Isn’t this summer awesome? Lots of sunshine and rain, my garden only loves it. Everything is blooming: sour cherries, blackcurrants, mulberry and blueberries.
Last summer, every night, after the nursery, my granddaughter was happy to pick the blueberries and chew a few. This summer, we collected them to make fresh blueberry cream. The fresh food you picked out from your garden that morning was nothing.
What is galett? This is the word for Breton style pancakes, which means a flat cake. But Americans also use the word as a pie—a simple casual pie that doesn’t require a pie dish—you just fold the edges.
Here I used a flour commonly found in American baking – Graham Flour – a bleached whole wheat flour named after Sylvester Graham, a pioneer in American healthy diet. I mixed it with the spelled flour and this simple folk became double rustic. It looks picturesque and cozy and tastes great.
Now my granddaughter is two and a half and she can help more in the kitchen. Her little fingers are good at rubbing flour and butter, and only a small portion falls on the floor.
Blueberry cheese
I would use up regular wheat flour, so I dipped in a large amount of flour cupboard and found the cereal flour and spelled it. Therefore, this recipe is much more crunchy and healthy.
Serve 6
raw material
For blueberry bits:
- 300 g Blueberries, if fresh
- 50 g sugar
- 2 Spoon Corn flour
- 1 Juice and lemon peel
- 2 Spoon Cinnamon, ground
For cream pastry:
- 100 g Graham flour
- 100 g Spelling flour
- pinch Salt
- 2 Spoon sugar
- 150 g Cold butter, grated
- 2 Spoon Ice cold water
- Milk brush
- 2 Spoon Brown sugar for dust removal
instruct
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Start by marinating blueberries, sugar, sugar, lemon zest, juice and cinnamon in a large bowl. Leave for at least an hour.
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In another bowl, mix the flour, salt and sugar together and rub in butter until it looks a bit like bread crumbs.
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Add a little water to bring together the pastries and knead into balls. Flatten it to disk, cover it with a sticker, and let it cool in the refrigerator for at least half an hour.
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Pour the blueberry mixture into a pan and heat it up. Don’t crush the blueberries, be glad to have them so they burst into your mouth like a small blue kiss. Remove from heat and let the mixture cool.
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Preheat the oven to 180c
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Remove the cheese dough from the refrigerator and roll it into a circle. The pastry should be about 3 to 5 ml thick.
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Pour the cooled blueberry mixture into the inside and carefully fold the edges of the circle over the top of the blueberry.
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Brush the edges of the pastry with milk and sprinkle with brown sugar.
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Bake the cheese for 25 minutes or until golden. Serve warm or cold with yogurt, cream or ice cream.
