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lavender blueberry galette

Lavender blueberry galette

Lavender blueberry galette is the perfect make ahead dessert. Make it and enjoy it hot from the oven or cold during a midnight snack hunt!!

Course Dessert
Cuisine French
Prep Time 4 hours
Cook Time 30 minutes
Servings 2 galettes

Ingredients

  • 2 cups all purpose flour chilled
  • 200 gms unsalted butter chilled and cubed
  • 1/2 cup cold water
  • 1 1/2 tsp apple cider vinegar chilled
  • 2 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1 tsp salt

For the filling

  • 1 cup blueberry pie filling , or fresh blueberry
  • 1/2 lemon juiced
  • 1/2 tsp dried lavender

For the vanilla lavender icecream

  • 2 cups heavy cream chilled
  • 1 cup whole milk chilled
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract i used Sprig's Bourbon vanilla essence that's of a premium quality
  • 2 tbsp milk powder , acts as a stabiliser
  • 1 tbsp lavender white tea steeped and chilled

Instructions

For the galette

  1. Measure and mix the water and ACV together. Place in the fridge till needed.

    Start by combining the dry ingredients, flour, cornstarch, salt and sugar well. Next add the chilled cubes of butter to the flour mix and toss them well. Using either a pastry cutter or just your fingers, cut the flour with the butter till its mixed and butter is of pea size.

    Now, add the water + ACV mixture (half of it ) to the mixture. Bring it all together. The dough shouldn't be too dry. If it, just add a teaspoon at atime till the dough comes together.

    Now give the dough good 4-5 kneads, thats it. Shape it into a disc, wrap in cling film and put it in the fridge for 2 hours before use.

    When ready, remove to the counter for 5 mins. Dust the area liberally with flour and cut the dough in half. Cover and put the other half in fridge.

    Roll out the dough with gentle with strong strokes till its about 1/4 inch thick , flouring as necessary.


To form the galettes

  1. Once you have rolled it out into the sizes you like, I made 2 6inch sized galettes, which means I rolled them each into 7.5inch size disc. 

    Mix the blueberry filling with lemon juice and dried lavender. 

    Line a baking tray with parchment. Place the galette disc on it. 

    Spread enough blueberry filling over the galette leaving atleast 1 inch at the edge dry. 

    Now start pleating the edges all around the disc. Dont worry about making it perfect. Half the charm of a galette lies in its intrinsic rough shape. Just make sure its pleated uniformly. 

    Chill the baking dish for 30 mins.

    Pre heat the oven to 180C. 

    Remove the galette from freezer. Brush the edge with egg wash (1 whole egg whisked) or a milk wash (just some plain milk) carefully so as to not get the egg on the filling. Once the edge is brushed , sprinkle granulated sugar all over the edge. 

    Bake for 30 mins till the filling is bubbling and the edges golden brown. 

    Remove from oven, cool for 15 mins before serving! 

For the vanilla lavender icecream

  1. Start by steeping the lavender white tea as per the instruction and chilling it. This is very crucial. Also its very important to use a premium quality lavender tea. I used Tea Trunk's long white lavender tea that imparts a subtle yet wonderful aroma.

    The simplest way to do this is simply whisk all the ingredients in a chilled bowl. Dump it in a ice-cream machine and churn as per the manufacture guidelines. Pour into an air tight freezer safe container and freeze for 4-5 hours. Alternatively, have freshly churned soft serve ice cream immediately. 

    If not using an ice cream machine, simply pour the contents into an air tight container. Freeze for 45 mins. Remove. Vigorously mix and whisk everything by hand so that no crystal or lumps remain. Freezer again. Do the same every 30 mins atleast 4 times. Freezer overnight. 

To serve:

  1. Once the galettes have cooled down a bit, serve them in a pretty plate with a large scoop of homemade lavender vanilla icecream. Only thing missing : some salted caramel sauce drizzled on top. 

    Go on. Gobble it all up. I know I did :)