Blueberry Galette With Toasted Coconut Ice Cream Recipe

This Blueberry Galette with Toasted Coconut Ice Cream recipe by Turkuaz Kitchen is a perfect mix of sweet and tangy flavors. The fresh blueberry filling, wrapped in a flaky homemade crust, is baked to a golden perfection.

Blueberry Galette Ingredients:

For The Crust:

• 1 1/2 Cups (195g) All-purpose Flour
• 1/4 Cup (25g) Almond Flour
• 1 Tbsp Powdered Sugar
• 1 Tsp Salt
• 1 Tsp Lemon Zest
• 1 1/4 Stick (140g) Cold Butter
• 1/2 Tsp Vinegar
• 3 Tbsp Cold Water (More If Needed)

For The Filling:

• 3 1/2 Cups Fresh Blueberries
• 1/2 Cup Granulated Sugar (Adjust To Taste)
• 2 Tbsp Corn Starch
• Pinch Of Salt
• 1 Tbsp Lemon Juice
• 1 Tsp Lemon Zest
• 1/2 Tsp Lemon Extract

For The Egg Wash:

• 1 Egg
• 1-2 Tbsp Turbinado Sugar

How To Make Blueberry Galette:

1. Prepare the Crust: In a large bowl, combine the all-purpose flour, almond flour, powdered sugar, salt, and lemon zest. Coat the cold butter in the flour mixture, then grate it directly into the bowl. Toss the butter pieces through the flour using your hands until everything is evenly mixed. In a small bowl, mix vinegar and cold water, drizzle over the flour mixture, and start squeezing it together with your hands until it forms a dough. If dry parts remain, add a bit more water.
2. Chill the Dough: Transfer the dough to plastic wrap and gently press it into a firm one-inch thick disk. Wrap it tightly and chill in the fridge for 30-45 minutes.
3. Prepare the Filling: While the dough chills, combine the blueberries, sugar, cornstarch, salt, lemon juice, lemon zest, and lemon extract in a medium bowl. Toss everything together until well mixed.
4. Assemble the Galette: Preheat your oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. If cracks form, press them together with your fingers. Place the blueberry filling in the center of the dough, leaving about 1 1/2 inches around the edges. Fold the edges of the dough over the filling, leaving the center exposed.
5. Apply the Egg Wash: In a small bowl, beat the egg and brush it over the folded edges of the dough. Sprinkle with turbinado sugar for an added crunch and sweetness.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy. Remove the galette from the oven and allow it to cool for at least 10-15 minutes before slicing. Serve warm with a scoop of toasted coconut ice cream.

Toasted Coconut Ice Cream Ingredients:

• 1 cup (220g) cold milk
• 1/3 cup (70g) granulated sugar
• 2 1/2 cups (600g) cold heavy cream
• 1/2 can (196g) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp almond or coconut extract
• 1 cup toasted unsweetened coconut flakes

How To Make Toasted Coconut Ice Cream:

• Prepare the Ice Cream Base: In a medium bowl, whisk together the cold milk and granulated sugar until the sugar is completely dissolved. Add the heavy cream, sweetened condensed milk, vanilla extract, and almond or coconut extract, whisking until smooth. Chill the mixture in the refrigerator for at least 20-30 minutes.
• Toast the Coconut: While the ice cream mixture chills, place the unsweetened coconut flakes in a small pan over medium heat. Stir frequently and toast the coconut until it turns a light golden brown. Remove from heat and let it cool.
• Churn the Ice Cream: Pour the chilled ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20 minutes. Once the ice cream has thickened, add the toasted coconut and churn for another 5-10 minutes until the coconut is well mixed.
• Freeze: Transfer the churned ice cream to a container and freeze for at least 30 minutes before serving. Serve a scoop alongside the blueberry galette for the perfect summer dessert.

Recipe Tips:

• Keep the butter cold: Cold butter is essential for a flaky crust. If the butter softens, your crust won’t have the right texture. You can even freeze the butter for 10 minutes before grating it into the dough.
• Chill the dough before rolling: After forming the dough, make sure to chill it for at least 30 minutes. This helps the dough hold its shape and prevents shrinking while baking.
• Use fresh blueberries: Fresh blueberries are best for this recipe. They hold their shape better than frozen ones and won’t make the galette too soggy.
• Tip for Easy Rolling: Roll the crust directly on a piece of parchment paper to easily transfer it to the baking sheet.
• Don’t skip the egg wash: Brushing the crust with egg wash gives it a beautiful golden color and helps the sugar stick to the dough.
• Watch the oven closely: Check the galette 5 minutes before the recommended baking time is up. Ovens can vary, and you want to make sure the crust turns golden without burning.

Try More Turkuaz Kitchen Recipes:

• Dulce De Leche Ice Cream and Affogato
• Peach Rolls
• Italian Sfogliatelle
• Raspberry Lemon Cake Recipe

Blueberry Galette With Toasted Coconut Ice Cream Recipe

Author: Betül Tunç Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 40 minutesCook time: 35 minutesRest time: 15 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Description

This Blueberry Galette with Toasted Coconut Ice Cream recipe by Turkuaz Kitchen is a perfect mix of sweet and tangy flavors. The fresh blueberry filling, wrapped in a flaky homemade crust, is baked to a golden perfection.

Ingredients

For The Crust:

• 1 1/2 cups (195g) all-purpose flour
• 1/4 cup (25g) almond flour
• 1 tbsp powdered sugar
• 1 tsp salt
• 1 tsp lemon zest
• 1 1/4 stick (140g) cold butter
• 1/2 tsp vinegar
• 3 tbsp cold water (more if needed)

For the Filling:

• 3 1/2 cups fresh blueberries
• 1/2 cup granulated sugar (adjust to taste)
• 2 tbsp corn starch
• Pinch of salt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp lemon extract

For the Egg Wash:

• 1 egg
• 1-2 tbsp turbinado sugar

For the Coconut Ice Cream:

• 1 cup (220g) cold milk
• 1/3 cup (70g) granulated sugar
• 2 1/2 cups (600g) cold heavy cream
• 1/2 can (196g) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp almond or coconut extract
• 1 cup toasted unsweetened coconut flakes

Instructions

1. Prepare the Crust: In a large bowl, combine the all-purpose flour, almond flour, powdered sugar, salt, and lemon zest. Coat the cold butter in the flour mixture, then grate it directly into the bowl. Toss the butter pieces through the flour using your hands until everything is evenly mixed. In a small bowl, mix vinegar and cold water, drizzle over the flour mixture, and start squeezing it together with your hands until it forms a dough. If dry parts remain, add a bit more water.
2. Chill the Dough: Transfer the dough to plastic wrap and gently press it into a firm one-inch thick disk. Wrap it tightly and chill in the fridge for 30-45 minutes.
3. Prepare the Filling: While the dough chills, combine the blueberries, sugar, corn starch, salt, lemon juice, lemon zest, and lemon extract in a medium bowl. Toss everything together until well mixed.
4. Assemble the Galette: Preheat your oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. If cracks form, press them together with your fingers. Place the blueberry filling in the center of the dough, leaving about 1 1/2 inches around the edges. Fold the edges of the dough over the filling, leaving the center exposed
5. Apply the Egg Wash: In a small bowl, beat the egg and brush it over the folded edges of the dough. Sprinkle with turbinado sugar for an added crunch and sweetness.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy. Remove the galette from the oven and allow it to cool for at least 10-15 minutes before slicing. Serve warm with a scoop of toasted coconut ice cream.
7. Make the Coconut Ice Cream: In a medium bowl, whisk together cold milk and granulated sugar until the sugar is fully dissolved. Add the heavy cream, sweetened condensed milk, and extracts, and whisk until combined. Chill the mixture for 20-30 minutes, then churn in an ice cream maker for 20 minutes. Add toasted coconut flakes and churn for another 5-10 minutes. Freeze for at least 30 minutes before serving.

Video

Notes

• Keep the butter cold: Cold butter is essential for a flaky crust. If the butter softens, your crust won’t have the right texture. You can even freeze the butter for 10 minutes before grating it into the dough.
• Chill the dough before rolling: After forming the dough, make sure to chill it for at least 30 minutes. This helps the dough hold its shape and prevents shrinking while baking.
• Use fresh blueberries: Fresh blueberries are best for this recipe. They hold their shape better than frozen ones and won’t make the galette too soggy.
• Tip for Easy Rolling: Roll the crust directly on a piece of parchment paper to easily transfer it to the baking sheet.
• Don’t skip the egg wash: Brushing the crust with egg wash gives it a beautiful golden color and helps the sugar stick to the dough.
• Watch the oven closely: Check the galette 5 minutes before the recommended baking time is up. Ovens can vary, and you want to make sure the crust turns golden without burning.

Keywords:Blueberry Galette With Toasted Coconut Ice Cream Recipe, Turkuaz Kitchen Recipes, Turkuaz Kitchen Desserts