Updated: Aug 16
If you have some frozen puff pastry sitting lonely at the back of your freezer, you have to make this super easy galette. I am not saying that this is the authentic way to make a galette. But using store-bought frozen puff pastry makes life so much easier. Do you agree?
Not the prettiest, but I love the rustic imperfections...
The trick is not to use frozen blueberries or any berries or cherries. Yes, let me repeat. Do not use frozen blueberries. This is because frozen blueberries tend to release lots of moisture and liquid when baked/cooked. Thus a very soggy crust. Or worse, excess liquid overflow and create a huge mess (speaking from experience).
You can try different types of berries, cherries, or even a combination. Some stone fruits will be great too. Just remember to use fresh fruits. Do not worry about folding and overlapping not being pretty enuff. It will turn out beautifully after the baking process. More importantly, ensure that the fillings are sealed properly at the edges.
Frozen Puff Pastry, 1 Sheet
Fresh Blueberries, 400g
Demerara Sugar, 50g + More For Dusting
Spiced Rum / Apple Brandy, 2 TBSP
Fresh Orange Juice, 1/2 Orange
Fresh Orange Zest, 1/2 Orange
Sea Salt, Pinch
Lightly Beaten Egg, 1
10" Cast Iron Skillet
Preheat oven to 180 degree celsius or 355 fahrenheit.
Thaw the puff pastry in the fridge overnight.
In a large bowl, add blueberries, sugar, cornstarch, rum, orange juice and zest.
Mix until well combined.
Transfer the puff pastry onto a piece of parchment paper, and onto a cast iron skillet.
Transfer the blueberries mixture onto the puff pastry.
Fold the sides of the puff pastry, overlapping the edges, sealing the fillings properly.
Season the blueberries with salt.
Brush the puff pastry with some egg wash.
Dust the brushed surface with some more sugar.
Wack into the oven and bake for 30 to 35 mins or until the puff pastry is golden brown.
Set aside to cool down slightly.
Slice and serve.
Will you devour this?
1 slice is never enuff...