04 Jul Blueberry Galette with Lavender Custard
Toss the flour, sugar, and salt in food processor, give it a few quick pulses to mix.
Cut the cold butter into chunks and add it in. Pulse until the butter is broken up into pea-sized pieces (some bigger bits are okay).
Pour in the ice cold water wish a splash of vinegar. Start with most of it, then pulse a few times. If the dough looks dry or it isn't coming together, add a tiny bit more water. Just a spoonful at a time.
It’s ready when it starts to clump together but isn’t one big ball yet. It should hold together if you pinch it.
Dump the dough onto a floured surface. Quickly smoosh it together with your hands being careful not to overwork it. Divide in half, shape into flat disks, wrap in plastic or beeswax wrap, and pop it in the fridge for at least an hour or up to a couple days.
Throw the blueberries into a bowl. Add the sugar, lemon juice, cornstarch, and salt.
Gently stir until the berries are evenly coated and it looks glossy and a little syrupy.
Let it sit for a few minutes while you roll out your dough, this gives the sugar and cornstarch a chance to start dissolving and thicken up when it bakes.
Grab one dough disk from the fridge. On a lightly floured surface, roll it out into a rough circle that’s about 12 inches wide. Don’t stress about perfect edges, galettes like to have a rustic look to them.
Carefully transfer the rolled-out dough to a parchment-lined half sheet tray.
Spoon the blueberry filling into the center, leaving about 2 inches of dough around the edges. Spread the berries out evenly.
Gently fold the edges of the dough up and over the berries, pleating it as you go. The center stays open so you can see all that juicy fruit.
Brush the crust with a little beaten egg or milk for shine, and sprinkle some sugar over the crust.
Pop it into a 400°F oven and bake for about 35–40 minutes, until the crust is golden brown and the blueberry filling is bubbling.
Let it cool on the pan for at least 10–15 minutes before slicing. The filling will thicken up as it cools.
Pour the cream into a saucepan and heat over medium until it’s steamy and hot but not boiling.
In a bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
Slowly whisk some of the hot cream into the yolk mixture to warm it up, then pour everything back into the pot with the rest of the cream.
Cook over medium-low, stirring constantly with a spatula or wooden spoon, until it thickens enough to coat the back of the spoon (about 170–175°F). Don’t let it boil.
Remove from heat and stir in the vanilla extract.
Pour the custard through a fine mesh strainer into a clean container. Let it cool a bit, then cover and chill in the fridge until completely cold—at least 4 hours or overnight.
Pour the chilled custard into your ice cream machine. Once it starts to thicken (about halfway through the churning process), slowly drizzle in the ¼ cup Durant lavender olive oil while it’s spinning. This helps it emulsify smoothly into the ice cream.
Once it reaches soft-serve texture, transfer it to a container and freeze for a few hours until firm.
Scoop and enjoy!
Ingredients
Directions
Toss the flour, sugar, and salt in food processor, give it a few quick pulses to mix.
Cut the cold butter into chunks and add it in. Pulse until the butter is broken up into pea-sized pieces (some bigger bits are okay).
Pour in the ice cold water wish a splash of vinegar. Start with most of it, then pulse a few times. If the dough looks dry or it isn't coming together, add a tiny bit more water. Just a spoonful at a time.
It’s ready when it starts to clump together but isn’t one big ball yet. It should hold together if you pinch it.
Dump the dough onto a floured surface. Quickly smoosh it together with your hands being careful not to overwork it. Divide in half, shape into flat disks, wrap in plastic or beeswax wrap, and pop it in the fridge for at least an hour or up to a couple days.
Throw the blueberries into a bowl. Add the sugar, lemon juice, cornstarch, and salt.
Gently stir until the berries are evenly coated and it looks glossy and a little syrupy.
Let it sit for a few minutes while you roll out your dough, this gives the sugar and cornstarch a chance to start dissolving and thicken up when it bakes.
Grab one dough disk from the fridge. On a lightly floured surface, roll it out into a rough circle that’s about 12 inches wide. Don’t stress about perfect edges, galettes like to have a rustic look to them.
Carefully transfer the rolled-out dough to a parchment-lined half sheet tray.
Spoon the blueberry filling into the center, leaving about 2 inches of dough around the edges. Spread the berries out evenly.
Gently fold the edges of the dough up and over the berries, pleating it as you go. The center stays open so you can see all that juicy fruit.
Brush the crust with a little beaten egg or milk for shine, and sprinkle some sugar over the crust.
Pop it into a 400°F oven and bake for about 35–40 minutes, until the crust is golden brown and the blueberry filling is bubbling.
Let it cool on the pan for at least 10–15 minutes before slicing. The filling will thicken up as it cools.
Pour the cream into a saucepan and heat over medium until it’s steamy and hot but not boiling.
In a bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
Slowly whisk some of the hot cream into the yolk mixture to warm it up, then pour everything back into the pot with the rest of the cream.
Cook over medium-low, stirring constantly with a spatula or wooden spoon, until it thickens enough to coat the back of the spoon (about 170–175°F). Don’t let it boil.
Remove from heat and stir in the vanilla extract.
Pour the custard through a fine mesh strainer into a clean container. Let it cool a bit, then cover and chill in the fridge until completely cold—at least 4 hours or overnight.
Pour the chilled custard into your ice cream machine. Once it starts to thicken (about halfway through the churning process), slowly drizzle in the ¼ cup Durant lavender olive oil while it’s spinning. This helps it emulsify smoothly into the ice cream.
Once it reaches soft-serve texture, transfer it to a container and freeze for a few hours until firm.
Scoop and enjoy!