We were celebrating my friend’s birthday at our house and when I asked her what kind of cake she wanted she told me that she would prefer a galette for dessert. I decided to make another one with lemon curd but this time I used blueberries that my neighbor Jack recently gave me. I love galettes because they are extremely easy to make (especially if you cheat and use store bought pie crust) and they are beautiful and rustic. I served it with the vanilla bean whipped cream and it was wonderful!Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream: Recipe and photos by For the Love of Cooking.net
- 1 pie crust
- Lemon curd
- 2 cups of blueberries
- 2 tbsp white sugar (more or less depending on the sweetness of the berries)
- 2 tsp corn starch
- 1 egg, beaten
- Raw sugar
- 1 half a pint of whipping cream
- Powdered sugar, to taste
- 1 vanilla bean, seeds removed
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Clean the blueberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blueberries until the sugar and corn starch are evenly covering the berries.
Spread the lemon curd on the pie crust starting one inch from the edge. Pour the blueberries inside the pie crust on top of the lemon curd. Fold the edge of the dough over the blueberries and curd. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.
Bake in the oven for 35-40 minutes, or until golden brown.
While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
Click here for a printable version of this recipe – For the Love of Cooking.net