This past summer {thanks to the New York Times} was the first time I discovered galettes, a mouthwatering cross between a pastry, pie, tart and cake all in one. And by discovered, I mean I made one myself. I used some sweet peaches we had and found how simple it was to make a delicious dessert from start to enjoying in under an hour.
Since then, fruit galettes have been one of my go-to desserts. They’re relatively forgiving, comforting and can be filled with just about anything you wish {traditionally galettes were a savory dish, but now are often served with a sweet filling}. Plus, I love a homemade dessert that is served warm and can be accompanied with ice cream. Sold.
This past weekend, champagne mangos were featured at our neighborhood Whole Foods, so I picked up a couple and matched it with blueberries we had at home. There are lots of recipes out there, but I’m fearless in the kitchen and pull together bits of recipes to make up my own. Instead of a pie crust {I usually use a pre-made one}, I went with a flaky puff pastry for a lighter feeling. I recommend it wholeheartedly for your next gathering, and for my UK friends hosting their mums for Mother’s Day this weekend, you’ll make her proud.
Blueberry Mango Galette
- 1 C blueberries {ideally fresh, but can be frozen}
- 2 mangoes, peeled, pitted, and sliced
- Pinch of salt
- 1 T sugar
- 1 T flour
- ¼ t ground cinnamon
- 1 t lemon zest
- 1 egg, slightly beaten
- 1 T water
- 2 t sugar
- Take pre-made crust out of the refrigerator about 1 hour before using.
- Roll out dough onto floured surface to about a 12″ circle.
- In a large mixing bowl, combine blueberries, mango, salt, sugar, flour, cinnamon, and lemon zest.
- Toss until all fruit is coated and set aside.
- Preheat oven to 400 F / 205 C.
- Transfer rolled dough to parchment lined baking sheet with lip.
- Pour filling into the middle of dough.
- Spread evenly, leaving about 2” around the edge for folding.
- Fold edges of dough over filling, forming a circle/hexagon shape and gently pressing to seal dough around filling.
- Whisk egg and water together in a small bowl.
- Brush pastry dough with egg wash and sprinkle lightly with sugar.
- Bake for 40 minutes {I let mine cook slightly too long this weekend – be prompt!}.
- Let it cool for 5-10 minutes and serve warm with vanilla ice cream.
