I finally got around to baking that blueberry nectarine galette, and it was delicious.
Served à la mode. Happy Bastille Day!
It took me a while to get to it, because I had a hankering for cobbler, and I needed the kids to come over for dinner to help eat it. I took it outside to cool, so Calvin couldn’t get it. Love that early evening light, so directional!
This is the first time I’ve made the galette this large. I think I prefer them smaller, more like a hand pie. So I’d make a half recipe of the crust here, which I usually do, but divide it in two next time. (A quarter recipe per galette, which is the size of the one in the collage below.) And then just fill it in with whatever fruit is on hand. Which means blueberries, for now.
I’ve put 2 gallons of blueberries into the freezer, but during blueberry season I’m always looking for ways to use them fresh. I’m dreaming of a parfait with a crushed gingersnap bottom, vanilla pastry cream, blueberries, and whipped cream layered.
Like the blueberry cream pie (upper right corner), but in 8 ounce jelly jars. Or! Crushed lemon wafer cookies, lemon curd, whipped cream, and blueberries. Also in cute jars. Tall small mouth jars? Short wide mouth jars? A baked crust in the jar? Hmmmmm. As long as the berries keep coming, I have time to play.
Do you like to play in the kitchen? I’m always thinking about how I’d like to tweak things!