Blueberry galette

Top 10 best things about summer:

10. Outdoor concerts

9. Running in shorts and tank tops

8. Summer Fridays at work

7. Swimming and playing outside with The Mush

6. Having a cold glass of wine while dining outdoors with friends or on date nights

5. Longer days

4. Going to the beach

3. BBQs

2. Summer fruits and vegetables bursting off the tables at farmer's markets

1. Summer fruits and vegetables bursting off the tables at farmer's markets

OK, so I repeated the one about the fruits and vegetables. Can you blame me?

Just last week the very nice folks at the Highbush Blueberry Commission sent me a lovely bag full of all kinds of blueberry treats -- the best of which was 4 big containers of the fattest, juiciest blueberries you ever saw. Lucky me! Naturally the first thing I thought of was baking a pie. 

But time got away from me, so my visions of the fancy blueberry pie with cassis and a cinnamon lattice crust from The Silver Palate Good Times Cookbook turned into a quick galette made with store-bought puff pastry. Oh well -- it was still crazy-delicious and gobbled up by happy friends at a backyard barbecue in sweet home Brooklyn (except for the 2 pieces that Mark ate...). 

Try this one -- it's a perfect summer treat and a real crowd-pleaser. Don't forget the vanilla ice cream! (Oh, and apologies for the not-so-gorgeous photo -- we had to snap it with an iPhone quickly before the tart was devoured!)

Enjoy!

Blueberry Galette

Serves 8

(Adapted from this recipe in Gourmet)

1 lb. fresh blueberries (about 3 cups)

2 Tbsp. cornstarch

Zest of 1 lemon

1 Tbsp. fresh lemon juice

1/4 tsp. salt

1/2 cup plus 1 tsp. sugar

1 sheet frozen puff pastry, thawed (I used Pepperidge Farm)

1 Tbsp. cold unsalted butter, cut into small pieces

1 Tbsp. milk

1. Preheat oven to 425ºF. Line a large baking sheet with parchment or Silpat.

2. Stir together blueberries, cornstarch, zest, juice, salt and 1/2 cup sugar until well combined.

3. On a lightly floured surface (I used my trusty pie bag), roll out puff pastry. You don't want it too, too thin, just thinner than when it's first unrolled. Transfer pastry to baking sheet (ends will hang over). Spoon blueberry mixture onto pastry, mounding it in the center and leaving a rough 1 1/2-inch border around the edges. Fold the edges of the dough over the outside of the filling (the center will remain exposed), pleating the dough as needed. Dot the filling with the butter. Brush the edge of the pastry with the milk and sprinkle with the remaining 1 tsp. sugar.

4. Bake until the filling is bubbling and the pastry has puffed up and turned golden brown, 30 to 35 minutes. Let cool slightly on a wire rack. Serve warm.