Blueberry Lemon Brown Butter Galette with Rosemary

A Blueberry Lemon Galette with a WOW factor! THE most Intense Flaky, Buttery, Brown Butter Crust takes Pie on Another Level! Rosemary’s earthy note tones back the sweetness of Blueberries while naturally melding the Sweet, Citrus and Buttery flavors together perfectly. This is one dessert, without a doubt, will have you back for more!

I’ve never been more excited about a pie until now! If only I could pass you a slice and wait for your oohs and aahs as you savor the first few bites, this would give me much gratification because I am that sure, you’re going to love this as much as I do.

Never been big on pies but… Whoa!! You guys, this one here, this is THE one! That brown butter I tell ya. I mean, c’mon by now we all know how amazing browned butter is, right? I’ve only mentioned it here, here and here, oh and let’s not forget this savory one here.

But if this is your first time learning about brown butter, it’s good to know that it is essentially heating butter to evaporate the water content leaving the solids behind which turns into a golden-amber color during cooking. This is what gives any sweet and savory dishes which call for browned butter, an extra oomph in flavor. It has a natural nutty or toasty aroma while providing a complex flavor of sweet and savory. Many have associated browned butter with a similar smell to toffee.

If it’s in its name, you know it has to be good. I only wonder why I didn’t think of this before? In any case, I am thrilled it’s in my life now. I only wish I could make a brown butter crust every time a pie is made however, note that this crust may not be suitable in every condition. I will explain more in a bit.

Going back to when I mentioned I’ve never been big on pies, just throwing it out there, whenever this dessert does come across my way, I prefer mine to have a nice portion of crust. Huge on the crust! Which reminds me, have you ever watched baking shows where judges have critiqued bakers to use less crust because theirs was too thick? I’m always baffled at what the problem is. I mean, are you really going to ding someone for having too much? Um, do you not like crust?

Moving on. lol

My original plan was to make a beautiful pleated crust similar to my bourbon cherry chocolate galette. After making this recipe a few times, I’ve accepted that a pleat is just not going to happen. If you are able to make a pleat using the recipe below, I’d love to see. Feel free to tag me in your photos.

When making this galette, I would get comfortable with the idea that your crust will change shape upon baking. And for this reason, using this particular crust recipe may not be ideal for tarts or any pies with a designed edge. With that said, make sure the sides of the brown butter crust rests over the filling.

I noticed each time within 5 to 10 minutes through baking, if the sides of the galette stood more upright than resting over the filling prior to entering the oven, the crust would “slide” down or undo itself. Keep a close eye on yours. If this happens, simply take a rubber spatula or any soft utensil and gently move the crust back up and over the filling. Each time I’ve made mine, I’ve had to do this but they still come out great. Without intending to, a more rustic edge emerged. Not a bad look though.

Another tip is to ensure your crust is VERY cold. After rolling out the dough, if you feel it has softened, place it back in the fridge for 30 minutes. It’s better to place a very cold dough in the oven just before baking.

But let’s not forget the subtle, rosemary. Over the years, I’ve become a fan of adding herbs into sweets. In the case of this galette, rosemary works well by toning down the sweetness of blueberries while giving an almost undetectable earthy note. It’s a wonderful little power ingredient allowing all the flavors of sweet, citrus and buttery goodness to meld together without one overpowering another.

If you make this recipe, leave a comment below and feel free to tag me @urbanbakes in your photos. I love to see what you have made!

Blueberry Lemon Brown Butter Galette with Rosemary

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★★★★★

5 from 8 reviews

• Author: URBAN BAKES
• Total Time: 2 hours 30 minutes
• Yield: 9 inch galette 1x
• Diet: Vegetarian

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Description

 

A Blueberry Lemon Galette with a WOW factor! THE most Intense Flaky, Buttery, Brown Butter Crust takes Pie on Another Level! Rosemary’s earthy note tones back the sweetness of Blueberries while naturally melding the Sweet, Citrus and Buttery flavors together perfectly. This is one dessert, without a doubt, will have you back for more!

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Ingredients

Scale 1x2x3x

BROWN BUTTER CRUST

• 1 cup (227 grams) unsalted butter
• 2 1/4 cups (281 grams) all-purpose flour
• 3/4 cup (72 grams) super-fine almond flour
• 2 tablespoons (24 grams) granulated sugar
• 1 1/2 teaspoons (4.5 grams) kosher salt
• 1 large egg (50 grams)
• 1/4 cup (60 grams) cold buttermilk

BLUEBERRY LEMON FILLING

• 1 pound (454 grams) fresh blueberries
• 1/4 cup (50 grams) granulated sugar
• 3 tablespoons (25 grams) cornstarch
• 2 tablespoons (32 grams) fresh lemon juice
• 1 tablespoon (8 grams) lemon zest
• 1 teaspoon (4 grams) fresh rosemary, minced
• 1/2 teaspoon (3 grams) ground cinnamon
• 1/4 cup (60 grams) heavy cream

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Instructions

1. Line a small bowl with foil allowing excess to extend over the sides of the bowl; set aside. In a small saucepan over medium heat, stir butter and cook until golden brown in color and has a nutty aroma, about 6 to 8 minutes. Quickly remove from heat and pour butter into the prepared bowl; freeze for 1 hour. Butter should reduce to about 180 grams.
2. Meanwhile, in a large bowl, whisk together the flours, sugar and salt; set aside.
3. Remove butter from freezer and use the excess foil over the sides of the bowl as handles to remove the butter; cut into small cubes.
4. Toss butter into the flour mixture to coat. Using a pastry blender or long-tined fork, cut in the cold butter until the mixture becomes crumbly about the size of small peas. Gradually add egg and 1 tablespoon of cold buttermilk at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
5. Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
6. Meanwhile, in a medium bowl, gently toss together all filling ingredients; set aside. Heat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a medium size baking sheet with parchment paper or a silicon baking mat; set aside.
7. Once pastry dough has chilled, roll the dough into a 12-inch circle about 1/4 inch (1/2 mm)  thick over the plastic wrap. To achieve a cleaner finish, place a large inverted plate or bowl over the dough and trim the edges. Use remaining scraps to fill in any gaps or tears within the rolled out dough. 
8. Grabbing opposite edges of the plastic wrap, gently transfer and flip the dough over onto the pre-lined baking sheet.  Spoon blueberry filling into the center about 2 inches (5 cm) from the edge. Fold crust upward and over the sides of the blueberries. Using a pastry brush, brush a thin layer of heavy cream over the sides of the crust.
9. Bake for 30 to 35 minutes until the crust is soft to the touch yet holds up firm when touched.  Remove from heat and allow galette to rest on the baking sheet for 10 minutes before transferring to a wire rack to further cool.  Once ready to serve, add a scoop of homemade vanilla bean ice cream or a dollop of whipped cream.  ENJOY!

Notes

• 1 lemon has 2 tablespoons of juice.
• 1 lemon has 1 tablespoon of zest.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Pie
• Cuisine: French

Keywords: blueberry lemon pie, blueberry lemon galette, brown butter crust, brown butter pie, fruit pie

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