This is a double take on a summer galette we made a few years ago, this time with just blueberries and added lemon zest. Try it with a combination of berries and experiment with the amount of honey you use.
Brie + Blueberry Galette
1/2 recipe for Classic Red Spring Pastry Crust
200 g brie cheese
1 pint (360 g) blueberries
2-4 tbsp liquid honey
1 egg white
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet.
Slice the brie cheese into thin slices and lay on top of the pastry dough, leaving about 3 inches from the edge. Arrange the fruit on top of the cheese. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Drizzle honey all over the fruit and place in refrigerator to chill for 30-45 minutes, the colder the better.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for approximately 60 minutes until deep golden brown.
Allow to cool fully so the fruit can set and garnish the whole galette with lemon zest. Serve with or without whipped ream or vanilla ice cream.
Local customers can buy our pre-made pastry dough here.
