would just double it. I had extra ginger from an Asian dish we prepared the night before. And I had an hour to myself. SO voila! A happy little tart that you can make free-form on a baking sheet, to keep things quick, easy, and fun. The blueberries get a hit of fresh ginger as well as lemon, which lifts the blueberries to a tangy, bright note. Serve it with some ice cream and you will have some happy eaters.
Free-Form Blueberry Ginger Galette
In a food processor, pulse the flour with the candied ginger and salt a couple of times to mix well. Add the butter and pulse until the butter pieces resemble small peas. Sprinkle the mixture with the ice water and pulse until the dough comes together. Turn the pastry out onto a lightly floured work surface and shape it into a flat disc. Wrap it in plastic wrap and chill in the refrigerator for an hour.
While the dough chills, prepare the filling. In a large bowl, toss the blueberries with the lemon juice, ginger, sugar, and salt. Let the blueberries macerate while you prepare the crust.
Line a baking sheet with parchment paper. Let the pastry sit out at room temperature for ten minutes, to let the dough relax and soften a little. On a lightly floured surface, roll out the pastry disc to about a 14” circle. Move the pastry to the parchment-lined baking sheet and have it chill again for 15 minutes. Preheat oven to 375˚.
Toss the blueberries with flour. Spoon the filling in the center of the dough, leaving a 1 ½” border. Fold the dough up and onto the blueberries, pleating it as necessary. With a pastry brush, glaze the crust with the slightly beaten egg white. Sprinkle the crust liberally with sugar. Bake for about 45-55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool slightly. Cut into wedges and serve warm.
Ingredients
Directions
In a food processor, pulse the flour with the candied ginger and salt a couple of times to mix well. Add the butter and pulse until the butter pieces resemble small peas. Sprinkle the mixture with the ice water and pulse until the dough comes together. Turn the pastry out onto a lightly floured work surface and shape it into a flat disc. Wrap it in plastic wrap and chill in the refrigerator for an hour.
While the dough chills, prepare the filling. In a large bowl, toss the blueberries with the lemon juice, ginger, sugar, and salt. Let the blueberries macerate while you prepare the crust.
Line a baking sheet with parchment paper. Let the pastry sit out at room temperature for ten minutes, to let the dough relax and soften a little. On a lightly floured surface, roll out the pastry disc to about a 14” circle. Move the pastry to the parchment-lined baking sheet and have it chill again for 15 minutes. Preheat oven to 375˚.
Toss the blueberries with flour. Spoon the filling in the center of the dough, leaving a 1 ½” border. Fold the dough up and onto the blueberries, pleating it as necessary. With a pastry brush, glaze the crust with the slightly beaten egg white. Sprinkle the crust liberally with sugar. Bake for about 45-55 minutes, until the pastry is golden brown and the filling starts to bubble. Transfer the baking sheet to a rack and let the tart cool slightly. Cut into wedges and serve warm.
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